Regional Italian Cuisines

There are 20 Provinces in Italy and each one has tremendous foods to offer the world.  From the sweet cream of the north to the olives and produce of the south, there is a rich tapestry of flavors and textures that everyday Italians adore and cherish.

Italy can be logically separated into three general regions: The north, the central and the south regions.  These regions share very common soil, geography and crops.  Even the history is unique from one region to another.  The climate and the geography dictates what foods grow there and it profoundly affects the flavors and uniqueness of the local diets.

Forget the common stereotypes of spaghetti and meatballs and pizza, we're going to journey through these regions to explore meals like Osso Bucco with Gremolada and Risotto Milanese the way it is supposed to be made.

We'll cover the breads, the olive oils, the lemons, the pigs, the cows, the fish and the cheeses.  We'll cover the wines, the Bruschetta, the desserts and the people.  This will be a fun-packed 3-hour course where we'll make our own pasta and ravioli, we'll taste the wines and the cheeses, and even sip a little olive oil to educate your palate.

Take this course from my perspective of climbing the Italian hills, talking with the proud Italian people, sampling their hospitality and sipping their wines while singing and dancing around a camp fire.  You'll learn their rich history and see why present-day Italy is looking brighter than ever as a tourist destination.  Come hungry and bring a friend!

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