In 2015 the Pollenzo Cookery School, developed by the University of Gastronomic Sciences in collaboration with Slow Food, will organize two one-year Master programs in the Slow Art of Italian Cuisine. The structure and syllabus will be the same for both courses, the only difference being that the first will be taught in Italian and the second in English.
The course will alternate between lectures and lessons in Pollenzo and practical training experience in osterias and restaurants. The course will be organized as follows: two months at Pollenzo, three months in an osteria selected from the Osterie d’Italia guide published by Slow Food Editore, two months at Pollenzo, three months in an Italian restaurant, one month at Pollenzo. Following this syllabus, under the guidance of the UNISG chefs, students will then be able to share their experiences, as well as dishes and recipes learnt during their time at the osterias and restaurants.
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