There is a certain magic that happens when you take from the land and put it in the hands of a passionate chef that lives to respect and accentuate the beauty that nature provides. Parma is where I live and […]
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This week we take an exclusive look into the master program experience with past student, private chef and caterer, Roderick Pieper. Roderick has an extensive background in the food and hospitality industry, completing a 3-year apprenticeship at a local Italian […]
Traditional Italian Gelato is world renowned for its full flavours and crisp taste. As gelato has started to gain larger exposure demand for one of Italy’s largest exports has grown to a global scale. This has created numerous business opportunities […]
1 Simple Recipe for Preserving Your Entire Garden There is no better way to entertain like a professional than by making a simply antipasto platter that has come straight from your garden. I am often asked how best to preserve […]
Tradition The first version of cooking risotto comes from Mantova and is called Riso alla Pilota. ‘Piloti’ was the name given to the workers responsible for husking rice, and this method was created so that while they worked, they could […]
What food snobs today call ‘artisan curing meats’ I just like to call Salami day. The real secret to a successful salami day is actually some good homemade wine ( and by good I mean something that doesn’t taste like […]
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Recent Posts
Touring Bassa ParmenseAugust 24, 2017
Perfecting PastaOctober 5, 2016
An Inside Look at our Master ProgramJuly 7, 2016