KNOWING AND TASTING TYPICAL ITALIAN PRODUCTS
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5 days/4 nights Package
from euro 450,00 per person
1 overnight stay + 1 day of lesson
Learning Italy by tasting the fruits of its land: tasting the typical nourishments such as olive oil, cold meats and salami, different types of cheese and balsamic vinegar, associating to each one the characteristics of the region of origin, recalling their traditional production techniques, their preservation as well as their historic context they belong to. Learning the basis in order to develop and refine more and more our senses.
The learning and tasting of the typical Italian cold meats (salami).
Presentation inside the world of the typical Italian cold meats and their tasting. Meaning of the typical, traditional and local terms.
Elementary classification of the products: difference between “salumi” and “insaccati” (sausages). The different techniques for seasoning and preservation. The tasting: tactile, visual, olfactory and tasting test.
The learning and tasting of the typical Italian cheese.
Historic notes and origins of the dairy-products. Differences in the raw matters used; the various types of milk. The production line. The tasting technique and the specific terminology. The main cheese typologies. Seasonings and combining. The preservation. Nutritional and salutary merits of quality cheese. Tasting phases with assisted sampling of a few DOP cheese samples, as well as suggested combining with jams and fruit and vegetable “mostarda” (sort of jam).
The learning and tasting of the “extravirgin” olive oils and balsamic vinegar.History of the olive-tree and its precious fruit; proper terms and explanation of the specific terminology. Parameters and main working phases: from the olive-grove to the bottle of the “extravirgin” olive oil. Salutary and nutritional properties. The organoleptic defects. Techniques for a perfect preservation. Normative laws in force. The “extravirgin” olive oil in fried food, habits and combinations suggested according to the yield typology. Tasting phases, assisted and comparative sampling of a few olive oil samples. Analogous contents and tasting will be shown for balsamic vinegar.
Price per 4 nights / 3 days: 1.390,00 per person
Minimum 12 participants - Maximum 15 participants
IT IS ALSO POSSIBLE TO ATTEND 1 DAY OF LESSON, ON DEMAND
Info and booking: +39 030 9142268
info@bresciatour.it
| Accommodation:
4 star Hotel |
| Treatment:
According to plan |
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| Price includes |
welcome cocktail
illustrative brochures about the city
4 nights in a 4* Hotel on bed and breakfast basis
double room accommodation with private facilities
lunch and coffee-break during days of lessons
3 dinners in typical and well-known restaurants of the City or surroundings
1 conducted city tour
transfers to/from the airport (Montichiari or Verona or Bergamo)
shuttle transfers to/from CAST Alimenti teaching courses
21 teaching hours or 7 for the single day
English /Italian interpreting service and teaching material in English
assistance and interpreting service after lessons
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| Price doesn't include |
drinks during dinners or meals out of the school, museum entrance fees, personal extras and anything not mentioned under "the price includes" |
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| Extra charges and reductions |
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