Re-Creating Italy

Rashmi Uday Singh’s Good Food Guide

I slow sip and eat my way through the endless courses. Having done that, I serve up to you a means by which you can bring a flavor of it back home.

Italy is blitzing all my senses with its intense colours, vibrant aromas and pampering flavours. I eat my way from the North to the South of Italy. Distinctly flavoured food marks each region and every dish has local roots. Therefore, its best eaten in the place of origin (there are twenty such regions with distinct cuisine). The common factors are: the chef's concern for 'material prima' (basic material), knowledge of the terrain, soil and climatic conditions, freshness and pride in local ingredients. Here's how you can create the authentic flavor of Italy…

Italian Culinary Institute For Foreigners

I spent three days in an enchanting 1,000-year-old castle located amidst the beautiful hills of Monferrato in a small town near Milano. Here, I imbibed knowledge, some great food and, of course, wine. I came away armed with authentic recipes, fine cooking techniques, knowledge of Italian wine, and more.

The castle is a great place to have a vacation too. It has a large wine cellar and olive oil collection. It houses the ICIF (Italian Culinary Institute for Foreigners) and you can know all there is to know about Italian cuisine here. Did I say Italian cuisine? Please excuse me but there is no such thing as Italian cuisine.

Set up 10 years ago, this non-profit institute has the most amazing facilities with custom-made courses. From a day's course to the Master course, it also has a short and refresher's course. You can choose your language of instruction as well (English, Japanese, French). In fact, as Bruno Libralon, the charming founding president points out, "Our goal is to train professionals who can assimilate the Italian taste and food culture. Our teaching staff is made up of highly qualified professionals, technicians, experts and world famous chefs and sommeliers." Pastry, baking, ice cream-making, running a restaurant, understanding raw materials, wines, wine-tasting, olive oil tasting and more are taught here. And all this in state-of-the-art classrooms, wine-tasting rooms and libraries. Great for professionals and us lay people too.

Universita di Science Gastronomiche

Located in Pollenzo, this university is close to Torino. The University of Gastronomic Sciences offers graduate courses to spread awareness and appreciation of the study of food and drink and their cultural value. These gastronomical sciences cover artisanal, industrial and culinary preparations, food technology, cooking skills, food tasting and more. While recipe demonstrations and actual cooking is not taught here, several trail-blazing subjects that will help its graduates create innovative ventures and define new markets are. I loved the informal look of the classrooms, and the Michelin-starred restaurant on the premises too.