BPSE-426: Regional Northern Italian Cuisine

Building on the topics covered in Advanced Cooking, this course focuses on the regional cuisines of Italy as defined by the states of Lazio, Umbria, and Marche, as well as the more northern states. Students will examine the influences of the trade routes across the Ligurian and Adriatic Seas from other regions of the Mediterranean. Emphasis will be placed on ingredients, cooking techniques, and flavor profiles from the major regions of the north, whose overlapping geography has created both commonalities and distinct culinary traditions. Students will compare and contrast how similar ingredients are utilized in different ways amongst these regions to create distinguishable flavor profiles and iconic dishes. They will also engage in lecture, hands-on application of the basics of cooking to a variety of regional preparations, and evaluation of dishes by the instructor, invited guests, and classmates.