The Pollenzo Cookery School is entering its third year of life, with the second edition of its English-language course, the Master in the Slow Art of Italian Cuisine, starting on January 13, 2016.
Each edition of the course has a maximum of 20 students and offers an educational model in which lessons on campus in Pollenzo alternate with work experience in top Italian osterias and restaurants. This formula allows students to share the experiences, dishes and recipes they encounter during their diverse internships.
In Pollenzo, the students will learn from the Cookery School’s professors and chefs during lectures and practical lessons, while study trips around Italy’s regions will introduce them to local gastronomic cultures.
The 12 students enrolled in the second edition of the Master in the Slow Art of Italian Cuisine come from Italy, the United States, China (Taiwan and Hong Kong), the United Kingdom, the Netherlands, Israel and Argentina.
The new students come from a range of backgrounds: one has studied humanities and has long been passionate about cooking, while another has a more technical and scientific training, but loves food, cooking and Italian traditions and wants to learn more about them. All are united by a passion for food culture and the wealth of Italy’s gastronomic heritage.
