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VEGAN CHEF COURSE
Roma (RM)
CORSI PROFESSIONALI PER CUCINA VEGANA |
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from:
15 June 2026
Duration:
4 months | |
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Vegan culture and professions are experiencing extraordinary growth. Don't wait, discover this wonderful world and lay the foundation for a successful future. VEGAN TRAINING ACADEMY
The only...
Professional Cooking
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COOKING AND CHEF COURSE
Roma (RM)
CORSI di CUCINA ITALIANA |
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from:
20 May 2026
Duration:
7 months | |
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NOT just a simple course but a course offered by an ACCREDITED TRAINING INSTITUTION, complete with: THEORY PART
PRACTICAL PART WITH INTERNSHIP IN YOUR CITY
JOB PLACEMENT...
Professional Cooking
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Cooking School
Associazione Buongusto
Casamassima
(Bari)
Courses: Amateur Accommodations: Hotel - B&B |
| Our courses for foreign tourists may be one or more lessons, with choice between menu of Apulian cuisine based on fish, or menu of Apulian cuisine based on Meat Each lesson lasts three hours and... more | |
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Cooking School
ITALCOOK - ISTITUTO SUPERIORE DI GASTRONOMIA
Jesi
(Ancona)
Courses: Amateur Professional Accommodations: Apartment Hotel - B&B |
| ITAL. COOK is located in Jesi, in the region of Le Marche which, due to its central position in Italy, is an important converging point of the various regional cuisines of Italy. The School was born... more | |
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Cooking School
PROFESSIONAL COOKING ACADEMY
Milan (MI)
(Milan)
Courses: Professional |
| more | |
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Cooking School
Chiaracongusto Academy
Arezzo
Courses: Amateur Professional |
| more | |
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Cooking School
Professioni Future srl
Bari
Courses: Professional |
| more | |
Bucatini amatricianaThe Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and... more
Ammatriciana SpaghettiThe Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and... more
Bucatini AmatricianaPorta ad ebollizione l’acqua per la cottura della pasta. Nel frattempo, taglia a dadini il guanciale eliminando le parti dure (cotenna) e metti sul fuoco una padella antiaderente e quando sarà ben calda unisci il guanciale e fallo rosolare a... more