Have you always wanted to learn more about Italian food and to find out what a real Italian menu looks like? Accompany Michela and Daniel on their culinary journey through Italy’s different regions, and discover important regional specialities and local products. Dive into the world of “pasta” and “salumi”, and learn the subtle differences between types of pasta and cold meat specialities. But be warned - this course will make your mouth water! Buon appetito!
what a typical Italian menu consists of how to say what you would like as a first and second course, and so on
about Emilia-Romagna's important specialties the difference between "tortelli", "tortellini" and "cappelletti"
what the differences are between "prosciutto", "coppa" and "bresaola" what the other important Italian cold meat specialties are
about Liguria's important specialties what the difference is between "focaccia" and "focaccia di Recco" that milk and sage can also be fried
about Tuscany's important specialties what "cantuccini" are why "cacciucco" is written with five "c"s
what "pastasciutta" is how to finally differentiate between different kinds of pasta types and forms
about Campania's important specialties what "cozze" are why "gattò" has nothing at all to do with cats
about Sicily's important specialties what "granita" is why "arancini" have nothing at all to do with oranges