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Cooking In A Rustic Cellar Kitchen In Italy

If you really want to try your hand at “cooking Italian,” there's nothing better than spending time at one of the numerous cooking schools offered in Italy.

Veal Milanese or Cotoletta alla Milanese

Veal Milanese or Cotoletta alla Milanese

Italians are still very much engaged with the land. Cheeses are made by local artisans, oil is pressed from the olive groves, and vintners continue to embrace Italy’s long-standing rural traditions. The preparation of pastas, sauces, meats, seafood, cheeses and breads differs greatly from region to region. But throughout the peninsula, dishes are prepared from fresh, high-quality, locally grown ingredients. The practice of handing down recipes from generation to generation still prevails, with an emphasis on great food and close family ties.

While it might be fair to say that the northern Italians eat more rice, polenta and rich cream sauces than southern Italians, or that southern Italians favor tomato-based sauces and olive oil over butter, one common theme prevails – the Italian tradition of enjoying prolonged, multi-course meals that celebrate life and cuisine. And they enjoy sharing their food and wine and traditions with strangers. What better way to take part in this joyful approach to life than through a cooking vacation.

Read the entire article in the April 2014 issue