The “Italian Cuisine Today: Tradition and Technological Innovation” course has started again, in collaboration with the Linguaviva Group

https://www.linguavivagroup.com/it/

The first lesson is on the three ingredients at the base of the Mediterranean culinary culture: wheat, olives, grapes.
Thus: the use of extra virgin olive oil both in sauces and desserts; use of wine both in the sauce and in the dessert, use of the two main flours, soft wheat flour and durum wheat semolina.

There were students from different parts of the world: Israel, Ecuador, Argentina, Mexico and Holland.

Tell me that cooking doesn’t unite!