ITALIAN COOKING COURSES
As a supplement to our Italian language courses,
we also offer two types of Italian cooking courses for all levels of experience:
A) PROFESSIONAL ITALIAN COOKING COURSES
 For
those interested in a professional career as a chef, pizza maker, pastry
chef, gourmet or sommelier, the school offers the possibility to attend
professional courses at an Italian cooking school recognized by the Lazio
Chefs Association. Courses begin in January, April and September.
Complete course plans are available upon request from our office. Contact
us for more information.
The courses being offered are as follows:
COOK
Basic, Intermediate and Advanced Levels. Practical courses teaching basic
and more advanced cooking techniques
PASTRY CHEF
Basic course - Under the instructor's guidance, students prepare: creams,
puddings, base doughs, classic pies, semifreddi (soft ice-cream), chocolates,
decorations, salty and tea pastries.
PIZZA MAKER
Basic course: a practical course to learn to make pizza by the slice,
slow-rising or traditionally-made round pizzas and fried foods.
Other cooking courses for both professionals and amateurs are planned.
Each professional course includes a final exam and certificate. Hands-on
workshops in restaurants and pizzerias are also included. These courses
can be combined with our Italian language courses.
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B) ITALIAN COOKING COURSES
FOR NON-PROFESSIONALS
 For
those who love Italian food and want to learn to prepare traditional dishes
(appetizers, pasta, meat, fish, vegetables, pizza, desserts, etc.), "Torre
di Babele" offers a practical individual course in the home of the
cooking instructor.
Each meeting lasts three hours during which a complete menu is prepared
- aperitif, appetizer, first and second courses, vegetables and dessert
- and eaten (lunch or dinner).
These courses can be booked in advance and can take place at any point
throughout the year, except August. The number of meetings will be decided by
the student.
These courses can be combined with our Italian
language courses.
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