Travel Reference
In-Depth Information
Food organization's international meeting,
Terra Madre.
The Slow Food connection is telling.
Clark's approach—spending time in local
markets, cooking according to what's fresh
today, and honoring food artisans—is
consistent with the Slow Food philosophy,
which first took root in Italy. It's a vital
aspect of appreciating Italian food and, in
turn, discovering what Italian culture is all
about.
The core course, offered twice a year,
teaches about a dozen students to cook
40 or so Italian recipes. Participants ven-
ture into the countryside to meet artisans
who produce Emilia-Romagna's traditional
specialties such as Parmesan cheese and
balsamic vinegar. They also pay a visit
behind the scenes to a Michelin-starred
local restaurant. A 4-day version of that
basic course is also offered twice a year.
Two other courses explore farther afield.
One rounds out the Bologna experience
with a couple of days in Tuscany, in Siena,
Florence, and Greve in Chianti. Another
combines the Bologna portion of the class
with a trip to the Piedmont, just in time for
the annual truffle festival in Alba (a truffle
hunt is included); the class stops along the
way in Torino to participate in the Slow
U.S. office: 201 E. 28th St., #15B, New
York, NY 10016-8538 (
&
212/779-1921;
www.internationalcookingschool.com).
(
Aeroporto Guglielmo Marconi
(6km/
3
3
/
4
miles).
Cooking Schools for Travelers
92
Cooking with Giuliano Hazan
All in the Family
Verona, Italy
Being Marcella Hazan's son certainly gave
Giuliano Hazan a head start on becoming a
food expert, though anyone who has read
his books,
How to Cook Italian
and
The
Classic Pasta Cookbook,
knows that he
brings plenty of his own talent to the table.
For Marilisa Allegrini, growing up in the
wine business—her family is renowned for
its superb Amarone di Valpolicella—also
bequeathed her with a wealth of oeno-
philic knowledge. Since 2000, these two
scions of food and wine have joined forces
to transmit their epicurean heritage to a
select group of students. Best of all,
they're doing it at one of the loveliest
estates in Italy, gracious Villa Giona.
Set in the Veneto, just a few minutes'
drive from romantic Verona and, in the
other direction, beautiful Lake Garda, Villa
Giona is a fine example of Renaissance
harmony. Its symmetrical façade of pale
arched stone faces onto a velvety green
lawn dotted with classical sculpture; 4.8
hectares (12 acres) of lush private park
and vineyards surround the house. Those
recently planted vineyards are now pro-
ducing grapes for a special Villa Giona
wine, a full-bodied Bordeaux-style red
made by Allegrini.
Classes, conducted in English, consist of
5 hours of intensive hands-on instruction
with Giuliano. You'll learn how to make your
own pasta, execute a silky risotto, and whip
up all sorts of other Italian dishes. Marilisa
takes care of the wine classes, presenting
a thorough overview of Italy's many wine
