Modern Italian Cuisine

As Chef Cristina Bowerman says, “Italy is a country that has always welcomed everybody. Therefore it is impossible for Italian cuisine to remain only traditional.” Therefore Cristina offers this course where you will discover how to introduce flavors and techniques from other food cultures into Italian cuisine. See how she incorporates techniques she learned in China and ingredients she became acquainted with during her trips to Mexico and the USA. Discover a new version of the classic spaghettini with clams that takes advantage of fermentation and the use of Japanese ingredients, an oyster dish that mixes French, African and Italian influences, and a lobster dish that combines Asian and Italian flavors. At the end of this course you will be able to: – Incorporate flavors and techniques from other food cultures into Italian cuisine. – Prepare new takes on classic Italian dishes such as spaghettini with clams. – Apply sous vide, siphon and fermentation techniques to Italian cuisine.