An intensive 10-week program for 12 international chefs, farmers and food professionals who are passionate about bridging the gap between cooking and farming.

JANUARY 21 – MARCH 28, 2017

Weekly units on wheat, cheese, olive oil and fats, wine, honey and citrus, pastries and nuts, garden horticulture, culinary anthropology, and a comparative case study on a Mediterranean country.

Study Sicilian cuisine through hands-on kitchen and garden workshops, lectures, local field trips, and a one-week culinary journey around the island. Guest experts include professors, culinary and horticultural specialists, and local artisans.



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