AEF and EATALY: a strategic partnership in the name of quality and the culture of food.

For Tuscans, food is first and foremost synonymous with culture, a relationship with nature, and conviviality. In the cooking courses special focus is placed on the products, seasonality, and the territory.

This course is an extraordinary opportunity to gain practical experience in a professional environment.

How can we recognize a vintage wine and what is the difference between wines? A qualified teacher will impart all the secrets of wine tasting to the students, explaining the technical language used to describe the characteristics of the various types of wine.

Italy has always been, due to its geographical position, a meeting point for people and cultures of the Mediterranean and beyond. The effects of this exchange of products, knowledge and customs are found in every sector of human activity: art, language, architecture, science and of course, in food, to the point that Italian cuisine can be considered "fusion".