At the recent International Association of Culinary Professionals (IACP) Expo in Manhattan, I journeyed vicariously to some choice Italian destinations.
Sonia Di Centa (left) engaged attendees with information about the culinary program at the Dante Alighieri language school in Siena, Tuscany.
First stop was at Arte & Cucina, la scuola di cucina italiana in Siena, affiliated with the Dante Alighieri language school. Representative Sonia Di Centa welcomed me to sit and chat about the programs.
She shared photos of the spacious modern teaching kitchen, housed in a historic palazzo in the center of the lovely medieval city where the famous Palio horse race is held. The hands-on classes, taught in English, range from a single session to a four-month program. The curriculum in Tuscan and other Italian regional cooking styles emphasizes fresh seasonal ingredients. Several programs such as Siena Magnifica and Internships combine cooking and Italian language lessons.
The gentleman slicing the prosciutto was born in Palermo and has lived in the U.S. for 30 years.
The images of the food preparation and finished plates had me swooning and wondering if I could apply for a scholarship. As interested visitors crowded the table for information, I bid Sonia arrivederci and headed for a snack of prosciutto di Parma. The representatives of the Consorzio—a conference sponsor—offered samples of 18-month-aged ham and 36-month aged ham. The elder prosciutto was so delicate it had to be sliced by hand.
Elizabeth Wholey (left) promotes her culinary tourism business.
Next, I visited Elizabeth Wholey, a transplanted Californian who has lived and worked in Umbria for 18 years. After a career in art and graphics, she visited Italy and never looked back. She renovated the home in which she now lives and manages Altabella, a cluster of casa colonica guest villas on the border of Tuscany and Umbria. Elizabeth also teaches cooking classes and caters for Altabella guests through her Amore Sapore venture.
I continued my passeggiata and arrived at the illy coffee display. Illy was a conference sponsor and their pop-up caffés seemed to be everywhere throughout the sessions which suited me just fine. At the Expo, the barista worked two sexy red Francis Francis espresso machines.
As I sampled a caffé made from Ethiopian beans, I noticed the sign that summed up my afternoon.
I echo Jeff, Sharon, come to Umbria soon and visit us all! By the way, the woman on the right with Sonia di Centa is Carolyn Bànfalvi from Hungary. She and her husband have a wine touring company there. Are you in the IACP Culinary Tourism Section? If not, sign up for it next time and you’ll receive our newsletters. And thank you very much for mentioning me!
Actually, I “know” Carolyn from Facebook. I’ll check on the Culinary Tourism newsletters. Grazie.
Brava Sharon! Great review of IACP’s Culinary Expo! I am thrilled you enjoyed it. As part of the CulXpo Team (myself, Renee Walton, Polly Adema and Kathy Blake) we worked hard to get a good mix of exhibitors at the Expo. I see you stopped by the Prosciutto di Parma booth, Art & Cooking Siena, and my friend Elizabeth Wholey’s booth. I hope you got to see Gustiamo as well. We are returning to Italy next week and can’t wait. Thanks again for the great review. Hope to see you at next year’s IACP Conference in SF!
Spero ci vediamo a presto in Italia!
Jeff Albucher
Aroma Cucina
Ciao Jeff,
Thanks for writing. I met Judith at the Launch Party.
Buon viaggio,
Sharon