HP-257 Regional Italian Cuisine

Regional Italian Cuisine focuses on the cuisines of the following regions: Lombardy, Val D'Aosta, Piedmont, Liguria, Emilia Romagna, Tuscany, Umbria, Puglia, Calabria, and Sardinia. Focus will be on ingredients, techniques and service methods of a variety of dishes from the highlighted regions. Cultural history and other factors affecting ethnic and regional cuisine are discussed.