The School of Culinary Arts Cordon Bleu Florence hosts the Consortium with both professional and amateur courses.
Here is the event calendar for January:
First appointment on January 24 with a 2-hour lesson on Tuscan Olive Oil, the importance of IGP appellation and the tasting of various oils, within the professional training course for young chefs. Targeted and in-depth studies for those who will be the new protagonists of the Tuscan restaurant scene and beyond.
Next lesson on January 28, a mini in-depth study on Toscano PGI extra virgin olive oil and its uses, held for an amateur public attending cooking classes at the school. In this way the olive oil can be introduced to an important demographic of cooking enthusiasts and gourmands.
These are both very important events for the Consortium, for the promotion and culture of Toscano PGI extra virgin olive oil at schools and training institutes, and represent only a portion of a series of meetings that will continue with other institutes in the coming months.
We will keep you updated!!