Italian Culinary Expert to Teach Short-Term Courses at EIU

May 16, 2008

Locals who have an interest in Italian food and wine can learn from an expert this month without leaving central Illinois.

Massimo Coppetti, who teaches at Italy's Apicius Culinary Institute of Florence, will lead two short-term courses at Eastern Illinois University, starting Monday, May 19.

The courses may be taken for credit if desired, but a noncredit option is also available.
For information on cost and registration, please call the EIU School of Continuing Education at 217-581-5116.

-- Mediterranean Culture and Cuisine will explore how geographical and cultural influences shaped the use of food products, cooking methods, service styles and the many other factors that have led to the current cuisine of the countries surrounding the Mediterranean Sea.

It will also closely examine the typical products that characterize the Mediterranean diet -- such as olive oil, pasta, rice, vegetables, fruits and dairy products -- including their history, economic relevance, production, nutritional value and uses around the Mediterranean. A selection of traditional dishes from Italy, southern France, Spain, Greece and Morocco will be presented, discussed and prepared.

This course will be offered twice. The first section will meet from 5-7 p.m. May 19-22 (Monday-Thursday); the second section will meet from 5-7 p.m. May 27-30 (Tuesday-Friday).

-- Introduction to Wine Tasting will cover the fundamentals of wine making and wine tasting. Students will be taught how to understand Italian labels and wine classification.

Major grape varieties and their historical roots will be presented, as well. Extensive wine tastings will help students to better appreciate wines and understand their differences.

This course will be offered twice. The first section will meet from 7:30-9:30 p.m. May 19-22 (Monday-Thursday); the second section will meet from 7:30-9:30 p.m. May 27-30 (Tuesday-Friday).