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Student Reports

Reporter: Emi Ota | Course: Internship | Language:

Internship 12 – Internship Course 2016

There was a 3-day group lesson for Nagoya Future Culture College (NFCC) students in the 2nd week of February, held in FCAS kitchen. Day 1 – Cooking Practice (2 kinds of fresh pasta) – Tasting Day 2 – Cooking Practice (Full course: appetizer, first, second, dessert) – Tasting Day 3 – Lecture (Tuscan wines, olive oil, balsamic vinegar) including tasting – Pizza Lesson (Pizza dough making, fermentation, dough shaping, pizza varieties, demonstrations) – Tasting (Pizza and gelato with balsamic vinegar) All students seemed very concentrated and excited. <NFCC instructor’s comment> Lessons were very valuable for us as we could use Italian ingredients we had never used before. Knowing the flavor […]

Reporter: Emi Ota | Course: Internship | Language:

Internship 11 – Internship Course 2016

I visited one of our students taking an internship course at an enoteca (wine bar). Kenzo came to Italy with his wife for 6-month internship until the end of February. He would gladly share his wine knowledge with you, so go find a bottle of your favorite wine while he is there. I enjoyed a Tuscan wine called “vivia le mortelle” with prosciutto. He learns about manufacturers and grape varieties from wine labels while he wipes wine bottles clean everyday. To become a sommelier, he studies the wine aroma using a special kit with many different wine aroma bottles. The same kit was sold at this wine bar. The price […]

Reporter: Emi Ota | Course: Internship | Language:

Internship 8 – Internship Course 2016

Bar and Schiacciata Today I’d like to introduce a bar that I enjoyed recently. Ops Caffe, an associate shop of Tutto Bene Bar, is unexpectedly located in Coop, a suburban supermarket. It’s a bookstore as well, and the fact that it is located in a supermarket keeps this bar very busy with customers. It’s said that the busier the bar is, the better their caffe is, because their coffee beans stay fresh and fresh water is constantly going through the machines. At the banco (bar counter), customers disorderly call out their orders like “Coffee!” “I’m having macchiato!” “I’d like macchiato, too, but with more milk!” It amazes me to see […]

Reporter: Emi Ota | Course: Internship | Language:

Internship #4 – Internship Course 2016 “Gelato Intern Interview”

I interviewed Mr. Nishino in a short-term Gelato Internship Course. Mr. Nishino runs his own gelato shop in Japan. As he was willing to learn more about Italian gelato, he became a gelato intern for a month at a very popular gelato shop in Florence. The owner of the shop, Mr. Francesco, made an ice cream cake for him to celebrate his birthday on the very day of this interview. He came back to school with the cake and enjoyed the delicious treat with his school mates. (Mr. Nishino’s comments) This has been a great experience for me! Instead of studying on my own, I came all the way to […]

Reporter: Ivan Kostadinovic | Course: Italian Cuisine Professional Chef Training | Language:

Professional Chef Training Course 6- 2016

On Sunday we had cooking classes. Italian desserts: polenta love, tortellini with ricotta and black truffle pecorino cheeese, etc.. I would single out as a true love polenta traditional cake when you try to fall in love at first bite. Hard week full of events, but also the beautiful’re sad because I was last here. On Saturday I’ll go back to Serbia. I’m gonna miss all this much, friends, instructors in all. We had learned about their knowledge of wines, visit a winery. From the lessons from knowledge of wine we had had a test in the last lecture. Eight bottles twisted in aluminum foil so as not to know […]

Reporter: Ivan Kostadinovic | Course: Italian Cuisine Professional Chef Training | Language:

Professional Chef Training Course 5- 2016

We had a very interesting weekend, a lot of friendship and parting with our friends who had returned to Japan. We have organized him a small party on the occasion of his departure. Kazu safe journey and I wish you all the best. I hope we meet again, goodbye. Monday began with the Italian lessons that would have later on the lessons of cooking and preparing the next Beef carpaccio with rocket salad and parmesan cheese, Sardines in becafico, etc.. We also had a shorter story about the origin of carpaccio,this dish was created by Giuseppe Cipriani 1950. He was a Venetian magnate,owner of Harrys bar in Venice. Visit cheese […]

Reporter: Ivan Kostadinovic | Course: Italian Cuisine Professional Chef Training | Language:

Professional Chef Training Course 3- 2016

Monday. lessons from Northern cuisine 1. Today we cook Risotto with cuttlefish ink, Piedmontese potato gnocchi with leeks,tomatoes and parmesan cheese, Milanese marrowbone, Radicchio trevigiano brasato, Venetian tiramisu. it was particularly interesting to see the process of preparing rice and that funds are used for the risotto, for example, mushroom risotto should be used fond of mushrooms etc. a story about tiramisu is also very interesting and it has eaten the famous seducer Casanova. We had Italian lessons before and after maternal Grandparents in the meantime we visited trator where we had lunch was wonderful and very tasty. I tried the spaghetti ala arabijata and Saltimbocca ala Romana. Wednesday and […]

Reporter: Ivan Kostadinovic | Course: Italian Cuisine Professional Chef Training | Language:

Professional Chef Training Course 2- 2016

Monday. Start was an Italian lessons, after that we went to Astoria hotel where we had lessons in cookery. Dishes of Southern italy. Mushrooms and artichokes in oil, N duja sauce, Cutlets sardines with Mediterranean sauce, Parmesan with eggplant purple, Bocconotto strawberry with vanilla sauce. Tuesday. Italian lessons, walking around Florence and the failure of as much ice cream as they are excellent. explore the place where we live, we found quite a trattoria, restaurants and super markets. Every evening one of the roommates preparing dinner. Italian lessons, a lot of new words and terms we have homework becomes very interesting to me to learn Italian. I visited a bookstore […]