Modern Italian Cuisine
Discover a new vision of Italian cuisine from an international perspective.
Jefa de cocina en Glass Hostaria (1 Estrella Michelin)
Course Content
Course Content
Bonus Chapter: Chefs' Manifesto
Free
2 - Squid ink orzotto, scampi, strawberries and green tomatoes
3 - Spaghettini with clams and charred lime peel powder
Free
4 - Lobster, Artemide rice sauce, peaches in kimchi, moringa oil
Free
5 - Oyster, mignonette tapioca, Jerusalem artichoke
6 - Chicken, All of it
Before you go
About this Course
Italian cuisine reimagined through an international perspective.
As Chef Cristina Bowerman says, “Italy is a country that has always welcomed everybody. Therefore it is impossible for Italian cuisine to remain only traditional.”
Therefore Cristina offers this course where you will discover how to introduce flavors and techniques from other food cultures into Italian cuisine.
See how she incorporates techniques she learned in China and ingredients she became acquainted with during her trips to Mexico and the USA.
Discover a new version of the classic spaghettini with clams that takes advantage of fermentation and the use of Japanese ingredients, an oyster dish that mixes French, African and Italian influences, and a lobster dish that combines Asian and Italian flavors.
At the end of this course you will be able to:
– Incorporate flavors and techniques from other food cultures into Italian cuisine.
– Prepare new takes on classic Italian dishes such as spaghettini with clams.
– Apply sous vide, siphon and fermentation techniques to Italian cuisine.
Join our community to help deliver a better food future for all.
What's included?
- 1h 40 min de vídeo HD
- 5 recipes
- 24 lessons
- Recipe book
- 5 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
In collaboration with:
Course Recipes
Meet your Instructor
Head Chef, Glass Hostaria, Italy (1 Michelin Star)
An Italian Chef in love with food cultures from around the globe.
Introduce international flavors and techniques into Italian cuisine with a perfect fit.
What you'll learn
Discover how to use Japanese ingredients, such as miso, koji, yuba, and sake, within Italian dishes.
Get acquainted with a very special variety of rice known as artemide and learn how to apply siphon techniques to present it in a less conventional way, in this case as a foam.
Learn to ferment your own peach kimchi and give a different touch to your lobster dishes.
Apply risotto technique to dried pasta and cook a delicious Orzotto with shrimp, strawberries and green tomatoes.
As a member of Chefs’ Manifesto, Cristina Bowerman advocates for zero hunger and the reduction of food waste. Her recipe for ‘Chicken. All of it!’ teaches you to take advantage of every part of the chicken – even the comb! Here you can also appreciate how she uses Chinese technique to present Southern Italian flavors from a different point of view.
What our students say
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Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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Ratings and Reviews
4.6
Avg. Rating
272 Ratings
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José Ricardo Alves Bocci
Sofisticated recipes
I liked Cristina's ingredients choices and how she has unique processes to the beautiful recipes. She brings some of the cultural background of the ingredients, teasing my curiosity to find out more about them. Also, the presentations are very sofisticated. Some small issues thought, I think, in the chapter 6, it's missing the chicken heart and comb preparation, but it's kind of easy to figure it oyt. I miss a recipe for the koji water, but I guess it's easy to find a recipe in the internet or to substitute with something else (like white wine). But again, a very good course.
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小白兔 土拨鼠
Please check your file again !!!!
1) The voice of the chef is kindof too low volume, I think something wrong during the filming process. 2)Please god please no!! Wrong subtitle in some of the course, please remember you have received money from us, please do the correction!!!!
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The ingredients and cooking techniques
Informative