International Cooking School

Condé Nast Traveler
September 2008
First-Class Coaches

Mary Beth Clark, author of Essentials of the Italian Kitchen, schools her students in the flavors of Tuscany and Emilia-Romagna from a sixteenth-century palazzo in Bologna. Courses run from four days to one week; sessions coinciding with October Truffle Festival take in a dog hunt for the delicacy.

Thank you Condé Nast Traveler and Thank you Mark and Kathryn.

Piano and painting and cooking, oh my! Mark Schatzker and Kathryn Maier suss out instruction par excellence in six feel-good categories across the Continent and beyond.

Photo: Bernd Bohm
Mehr Zeit fur mich
Winter 2003
Nivea —Kostlich und gesund: Die Mittelmeerkuche
Delicious and healthy: Mediterranean Cuisine

Sie ist nicht nur wegen ihres wunderbaren Geschmacks und des gesunden Olivenols so beliebt! Die mediterrane Kuche ist Gesundheit pur! Viele Zutaten der Mittelmeer-Kuche enthalten beispielsweise Flavonoide, die die Zellen schutzen (kommen in Spinat, Ruccola, Zucchini, roten Zweibeln, Tomaten, Basilikum und Oregano vor.) Die gesunden Pflanzenstoffe sind auch reichlich in Aprikosen, Honigmelonen und Beeren vorhanden. Und noch eine gute Nachricht: Auch im Wein stecken gesunde Flavonoide. Ein Glas pro Tag ist erlaubt. Wer mehr wissen mochte: Die amerikanische Profi-Kochin Mary Beth Clark leitet Kochschulen in New York und Bologna und organisiert kulinarische Erkundungsreisen in unterschiedliche Regionen Italiens.

It is not known only because of its taste and healthy olive oil! The Mediterranean cuisine is purely wholesome! Many ingredients of Mediterranean cuisine contain flavonoids, which protect the cells (such as spinach, arugula, zucchini, red onion, tomatoes, basil and oregano). The wholesome compounds of these plants are richly available as well in apricots, honey melon and berries. And more good news according to reports: Also in wine there are healthy flavonoids. One glass per day is allowed. If you want to know more: American professional chef Mary Beth Clark has cooking schools in New York and Bologna and organizes culinary courses in many different regions of Italy.

Thank you Nivea and Thank you Elke.

Photo: Richard Jung
September 2002
For The Ardent Cook

Departures Magazine featured Carla Capalbo's "The Vinegar Complex", an article on aceto balsamico tradizionale, traditional balsamic vinegar. A world-renowned specialty of Emilia-Romagna, real balsamic vinegar is aged in wooden barrel for decades to develop its luscious, memorable flavor. This article's Vinegar Country section recommended hotels, restaurants, specialty food shops, and only one cooking school. Ours.

"The International Cooking School of Italian Food and Wine, in Bologna's historic center, offers hands-on cooking courses in English that include visits to vinegar producers."

In our courses, our students visit a multiple gold-medal award-winning producer of balsamic vinegar, and taste on-site. They taste Mary Beth's personal collection of vintage balsamic vinegars and learn how to prepare delicious dishes highlighting this precious nectar of Emilia-Romagna.

Thank you Departures and Thank you Carla.

Food & Wine
October 2000

In the modern kitchen of a 16th-century palazzo in Bologna, Mary Beth Clark teaches the myriad applications of young, middle-aged and old balsamic vinegars.
Cooking School Review

Our cooking school was featured in the October 2000 issue of Food & Wine. Read what they had to say about us!

"Mary Beth Clark teaches in Bologna, the heart of the Emilia-Romagna region, in the modern kitchen of a 16th-century palazzo. She takes her students to the city's market, visits local producers of cheese and vinegar and pairs wines with the 40 dishes her students learn to cook. Recipes range from simple to advanced and include handmade pasta, thin-crust pizza, risotto and real ragu Bolognese. She also organizes a special truffle class in Piedmont every fall."

Mary Beth's Tips

Choose the right rice for your dish.
Carnaroli is best for silky, creamy risotto. It has a long grain, and it holds up well in cooking. Use Vialone Nano, whose short grains cook especially evenly, for drier risottos, molded rice dishes, salads and soups. Keep Arborio on hand as a good all-purpose rice; its medium grains are versatile, and it's less expensive.

To make fresh basil last longer, don't refrigerate it. Treat it as you would a bouquet of flowers, standing it in a vase filled with water.

To freeze basil, pluck individual leaves from the stalks and place them in a plastic bag. Blow a little air into the bag before closing it (to cushion the leaves).

For a flavorful, well-textured meat ragu, have your butcher coarsely grind the meat just once. Don't overbrown the meat when searing it; simmer it for two to three hours in a deep pot.

Use three-to-five-year-old balsamic vinegar for marinades, 8-to-10-year olds to finish a sauce. Well-aged (25-year-old) balsamic is a great accent for grilled meats and vegetables.

Thank you Food & Wine.

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