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GIULIANO BUGIALLI's	Foods�of�Italy

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Cooking in Florence

In 1973, Giuliano Bugialli founded the first cooking school in Italy to be taught in English. His aim was to provide a well-rounded base for the study of Italian cuisine, by combining the finest cooking instruction with a full immersion in the local life and culture. The success of this warm and personalized formula has been immense: the school keeps evolving, with no single course identical to another. Here is the latest program:

			INTRODUCTION CLASSIC COURSES TERMS BOOKING FORM

				BACKGROUND TRIVIA !!! The two details reproduced in the background of this page are from a famous drawing, which appears in both Scappi's Opera and Il Trinciante. The woodcut shows the fascination of 16th century chefs with the supposed similarity between the newly discovered Turkey or Rooster of India (second drawing from the top) and the Peacock (first from the top), that precious bird which from Roman times had been the most prestigious dish to serve at royal and noble feasts. Cooks of this period thought they had found a plentiful supply of what had once been a rare and treasured meat. Although the print appears to be just front and side views of the same bird, in the version from II Trinciante the two are clearly labeled "Pavone" (peacock) and "Gallo d'India" (rooster of India). The parts crucial for carving are labeled as well, and the text accompanying these illustrations details complex boning techniques. More trivia?

� Giuliano Bugialli - Foods of Italy