Courses of Italian Language & Tastes of Casentino

   

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Italian language school


CENTRO DI CULTURA
ITALIANA CASENTINO
Scuola di Italiano
per stranieri


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Courses of Italian Language & Tastes of Casentino

News from Casentino

Casentino is a land of culture but also of traditional cuisine where small, local businesses produce high quality typical products.

The Courses are arranged to guide participants in the study of the language and culture of Italy at the same time introducing them to "The Tastes of Casentino" offering them traditional Tuscan and Casentino dishes using local well-known, typical products.

The aim of the course is to enable students to learn, study and perfect their knowledge of the Italian language and culture, working in small groups. The teachers of the C.C.I.C. take care of the grammatical aspects, the syntax and the lexicon but, above all, practice in the spoken language.

Participants can enjoy the informal welcome and the relaxing tranquillity of the medieval town of Poppi.

One cannot visit Casentino without tasting the local, traditional dishes. The recipes, frequently of medieval origin, reflect the old, peasant culture. Great value is given to the simplest of ingredients by careful preparation and strict adherence to cooking times. It is sufficient to quote the names of some local dishes to bring to mind the taste. The "Scottiglia" is made by cooking various types of meat together and is served with toasted Tuscan bread , baked in a wood-fired oven. "Tortelli di patate" squares of home made pasta prepared with eggs and filled with creamed potatoes; "Sugo di nana" (alias the free-range duck) a sauce with which you can dress your "Maccheroni" or a tasty "Polenta" prepared with maize flour. There is the "Zuppa di cipolle" (onion soup), "Fagioli all'uccelletto" haricot beans served with pork sausages and haricot beans again mixed with various vegetables and excellent local bread – baked in a wood-fired oven – to create the "Ribollita Casentinese".
As a result of its origins and the superior quality of its dishes, the Casentino cuisine merits the applause it receives locally and nationally, as is proven by gastronomic events held in the valley. An important culinary history based on genuine and quality ingredients. Further proof is given by the fact that the "Slow Food" campaign has included "Prosciutto del Casentino" (salted, seasoned local ham), and the "Fagioli Zolfini" (a yellow, round type of haricot bean) from Pratomagno in the list of privileged Italian food products of the highest quality.

We can discover how and where these typical products are prepared by visiting some of the most well-known local producers and trying out their quality products on the spot!
-  "I Bigi e le More" (Two different breeds of pig).
A visit to see the rearing and work involved with the pig breeds Bigio Casentinese, Cinta Senese and Mora Romagnola from which the famous "Prosciutto del Casentino" is made and where Italian salami-style sausages called "Finocchiona", "Capaccia" and "Sanbudelli" are produced.
-  "Caprini e Ovini" (Goats and Sheep).
Timeworn techniques of breeding are applied in unpolluted grazing pastures and strict rules for cheesemaking followed to produce the typical "Pecorino", "Ricotta", "Raviggiolo", "Abbucciato" and "Caprini" traditional to the valley.
-  "I Frantoi" (Oil Mills).
In November we can visit the oil mills to see one of the most renowned products of Casentino and Tuscany "Olio Extravergine di Oliva". From the traditional oil mill to the smaller cooperative producer.
-  "I Novelli, i Passiti e le Macine" (First Wines of the season, Wines made from dried grapes and Mill Stones).
Traditional vines and new implants for the production of red and white wines matured in barrels which date from 1750. Wine made from dried grapes, matured for six years in chestnut kegs. Late grape harvests squashed in a wooden wine-press of 1600, producing choice wines.
The ancient flour mill where the flours are pounded by millstones driven by river water. Here, dried chestnuts give us chestnut flour which is an important ingredient in traditional Casentino recipes, particularly for the classic "Polenta" which, in dialect, is "Pulenda dorce" and is delicious accompanied by "Ricotta" (cottage cheese) or "Pecorino" (sheep’s cheese). The "Bardino" is a rustic cake decorated with walnuts, pinenuts and rosemary.

Under the guidance of an expert cook the participants have the possibility to prepare meals taken from typical Tuscan and Casentino recipes. "Cucinare Insieme" is a brief cookery course which, in a friendly atmosphere, offers participants the opportunity to learn the secrets of local, traditional dishes.
At the end of the meeting there will be a dinner during which the participants will taste the courses prepared by themselves in the company of teachers and friends.


The Course

At Poppi, the C.C.I.C. "Piero della Francesca" - Centro di Cultura Italiana Casentino has organized the "Course of Italian Language and Tastes of Casentino", which lasts a week.

The program includes twenty lessons of Italian Language and Culture, three guided trips to discover "The Tastes of Casentino", a cultural in-depth study with guided tour through the most evocative corners of Casentino, a course on typical Tuscan and Casentino cookery – followed by dinner, four dinners in gastronomic theme, lunch in a typical Casentino restaurant, six overnight stays with breakfast.

The Course is open for a maximum of 11 participants for each group.


Lessons of Italian Language and Culture

The twenty lessons are held in the morning in the C.C.I.C. "Piero della Francesca" building in Poppi.
The four daily lessons, each lasting 50 minutes, are subdivided into two sections with two different teachers. There will be an interval of 30 minutes between the two sections.
At the beginning of the course participants will be divided into small, homogeneous groups based on a written test and a brief interview with the teachers.
The primary objective of the course is to develop ability in the spoken language, constant attention being given to the written form and grammatical aspects. Working in small groups encourages communication and stimulates active participation by the whole class.
Italian only is spoken during the lessons, as from the initial stages.
The presence of two teachers who alternate in class work favours high efficiency in scholastic activities. Apart from the text book, the teachers make use of material which has been prepared by themselves in response to specific problems in connection with both class work and individual students. Particular attention is given to theatrical techniques, role play, audio-visual aids and sound equipment. The teachers are present during afternoon activities, excursions, guided tours and at meal times. This creates a strong link between class work and external activities.


Accommodation

Participants in the "Courses of Italian Language and Tastes of Casentino" will be accommodated in a three-star hotel in the historical centre of Poppi during their stay.
Bed and breakfast is reserved for all participants.


Program of the Course

Sunday

Afternoon:

Arrival in Poppi

Evening:

Welcoming dinner

Monday

Morning:

- Breakfast in the hotel
- Course of Italian Language and Culture

Afternoon:

A trip to discover "The Tastes of Casentino":

Evening:

Dinner - gastronomic theme

Tuesday

Morning:

- Breakfast in the hotel
- Course of Italian Language and Culture

Lunch:

In a typical Casentino restaurant together with the language teachers

Afternoon:

Discovering Casentino. In-depth cultural studies together with the language teachers

Wednesday

Morning:

- Breakfast in the hotel
- Course of Italian Language and Culture

Afternoon:

A trip to discover "The Tastes of Casentino":
- "Caprini e Ovini" (Goats and Sheep) – March and October

Evening:

Dinner - gastronomic theme

Thursday

Morning:

- Breakfast in the hotel
- Course of Italian Language and Culture

Afternoon:

"Cucinare Insieme" - Course on typical Tuscan and Casentino cookery together with the language teachers

Evening:

Dinner with cookery course participants and language teachers

Friday

Morning:

- Breakfast in the hotel
- Course of Italian Language and Culture

Afternoon:

A trip to discover "The Tastes of Casentino":
- "I Novelli, i Passiti e le Macine" (First Wines of the season, Wines made from dried grapes and Mill Stones).

Evening:

Farewell dinner

Saturday

Morning:

- Breakfast in the hotel
- Departure


Price of the Course

811,00 Euro. (*)

Double bedroom

175,00 Euro.

Supplement for single bedroom

Number of Participants:

minimum. 5 - maximum. 11

The price includes:

Course of Italian Language and Culture, the in-depth cultural studies together with the teachers, transport and excursions Monday, Wednesday and Friday; Course of Tuscan and Casentino cookery with the teachers; dinners Sunday, Monday, Wednesday and Friday; Cookery course dinner Thursday; lunch Tuesday; accommodation with breakfast in a three-star hotel.

The price does NOT include:

Entry to castles, museums and churches, transport with regard to in-depth cultural studies together with the teachers; meals not specifically included under "The price includes"; all that not specifically included under "The price includes".

(*)=Price per Person

All prices are given in Euros (€)




Calendar of the Courses (please click here)



Registration

The registration deadline is 15 days before the starting date of the chosen Course.
Registration deposit of Euro 230,00 (please note that we can only accept payments made in EURO and NOT in EURO equivalent; please ask your financial institution for assistance) to be paid by bank transfer "without expenses for the recipient"
To account number: 2685.31 (ABI 1030 and CAB 71582.1)
Monte dei Paschi di Siena, Ponte a Poppi (AR)
Swift code: PASC IT MM
IBAN: IT 46 I 01030 71582 000000268531
Any additional bank expense must be reimbursed by the participant.
It is very important that the name of the participant and "Course of Italian Language and Tastes of Casentino" be written on the payment form.
Complete the registration form and send it with a copy of the registration deposit receipt to the secretary of the C.C.I.C. via fax to the following number: ++39 0575 529774.
The secretary will confirm your registration in a timely manner.
In the event of cancellation up to three (3) weeks before the beginning of the course, 2/3 (two-thirds) of the deposit will be reimbursed. After this time, the entire deposit will be forfeited.
The Course will take place only if the minimum number of 5 participants is reached. In case of annulment of the Course, the registration deposit will be returned in full to the registered participants.


Bookings and Information

For information and bookings, please do not hesitate to contact the school’s registry office:
Phone: 0039 0575 529774
Fax: 0039 0575 529774
E-mail



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Scuola di Italiano C.C.I.C. ´Piero della Francesca´ Centro di Cultura Italiana Casentino
Piazza Amerighi n.1 · I - 52014 Poppi (AR) · Italia
Tel./Fax 0039 0575 529774 · Mobile 0039 393 6415418 · E-mail
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