The secrets of the Emilia-Romagna tradition

February 26, 2015

The Working Session with Franco Cimini, Chef of the Osteria Mirasole in San Giovanni in Persiceto, was an opportunity to learn about one of the many culinary traditions of our region, Emilia-Romagna.

Chef Cimini, showed the students of the MBA Food and Wine the secrets of the pork processing, technical cuts, and the preparation of some traditional specialities.

After a brief demonstration, the international students were able to taste a special barbecue made with our local products. This multicultural meal was also offered to the participants of the Master in Business Management in Food and Wine, linking two key moments in the production chain of these particular goods.

Both Masters, in fact, aim to provide the managerial skills and technical knowledge that a future manager needs to succeed in an industry made of experiences and passion.




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