Art - Aroma Italia

Learning about the markets and their fresh local ingredients mean learning about a very important part of the social network of a place. The Mercato Centrale of Florence is one of the most fascinating markets in Italy for its history, architecture and variety of products. Similar to Mercato Centrale, though not as large, is Sant’Ambrogio Market  located in the neighbourhood of Sant’Ambrogio, not far from Santa Croce church. Located in the square that takes its name from the Santo Spirito church is the market of Santo Spirito, on the southern side of the Arno River. 

The Market of Florence is not just a food tour but a walking tour through the local trade areas of the past and the present – from Ponte Vecchio to Repubblica Square, the Loggia del Porcellino through to Ciompi Square – and the, still active, historical artisans’ workshops. The walking tour will include the visit to the two main Florentine markets  with an overview of the local seasonal ingredients.

Lead by a certified tour guide and food historian, you will experience the city in all its senses.

The chocolate tour is for all the family.  A stroll around the city to learn and appreciate the most important attractions in Florence, complemented by stops in the best artisanal chocolate shops where you will be able to taste the finest pralines. Also, and depending on the season, you will enjoy the best artisanal chocolate ice cream, or a hot chocolate, made with top quality raw materials.  
Lead by a certified tour guide and food historian, you will visit the city in a different and unusual way, and  walk into a chocolate laboratory where the Master Chocolatier will disclose the secrets of the food of the gods.

It is possible to combine the tour with a 90’ workshop in an artisanal laboratory. A lesson with a Master Chocolatier, who will teach you the basic skills of working with chocolate, and how to make pralines and cocoa patisserie.

NB: As chocolate is a seasonal product, the preparation of pralines and chocolate bars might decrease in the summer due to the high temperatures.

The gelato tour is for all the family. A stroll around the city to learn and appreciate the most important attractions in Florence, complemented by stops in the best artisanal ice cream laboratories where you will be able to taste and learn about special cream or fruit-based flavours. And, other iced delicacies like granita and sorbets. 

Lead by a certified tour guide and food historian, you will visit the city in a different and unusual way, and walk into an ice cream laboratory where an ice cream master  will disclose the secrets of ice cream making.

It is possible to combine the tour with a 45’ workshop at the School of Culinary Arts Cordon Bleu. A lesson on ice cream making taught by a specialized chef, who will teach you the techniques of ice cream making from the first to the final tasting steps.

NB: As ice cream is a seasonal product, fruit based (fresh or dry) ice cream non-seasonal ingredients could change.

Chocolate arrived in Florence in 1606 and was presented to the Medici court  by Francesco Carletti. Cosimo III de’ Medici saw the potential effect of such an exotic  precious spice not only gastronomically but also, and mostly, diplomatically and politically. Cosimo III commissioned physician Francesco Redi, who, drawing on his alchemical knowledge, created a complex, elaborate, and secret, recipe for jasmine chocolate, one amongst a number of other inimitable recipes.

Nowadays Tuscany prides itself on having the best chocolate masters and some of the best chocolate manufacturing companies. The chocolate courses held at The School of Culinary Arts Cordon Bleu,  for many years sponsor of The International Chocolate Awards for the Mediterranean area, are with Master Chocolatier Andrea Bianchini.

Whether amateurs or professionals, the Art of Chocolate provides an in-depth  experience on both chocolate making, as well as chocolate and cocoa tasting.  

Though Bernardo Buontalenti  is said to have invented gelato, the story goes that another Florentine, by the name of Ruggeri, changed the course of history and the recipe for ice cream. An improvised chef, Ruggeri invented a “frozen dessert made with sweet and flavoured ice”, which was served at the wedding feast of Catherine de Medici. Whoever the inventor, it is certain that the origin of that artisanal gelato, which the whole world envies us for, is really and truly Florentine.

Nowadays Florence prides itself on having some of the best international gelato masters. The gelato courses held at the School of Culinary Arts Cordon Bleu are taught by Marco Ottaviano, whose attentive choice of top quality and seasonal raw materials, together with a mathematic and chemistry knowledge, are the ingredients for both a top quality savoury and sweet ice cream, which is made without the use of semi finished products, neither preservatives nor additives. 

Whether amateurs or professionals, the Art of Gelato provides a varied  experience related to gelato making and tasting, to iced desserts and gourmet signature ice cream for restaurants. And you'll finally be able to learn what's the difference between ice-cream and gelato!

The paintings from the past centuries bring inspiration…in cooking!
And, among the treasures of Florence, there is undoubtedly a significant number of food inspired paintings.

“Food in Paintings” is one of the latest ideas of project Aroma Italia, which begins with a close observation of a still-life painting, selected by the teacher, who will then have to design and teach how to prepare dishes using the ingredients and the raw materials depicted in the painting.  

The lesson will therefore focus on the realization of a surprise menu with dishes inspired by the food of the territory as well as the historical period of the artists. All this will result in an extremely interesting marriage between the two different art forms which have made Florence, Tuscany, Italy famous - the figurative and food arts.

At the beginning of each lesson, Professor Anna Evangelista, who teaches History of Food at the Cordon Bleu School of Culinary Arts, will introduce the painting and lead the participants in a journey of awareness between taste and history.

Be enchanted, o ye who cook….