Modern Italian Cuisine
Discover a new vision of Italian cuisine from an international perspective.
Head Chef, Glass Hostaria, Italy (1 Michelin Star)
Italian cuisine reimagined through an international perspective.
As Chef Cristina Bowerman says, “Italy is a country that has always welcomed everybody. Therefore it is impossible for Italian cuisine to remain only traditional.”
Therefore Cristina offers this course where you will discover how to introduce flavors and techniques from other food cultures into Italian cuisine.
See how she incorporates techniques she learned in China and ingredients she became acquainted with during her trips to Mexico and the USA.
Discover a new version of the classic spaghettini with clams that takes advantage of fermentation and the use of Japanese ingredients, an oyster dish that mixes French, African and Italian influences, and a lobster dish that combines Asian and Italian flavors.
At the end of this course you will be able to:
– Incorporate flavors and techniques from other food cultures into Italian cuisine.
– Prepare new takes on classic Italian dishes such as spaghettini with clams.
– Apply sous vide, siphon and fermentation techniques to Italian cuisine.
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Course Syllabus
Course Content
Bonus Chapter: Chefs' Manifesto
CHAPTER 2 - Squid ink orzotto, scampi, strawberries and green tomatoes
CHAPTER 3 - Spaghettini with clams and charred lime peel powder
CHAPTER 4 - Lobster, Artemide rice sauce, peaches in kimchi, moringa oil
CHAPTER 5 - Oyster, mignonette tapioca, Jerusalem artichoke
Chapter 6 - Chicken, All of it
Before you go
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
Introduce international flavors and techniques into Italian cuisine with a perfect fit.
What you'll learn
Discover how to use Japanese ingredients, such as miso, koji, yuba, and sake, within Italian dishes.
Get acquainted with a very special variety of rice known as artemide and learn how to apply siphon techniques to present it in a less conventional way, in this case as a foam.
Learn to ferment your own peach kimchi and give a different touch to your lobster dishes.
Apply risotto technique to dried pasta and cook a delicious Orzotto with shrimp, strawberries and green tomatoes.
As a member of Chefs’ Manifesto, Cristina Bowerman advocates for zero hunger and the reduction of food waste. Her recipe for ‘Chicken. All of it!’ teaches you to take advantage of every part of the chicken – even the comb! Here you can also appreciate how she uses Chinese technique to present Southern Italian flavors from a different point of view.
Course recipes
In this course you will learn
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Meet your Instructor
Head Chef, Glass Hostaria, Italy (1 Michelin Star)
An Italian Chef in love with food cultures from around the globe.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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The ingredients and cooking techniques
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