The CIA Introduces “How Do You Say Umami in Italian?” Online Learning Experience

Tataki: Japanese-style Seared Beef Carpaccio on a Black Sesame Montasio Frico
Prosciutto di Parma Rolls with Asian Pear, Daikon Sprouts and Wasabi Aioli
Grilled Pizza with Prosciutto di San Daniele, Burrata, Olive Dust and Herb Salad
 

St. Helena, CA – The Culinary Institute of America presents a free online learning course—“How Do You Say Umami in Italian?”—available now. This comprehensive online program features streaming video recipe demonstrations focusing on four Italian Protected Designation of Origin (PDO) products: Grana Padano cheese, Montasio cheese, Prosciutto di Parma, and Prosciutto di San Daniele. The recipes and supporting materials in the course explore the limitless potential of these prized ingredients in classic Italian applications and in contemporary global cuisine.

“How Do You Say Umami in Italian?” explains the Protected Designation of Origin classification and includes chef-tested recipes featuring these PDO products, all downloadable and demonstrated in streaming video by CIA Chef-Instructor Bill Briwa. The recipes and video content were specially crafted for both foodservice professionals and food enthusiasts.

People around the world enjoy the flavors of Italian food. Why limit those tasty ingredients to Italian cooking? The cured hams and aged cheeses that make the Italian table so inviting can add umami depth, originality, and appeal to savory dishes from anywhere. To showcase the versatility of these Italian products, Chef Briwa demonstrates how to use these hams and cheeses in both Asian and Western concepts.

Among the original recipes created for this online cooking course are Prosciutto di Parma Rolls with Asian Pear and Wasabi Aioli; Grilled Pizza with Prosciutto di San Daniele, Burrata, and Olive Dust; French Onion Soup Topped with Montasio Cheese Soufflé; and Flatbread with Grana Padano, Asparagus, Mushrooms, and Togarashi. “How Do You Say Umami in Italian?” was produced by the CIA’s Digital Media team, which has won two James Beard Awards for Best Webcast. View the module online.


Photo Captions and Hi-Res Images:

Photo 1 (top photo): French Onion Soup Topped with Montasio Cheese Soufflé. (Photo credit: Kristen Loken/CIA)
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Photo 2: Tataki: Japanese-style Seared Beef Carpaccio on a Black Sesame Montasio Frico. (Photo credit: Kristen Loken/CIA)
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Photo 3: Prosciutto di Parma Rolls with Asian Pear, Daikon Sprouts and Wasabi Aioli. (Photo credit: Kristen Loken/CIA)
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Photo 4: Grilled Pizza with Prosciutto di San Daniele, Burrata, Olive Dust and Herb Salad. (Photo credit: Kristen Loken/CIA)
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Media Contact:

Stephan Hengst
Director—Communications
845-905-4288
s_hengst@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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