There was a 3-day group lesson for Nagoya Future Culture College (NFCC) students in the 2nd week of February, held in FCAS kitchen.

Day 1
– Cooking Practice (2 kinds of fresh pasta)
– Tasting

Day 2
– Cooking Practice (Full course: appetizer, first, second, dessert)
– Tasting

Day 3
– Lecture (Tuscan wines, olive oil, balsamic vinegar) including tasting
– Pizza Lesson (Pizza dough making, fermentation, dough shaping, pizza varieties, demonstrations)
– Tasting (Pizza and gelato with balsamic vinegar)

All students seemed very concentrated and excited.

＜NFCC instructor’s comment＞
Lessons were very valuable for us as we could use Italian ingredients we had never used before.
Knowing the flavor of true Italian pizza was such a priceless experience.
Prof. Angelo was a very kind man. I was impressed by how excellent he was at allocating roles to student groups beyond the language barrier. Students were able to keep their motivations up high with his great instructions.

We hope these lessons at FCAS will remain in everyone’s mind as a one-of-a-kind experience!