Latest Events and Courses
MEDITERRANEAN DIET AND HEALTH
UNIVERSITY OF ARIZONA
PROGRAM 2019 IN VERONA
FROM MAY 19 TO JUNE 15
The summer degree course on health linked to the Mediterranean diet begins. Here is the course of the lessons:
we will start with extra virgin olive oil and end with regional cuisine
Antonia Polese and her Staff
This nutritional science course takes place in Verona, a beautiful historic city in northern Italy. Students will have the opportunity to learn some basic techniques regarding the preparation of food and to deepen the characteristics of the Mediterranean Diet.
Graduating students in nutritional, biological and biomedical sciences will be part of this project. The course will begin with a week of lectures at the University of Arizona in Tucson, then continue in Verona for four weeks.
The project includes
A SCIENTIFIC STUDY REGARDING HEALTH.
ADVANTAGES OF THE MEDITERRANEAN DIET.
DEMONSTRATION AND PREPARATION OF FOOD WITH RELATED TASTING.
POSSIBILITY TO ENJOY THE CULTURAL RICHNESS OF THE CITY OF VERONA AND THE SURROUNDING AREAS.
Cooking teacher: Antonia Polese
Email: antonia@antoniapolese.it
www.lacucinadiantoniapolese.com
Welcome to Verona
Sunday 19 May 47 students and 2 teachers reached an ancient palace in Verona for the presentation of the study program on the Mediterranean Diet. The boys will stay in Verona until June 15th.
Here are some photos of the event:
Course conclusion “Mediterranean Diet and Health”
APPOINTMENT IN THE CRUSHER TO CELEBRATE THE SPRING ARRIVAL
THE THEME OF THE MEETING WILL BE:
“DAL CAMPO ALLA TAVOLA, ORTAGGI FRESCHI ABBINATI A CEREALI INTEGRALI, LEGUMI, ERBE AROMATICHE, SEMI OLEOSI E FRUTTA.”
We will meet on Saturday 13 April at 3pm
at an ancient mill in Verona
THE MOST REPRESENTATIVE PHOTOS OF THE EVENT
“EXTRA VIRGIN OLIVE OIL AND HEALTH: THE IMPORTANCE OF WINTER VEGETABLES, LEGUMES AND CEREALS”
Illasi (Verona), saturday 24 november 2018
Antonia Polese’s kitchen in collaboration with an ancient mill of Verona present:
“Extra virgin olive oil and health: the importance of winter vegetables, legumes and cereals”
The most representative photos of the meeting:
