The Master
Knowing food
to grow and stand out
At Scuola Tessieri, the first Master dedicated to Gastronomic Culture and Hospitality, created from the exceptional industry knowledge of Davide Paolini and Ilaria Legato. An advanced course for learning to manage hospitality in all its aspects, to communicate the world of food successfully and to build a genuine relationship with your customers.
Scientific direction
Davide
Paolini
A profound connoisseur and champion of Italy’s food treasures, Davide Paolini is a food critic, journalist and author of guides and books. For 40 years he has written for the Sunday supplement of Il Sole 24 Ore. For Radio 24 he hosted “A noi ci piace”, before devoting himself entirely to the column “Il Gastronauta”. He is the creator and organiser of events such as Taste, Milano Golosa, Gourmandia, Squisito and many others.
“Today, to succeed in restaurants and hotels, you need the culture to answer customers’ questions about recipes, ingredients, products, wine and oil. The Master aims to help you know food, in order to grow and stand out in the sector.”
Scientific direction
Ilaria
Legato
Ilaria Legato is a Brand and Food Designer in the Ho.Re.Ca. sector. She wrote the handbook “Creative Restaurant Branding” (Hoepli, 2021), teaches Design Methodology at several educational institutions and is a consultant to Italian and international restaurant businesses, for which she develops formats and branding.
“To have a winning brand in hospitality, a winning product or service is not enough: you need to build a unique and genuine relationship with your audience, to know how to tell stories. Creating magic. How is it done? You will learn it with our Master.”
Who it is for
For those working
in food and hospitality
The Master in Gastronomic Culture and Hospitality at Scuola Tessieri is a programme of excellence on the Italian educational scene. It is aimed at those who work, or wish to work, in the food and wine, tourism or food communication sectors and want to refine their knowledge and skills.
The Master offers high-level training in gastronomic culture and in the techniques of food communication and storytelling, with a contemporary and innovative approach.
Duration. The Master takes place over 9 non-consecutive training days.
Course programme
Four modules,
from raw ingredients to project work
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Gastronomic culture
Raw ingredients and the main foods: production and processing methods and food consumption, but also methods and techniques for recognising and assessing quality. The lessons combine theory with practical sessions and tastings: cheeses, cured meats, meat, fish, flours, pasta, pizza, bread, olive oil and balsamic vinegar, cocoa, wine, coffee.
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Food storytelling
From knowledge to the design of hospitality, through storytelling and the exercise of creative thinking.
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Sensory training
Tastings, lunches and educational dinners following the Scuola Tessieri method. The School’s spaces are set up to offer unique, emotional experiences.
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Project work
A final project to put into practice the skills acquired during the course.
Apply for the Master
in Gastronomic Culture and Hospitality
We’ll reply with the dates of the next edition, the programme and how to enrol.
- Phone 0587 355629
- Email info@scuolatessieri.it
- Where we are Via Milano, 24 · 56038 Ponsacco (PI)