Culinary Types

Exit Corporate America, Enter Emilia-Romagna: Call it what you will – sabbatical, hiatus, or time-off for good behavior. No matter the phrase, here are the facts. For the next seven weeks I’m on leave from corporate America, and diving toque first into the tastes, aromas and textures of the global culinary kitchen. The first stop on my gastronomic odyssey is the International Cooking School of Italian Food and Wine in Bologna, the capital city of the Emilia-Romagna region. Bologna was established by the Etruscans in about 534 BC, and Emilia-Romagna is a rich agricultural region that produces tomatoes, onions, cereal crops, Parmigiano-Reggiano and Lambrusco and Sangiovese wines. La Cucina Italiana! At the moment, it still seems like a distant dream, but it’s just a jet ride away. Next stop, the ancient city and food of Bologna!

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