Italian Broths & Soups
Discover the depth, restraint, and elegance of Italian soup-making through two classic broths from different regions of Italy. This class explores how simple ingredients, when treated with care and precision, create layers of flavour that are both comforting and refined.
Course Schedule
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Class Date28 February 2026
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Class Hour9:00 - 16:00
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Total Hour6 Hours
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Class Capacity16 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | Amateurs, Food Enthusiasts |
| Accomplishment | Certificate of Achievement by The Food School Bangkok and ALMA |
What You Will Learn
- The fundamentals of Italian broth and soup-making, with an emphasis on clarity, depth, and balance
- How to prepare Cacciucco alla Livornese, including seafood selection, layering flavours, and managing cooking times
- Techniques for creating a smooth, well-balanced Leek & Potato Soup, focusing on texture and natural sweetness
- How regional context influences Italian soup styles and ingredient choices
- Practical skills that can be adapted to both home kitchens and professional settings
Lesson Breakdown
- CACCIUCCO ALLA LIVORNESE (Tuscan-style fish soup)
- Zuppa di Porri e Patate (Leek & Potatoes soup)
Lecturers
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