A Grand Tour of Italy: History, Art, and Authentic Italian Cooking
In continuing the life-long learning for our alumni community, we are pleased to present a new course offered to DePauw Alumni and Guests, A Grand Tour of Italy: History, Art, and Authentic Italian Cooking!
A Grand Tour Course DEscription |
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Professors Michael and Francesca Seaman co-taught a course that was a grand tour of the history, art, and culture, particularly cuisine, of Italy. It was loosely modeled on the Grand Tour of Italy undertaken by British aristocrats in the 17th and 18th centuries. Three centuries ago, graduates of Oxford and Cambridge traveled to Italy in search of the foundations of Western Civilization, studying up close the history, art, and culture of the Bel Paese. The course consisted of two separate but equal parts, each of 75 minutes duration:
(1) Lectures on the history and art of the great cities of Italy visited by Grand Tourists.
Alumni traveled together virtually on the typical route, from Padua and Venice in the north and then cross the Apennines to Florence, the birthplace of the Renaissance, headed south to Rome, the essential destination, and finally on to Naples, the Amalfi Coast, and Pompeii. In each city, they explored the history, art, and architecture, with a particular focus on the Roman, Renaissance, and Baroque periods.
(2) Italian cooking classes with authentic regional recipes.
This second part of the course, which was taken together with or separately from the history class, consisted of a cooking demonstration and lesson on how to make one of the most celebrated regional dishes of Italian cuisine.
Alumni learned, and be expected to cook in their own kitchen, twelve of Francesca’s traditional Italian dishes. Each cooking class concluded with a meal around our virtual table.
A Grand Tour of Italy | Twelve-Week Schedule |
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Courses noted with an asterisk (*) are ones that could be taken together (lecture and cooking course). The cooking course will meet briefly prior to Prof. Mike Seaman's lecture with Prof. Francesca Seaman to get started on the cooking for the evening's course. Additional details and instructions on all courses will be emailed out ahead of the course time. The grocery list can be found at the bottom of the page.
Classes will take place online via Zoom on Thursday evenings from 6:00 PM (EST) to approximately 8:45 PM (EST), with an additional 15-minute period at 8:45 PM (EST) for final questions, discussion, and eating.
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Thursday, February 4, 2021 Class 1 – Italian History and Art: Overview of the Grand Tour with some discussion of cities toured before Venice Class 2 – Italian Cooking: Spaghetti all’Aglio, Olio, e Peperoncino (Spaghetti with garlic, olive oil, and red pepper flakes) and Insalata Caprese (Caprese Salad) |
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Thursday, February 11, 2021 Class 3 – Italian History and Art: History of Venice, La Serenissima Class 4 – Italian Cooking: Ravioli alla Panna (Ravioli with Tomato-Cream Sauce) |
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Thursday, February 18, 2021 Class 5 – Italian History and Art: Medieval Art and Architecture of Venice Class 6 – Italian Cooking: Gnocchi al Burro e Salvia (Potato Dumplings with Butter and fresh Sage) |
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Thursday, February 25, 2021 Class 7– Italian History and Art: Renaissance Art and Architecture of Venice Class 8 – Italian Cooking: Risotto allo Zafferano e agli Scampi (Italian Rice with Saffron and Shrimp) |
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Thursday, March 4, 2021 Class 9 – Italian History and Art: History of Florence, Birthplace of the Renaissance Class 10 – Italian Cooking: Minestra di Pomodoro con i Crostini (Roasted Tomato Soup with Homemade Croutons) |
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Thursday, March 11, 2021 Class 11 – Italian History and Art: Renaissance Art and Architecture of Florence I Class 12 – Italian Cooking: Pollo alla Pizzaiola (Chicken Pizza-Style) and Cavolfiori al forno (Roasted Cauliflower) |
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Thursday, March 18, 2021 Class 13 – Italian History and Art: Renaissance Art and Architecture of Florence II Class 14 – Italian Cooking: Pollo al Limone, Vino Bianco, e Capperi (Chicken piccata) and Patate (Smashed Potatoes with Rosemary) |
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Thursday, March 25, 2021 Class 15 – Italian History and Art: Elsewhere in Tuscany on the Grand Tour: Pisa, Siena, and San Gimignano Class 16 – Italian Cooking: Spaghetti alla Carbonara (Roman Carbonara Spaghetti) |
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Thursday, April 1, 2021* Class 17 – Italian History and Art: Ancient Rome, the Eternal City Class 18 – Italian Cooking: Focaccia alla Cipolla e Olive Nere (Focaccia with Sauteed Onions and Black Olives) |
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Thursday, April 8, 2021 Class 19 – Italian History and Art: Renaissance Rome Class 20 – Italian Cooking: Strucolo di Mele (Italian Apple Strudel with Chocolate and Pine Nuts) and Leek Soup |
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Thursday, April 15, 2021* Class 21 – Italian History and Art: Baroque Rome Class 22 – Italian Cooking: Panna Cotta alle Fragole Fresche (Panna Cotta with Fresh Strawberries) |
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Thursday, April 22, 2021 Class 23 – Italian History and Art: Southern Italy: Naples, Amalfi, Pompeii, and Paestum Class 24 – Italian Cooking: Torta di Cioccolato con Salsa ai Lamponi (Dark Chocolate Cake with Raspberry Coulis) |
A Grand Tour of Italy: Grocery List
Class 2 – Italian Cooking: Spaghetti all’Aglio, Olio, e Peperoncino (Spaghetti with garlic, olive oil, and red pepper flakes) and Insalata Caprese (Caprese Salad)
Ingredients for Spaghetti – Spaghetti (preferably Barilla or De Cecco), 4 cloves of garlic, olive oil, red pepper flakes, quality black olives not pitted (such as Italian Taggiasca or Greek Kalamata), Italian Parmigiano-Reggiano cheese, coarse bread crumbs, pine nuts
Ingredients for insalata caprese – a fresh mozzarella, fresh basil, two good large tomatoes, olive oil, salt (optional: aged balsamic vinegar, fresh oregano)
Additional (easy!) Italian recipe for the class:
Capesante al timo (Pan Seared Scallops with Butter and Thyme)
Ingredients: 4 sea scallops, 4 Tbsp of butter, 4 sprigs of fresh thyme, 4 Tbsp olive oil, salt, and pepper
Class 4 – Italian Cooking: Ravioli alla Panna (Ravioli with Vodka Tomato-Cream Sauce)
My favorite brand of Italian ravioli is “Rana”. You may find them in the refrigerated section of Walmart or Costco. I prefer the lobster ravioli, but any kind will work. If you can’t find Rana, Buitoni will also work. Additional ingredients include:
½ cup heavy cream
½ cup of vodka
cherry tomatoes (about 1 lb)
½ cup chicken broth - I prefer Knorr chicken bouillon powder, which you can find at Kroger or on Amazon
4 cloves of garlic
fresh basil
Italian Parmigiano-Reggiano cheese (optional)
For the Capesante in Conchiglia (Sea Scallops in Seashell):
6 scallops*
2 Tbsp fresh parsley
Zest of 1 lemon
Juice of about ½ a lemon
2 cloves of garlic
1½ Tbsp olive oil
6 Tbsp coarse bread crumbs
1 Tbsp white wine
*These scallops must be baked in natural scallop seashells, which you can find on Amazon. Please see the photo at the left for an example.
For the simple Italian salad you will need:
Lettuce
4oz Goat cheese
2 Tbsp Walnuts in pieces
1 Pear
For the dressing for the simple Italian salad you will need:
3 Tbsp olive oil
1 Tbsp balsamic vinegar (no need for fancy)
1 clove of garlic
1 tsp mustard
1 tsp fine herbs
Additional recipe information, including step-by-step details, will be shared in the class.
Class 6 – Italian Cooking: Gnocchi al Burro e Salvia (Potato Dumplings with Butter and fresh Sage)
Ingredients: 2 large baked potatoes, 1 cup of Italian Parmigiano-Reggiano cheese, 1 egg, 90gr. of flour, fresh thyme, butter, fresh sage
For this recipe, you will need a Potato-Masher or, ideally, a potato ricer (see photo example to the right).
Additional (easy!) Italian recipe for the class:
Cocktail: Sorbetto al limone (Italian Lemon Sorbetto)
Ingredients for two: 12oz. Lemon sorbet, 2oz vodka, 8oz prosecco or champagne, mint leaves for decoration.
Class 8 – Italian Cooking: Risotto allo Zaffarano e agli Scampi (Italian Rice with Saffron and Shrimp)
Ingredients – Riso arborio (1/4 cup per person), 1 medium white onion, 1 cup of white wine, about 4 cups of chicken broth, parmesan, a pinch of saffron
For the Scampi – ½ lb of shrimp, salt & pepper, garlic, olive oil, lemon zest and lemon juice
Class 10 – Italian Cooking: Minsetra di Pomodoro con i Crostini (Roasted Tomato Soup with Homemade Croutons)
Ingredients: 10-15 good medium tomatoes, 1 red onion, 1/4 to 1/2 teaspoon cayenne (to taste), salt, 4 cloves of garlic, 4 Tbsp olive oil (maybe a little extra), 1 teaspoon sugar, a drizzle of aged balsamic vinegar (1 to 2 Tbsp), 2 to 4 cups chicken (or beef or vegetable) broth, about 1 to 2 Tbsp cream, about 10 leaves of fresh basil. For the crostini: 1/2 a loaf of Italian bread, butter, olive oil, and Italian seasoning (from a small jar of dried Italian seasoning spices).
For this recipe, you will need an immersion blender and a roasting pan that works on the stovetop and in the oven.
Cocktail: Ugo (optional)
Ingredients: 2oz St. Germain (elderflower liqueur), 3 oz cold Prosecco or any other sparkling wine, 1 oz (3 Tbsp) soda water, ice, fresh mint, fresh fruit (like a few 4-5 raspberries, 1 strawberry, or a couple of slices of orange, peach or watermelon)
Class 12 – Italian Cooking: Pollo alla Pizzaiola (Chicken Pizza-Style) and Cavolfiori al forno (Roasted Cauliflower)
Ingredients: 2 chicken breasts (preferably organic), 1 red onion, 4 cloves of garlic, red pepper flakes, quality black olives not pitted (such as Italian Taggiasca or Greek Kalamata), 1 jar of tomato sauce* (about 2 cups), fresh basil (optional slices of mozzarella to melt on top of finished recipe)
*You can make fresh tomato sauce or use Barilla’s marinara sauce
For the cauliflower – 1 cauliflower, 4 cloves of garlic, olive oil, salt, pepper, thyme, 1 cup of Italian Parmigiano-Reggiano cheese or gruyère, ½ cup of breadcrumbs
Pastina allo zafferano (Orzo Pasta with Saffron and Shallots)
Ingredients: 3oz butter, 2 shallots, 2 garlic cloves, a pinch of saffron, 4 cups of chicken stock, 14oz orzo, 2 Tbsp fresh oregano, Parmigiano cheese (I prefer Parmigiano Reggiano)
Class 14 – Italian Cooking: Pollo al Limone, Vino Bianco, e Capperi (Chicken piccata) and Patate (Smashed Potatoes with Rosemary)
Ingredients – 2 chicken breasts, 1 cup white wine, ¼ cup fresh lemon juice, 4 slices of lemons, zest of lemon, 2 Tbs of capers (rinsed), salt and pepper, olive oil, butter
For the potatoes – small potatoes, olive oil, salt & pepper, fresh rosemary, butter
Class 16 – Italian Cooking: Spaghetti alla Carbonara (Roman Carbonara Spaghetti)
Ingredients: Spaghetti (preferably Barilla or De Cecco), 1 lb of thick-cut bacon or pancetta (smoked is good), five eggs, Italian Parmigiano-Reggiano cheese, fresh ground pepper, salt.
Biscotti Brutti ma Buoni (Tuscan “Good but Ugly” Cookies)
Ingredients: 2 egg whites, ½ teaspoon vanilla, 2/3 cup sugar, 1 cup flaked coconut, ½ cup finely chopped pecans, 2 teaspoons grated orange peel.
For this recipe, you will need a cookie sheet and some wax (or parchment) paper.
Class 18 – Italian Cooking: Focaccia alla Cipolla e Olive Nere (Focaccia with Sautee Onions and Black Olives)
Ingredients – 500gr bread flour, 1 heaped tbsp of semolina, 2 x 7 gr packets of dried yeast, 50 ml olive oil (and a little more), 2tsp salt, 320ml warm water, quality black olives not pitted (such as Italian Taggiasca or Greek Kalamata), 1 onion, cherry tomatoes, fresh rosemary, sea salt and pepper
Class 20 – Italian Cooking: Strucolo di Mele (Italian Apple Strudel with Chocolate and Pine Nuts)
Ingredients -130gr flour, 1 Tbs oil, a pinch of salt, 30ml water, 1 egg; 750gr golden apples, 60 gr. coarse bread crumbs, raisins (soaked in water or rum for an hour), 1 tsp cinnamon, zest of 1 lemon, a little sugar, 50 gr. butter, semi-sweet chocolate chips, chopped walnuts, pine nut, 1 egg yolk
For this recipe, you will need a rolling pin
Vellutata ai Porri (Leek Soup)
Ingredients: 3 leeks, 1 onion, 3 small potatoes, salt, pepper, about 8 cups broth
For this recipe, you will need an immersion blender.
Class 22 – Italian Cooking: Panna Cotta alle Fragole Fresche (Panna Cotta with Fresh Strawberries)
Ingredients – ½ cups whole milk, 4 tsp unflavored powdered gelatin, ½ cup sugar, 1 ½ cups heavy (double) cream, 1 tsp vanilla. Fresh strawberries, lemon juice, and sugar.
For this recipe, you will need 6 ramekins.
Pollo Saltimbocca alla Romana (Chicken Breasts with Prosciutto Crudo and fresh Sage)
Ingredients: 2 chicken breasts, 4 thin slices of prosciutto crudo, flour, salt, pepper, 8 large leaves of fresh sage, ½ cup of white wine, little olive oil, a little butter, 4 regular-sized wooden toothpicks.
Class 24 – Italian Cooking: Torta di Cioccolato con Salsa ai Lamponi (Dark Chocolate Cake with Raspberry Coulis)
Ingredients – 90 gr butter, 180 gr sugar, 180 gr semi-sweet chocolate (if preferred, may use dark chocolate provided it is not unsweetened), 50 gr. flour, 1 1/2 Tbs ground almonds, the rind of 1 orange, 1 Tbs Grand Marnier or Cognac. For the Ganache: 100ml cream, 180 gr. dark chocolate, 1 Tbs corn syrup (optional); for the Coulis: 2 packs of fresh raspberries (a third packet if you wish to decorate the top of the cake), 1/4 cup sugar, juice of 1/2 lemon.
For this recipe, you will need a springform cake pan, of 9” or 10” in diameter.
Bruschetta Classica (Crostini appetizer with Fresh Tomatoes, Olive Oil, Fresh Basil, and Garlic)
Ingredients: about 10-12 oz of cherry tomatoes, 2 Tbsp olive oil, a pinch of salt, 2 cloves of garlic, 5 leaves of fresh basil
Crostini al Caprino e Kiwi (Crostini Appetizer with Goat Cheese and Kiwi)
Ingredients: a baguette, a small log of goat cheese, 2 kiwis, about 2 Tbsp of olive oil
