Frommer's 500 Places for Food & Wine Lovers
The New York Times - Travel Section, Europe Issue
Conde' Nast Traveler
Bergen Health & Life
Conde' Nast Traveler
Chicago Tribune - Travel
Food & Wine Magazine
Join Mary Beth Clark, award-winning cooking teacher, chef and founder of The International Cooking School Of Italian Food And Wine for special hands-on cooking courses in Bologna.
Italian cooking today combines great classic cuisine, La Cucina Tradizionale, home-style La Cucina Casalinga, with delicious light cooking, La Cucina Nuova. Known for her Essentials of the Italian Kitchen, Mary Beth imparts that indispensable understanding of Italian food and culture, its ingredients and flavors. Teaching you special techniques that enhance your culinary skills for making Italian recipes, you'll make robust trattoria and superb restaurant specialties mastering dishes passed from one Italian generation to another. Invited by Bologna's leading food authorities to open her cooking school in this famous "Gastronomic Capital of Italy", you'll have a fabulous experience as we go from market to kitchen to bountiful table with this recognized expert of Italian cooking.
Mentor to amateur and professional cooks since 1977, Mary Beth's students benefit from her deep understanding of diverse cultures and cuisines. In addition to her years of expertise in Italian cuisine and Italian cooking vacations, she is a recognized expert in Chinese cooking and travels extensively throughout Europe, Asia, Africa and the United States studying cuisines, their corresponding cultures and the impact on today's cooking, nutrition and lifestyle. After thousands of miles and thousands of meals (and workouts at the gym!), she's still savoring it all, tasting, teaching, inspired. Her understanding and passion for food, wine and cuisines is an integral part of each hands-on course importing a deeper understanding and expertise in cooking to her students.
A contributor to cooking publications, she is the author of Trattoria and a contributor to award-winning Italy: A Culinary Journey. Her recipes are part of Cooking with Bon Appetit cookbook series and
Time-Life's Great Meals in Minutes cookbook series. As feature writer for many years for the Journal
of Italian Food, Wine & Travel, she shared her expert knowledge of Italian culture, travel, restaurants
Mary Beth's articles, recipes and commentary appeared in a wide variety of publications, including Bon Appetit, House Beautiful, Food & Wine, LIFE, Organic Gardening, Specialty Food Merchandising and The New York Times. Mary Beth and her cooking classes have been the subject of a Bon Appetit cover story and front page feature of the "Living Section" for The New York Times. She has made an award-winning video, appeared as guest chef for The Food Network and Lifetime's "Our Home", Crystal Cruises, American Craft Museum and participated in several radio programs. Mary Beth is also a food consultant to food, cookware, publishing and retail corporations, and divides her time between homes in New York City and Bologna.
Join Mary Beth Clark in Italy and learn the essentials of Italian cooking in these courses so enthusiastically recommended by The New York Times, Food & Wine Magazine, Bon Appetit Magazine, Conde’ Nast Traveler, Civilta del Bere, Cooking Light, Sunset Magazine, Forbes, Financial Times, Departures, Diversion, Atlanta Journal & Constitution, Chicago Tribune, Corriere Della Sera, Il Resto del Carlino, Los Angeles Times, Newsday, USA Today, The Washington Post, Williams-Sonoma Taste Magazine, Berlitz Guides, Fodor's, Frommer’s 500 Places for Food & Wine Lovers, Frommer's Guide To Italy, WOR, Wisconsin Public Radio, Fine Living, TV Food Network and Lifetime Cable.