We invite you to a gastronomic trip to the Apennine Peninsula. You will learn to cook traditional dishes in different parts of Italy: risotto in Milan with white mushrooms is a traditional dish of the northern part of the Apennine Peninsula. Many people love it, but not everyone knows how to cook it correctly, so that a gentle cream risotto, rather than banal rice porridge, turns out. You will learn which rice to choose, how to prepare it and what steps to follow - believe me, there is something to learn! - Parmijana made of eggplant - a dish of southern Italy with tomato sauce, basil, garlic and cheese. Not to be confused with Parmijano cheese, named after the province of Parma where it is produced. The dish bears this name not because of geographical origin, but because of the way it is prepared. It is for Parma cuisine that vegetable dishes are characteristic, prepared with layers of Real dolce vita in the walls of the School of Far Eastern Cuisine!