On Wednesday, June 4, thirteen students from NorthWest Arkansas Community College (NWACC) – Brightwater: A Center for the Study of Food received diplomas for the international program at Alba Accademia Alberghiera. The course, titled "Piedmontese Heritage: Traditional Flavors and Techniques," offered a deep dive into the region’s world-renowned food and wine landscape.

Accompanied by Chef Instructor Pianalto, the Brightwater students spent two weeks immersed in the culinary culture of the Langhe. The curriculum centered on Italian agricultural biodiversity and traditional techniques, featuring hands-on workshops led by Chef Paolo Taricco. Under his guidance, the students prepared regional staples such as tajarin and ravioli al plin.

To see these traditions in practice, the group embarked on a series of didactic visits to the region's premier producers. These included the Ettore Germano winery in Serralunga, the herb garden of Michelin-starred chef Enrico Crippa, and the Cascina Barroero hazelnut farm. They also visited La Granda, a leading consortium dedicated to the heritage of the local Piedmontese cattle breed.

The certificates were presented in the presence of President Paolo Zoccola and General Director Antonio Bosio, who emphasized how Alba Accademia Alberghiera—thanks to a network of outstanding partners involved in a range of training and exchange projects around the world, has seen the international recognition and success of its high-profile programs grow significantly over the past two years.

Experiences such as that of Brightwater confirm how important it is to continue investing in the internationalization of education, building cultural and educational bridges through the universal language of cuisine.