On Friday, October 25, eleven culinary students from the Niagara College Culinary Arts Program celebrated their completion of the "Ancient Grains" international course at Alba Accademia Alberghiera. Accompanied by two faculty chefs, the Canadian group completed an intensive autumn course perfectly timed to coincide with the prestigious International Alba White Truffle Fair.

As part of Niagara College’s Be World Ready initiative, these students traveled from their Niagara-on-the-Lake campus to sharpen their skills in Alba, a UNESCO Creative City of Gastronomy. Under the guidance of Chef instructor Paolo Taricco, the curriculum provided material on the biodiversity of Italian grains and the authentic techniques behind regional staples like pizza, focaccia, and fresh pasta.

The course was reinforced by hands-on collaboration with local masters, including the third-generation organic stone flour mill Mulino Marino and Enrico Giacosa, President of the Pane di Langa Association. Beyond the kitchen, the students explored the region’s heritage through visits to the Alba Truffle Museum (MUDET) and the Cascina Barroero hazelnut farm, gaining a holistic view of the Piedmontese supply chain.

A standout moment of the program occurred when students had the rare opportunity to meet internationally acclaimed Chef Manoella “Manu” Buffara at the academy. As the 2022 winner of Latin America’s Best Female Chef, her presence offered the students an inspiring look at global culinary success.

Reflecting on the program’s success, President Paolo Zoccola and General Director Antonio Bosio emphasized that these high-profile international partnerships are a cornerstone of the Academy’s strategy. By building cultural and educational bridges, Alba Accademia Alberghiera continues to establish itself as a global benchmark for professional excellence in the world of gastronomy.

Photo gallery available here: https://photos.app.goo.gl/rmPbykXvDUW1HTWWA