Antonio Tanzi’s Profile
Culinary
My Courses
4965INTERNATIONALCUISINEfall 2015
Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
ECON2505 Env Econ, SP2016 Wed. D728
This interdisciplinary course examines current environmental issues from a macroeconomic perspective, focusing on both the long and short-term economic viability of various proposals to address current environmental challenges. While the discipline of Economics serves as a central focus, the course draws extensively from the perspectives of Sociology, Architectural Technology, Environmental Control Technology, Hospitality Management (sustainable tourism), and Sustainable Technology. Traditional goals of economic efficiency will be examined in the context of the need to expand renewable energy sources, green building design and construction, sustainable agriculture and trade, resource allocation and other efforts to combat climate change on a global scale. It focuses on both the long and short-term economic viability of various proposals to address current environmental challenges drawing upon the inherent interdisciplinary connection to these vital economic issues.
My Projects
La Lampara and La Sagra del Polpo
Back in the summer I have visited a restaurant called La Lampara located in my home town Mola Di Bari. My experience of going to the restaurant with my family had a great amount of food and were served family style. The service was outstanding and the people that work make you feel as if you were at somebody’s house. The restaurant is somewhat new but ever since they have changed owners it became more popular and the menu turned out better. The first item on the menu was an outstanding dish called insalata di mare, which is called seafood salad and it is made fresh every day, and I witnessed it, because the manager told me that the fisherman bring it to the restaurant every morning. It was a very interesting dish and is not served the same as you eat in the United States. Another thing I would like to share with the class and the community is La Sagra del Polpo. La Sagra del Polpo is a feast in my town that I go to mostly every year with a group of my friends and we would walk around the feast and enjoy octopus. There were many different ways to cook octopus. One of my favorite ways the people enjoy is grill or braising it. Regardless it always taste good and I would eat it every day.
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