Accademia Riaci
Student Reports
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Nov. 08, 2018 | Posted in Senza categoria , Student Reporter | Tags:Sharon Palihawadana, Painting and DrawingReporter: | Course: Painting and Drawing
Painting-Drawing 23-Master Course 2017 (Student1)
Egg tempera does not blend easily like oil. Because it dries so quickly. This can advantageous because it doesn’t become muddy when lighter colors are applied over darker ones. It can easily renew a color by working light over dark. In fact a tempera painting becomes richer when more layers are applied. This week I practice tempera one of my favorite art technique.
The most difficult thing about eating in Italy is that you can’t try everything. Every day you have a finite number of meals, and a finite amount of space in your stomach, whereas there seem to be an infinite number of Italian dishes that you “absolutely need to try”. From regional specialties to the finest seasonal delicacies, you would need multiple lifetimes to sample all the best Italian food.
Chef Training Course (#3) – Ayaka S
Preparation at a famous restaurant
In the preparati…
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Italian Culinary Arts
Gelato Internship Course (#5) – K
(February 24)
Rain, Italian class starts at 9:00. …
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Internship
Chef Training Course (#2) – Ayaka S
Northern Italian Cooking Lesson
Tagliatelle Bologne…
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Italian Culinary Arts
At Accademia Riaci, we are recruiting Course Reporters from our students. The students who are chosen to become Course Reporters are given 10 % of the tuition as their scholarship fee.
The Reporters who have submitted excellent reports will have his or her profile posted on our school website for the next 5 years as an alumnae and will be able to connect with their business chancesafter their graduation.