top of page

Dining with Dante


Join this virtual cooking trip around medieval Italy with the world famous Dante Alighieri in celebration of the Anno Dantesco. 

2021 will commemorate the 700th anniversary of the passing of Dante Alighieri, known worldwide as the father of the Italian language.

Dining with Dante online live course

Total of 10 sessions (1 hour per session) 

Start date: 24 March 2021

End date: 26 May 2021

Day: Every Wednesday

Time: 6:30pm to 7:30pm (Singapore Time)

Location: Online live course

Target age: 25-99 years old

Minimum number of participants: 5

Maximum number of participants: 12 

Language: English & Italian

Price per person: SGD 200

What's included? This is an online course, meant to get acquainted with medieval Italy at the time of Dante Alighieri. In each class we will talk about a different city, see how it probably was around XIV century and investigate what they were eating, using original documents and manuscript recipe book of the time.

Who should attend?

This course is ideal for Italy lovers,  passionate of literature, history, food, architecture and tourism.

Course activities:

  • Participants will learn incredible new recipes, collected and translated from authentic documents of XIV century and previously tested.

  • Participants will get to know more on Dante Alighieri as a man, and even more as a man of his time: a politician, a poet, and a philosopher but also a traveller, a husband and a lover.

  • Participants will get exposed to architectural reconstruction, will get the chance to listen to authentic music and see authentic documents.

Anna Lanzani


Anna Lanzani is an Italian food scholar, with a strong background in humanities and over 15 years of experience in international food companies. Anna is an active member of the Accademia Italiana della Cucina and a food writer. She has lived, worked and studied in the US, UK, France, Japan, China, Australia, and Argentina.


A passionate entrepreneur and consultant, Anna teaches History of Italian Gastronomy at the University of Buenos Aires CUI, and contributes to international conferences.

Website: https://storiaincucina.food.blog

bottom of page