The CIA launches a free online learning module on the food and wine of one of Italy’s undiscovered food frontiers.

The Culinary Institute of America (CIA) has introduced "The Food and Wine of Apulia, Flavors from Farm to Table" online learning module on the college's www.ciaprochef.com Web site.

"The Food and Wine of Apulia, Flavors from Farm to Table" is a free online resource that explores the cuisine of Apulia, on the southeastern tip of the Italian peninsula. Apulia, or Puglia, is a long, slender region with more than 500 miles of coastline and a rich agricultural heritage that includes lush olive oils, artisan breads and cheese and great wines. It is considered Italy's richest area for fruit and vegetable production.

Packed with cooking demonstrations and in-depth interviews with leading chefs and food authorities, as well as recipes to download, “The Food and Wine of Apulia: Flavors from Farm to Table” is a virtual tour of one of Italy's undiscovered food frontiers. Featuring some of Apulia's most renowned chefs and food artisans and illustrating iconic dishes from the region, segments include Expressive and Essential: Extra-Virgin Olive Oil; Fresh from the Gardens of Peppe Zullo; A Lesson in Orecchiette with Pietro Zito; Bread from the Wood-Fired Ovens of Apulia; The World Class Wines of Apulia and many more.

"The Food and Wine of Apulia: Flavors from Farm to Table" is presented by Regione di Apulia and can be found at www.ciaprochef.com/apulia. It was produced by the CIA New Media group, which has been honored with two James Beard Awards for Best Video Webcast.