Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

Cookbooks are essential to the continuing growth and development of culinary professionals and enthusiasts.
The following are among the world's best and have been designed by professionals who understand that keeping ahead of the latest trends ensures your success in our fiercely competitive industry. Non professionals will appreciate their unique recipes & techniques rarely found in conventional cookbooks.

Following classic European tradition, all of our texts are elegantly bound hardcovers, oversized and feature stunning full page full color photography, perfect for the kitchen or coffee table.

Click here to browse this book Programma
by Iginio Massari (English and Italian Version)
Iginio Massari is one of only 3 Italians who is member of Relais Desserts, the exclusive international association of masters of both modern and traditional confectionery. This oversized, hardcover book is fundamentally useful for all those involved in the presentation of pastry, cakes and desserts for special occasions.

PRICE: USA: $129,99 - EUROPE: EURO 100
+ SHIPPING

USA ONLY


GROW The Art of Leavened Dough
by Iginio Massari & Achille Zoia (English, Spanish or Italian Version)
1ST PLACE WINNER "BEST BREAD BOOK IN THE WORLD" WORLD COOKBOOK FAIR - PERIGUEUX, FRANCE, 2000
Considered the most comprehensive baking book in Europe concentrating on hearth breads, boutique breads, stuffed breads, pizza, panettone, cakes, croissant, natural yeast techniques and much more.

PRICE: USA: $247,85 + SHIPPING - EUROPE: EURO 100
+ SHIPPING
USA ONLY


Monumental
by Iginio Massari & Luigi Biasetto (English or Italian Version)
Master Patisserie Iginio Massari and Luigi Biasetto dedicated two years to produce this masterpiece. Special occasions and events are the focus of this unique book. Cakes, torts and assembled desserts range from three to seven feet in height and span 3 to 5 feet at the bases. Monumenta remains the most comprehensive book on this subject, it is an essential part of every culinarian's collection.

PRICE: USA: $229,95 + SHIPPING - EUROPE: EURO 100
+ SHIPPING
USA ONLY


Pastry Cakes and Desserts Tradition and Evolution according to Étoile
by Rossano Boscolo & Stefano Laghi (English or Italian Version)
Over 100 recipes and 50 base recipes have been coordinated with spectacular photography in such a way as to give the consummate pastry chef the opportunity to improvise with these progressive techniques. Endorsed internationally. Flans; Classic Cakes & Gateâux; Modern Cakes & Gateâux; Diagrams Detailing Internal Construction; Plated Desserts and Demonstrations of the Latest Techniques including Blown & Pulled Sugar, Advanced Chocolate Work are featured.

PRICE: USA: $125 + SHIPPING - EUROPE: EURO 100 + SHIPPING
USA ONLY


The Great Book of Buffets
by Rossano Boscolo, Fabio Tacchella and Giorgio Nardelli (English or Italian Version)
Completely dedicated to the art of European Buffets featuring advanced technique enhanced with spectacular full color photography. Used by the world's premier Culinary Institutes as part of their advanced course curriculums and instruction for Competitions. An indispensable tool for every banquet chef.

PRICE: USA: $199,95 + SHIPPING - EUROPE: EURO 100 + SHIPPING
USA ONLY


Artistic Flavors
by Fabio Tacchella (English & Italian Version)
Gusto Estetico, artistic flavors, is Fabio Tacchella's latest work and is truly a masterpiece. The fabulously photographed text outlines step by step instructions of intricate techniques simplified for busy restaurants, caterers and home gourmets. Featured is elevated plate art, edible decorations and recipes and techniques covering all aspects of cuisine. Fabio is Italy's most decorated chef and captain of the 2002-2004 Italian Culinary Olympic Team.

PRICE: USA: $129 + SHIPPING - EUROPE: EURO 100
+ SHIPPING

Il Dolce Stil Novo
by Stephan Tierre (Italian Version).

PRICE: EUROPE: EURO 100
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Volume Discounts
Restaurant operators and manufacturers find these books to be great gifts, incentives and training tools for employees.
Email us here for information on volume discounts.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

~~~
Do you require professional training for your staff or menu development for authentic Italian and Mediterranean Cuisine?
Whether you already have a successful restaurant, need to update your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

Looking for an Apprenticeship or Stagiere in Italy?
Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

Are you a restaurateur looking for a Professional Chef from Italy?
The Italian Culinary Institute receives scores of inquiries from both Italian chefs and restaurant owners around the world who are seeking either permanent or seasonal positions or consulting services. E mail us here to inquire.

EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.

Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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