Artisan Gelato: Technique & Production, 1 week full immersion at ICI
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Master of Italian Cuisine, 3 Months Full Immersion with 10 Master Chefs covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!



Master of Italian Cuisine
3 months full immersion
The Evolution of Italian Cuisine
2 weeks full immersion
Tradition & Evolution
1 week full immersion + 1 week culinary travel in North Italy
Italian Culinary Exploration
1 week full immersion
Italian Wines & Haute Cuisine
1 week full immersion
Pastry, Desserts & Specialty Breads
1 week full immersion
Artisan Gelato: Technique & Production
1 week full immersion
Advanced Mediterranean Cuisine
1 week full immersion + gastronomic travel to Sicily
IKA Culinary Olympics
5 days all inclusive attendance

The Foundation of Italian Haute Cuisine
1 week full immersion

Advanced Cuisine, Baking, Patissier & Gelato in Dubai
1 week full immersion
+ gastronomic travel presented in Dubai, UAE


Superior Accommodations

All programs are inclusive of hotel, all meals & wines, market visits & much more!

All Star Instructors
Meet Italy's top culinary professionals

Culture, cuisine, art, nightlife & more!

Work with Europe's latest culinary equipment
in a real world setting

All of our programs and excursions are available for your association at special group rates.
Culinary Institutes,
corporations and agents,
click here
to learn more about special offers for our partners as well as the Institutes' custom courses.

Mediterranean cuisine, buffet, vegetarian, pasta, baking, hearth breads, desserts and more from the Institute's and Italy's top culinary professionals.

Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows

Planning a Special Event that requires Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners, events, demos and expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and
trade fairs. E mail us your plans to find out costs and sample itineraries.

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 or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. E mail us here.

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 Institute for Advanced Culinary & Pastry Arts 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.

Recreational & Educational Programs & Excursions
Luxurious Epicurean Excursions
Are you a Gastronome looking for 1st Class accommodations, itineraries and fine dining. Our recreational programs are designed to fit all budgets.



Professional Italian Cuisine
Tradition & Evolution
in Italy's Gastronomic Heartland
Specially Presented in Tuscany, Italy with Epicurean Travel to Florence, Umbria, Chianti and more!

•April 11 - 23, 2013
Professional Italian Cuisine, Tradition & Evolution in 3 Regions and 9 Cities in Italy's Gastronomic & Historic Heartland
Scroll down for the itinerary and price for this program or use the links to the left for information on ICI's other all inclusive programs

This all inclusive course combines full immersion training for classic and modern cuisine, baking and wines with fine dining and cultural gastronomic travel throughout Tuscany and Umbria.


The preparation of advanced base recipes cover both traditional and the latest regional Italian, European and Continental dishes. These preparations include demonstrations and hands-on and focus on in-depth analysis of raw ingredients, seasonal propriety and appropriate substitutions based on availability and cost factors. Preparations center on modern healthier cuisine using reduction techniques, infusions and the correct use of oils: techniques that synthesize haute cuisine with the simplicity of the Mediterranean.

Using these progressive principles, participants are introduced to new recipe development as traditional Regional and Mediterranean cuisine meets the modern gastronomic principles of balancing flavor, texture, color and quantity. Appetizers, first and second courses, mezzi, the four types of European buffets and the fashionable Menu di Degustazione are all covered.

A special category, Neither Meat nor Fish, includes vegan and vegetarian dishes that are interchangeable on the menu and whose preparations accentuate modern plating technique and presentation.


Cultural and gastronomic travel highlight the second week of this program. Several specially selected and meticulously planned excursions bring participants to two of the most important regions in Italy for food and wine: Tuscany and Umbria. Each of the cities and towns have been chosen based on their international importance for the production of products that have become hallmarks of Regional Italian Cuisine and household names throughout the world.

A special recap of the program and the importance of Italian regional cuisine on the international scene is presented by Italy's most famous chefs. As the second part of the program explores Italy, the evolution of Italian cuisine is experienced as much during travel and dining as it is in the lab...

After you read the course description on this page, click here for an in-depth look at images from our latest programs. This link includes photos of the courses, market visits, night life and a full panorama of the exciting hands-on cooking and cultural experience.


•April 11 - 23, 2013

Saturday - Arrival
Arrival and welcome dinner
  • Arrive in Valdichiana, check in the hotel
  • 19:00 Meet in lobby to proceed to a Welcome Dinner and Reception featuring a Tuscan feast and special guests and friends, situated amongst beautiful green gardens and waterfalls with ICI Director John Nocita and other members of the equipe.
  • Return and overnight at the hotel

Sunday - Raw Ingredients & Flavor Perception; Extra Virgin Olive Oil Analysis; Technical Overview; Base Preparations; History of Cuisine
Lecture, demonstration, tasting

A dish is only as good as the raw ingredients that are used to construct it. This intensive introductory day gives participants a profound understanding of the most indispensable products used in regional Italian cuisine and patissier. Degustation and gustatory analysis are the processes by which culinarians taste and analyze each single ingredient and classifies them according to intensity and region thus enabling him or her to create dishes and recipes authentically and, if necessary, to make suitable substitutions based on a clear guideline.

The day culminates with the preparation of 'component' ingredients, the technique by which raw materials that are personalized for specific clienteles and which recognize the limitations in availability of some Italian products allowing participants to create authentic Italian haute cuisine anywhere in the world.

  • Breakfast at the hotel
  • Orientation for the program's lessons and events
  • Analysis and tasting of the lesser known raw materials necessary to construct authentic dishes in Regional Italian and Mediterranean Cuisine.
    • Cheeses DOP
    • Cured Meats
    • Aged Vinegars, Olives, Sundried and Conserved Vegetables
    • Salt and spices
    • Sugar and sweeteners
    • Precious black and white truffles.Truffles and Mushrooms
      • Introduction to truffles & wild mushrooms
      • Truffle Fact Sheet: identifying and distinguishing black vs. white
      • The truffle throughout the centuries: history and legend.
      • Where truffles come from
      • Truffle hunters
      • Preparing and preserving truffles
      • Cooking with Truffles
  • Gustatory perception begins with an in-depth tasting and analysis of extra virgin olive oil according to the guidelines of the Association of European Olive Oil MastersIn-depth examination of Italian Extra Virgin Olive Oils including regional differentiation, gustatory perception and the proper methods which define the use of specific oils with particular cuisines as well as their positions in the menu.
  • Analysis and tasting of Regional Oils:
    • Garda
    • Liguria
    • Tuscany
    • Calabria
    • Puglia
    • Sicily
  • Infusing oils
    • Cold
    • Hot
    • Fast infusions
    • Infusing for long conservation
  • Lunch
  • Salt and spices
  • Sugar and sweeteners
  • Cured Meats: D.O.P.
  • “Insaccati”: Making Pancetta and Curing Meats for Immediate Use
    • Pancetta Calabra
    • Pancetta Toscana
    • Pancetta Alto Adige
    • Lardo di Colonnata
  • Technical Overview for Flours and Grains
    • Chemistry review
      • Flours & Grains: analysis of Italy's unique flours for taste, texture, elasticity, longevity of the finished product, cost and international availability or substitutions. Includes the common types of flours used for pasta and bread making such as semola, durum wheat, corn flour and whole wheat as well as more uncommon flours such as spelt, buckwheat, truffle flour, and chestnut flour.
  • Molecular Gastronomy: truths and myths
  • End of lesson
  • Dinner
  • Overnight at the hotel.
Monday - Pasta, pasta, pasta...

In Italy, restaurateurs know that it's not a question of IF a patron will order pasta, it's just a matter of WHICH one. Internationally, what was a trend has now become an essential part of menus in Italian and Continental restaurants, and hotels throughout the world. For restaurant patrons, pasta represents a healthy, tasty, colorful dish. For chefs, pasta represents unlimited creativity and for restaurateurs it represents enormous profits...

In addition to hands-on preparation, participants learn Regionalism: understanding where each pasta comes from in Italy enables culinarians to identify the appropriate sauces or condiments for that dish. It also gives a clear idea of how to pair that dish with the perfect wine and, most importantly, create an entire regional menu with pasta as the starter.

In this one day lesson, participants work hands-on alongside the master preparing over 50 types of pasta in just one day!

  • Breakfast at the hotel
  • Chemistry review
  • Brief history of pasta and the role of pasta in regional Italian cooking and the F&B sector generally.
  • Making natural colors and dyes
Italy still boasts the world's most innovative pasta and pasta assembles.
Pasta is tinted with all natural colors and either shaped or stuffed in a myriad of ways.
'Caramelle' pasta with sheep's cheese ricotta and borrage in saffron sauce.
  • Hands-on preparation of a series of white, colored and multicolored egg based pasta:
    • Angel Hair
    • Farfalle
    • Farfalline
    • Farfallone
    • Fettuccine
    • Garganelle
    • Maltagliati
    • Pappardelle
    • Tagliatelle
    • Tagliolini
    • TaglieriniOver 50 types of unique pasta are prepared in one day of full immersion.
  • Hands-on preparation of a series of white, colored and multicolored stuffed pasta:
    • Agnolotti
    • Cannelloni
    • Caramelle
    • Fornarina
    • Lasagne
    • Open Lasagne
    • Manicotti
    • Panzarotti
    • Ravioli
    • Sacchettini
    • Tortelle
    • Tortellini
    • Tortelloni
  • Lunch
  • Hands-on preparation of a series of eggless and alternative flour pasta:
    • Casarecce
    • Cavatelli
    • Fusilli Bucati
    • Pici
    • Pizzoccheri
    • Scilatelle
    • Strozzapreti
    • Trofie Master Chef Walter Zanoni
  • The technique of matching pasta and sauces according to gustatory perception, aesthetics and menu position.
    • Traditional regional stuffed pastas and baked "gratinati" will be prepared.
    • A new series of innovative stuffed pastas and baked "gratinati" will be introduced demonstrating the technique of developing new recipes based on market availability and cost factors.
  • Preparation of traditional and innovative pasta pies, torts and "timballi".
  • Preparation of gnocchi: potato and vegetable based "low carb" pasta.
  • End of lesson.
  • Dinner.
  • Overnight at the hotel.

Tuesday - Artisan Breakfast Feast; Express Mediterranean Cooking; Making Perfect Risotto; Visit to an Enoteca, Gastronomy and Fashion Designer Outlet
Degustation, Demo and Hands-on, Travel

  • Breakfast at the hotel.
  • "Colazione Italiana alla Artigiana"
    • In the age of frozen breakfast pastries, packaged breads and individually made condiments, the classic Italian breakfast has become as exclusive as fine dinning is at many other time of the day. Assorted hearth breads, freshly prepared creams of nuts and chocolate mass and jams made with seasonal fruit highlight this ´colazione´ or first meal. So rare, even in Italy an artisan breakfast can only be found at select cafes at triple the price of a common continental breakfast. A Brief explanation of the meal and its importance to your future clients is followed by a tasting of this artisan feast.
  • Red wine pasta in saffron sauce.Regional Italian and Mediterranean Cooking
    • By combining all of the knowledge gained thus far, participants will now prepare dishes alongside the master in this unique combined program. By utilizing the fundamental rules that have been covered, recipes are replaced by techniques as culinarians are able to create personal recipes that can either be traditional and authentically Italian or can be modified according to the needs of a specific clientele or guest.

      'Neither Meat nor Fish', 'Mediterranean and Alternative Cuisine' and 'Cucina Espressa' are where modern Mediterranean and vegetarian cuisine are combined and presented with a thoroughness and clarity unique to the industry even in Italy...

  • Misenplace
  • Tradition Vs Innovation
    • A side by side preparation of inter-regional Italian cuisine where dishes are prepared in the traditional manner and then elevated to the standards of modern cuisine, aesthetics and health standards clearly demonstrating the evolution of Italian cuisine.
  • "La Cucina Espressa" Mediterranean Cooking in under 10 minutes.
    • The techniques used in these preparations give participants the ability to create literally hundreds of unique, healthy and colorful "express" dishes. Our dishes will be seasonal and change accordingly.
  • Lunch Part I
  • Cooking with Truffles
      • Several delicacies are prepared using one of the world's most precious ingredients.
  • Risotto with cuttlefish in a crunchy vegetable  basket Risotto
  • Choosing the best rice.
    • Preparation and execution of perfect risotto
  • End of lesson.
  • Lunch Feast (Part II)
  • Free afternoon for shopping at Tuscany's most popular fashion designer outlet as well as an array of stupendous gastronomy and wine stores for buying and/or tastings..
  • Dinner
  • Overnight at the hotel.

Wednesday - Cultural Gastronomic Travel in Siena and Pienza
Exploring an Open Air Market in Siena; Visit to Pienza, Tuscany

  • Mercatino exhibits the best ingredients Italy has to offerBreakfast at the hotel
  • Market Visit
  • Departure for Mercatino in Siena for shopping and tasting. A typical Italian open air market offers culinarians an insight to the country's most traditional aspects as well as an opportunity to browse foods, cheeses, wines and cured meats that are still produced by artisans, many of which are unavailable even in other parts of Italy less the world.
  • Participants compare and taste the difference between these products to those of the industrial sector and, most importantly, discover delicacies still unknown to most...
  • Departure for Pienza
  • The treasures of 'mercatino', Italy's famed open air markets.Having survived the dark ages, Pienza was named 'Utopia' at the birth of the Renaissance. The great thinkers of the time considered its architecture an design to be a perfectly balanced relationship between man and nature. Nowadays, this charming Tuscan town is best known for its bustling winding cobblestone streets, myriads of shops and, of course, its sublime wine and cheese at every corner.
  • Lunch in a traditional trattoria in Pienza
  • Afternoon free for shopping or for an aperitif in one if the many outdoor cafes.
  • Early evening return and dinner at the hotel.

Thursday - Cultural Travel in Florence and Chianti
Visit to Florence; Dinner at a Famous Restaurant in Chianti

  • Davide di Firenze...MichelangeloBreakfast at the hotel.
  • Departure for Florence.
    • Founded in 59 BC by Julius Caesar as "Florentia," Florence (Firenze in Italian) was first built on the Arno river as a Roman colony. The commune of Florence was established in the 12th century. By the middle of the 13th century, Florentine merchants, whose prosperity was based on the woolen cloth industry, were established in trade and commerce. It was at this time that the 'florin' was used as the first gold cold in Europe. In the 14th century, Florence was one of the five largest cities in Europe, and the Palazzo Vecchio (city hall) was built by Arnolfo di Cambio and two churches, Santa Maria Novella and Santa Croce were erected.

      I top dei top...Today, Florence is the regional capital of Tuscany and the city is surrounded by delightful low hills, stunning architecture and picturesque bridges that cross the Arno river. Florence remains an important center for commerce especially for high fashion, leather goods, shoes, textiles, fine foods and wines, gold jewelry and, of course, art works from the past two thousand years.

  • Before arriving in Florence, each guest will be given a program suggesting how to spend your leisure day and which places to visit in Florence. Since there is so much to see and everyone has his/her own taste, guests will be assisted in making this day personal and an English speaking guide will be available.
  • Upon arrival, our first stop is Piazzale Michelangelo to view the panorama of this beautiful city from a hilltop.
  • Lunch at a local restaurant.
  • Suggestions include: the Duomo, Uffizi Gallery, Ponte Vecchio, Pitti Palace, Brancacci Chapel (Macasscio's great frescoes on the Life of St. Peter), Galleria dell' Accademia (Michelangelo's Statue of David-1504), Church of San Lorenzo (Interior designed by Brunelleschi), Unfinished Tomb for Lorenzo de' Medici by Michelangelo, featuring his Madonna and Child, etc.
  • The legend: Dario CecchiniDinner at "Cecchini"
    • Even before he started working with Anthony Bordain, Dario Cecchini was already a legend in Tuscany. Even as Tuscany is a gastronomic goldmine, it may best be known for its famous Florentine meat. Dario is the region's most famous butcher and his butcher shop (in the family for four generations) is still right next store to his award winning restaurant.
  • Evening return to the hotel.

Friday - Wine Lesson; Cultural Travel and Visit to a Winery in Montalcino
Wine Lesson: "The Customer is NOT Always Right" How to Order Wine in a Restaurant; Visit to Castello Banfi for a Wine Tasting of Brunello di Montalcino, Tuscany

  • Breakfast at the hotel.
  • Wine lesson "The Customer is NOT Always Right"
    • A satirical play on those that order wine in restaurants and those that never should...
  • Lunch at the hotel.
  • Brunello di BanfiAfternoon visit to the wine estates of Castello Banfi for a tasting at one of Italy's best known producers.
    • 11 Consecutive Years ~ Italy’s Premier Vineyard Estate at the VinItaly wine fair
    • Winery of the Year by both Wine Enthusiast and Wine & Spirits Magazine
    • Top Ten Wines (Castello Banfi Brunello di Montalcino Riserva Poggio all’Oro) by Wine Spectator.
      • Perhaps most gratifying of all is the praise of neighboring vintners who acknowledge Banfi’s role in pioneering a new era in Brunello and bringing the wine world’s attention to Montalcino. Banfi has pioneered clonal research on the Sangiovese vine to produce a more consistently excellent Brunello di Montalcino, and reduced sulfites and histamines through more organic winemaking.Italy is famous for its Gran Cuvee rivaling the best Champagnes in France. Participants savor them in a Renaissance winery in  Tuscany.
      • Technological advances, including customized cooperage for more balanced wines, nitrogen bottling to eliminate the addition of sulfites, electro-dialysis to allow flavors to emerge, and development of fermenters that combine both stainless steel and wood, are balanced with a profound respect for tradition and deep expression of the local terroir and microclimate. In the end, at Castello Banfi, winemaker and nature partner to allow the wine’s natural pedigree to emerge in artful expression.

Saturday - Visit and Seminar with an Artisan Cheese Producer; Lunch at an Agriturismo Organic Farm in San Gimignano
Field Work, Professional Seminar, Tastings & Cultural Travel

  • Breakfast at the hotel.
  • Departure for San Gimignano.
    • Gold mine in Parma: artisan production of parmigiano cheeseSan Gimignano is an enchanting archetypal Tuscan town that has preserved its medieval appearance more completely than any other town in the region. Historically, it is famous for a panorama of numerous towers built a thousand years ago. Greve in Chianti is everything anyone has ever imagined about a Tuscan town: picturesque and pristine with a rustic elegance and some of the friendliest people on earth.
  • Arrival at the Agriturismo
    • At this agriturismo each raw ingredient used for production is derived on the ground, every cheese that is produced is not only completely organic, but each raw ingredient used for production is derived on the grounds. Here we will even visit the cows that are raised for the daily production of milk! Artisan cheese making: taking the boiled cheese and curing it in brine.
    • Il Maestro Caselaro (Master Cheese Maker) will thoroughly explain the process of making fine cheeses as we observe production techniques, the selection of the raw materials, and, most importantly, flavoring and aging processes. This lost culinary art can even be reproduced in the kitchen giving chef the opportunity to create true signature dishes every step of the way.
  • Lunch at the agrituismo
  • This agriturismo uniquely produces all of the fare offered at their restaurant including their extra virgin olive oil and cured meats.
  • Lunch features a special tasting of theses delicacies including their top rated homemade wines follower by a gelato party!
  • Evening return to the hotel
  • Meet at reception to proceed for dinner.
  • Return and overnight at the Hotel.

Sunday & Monday - Free days
Leisure Day or Independent Travel

  • These are free days for rest, travel with new found friends or just enjoying your beautiful surroundings in this marvelous land.
  • For those wishing to travel, a guide and transportation will be arranged. Rome is closeby!
  • For those that prefer a leisurely day, all meals are included.
  • Overnights at the hotel.

Tuesday - Cultural Gastronomic Travel and Artisan Food Maker Visit in Orvieto, Umbria
Visit to a Prosciutto and Cured Meat Maker in Orvieto in the Umbria Region for Tastings

  • The huge Cathedral in Orvieto's famous piazzaBreakfast at the hotel.
  • Departure for Orvieto in the Umbria region, famous for prosciutto, pecorino cheese and a variety of other gastronomic splendors.
  • First a visit of an industrial maker of ´coppa´ and salumi where we see the production process, storage and conservation. A testing alongside the area's famous wines follow.
  • Bresaola, prosciutto, spalla cotto and salame will all be familiar names for participants by now. During this visit, we’ll watch the selection of the raw materials, spicing process and production of several of the most well known Italian meats presented by one of the area’s top producer.
  • REAL artisan prosciutto making from the source...Lunch featuring the Regions local dishes alongside its prestigious wine and truffles.
  • Afternoon return to the Hotel
  • Dinner
  • Overnight at the hotel

Wednesday - Pairing Wine and Food; Farewell Dinner and Awards Ceremony
Gala Dinner

  • Formaggio toscano, Tuscan cheeseBreakfast at the hotel
  • When they first stepped onto the Italian peninsula three thousand years ago, the ancient Greeks called it Enotria (the land of the vines). Inscriptions on the tablets of Eraclea, dated 4th century BC, states that a field covered with these vines was worth six times a plot of ordinary farmland. The Romans considered it a gift from the gods and were the first to export it... and both the Greeks and the Romans had little trouble finding something perfect to pair with it. Today Italians called them vino e formaggio and the rest of the world wants that which is still made in Enotria: wine and cheese!
  • CantinaDuring this colorful day, we'll take a journey through time from the extreme north to the extreme south of the Italian peninsula. Along the way participants will be introduced to several of Italy's finest wines and cheeses. We'll examine where they came from and more importantly, where they are going: where in Italy will be the next Tuscany or Piedmont; how to pair Italian wines and cheese; the difference between DOC, DOCG and IGT wines and more.
  • Lunch
  • Afternoon free for packing and saying goodbye to new friends.
  • Meet at the reception to proceed for a special farewell dinner prepared by master chefs from the Italian Institute for Advanced Culinary and Pastry Arts.
  • Awarding of certificates and awards ceremony.
  • Return and overnight at the Hotel.

Thursday - Departure

Saluti and Arriverderci!





Euro 3295 per person


This program is all inclusive from the time of arrival to the hotel until departure.

  • Theoretical and practical lessons, recipe and technique books & all related costs at the Italian Institute for Advanced Culinary and Pastry Arts, I.P.S.S.A.R., on location, in professional establishments and planned excursions. (30.5 hrs. full immersion + cultural excursions)
  • 3 star accommodations in Tuscany, Italy. 12 Nts.
  • Full use of hotel facilities.
  • All meals, wines and bottled water included at the Hotel, the Institutes and restaurants.
    • 12 breakfasts
    • 9 lunches
    • 10 dinners
  • All private ground transfers in private deluxe gran turismo motorcoach including special excursions.
  • Certificate of Excellence, ICI; Certificate of Attendance and Completion Italian Chef's Federation

    *All meals include wines, bottled water. Taxes, VAT and gratuities are included.
    *Program does not include airfare or airport transfer
    *Price is based on double occupancy - single room supplement is EURO 650 per person

Tuscany and Umbria in Italy's Gastronomic Heartland

Food & Wine
We'd need a lot more space than this to describe Tuscan cuisine in any detail. Besides being a result of its history, influences from past cultures and so on, Tuscan cuisine is primarily a product of this wondrous land. It is natural, one that respects nature and the genuineness of simplicity. These are elements that are much easier to understand once you visit here and have experienced it first hand, from the source.

With that being said, minestrone, pasta fagioli, and many types of stewed vegetables and legumes drizzled with extra virgin olive oil are all classic Tuscan. Wild game, famous 'chianina' beef, black truffles, cured meats, sheep's cheese, etc. are all perfectly complimented by the wonderfully unique Tuscan bread - Tuscany is the only region in Italy that makes its bread without salt. Florence is home to the best gelato in Italy.Gelato aficionados will come back often even while traveling elsewhere in Italy. Finish it all (yes AFTER the gelato) with 'cantucci' cookies soaked in Vin Santo (fruity dessert wine)...although a real Tuscan would finish with another famous local product: Antico Toscano, the most famous cigar in Italy...

The first DOCG wines in Italy were from Tuscany. Chianti was the first of the Italian wines to be exported. This simple but robust wine has been available at modest prices for the past fifty years. Recent agricultural and technological advanced have produced new Chianti Classicos that rival important reds from France and other parts of the world. Besides Brunello di Montalcino, Vino Nobile and other high priced, high quality wines, Tuscany began producing optimum varietals before it was in fashion. Now, these 'Super Tuscans' are a favorite for collectors with prices rivaling famous Italian benchmarks such as Brunello and Barolo.

Art & Culture

Norman castles, 15th century palazzos and medieval bridges are the perfect surroundings in this town along the the most picturesque towns and villages in Europe.

The rest, as they say, is history, a history as rich as anywhere else on earth. Florence is the birthplace of the Renaissance, of modern literature, art and even the Italian language itself. Michelangelo, Leonardo, Dante, Donatello, Masaccio are just some of the monumental names associated with this city. The list is endless. Even modern gastronomy derives many of its most important elements here thanks to the passionate devotion of Catherine De Medici and her love for food and fine dining.




Professional Italian Cuisine
Tradition & Evolution

Start Dates
April 11 - 23, 2011
May 9 - 21, 2011
12 Days/30.5 hrs. full immersion + cultural excursions
All-inclusive Price
Euro 3295 per person
All Meals
Certificate of Excellence, ICI; Certificate of Attendance and Completion Italian Chef's Federation
Tuscany and Umbria, Italy with excursions to towns throughout the regions.
How to Arrive, click here
Prerequisites for Attendance
Culinary professional or enthusiast, restaurant owner, artisan producers, students, gastronomes & wine lovers.





Click here for more about Andrea VoltolinaAndrea Voltolina
Current World Champion Master Chef Patissier and m
ember of the Italian National Team combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during two intensive days exclusively during the 2010 and 2011 programs!
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, patissier and sommelier. Click above to choose which location you prefer!

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2011
Sponsored by ICI, Italy's top Ice Artists compete in this world class competition. Ice carvings are an exclusive part of the finest buffets at the most elegant hotels and private parties in haute dining. Watch and see these masters turn water into art.

Explore the most ancient wines and cusine in the world. Details coming soon6th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
JULY 21-25, 2009
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.

Advanced Cuisine, Baking & Patissier in Dubai, UAE with the ICI Masters Haute Italian Cuisine in Dubai
Dubai, UAE
Dates to be announced
Join ICI master chefs beginning in 2011 for one week in the city of lights and work together with them during five days of full immersion haute Italian cuisine, patissier, gelato and baking!
Click here for details.

Click here for a detailed look at White Truffle Event, a Divine Indulgence & More... Annual White Truffle Week
Naples, Florida, USA
November 2011
Accredited culinary courses by day and fine dining by night featuring master chefs from Italy and the USA preparing the world's most elusive gourmet treasures. Presented in the grandest style in Naples, Florida, USA.
here for a detailed look.

Click here for a virtual tour ...Click here for a detailed look at at our programs. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

Click here for a look at  this world class culinary event! Culinary World Cup EXPOGAST
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!
here for a detailed look.

Click here to help save this beautiful child...

5 year old Laura has been diagnosed with an aggressive form of Osteosarcoma. In order to rid Laura of this devastating disease, she will need to undergo extremely expensive intense chemotherapy. ICI Chef Sabrina Mancin is assisting in fundraising to save this beautiful child. Please help... To learn more about Laura, click here.

Please helpPLEASE HELP Everyday, there are thousands of people affected by natural disasters. Their suffering continues long after the media coverage ends. Please help relieve their pain by donating. The charity you choose is not important but giving is.
Cordiali saluti, ICI.




































































































































































































































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