INFORMATION
SOJOURN, STAFF, LOCATION
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Superior Accommodations
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
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Culture, cuisine, art, nightlife & more!
Facilities
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.
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Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
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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.
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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
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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.
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Professional Italian Cuisine
Tradition & Evolution
in Italy's Gastronomic Heartland
12 DAYS FULL IMMERSION & ALL INCLUSIVE OF ACCOMMODATIONS,
ALL MEALS, COURSE
MATERIALS & CULTURAL TRAVEL TO ITALY'S TOP RESTAURANTS AND WINE
& FOOD PRODUCERS
Specially
Presented in Tuscany, Italy with Epicurean Travel to Florence, Umbria,
Chianti and more!
•April
11 - 23, 2013
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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
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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.
PERFECTING
ITALIAN CUISINE
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.
GASTRONOMIC,
WINE AND CULTURAL TRAVEL
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...
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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.
PROGRAM DATES 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.
Monday - Pasta, pasta, pasta...
Hands-on
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
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Italy
still boasts the world's most innovative pasta and pasta assembles.
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Pasta
is tinted with all natural colors and either shaped or stuffed
in a myriad of ways.
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'Caramelle'
pasta with sheep's cheese ricotta and borrage in saffron sauce.
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Hands-on
preparation of a series of white, colored and multicolored egg based
pasta:
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Angel
Hair
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Farfalle
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Farfalline
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Farfallone
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Fettuccine
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Garganelle
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Maltagliati
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Pappardelle
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Tagliatelle
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Tagliolini
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Taglierini
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Hands-on
preparation of a series of white, colored and multicolored stuffed
pasta:
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Agnolotti
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Cannelloni
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Caramelle
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Fornarina
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Lasagne
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Open
Lasagne
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Manicotti
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Panzarotti
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Ravioli
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Sacchettini
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Tortelle
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Tortellini
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Tortelloni
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Lunch
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Hands-on
preparation of a series of eggless and alternative flour pasta:
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Casarecce
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Cavatelli
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Fusilli
Bucati
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Pici
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Pizzoccheri
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Scilatelle
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Strozzapreti
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Trofie
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The
technique of matching pasta and sauces according to gustatory perception,
aesthetics and menu position.
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Traditional
regional stuffed pastas and baked "gratinati" will be
prepared.
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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.
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Preparation of traditional and innovative pasta pies, torts and "timballi".
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Preparation
of gnocchi: potato and vegetable based "low carb" pasta.
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End
of lesson.
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Dinner.
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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
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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.
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 Regional
Italian and Mediterranean Cooking
- 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- 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
 Breakfast
at the hotel
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Market
Visit
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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.
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Participants
compare and taste the difference between these products to those of
the industrial sector and, most importantly, discover delicacies still
unknown to most...
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Departure
for Pienza
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 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.
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Lunch
in a traditional trattoria in Pienza
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Afternoon
free for shopping or for an aperitif in one if the many outdoor cafes.
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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
 Breakfast
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.
 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.
 Dinner
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...in 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.
 Afternoon
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.
- 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
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Departure
for San Gimignano.
-
 San
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.
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Arrival
at the Agriturismo
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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!
- 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.
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Lunch
features a special tasting of theses delicacies including their
top rated homemade wines follower by a gelato party!
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Evening
return to the hotel
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Meet
at reception to proceed for dinner.
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Return
and overnight at the Hotel.
Sunday
& Monday - Free days
Leisure Day or Independent Travel
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These
are free days for rest, travel with new found friends or just enjoying
your beautiful surroundings in this marvelous land.
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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
 Breakfast
at the hotel.
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Departure
for Orvieto in the Umbria region, famous for prosciutto, pecorino
cheese and a variety of other gastronomic splendors.
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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.
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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.
 Lunch
featuring the Regions local dishes alongside its prestigious wine
and truffles.
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Afternoon
return to the Hotel
- Dinner
- Overnight
at the hotel
Wednesday
- Pairing Wine and Food; Farewell Dinner and Awards Ceremony
Gala Dinner
 Breakfast
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!
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 During
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.
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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.
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Awarding
of certificates and awards ceremony.
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Return
and overnight at the Hotel.
Thursday
- Departure
Arriverederci!
ALL INCLUSIVE PRICE
Euro
3295 per person
*PRICE INCLUDES:
This
program is all inclusive from the time of arrival to the hotel
until departure.
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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
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Breakfast
at the hotel
Truffles
and Mushrooms
In-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.
Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine
of Great Greece
