SOJOURN, STAFF, LOCATION
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Culture, cuisine, art, nightlife & more!
Work with Europe's latest culinary equipment in a real
of our programs and excursions are available for your
association at special group rates.
corporations and agents,
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.
EDUCATION & CONSULTING
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.
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
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
Wines & Haute Cuisine
Gourmet Food & Sommelier Program
Tasting, Pairing, Trends & Travel
1 WEEK FULL IMMERSION & INCLUSIVE OF LUXURY
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!
Scroll down for the itinerary, cost and inclusions
for this program or use the links to the left for information on
ICI's other all inclusive programs
Welcome to a very special travel program where you'll immerse
yourself in the food, wine, art and culture of the exciting splendor
Michelangelo's Bacchus, Roman
God of Wine
Wines & Haute Cuisine is the most inclusive one week gourmet
food & fine wines' program in Italy. During seven days of
interacting and traveling with master chefs and sommelier, you'll
learn about, and taste, hundreds of delicacies and wines from
every region of Italy.
Italy, dining and wines are a lifestyle not just a tech-sheet.
In this unique program, guests are brought beyond the hype and
are shown not just how to learn, but how to live, which is, after
all, what Mediterranean cuisine and life is all about.
these entertaining and educational days, you will not only acquire
skills for expert Italian Regional wine tasting but also realize
a profound knowledge of Regional Italian and Mediterranean Cuisine,
making you a better chef, consumer or restaurant patron. Pairing
wines, understanding the truths and myths about "Italian
food" and bridging the gap between classic Italian cuisine
and modern standards of healthful eating are strengths that are
rare even for experienced professionals.
an examination of gustatory perception, ingredients, and flavoring
techniques, participants discover how to pair wines with new dishes,
meals and entire menus.
detail has been spared to give you the best of Italy. Precious
white and black truffles, artisan cheeses and cured meats and
dining experiences prepared by master chefs and in restaurants
that visitors to Italy rarely see, all ensure the most exclusive
wine and gourmet food experience anywhere.
design all programs with the integrity that food connoisseurs
are accustomed to. Important amenities include dining experiences
at diverse locations including an Italian Trattoria, two Enotecas
and several unique restaurants. These special dining experiences
are an integral part of the learning process demonstrating how
classic Regional cuisines can be brought to higher levels with
consideration to taste, modern alimentary principles and presentation.
sommeliers and chefs chosen for this program are masters, not
only for their oenologistical and culinary expertise, but for
their charisma as well. They are passionate and cultured professionals
that understand that food and wine should be learned by the palate
and the soul.
reserved exclusively for processional chefs and sommelier, this
is the only one week wine and haute cuisine course in Italy accredited
by the Italian Institute for Advanced Culinary and Pastry Arts
and instructed by master chefs and sommelier from the institute's
look forward to having you here for this exciting wine, culinary
and cultural experience.
dates, tailored programs and group rates are available for culinary instructors,
schools, agents and associations. Click here for
Arrival, check-in and welcome dinner in Monteriggioni, Tuscany
in at hotel at Monteriggioni in Tuscany.
dinner with ICI president John Nocita, chefs and special guests including
wine producers and an historian from the Tuscany region of Italy.
at the resort presents guests with a traditional Tuscan feast featuring
food and wines specially chosen for the grand occasion!
at the hotel in Tuscany.
Pairing Wine & Cheese: The Foundation of Italian Haute Cuisine;
Lunch Prepared by a Master; Cultural Travel to Siena, Tuscany
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
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.
at the Hotel.
to demonstration kitchen.
of the sommeliers and chefs for the program.
of the course and Italian regional cuisine.
begins with analysis and tasting of the lesser known raw materials necessary
to construct authentic dishes in Regional Italian and Mediterranean
and Cured Meats: DOP
Vinegars, Olives, Sundried and Conserved Vegetables
Classifications for Regional Italian Wines
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
for long conservation
Cuisine remains one of the healthiest and the most requested in
the world. It resists ‘trendy’ diets and refuses to conform from
its naturalness. Guests will watch and dine as master chef Walter
Zanoni demonstrates how to synthesize the simplicity of the Mediterranean
with the complexity of haute cuisine..
visit to Siena a the medieval town located in the heart of Tuscany and
just minutes from the resort, famous for its perfectly intact castles
and many of the finest artisan food and wine shops in Italy
evening return to the hotel.
at the hotel.
at the hotel.
Exploring an Open Air Market in Siena; Visit to Pienza, Tuscany
at the hotel
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
compare and taste the difference between these products to those
of the industrial sector and, most importantly, discover delicacies
still unknown to most...
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.
in a traditional trattoria in Pienza
free for shopping or for an aperitif in one if the many outdoor cafes.
evening return and dinner at the hotel.
Pairing Wine & Truffles; Exclusive 'Wine Lunch'
at the Hotel
to truffles & wild mushrooms
Fact Sheet: identifying and distinguishing black vs. white
truffle throughout the centuries: history and legend.
truffles come from
and preserving truffles
intoxicating demonstration and lunch showcasing the techniques of
cooking with wines. Advanced techniques such as infusing wines and
aromatic wine reductions are made easy for enthusiasts. Several
special dishes including a red wine risotto and Italy's famous Pere
al Vino dessert are prepared and served alongside perfectly
at the hotel.
Visit to Florence; Dinner at a Famous Restaurant in Chianti
at the hotel.
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.
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.
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.
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.
arrival, our first stop is Piazzale Michelangelo to view the panorama
of this beautiful city from a hilltop.
at a local restaurant.
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.
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
return to the hotel.
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
at the hotel.
lesson "The Customer is NOT Always Right"
satirical play on those that order wine in restaurants and those
that never should...
at the hotel.
visit to the wine estates of Castello Banfi for a tasting at one of
Italy's best known producers.
Consecutive Years ~ Italy’s Premier Vineyard Estate at the VinItaly
of the Year by both Wine Enthusiast and Wine & Spirits Magazine
Ten Wines (Castello Banfi Brunello di Montalcino Riserva Poggio
all’Oro) by Wine Spectator.
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.
THIS PROGRAM IS ALL-INCLUSIVE FROM THE TIME OF ARRIVAL TO THE HOTEL
to register for a masters’ course
Special group rates available for colleges, associations, corporations
and agents. Contact us here
to inquire about eligibility.
and practical lessons & all related costs conducted by the Italian
Institute for Advanced Culinary and Pastry Arts and Professional Establishments.
(30+ hrs. Full Immersion over 1 week)
Recipe & Techniques Manual
Wine Guide: Rule of Regionalism™.
at a 4 star hotel. (**Dbl. Occ.) 7 Nts.
board: All meals and wines included every day of the program.
Lunch presented by master chef Walter Zanoni
at a traditional trattoria trattoria in Pienza, Tuscany.
at a local restaurant in Florence.
at "Cecchini" in Chianti
lunch at the hotel.
dinners at the hotel
On-Site Lessons, Wine Tastings and Pairings and Gastronomic Travel
Foundation of Haute Cuisine
Wine and Cheese
Tour of Siena
Air Market Visit
Wine and Truffles
Lesson: 'The Customer is NOT Always Right" How to order wine
in a restaurant.
and Wine Tasting of Brunello di Montalcino at Castello Banfi in
meals include wines, bottled water, tax and gratuities.
does not include airfare, airport transfers or other travel during free
Italian Institute for Advanced Culinary and Pastry Arts can modify destinations
depending on season and availability substituting with equal or greater
**Price based on double occupancy. Single supplement is Euro 445.00 pp