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.



Italian Wines & Haute Cuisine
Gourmet Food & Sommelier Program
Tasting, Pairing, Trends & Travel
Specially Presented in Tuscany, Italy with Epicurean Travel to Florence, Umbria, Chianti and more!

Inquire here
Italian Wines & Haute Cuisine

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 of Italy.

Michelangelo's Bacchus, Roman God of Wine
Michelangelo's Bacchus, Roman God of Wine

Italian 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.

In 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.

During 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.

Through an examination of gustatory perception, ingredients, and flavoring techniques, participants discover how to pair wines with new dishes, meals and entire menus.

No 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.

We 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.

The 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.

Once 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 Culinary Team.

We look forward to having you here for this exciting wine, culinary and cultural experience.

Program Dates

•By reservation only
Additional dates, tailored programs and group rates are available for culinary instructors, schools, agents and associations. Click here for details.


Day 1
Arrival, check-in and welcome dinner in Monteriggioni, Tuscany

  • Check in at hotel at Monteriggioni in Tuscany.
  • Welcome dinner with ICI president John Nocita, chefs and special guests including wine producers and an historian from the Tuscany region of Italy.
  • Dinner at the resort presents guests with a traditional Tuscan feast featuring food and wines specially chosen for the grand occasion!
  • Overnight at the hotel in Tuscany.

Pairing Wine & Cheese: The Foundation of Italian Haute Cuisine; Lunch Prepared by a Master; Cultural Travel to Siena, Tuscany

Formaggio toscano, Tuscan cheeseWhen 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.

  • Breakfast at the Hotel.
  • Transfer to demonstration kitchen.
  • Introduction of the sommeliers and chefs for the program.
  • Overview of the course and Italian regional cuisine.
  • Lesson begins with analysis and tasting of the lesser known raw materials necessary to construct authentic dishes in Regional Italian and Mediterranean Cuisine.
  • Analysis and tasting:
    • Cheeses and Cured Meats: DOP
  • Analysis and tasting:
    • Balsamic Vinegars, Olives, Sundried and Conserved Vegetables
  • Oro...Distinguishing Classifications for Regional Italian Wines
  • 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.
  • Infusing oils
    • Cold
    • Hot
    • Fast infusions
    • Infusing for long conservation
  • Mediterranean Lunch
    • Mediterranean 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..
  • Afternoon 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
  • Early evening return to the hotel.
  • Dinner at the hotel.
  • Overnight at the hotel.

Exploring an Open Air Market in Siena; Visit to Pienza, Tuscany

  • Breakfast at the hotel
  • Market Visit Mercatino exhibits the best ingredients Italy has to offer
    • 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...
  • The treasures of 'mercatino', Italy's famed open air markets.Departure for Pienza
    • 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.

Pairing Wine & Truffles; Exclusive 'Wine Lunch'

  • Breakfast at the Hotel
  • Introduction to Truffles Tenderloin and Truffles...
    • Nero named them Cibus Deorum (food of the gods). Ancient Greeks believed that Venus created them as an aphrodisiac. Apicius in his 1st century thesis on culinary art dedicated an entire chapter to them. Gastronomic pioneer Brillat Savarin described them as "diamonds of cuisine". Others who have taken the time to write about them include Napoleon Bonaparte, Pope Gregory IV, Kings Louis XIV and Louis XVIII, Gioacchino Rossini, Queen Elizabeth II, President Kennedy and Marilyn Monroe.

      TrufflesTruffles! Those who are familiar with them are in love with their unique aroma and exciting flavor. Those who have not yet had the pleasure of tasting truffles, know them as the white or black tubers that can cost as much as $6000 per kilogram.

  • 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

  • Red Wine Saccotini (stuffed pasta) in Saffron SauceExclusive 'Wine Lunch'
    • An 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 paired wines.

  • Afternoon free
  • Dinner at the hotel.

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.

      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.

      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.

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

  • 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. 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.
  • Farewell dinner


  • Saturday


  • Euro 2695 per person


  • contact us here to register for a masters’ course

    Special group rates available for colleges, associations, corporations and agents. Contact us here to inquire about eligibility.


  • Theoretical 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)
  • ICI Recipe & Techniques Manual
  • ICI Wine Guide: Rule of Regionalism™.
  • Accommodations at a 4 star hotel. (**Dbl. Occ.) 7 Nts.
  • Complete board: All meals and wines included every day of the program.
    • Welcome dinner
    • Mediterranean Lunch presented by master chef Walter Zanoni
    • Lunch at a traditional trattoria trattoria in Pienza, Tuscany.
    • Lunch at a local restaurant in Florence.
    • Exclusive 'Wine Lunch'
    • Dinner at "Cecchini" in Chianti
    • One lunch at the hotel.
    • Five dinners at the hotel
    • Farewell dinner
  • On-Site Lessons, Wine Tastings and Pairings and Gastronomic Travel
    • The Foundation of Haute Cuisine
    • Pairing Wine and Cheese
    • Walking Tour of Siena
    • Open Air Market Visit
    • Visit to Pienza
    • Pairing Wine and Truffles
    • Visit to Florence
    • Wine Lesson: 'The Customer is NOT Always Right" How to order wine in a restaurant.
    • Visit and Wine Tasting of Brunello di Montalcino at Castello Banfi in Montalcino.

  • Certificate of Completion
  • Tax and gratuities
  • All meals include wines, bottled water, tax and gratuities.

*Price does not include airfare, airport transfers or other travel during free time.
**Price based on double occupancy. Single supplement is Euro 445.00 pp

***The Italian Institute for Advanced Culinary and Pastry Arts can modify destinations depending on season and availability substituting with equal or greater quality/value.
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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