INFORMATION
SOJOURN, STAFF, LOCATION
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Superior Accommodations
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Locations
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.
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.
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Pizza & Focaccia
Three Days Full Immersion
for Chefs, Restaurant Owners & Gourmets
Covering & Comparing all Aspects of Pizza Service
Traditional Hearth Oven Pizza, Conventional &
Industrial Methods, Natural Yeast & Fast Rising Techniques,
Quick
Service, Retail & Gourmet Pizza, Menu Development, Equipment,
Staffing & Operations
ALL
INCLUSIVE OF ACCOMMODATIONS, MEALS & COURSE MATERIALS
Certificate Program Instructed by the
ICI Masters
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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
Program
dates
This
program is available by special appointment.
Contact
us here to register for
this program.
Additional dates, tailored programs and group rates are
available for culinary instructors, schools, agents and associations.
Click here for
details.
ITINERARY
Day
1 - Flavor Perception, Extra Virgin Olive Oil Analysis, Equipment Overview,
Chemistry Review & Base Preparations
Lecture, demonstration, hands-on, tasting
 Breakfast
- Transfer
to the laboratory
- Lesson
begins
-
Analysis and tasting of the lesser known raw materials necessary to
construct authentic pizza and focaccia in Regional Italian and Mediterranean
Cuisine.
- Cheeses
and Cured Meats: DOP
-
Olives, Sundried and Conserved Vegetables
- 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
menus within both quick service and gourmet eateries.- Overview
and demonstration of the equipment, materials, tools, procedures and
techniques for pizza and focaccia production.
- Lunch
- Lesson
resumes
- Chemistry
review
- Analysis
of Italy's unique flours for taste, texture, elasticity, longevity
of the finished product, cost and international availability or
substitutions.
- Identifying
international flour grades ("0", "00", etc.)
and creating 'miscela': combining flours for a personalized product.
- Knowing
yeast and proper applications for mother's yeast, natural yeast,
compressed yeast and dry yeast including scientific principles,
identifying common utilization problems and choosing the right yeast,
or yeasts, for each production. Methods to maintain mother's yeast
for a lifetime are shown and each participant will create and keep
his/her mother's yeast in traditional Italian binding.
 Base
Preparations and Component Recipes
- The
preparation of traditional component recipes used in Italian Regional
cuisine and their adaptation to modern pizza service and
their improvisation according to market availability, season and
price.
- Base
Sauces
- Gourmet
Sauces
- 'Toppings'
- Special
Diets/Special Needs focuses on an ever increasing clientele who chooses
or is required to adhere to a special diet
- Sauces
and unconventional toppings centering on healthier cuisine emphasizing
reduction techniques, infusions and 'crudo'.
- Experimenting
with sauce uniformities for 'need for speed'.
- Preparation
of base doughs ('direct', 'indirect', 'poolisch') and "biga"
for Tuesdays lesson.
- End
of lesson
- Return
to hotel
- Dinner
- Overnight
at the hotel
Day
2 - Pizza and Focaccia: Part I
Hands-on
 Breakfast
- Transfer
to the laboratory
- Lesson
begins
- Misenplace
for production for pizza and focaccia using conventional gas, convection
and electric ovens. Production includes precooking/re-heating techniques
and immediate service.
- Focaccia
Production
- Filled
Focaccia
- Meat
- Vegetable
and Verdure
- Cheese
- Seafood
 Flat
Focaccia
- Classic
Regional Focaccia
- Liguria
- Tuscany
- Rome
- Puglia
- Sicily
- Lunch
- Overview
of the proper planning for gastronomic pizza with consideration to menu
development according to sector (quick service, retail, gourmet and
banquet service).
- Creating
a pizza menu.
- Pizza
Production:
- Quick
order
- Regional
Italian
- International
- Retail
- Regional
Italian
- International
- Methods
of Conservation
- Gourmet
- Regional
Italian
- Personalized
- End
of lesson
- Return
to hotel
- Dinner
- Overnight
at the hotel
Day
3 - Pizza and Focaccia: Part II
Hands-on
 Breakfast
- Transfer
to the laboratory
- Lesson
begins
- Preparation
of doughs for traditional Italian regional and international focaccia
using advanced techniques with natural yeast, mixed yeast and compressed
yeast.
- Preparation
of dough for hearth ovens for the afternoon segment.
- Gluten
Free Diets: Facts and Myths
- Examination
of Regional Italian Pizze and Foccacie and their international gastronomic
and economic importance in commercial food service and fine dining.
- Preparing
and lighting a hearth oven for afternoon segment.
- Lunch
- Lesson
resumes
 Preparation
of classic hearth baked regional focaccia and pizza followed by their
personal innovative counterparts for restaurant, pizza and banquet service.
- Participants
prepare several types of hearth pizza and focaccia along side the
chef to perfect the art of cooking in the 750 deg. hearth.
- Participants
prepare several types of pizza and focaccia changing cooking methods
for each item revealing vastly diverse results for each with simple
modifications in technique.
- The
lesson ends with a pizza party, tasting and discussion of the various
techniques and flavor combinations used by each participant.
- End
of program.
PRICE:
- Euro
995 per person (minimum 6 persons)
THIS PROGRAM IS ALL-INCLUSIVE*
- contact
us here to register for
this program
Special group rates available for colleges, associations, corporations
and agents. Contact us here
to inquire about eligibility.
*PRICE
INCLUDES:
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
