Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

Advanced Cooking, Patisserie, Hearth Baking, Master Chefs, Artisan Food and Wine Makers, Night Life in North & South Italy & Pasta, pasta, pasta!

These pages take you to images from our latest programs and give you an idea of what you do while in Italy with us for our Full Immersion Programs. Enjoy the show and e-mail or phone us with any questions.


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The following links are a day by day look our programs.
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For a complete description of the courses themselves, click here

While your experience here is extreme culinary you will also live the culture, gastronomy, art and entertainment of what Italy is. You've made us the largest culinary Institute in Italy and we thank you for it every time we have you.
Saluti e Buon Appetito!

EASY NAVIGATION FOR A LOOK AT OUR COMPREHENSIVE PROGRAMS

The Evolution of Italian Haute Cuisine
The Foundation of Italian Regional Cuisine, Tastings and Base Preparations, Extra Virgin Olive Oils and Vinegars, Pasta, pasta, pasta, Antipasti, Mediterranean, Vegetarian and Alternative Cuisine, 'Cucina Espressa'
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Cheese Making, Curing Meats & Seafood, Pickling
Farm Visit and Selecting Livestock, Meat, Fish and Vegetable Fabrication, Sausage and Prosciutto Making
(Click here)

Patisserie & Gelato
Advanced Techniques for Pastry, Cakes, Desserts, Petit Fours, Chocolate, Sugar and Gelato
(Click here)

Professional Cooking and Wines
Advanced Techniques during Hands-on Real Life Cooking Executions
(Click here)

Artisan and Hearth Baking
Focaccia, Pizza, Grissini, Specialty Breads and more...
(Click here)

Cultural and Gastronomic Travel
Special Excursions, Open Air Markets, Artisan Food Makers and Winery Visits
(Click here)

Dining & Nightlife
Eating, Imbibing and Nightlife
(Click here)

Arrival
Although the standard arrival date is Saturday, our participants start arriving as early as the Thursday before the course. All are welcomed to arrive as early as you wish. We make your reservations and you just pay for any extra nights. (The programs include 7-90 nights hotel accommodations, depending on the course). Upon arrival, we welcome you with a cocktail and stuzzichini (Italian savory hors d'oeuvres) and a Grand Welcome Dinner. Our Information Package includes Indications on how to travel by train or bus during free time as we are close to Venice, Florence and Bologna in the North and Sicily, Naples and the Amalfi Coast in the South and many more popular destinations. During your time here, you will have plenty of time to discover the myriad of of cultural, gastronomic, shopping and nightlife venues that are available at your doorstep in Calabria or Parma where we are located.
Tastings, Olive oil tasting & Base Preparations
Why do Italians have a different menu structure? Why is Italian food so popular? What is the best pasta or rice to use in Italian cooking? Why has Italy been the top European travel destination for Americans for the past 10 years?
These are some of the questions that you will come to discover during your time here. And, like Italian cuisine, the simplicity of the answers define a complex but definitive path to success and global popularity.

In order to understand in what direction you will be going in the following days, it is important that you taste all of the raw ingredients that will be incorporated within the recipes and techniques used in the course as well as those that you will experience at dinner and while traveling Italy. Hence, on the first morning we begin to taste everything. In the following days, we continue to taste as we move to different ingredients (both raw and processed) until we have a clear understanding of why Italian food tastes different in Italy and how is the best way to reproduce it in other parts of the world.

Several extra virgin olive oils are tasted according to the strict guidelines of the Institute's director who is a Maestro Olearo (olive oil master of Italy). Additionally, everyday we do pairings of the foods that we prepare with 1 or 2 wines, depending on how much time we have before lunch!

When cooking begins participants take part to prepare the misenplace and start up our base sauces and semi-lavorati ("prepared" condiments and "component recipes") which will be used throughout the course. Contemporaneously, our chef instructor demonstrates some uncommon reduction and emulsion techniques.
Pasta, pasta, pasta...
In Italy, restaurateurs know that it's not a question 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...

Our objective is ambitious: to make your pasta repertoire greater than most chefs in Italy. Whereas Italian chefs concentrate on pastas of his or her own region, together, we prepare them all.

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.

At the end of the day, alongside the master we have prepared over 50 types of pasta, gnocchi, risotti, etc. Given that each of these recipes has several variables depending on color, stuffing, sauces, cooking procedure (boiled, baked, gratin, etc.), you now have techniques for new recipe development that enables you to prepare hundreds of unique dishes.
Antipasti
Although we still refer to them as antipasti, or appetizers, modern Italian cuisine does not compel us to "assign" a particular plate to a particular place on the menu. That's why we concentrate on antipasti that work great as appetizers but can also be used as mezzi or even a main course depending on their size and accompaniments. Again, you prepare numerous dishes to familiarize yourself with the technique of assembling flavors and colors and ultimately new recipes depending on availability in your area, cost and need for speed...


Mediterranean Vegetarian and Alternative Cuisine
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 a specific clientele or guest.

Italian Mediterranean Cuisine is already based largely on vegetarian and even vegan tastes. You take traditional regional recipes and/or techniques and modernize them based on taste, availability of raw ingredients, updated healthy eating tendencies and plate art. The results are new exciting dishes for vegetarians and the principles necessary for new recipe development.

Neither Meat nor Fish is where modern Alternative and Vegetarian cuisine are combined and presented with a thoroughness and clarity unique to the industry even in Italy..
'Cucina Espressa'
The techniques used in these preparations give participants the ability to create literally hundreds of unique, healthy and colorful "express" dishes in under ten minutes. Our dishes will be seasonal and change accordingly.

Click here to proceed to the next page of a day by day look at our latest course.

BENVENUTI!!!

The first day alone features tastings of 30 types of cheese, 20 types of cured meats and fish, marinated vegetables, truffles, wines and much more!

Gustatory perception is indispensable in order to eventually combine the perfect ingredients while assembling a plate in authentic Italian Regional and Mediterranean Haute Cuisine

There are over a thousand preparations of olives in Italy. Chefs may not need to know all of them but familiarizing our palates with at least twenty is imperative.

Extra virgin olive oil is the heart of Italian Regional Cuisine and since nineteen of the twenty regions of Italy produce it, it's of the utmost importance that culinarians are able to identify and choose the proper oil to use with the appropriate cuisine.

Technique is the cornerstone of your time here. Food truly is art with FLAVOR as the objective. Making it beautiful is methodical.

Molecular Cuisine simply implies using science in the kitchen to make food better and more appealing. Al cartoccio calls for 1/4 the oil used for assemblies and results in healthy, brilliantly colored preparations- stand alone or with other ingredients. Ideal for volume service, most ensembles can be prepared hours in advance and, once cooked, retain temperature even during a long serving process.

Precious Black and White Truffles make any 'antipasto' VERY important...

Vegetable tartare with aged balsamic vinegar and candied tomatoes.

Sundried Tomato Soup with Fresh Goat's Cheese and Basil.

Warm seabass carpaccio with triple pesto sauce.

Stuffed Green Pasta with Satin Tomato Concassea.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

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, pâtissier and sommelier. Click above to see this course in detail!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
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BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

~~~
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 your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

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 Culinary Institute 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.

EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
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.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
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!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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