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

Cheese Making, Curing Meats & Seafood, Pickling, Farm Visit and Selecting Livestock, Meat, Fish and Vegetable Fabrication, Sausage and Prosciutto Making

Knowing Millenniums of Traditional Artisan Food Making is an essential part of every culinarian's repertoire. During the Master's program and several other courses, participants work alongside these artists learning old flavors and creating new ones for the next millennium...



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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'
(Click here)

Cheese Making, Curing Meats & Seafood, Pickling
Farm Visit and Selecting Livestock, Meat, Fish and Vegetable Fabrication, Sausage and Prosciutto Making
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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)

Farm Visit and Selecting Livestock
In the age of ready cut and packaged meats it's too easy for chefs to forget where it all comes from. When we consider that most of the world has its' cuisine based largely on meat, it's indispensable for us as professionals to understand and appreciate the sacrifices of the farmers who raise livestock and respect the animals who are slaughtered. Seeing the methods by which livestock is processed also enables us to have more appreciation for the food we prepare, serve and eat.

Animals do not only give us meat but also cheese, a fundamental part of Italian Regional Cuisine. Cows, sheep and goats are our primary resources and being able to identify the most optimum breeds make us better connoisseurs and better cheese consumers and makers.
Fruit, Vegetable and Verdure Farms
Extra virgin olive oil does indeed grow on trees and is one of the most resilient food bearing plants in existence living for thousands of years in some parts of Italy. What is the difference between olives? Which are pickled or cured and which are used for oil? What trees render the highest quality product. These and a myriad of other questions are answered amongst the olive groves of both our North or South Italy locations. Meeting with the farmers who grow tomatoes, artichokes, radicchio, fennel and so much other produce gives chefs and gastronomes a guideline on how to choose the best products available anywhere in the world.
Meat, Fish and Vegetable Fabrication, Sausage and Prosciutto Making
At ICI, we call them 'Component Ingredients©." These are food items that our participants make alongside the masters for her or his own use. They have the flavors tailored for each individual. They include an array of cured, smoked, dried and conserved meats, fish, vegetables, etc...

By tradition, cured and preserved foods were done throughout history when a seasonal product was in such a great supply that people were not able to consume all of it in one period. Therefore, they developed ways to best conserve the product while keeping as much of the integrity of the original flavor as possible.

Now, things are different. As a testament to the fact that innovation is sometimes better than tradition, participants now choose to modify conserved products giving them the flavor of their own country or the preferred tastes of their clients. Strawberry Amaretto Marmalade, Spicy Pickled Artichokes, Black Ink Sauce with Wild Fennel and thousands more are just examples...

Cured Meats are a hallmark of Italian Regional Cuisine. Prosciutto, Culatello and Salamino in the North and Capicollo, Sopprassata and N'duja in the south are just some of the hundreds of DOP meats that are produced in Italy. During our programs, participants produce scores of these specialties.
Artisan Cheese Production
Italy proudly boasts to have almost four hundred certified cheese. Multiply that by all of the small local producers that don't 'register' their cheeses and you are in the richest cheese country in the world.

During our Master's program and several other courses, participants learn and make cheeses of all genres included soft and hard, young and aged, cow's goat and sheep milk and much more...

Specialty, unique and 'Fantasy Cheese" are also made since once a culinarian knows the science, methods and techniques necessary for production, he or she has the ability and expertise to develop any flavored cheese immaginable...or unimaginable...
Click here to proceed to the next page of a day by day look at our latest course.
Say CHEESE!

Understanding WHY 'free range chicken (right) is different helps culinarians to distinguish good food from great food...

Farming is a painstaking risky venture that brave people from Italy and the world endeavor upon. These are the ones responsible for the genuine quality that leaves our kitchen. Knowing what they do helps culinarians to select the best produce available anywhere...

There are a myriad of ways to conserve mushrooms, and virtually every other vegetable. These are 'component' ingredients, those which chefs can prepare weeks or months before utilizing them. With this technique, culinary professionals always have personally flavored products that need not be refrigerated and are ready to use.

Once the techniques are learned (above), participants begin hands-on production (below) for an entire week during the Master's program.

Cheese making is indeed an art form in Italy where high tech equipment is only as valuable as is the high tech knowledge of science and, most importantly, flavor, that our artisan has...
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.
Hear what your colleagues are saying about ICI...
Your success...our pride...

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

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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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