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

Pastry, Cakes & Desserts
Tradition & Evolution
Whether it's patisserie, pralines and petit fours or biscotti, gastronomic evolution is an exact science which is clearly demonstrated by the end results: a perfect harmony of flavor, textures and colors.
Artisan Italian Gelato
Technique & Production
Equilibrating, Flavors & Colors, Mixes, Machines & Equipment, Chemical & Technical Applications, Personalizing, Merchandising



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The following links are a day by day look our programs.
THESE PAGES ARE UNDER CONSTANT CONSTRUCTION
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
(Click here)

Patisserie & Gelato
Advanced Techniques for Pastry, Cakes, Desserts, Petit Fours, Chocolate, Sugar and Gelato
YOU ARE 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
)

Pastry, Cakes & Desserts: Tradition & Evolution
Technique is the cornerstone of this program where preparations focus on pastry chefs' and bakers' ability to innovate upon them. Participants will be presented with and prepare classic and modern gateaux, pastries, mignon, biscuits, milieu feuilles, mousses, sorbets, gelato and plated desserts.

ICI's instructors for every pastry program includes current World Pastry Champion Andrea Voltolina who continues to win accolades from clients and peers internationally and whose teaching style has made him one of the most popular masters at ICI.

Decorating techniques include advanced plating, coining, chocolate and sugar work and bread art. The program includes all meals and accommodations, fine dining, cultural travel and culminates with two Pastry Buffets.

Artisan Italian Gelato
Artisan Italian Gelato: Technique and Production is a profound course of instruction for the production of what many industry leaders believe is the fastest growing confectionery delicacy in the world: Italian Artisan Gelato.

Participants learn the theoretical and chemical constants that are indispensable for perfect gelato making followed by the techniques necessary to produce personalized flavors according to taste, client trends, regional availability of raw materials, etc. A recipe book is furnished that contains techniques enabling participants to reproduce, create and experiment with a myriad of personalized gelato.

While the program concentrates mainly on the art of gelato making, it also outlines the parameters necessary for the operation of a gelato business for both single and multiunit enterprises. Based on years of consulting for operations in Europe and throughout the world, this program addresses key elements for startups and sets foundations for new and ongoing activities

By establishing a completely independent artisan quality production process, 'gelatai' (gelato makers) are able to eliminate the need to import anything as the operations' system is developed and implemented according to the availability of the local market, vital for long term success. Uniquely presented entirely on location in artisan shops, participants work with a broad range of equipment including machines, special display cases and more.

The history of gelato, menu development, pricing, hygiene and safety, storage, distribution, selling techniques, staffing and an in-depth analysis of raw materials are covered.

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


Plated dessert during Pastry, Cakes and Desserts.


In Italy, they are called table torts, small enough for a table of 4 to 8 in a restaurant. These visually stunning cakes are an alternative to plated desserts and are perfect for chefs who do not employ a full time pastry chef as they do not require as much time, labor or technology that sophisticated desserts do.



Buffet di Dolci...Sublime mignon assembly perfect for dessert or offered to your clients with after dinner cognac or port.

ICI's Andrea Voltolina, current World Cup Pastry Champion at Luxembourg with the prize...

Amaretto Cream Semifreddo with Candies Orange and Caramel Passion Fruit Coulis with blown and pulled sugar and chocolate work...
DISPLAYED 2 DIFFERENT WAYS, ABOVE & BELOW

Flawless Pralines

The 1st step in making authentic gelato is to learn the science of the artisans.

Extreme Gelato with Chocolate and Sugar Work
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

~~~
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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