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

Artisan & Hearth Baking
Focaccia, Pizza & Specialty Breads
Panini, Ciabatta, Grissini, Regional Focaccia, Taralli and much more...

Electric Oven vs.
Traditional Hearth, Conventional & Industrial Methods, Natural Yeast & Fast Rising Techniques, Quick Service, Retail & Gourmet Pizza, Haute Menu Incorporation, Equipment, Staffing & Operations



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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
(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...
YOU ARE 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)

Pizza & Focaccia
Focaccia and pizza remain some of the most popular items on menus that span from Haute Cuisine to Quick Service Restaurants. The secret to Italy's success with these specialties still evades most culinarians in other parts of the world.

At ICI, participants first study the chemistry and physics necessary in order to produce a perfect product. Just as all baked products are different, so is the flour used to make them. We also prepare focaccia and pizza using a wide selection of different yeasts and starters all having profoundly different effects on the rendered items.

Finally, each region and indeed province in Italy has a different idea for toppings and flavors depending on their history and microclimate. The result for participants is a completely new repertoire of colors, textures and flavors rarely experienced outside of Italy arming our colleagues with the knowledge needed to soar far above their peers anywhere in the world...

Specialty Breads
In Europe we refer to them as Gastronomic Breads. These are the breads that are served with a meal, usually mignon size. They vary in color, texture and flavor. Once ICI participants have worked alongside the masters for several days, they are ready to create their own specialties according to personal tastes, the tastes of their clients, availability of raw materials in their area, price considerations, need for speed, etc...

ICI's baking specialist is Nicola Stratoti, a world champion bread baker who regularly competes at competitions throughout Europe and Asia. He begins by demonstrating a natural yeast technique which earned him a medal starting in 2001. He has earned a gold medal yearly since!

After 3 hours of hands-on specialty bread making with our group, participants will render over 100 pizzas, focaccia and specialty and hearth breads. With the student chefs, he even makes breads with the 9 types of olive oil that are sampled earlier in order to give a better indication on when to use which oils...

Chef Nicola is a permanent presence to the program as he brings in momentum, exciting techniques and extreme professionalism. He also has one of the best personalities in the business. Read more about our instructors here.

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

An in-depth understanding of flours, yeasts and rising techniques enables operators to create a flexible work schedule. These focaccia can slowly levitate for 12 hours or be ready in as little as 2 hours, depending on the needs of the activity.

White focaccia ready for the artist's brush of condiments.

Pizza is an art and should be as beautiful...
Hearth Pizza Party!

During this program both conventional electric and gas ovens are utilized as well as the wood burning hearth.
Il Maestro at the electric ovens.

Making Perfect Bread.

Buffet di Pane. Over Fifty Types of Bread in Every Master's Program.
 
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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