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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Advanced Cooking, Patissier, 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.
THESE PAGES ARE UNDER CONSTANT CONSTRUCTION
For a complete description of the courses themselves,
use the links to the left.
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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!
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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'
YOU ARE HERE
(For the full description of this program which also initiate's
the Master's
program, click
here)
Cheese
Making, Curing Meats & Seafood, Pickling
Farm Visit and Selecting Livestock, Meat, Fish and Vegetable Fabrication,
Sausage and Prosciutto Making
(Click here)
Patissier
& 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)
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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.
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BENVENUTI!!!
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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!
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Gustatory
perception is indispensable in order to eventually combine
the perfect ingredients while assembling a plate in authentic
Italian Regional and Mediterranean Haute Cuisine
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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.
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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.
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Technique
is the cornerstone of your time here. Food truly is art with
FLAVOR as the objective. Making it beautiful is methodical.
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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.
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Precious
Black and White Truffles make any 'antipasto' VERY important...
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Vegetable
tartare with aged balsamic vinegar and candied tomatoes.
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Sundried
Tomato Soup with Fresh Goat's Cheese and Basil.
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Warm
seabass carpaccio with triple pesto sauce.
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Stuffed
Green Pasta with Satin Tomato Concassea.
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
