SOJOURN, STAFF, LOCATION
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Culture, cuisine, art, nightlife & more!
Work with Europe's latest culinary equipment in a real
of our programs and excursions are available for your
association at special group rates.
corporations and agents,
to learn more
about special offers for our partners as well as the
Institutes' custom courses.
Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
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.
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
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
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...
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.
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
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,
Making, Curing Meats & Seafood, Pickling
Farm Visit and Selecting Livestock, Meat, Fish and Vegetable Fabrication,
Sausage and Prosciutto Making
YOU ARE HERE
Advanced Techniques for Pastry, Cakes, Desserts, Petit Fours,
Chocolate, Sugar and Gelato
Cooking and Wines
Advanced Techniques during Hands-on Real Life Cooking Executions
and Hearth Baking
Focaccia, Pizza, Grissini, Specialty Breads and more...
and Gastronomic Travel
Special Excursions, Open Air Markets, Artisan Food Makers
and Winery Visits
Dining & Nightlife
Eating, Imbibing and Nightlife
Visit and Selecting Livestock
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.
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.
Vegetable and Verdure Farms
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
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.
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...
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.
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...
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
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...
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
to proceed to the next page of a day by day look at our latest course.
WHY 'free range chicken (right) is different helps culinarians
to distinguish good food from great food...
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
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.
the techniques are learned (above), participants begin hands-on
production (below) for an entire week during the Master's
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...