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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Pastry, Cakes & Desserts
Tradition & Evolution
Whether it's patissier,
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,
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'
(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
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)
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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 gateau, 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.
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ICI's
Andrea Voltolina, current World Cup Pastry Champion at Luxembourg
with the prize...
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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
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Flawless
Pralines
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The
1st step in making authentic gelato is to learn the science
of the artisans.
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Extreme
Gelato with Chocolate and Sugar Work
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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.
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
