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
Artisan & Hearth Baking
Focaccia, Pizza & Specialty Breads
Grissini, Regional Focaccia, Taralli and much more...
Oven vs. Hearth Pizza
Traditional Hearth Oven Pizza, Conventional &
Industrial Methods, Natural Yeast & Fast Rising Techniques,
Quick Service, Retail & Gourmet Pizza, Haute Menu Incorporation,
Equipment, Staffing & Operations
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
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...
YOU ARE HERE
and Gastronomic Travel
Special Excursions, Open Air Markets, Artisan Food Makers
and Winery Visits
Dining & Nightlife
Eating, Imbibing and Nightlife
Pizza & 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.
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
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...
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,
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
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...
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.
to proceed to the next page of a day by day look at our latest course.
focaccia ready for the artist's brush of condiments.
Maestro at the electric ovens.
di Pane. Over Fifty Types of Bread in Every Master's Program.