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
|Italian Culinary Exploration
Professional Culinary and Baking Program
1 WEEK FULL IMMERSION & ALL INCLUSIVE
with cultural excursions and fine dining
in several of Italy's top restaurants.
for the 2 week course)
down for available dates and program price
all inclusive course is designed for culinary professionals
and combines several aspects of modern restaurant cuisine,
baking and decoration during one week of full immersion.
Considering Regional Italian Cuisine's dominating influence
in the world's top restaurants, this program focuses on
techniques to develop innovative preparations for the
modern restaurant based on new flavors assemblies, up-to-date
alimentary standards for healthier eating and magnificent
plating techniques synthesizing haute cuisine with the
simplicity of the Mediterranean.
Chef at 360 Deg.
Several areas of the menu are prepared and presented including
perfect base sauces, pastas, vegetarian and Mediterranean
cuisine. Special emphasis is placed on baking, integrating
specialty breads, hearth breads and desserts into the
A side by side preparation of Traditional and Innovative
Italian and European dishes are contrasted for flavors,
colors and nutritive values giving participants the opportunity
to see and taste the evolution of Italian cuisine and,
most importantly, the ability to evolve his or her own
technique for new recipe development. The techniques are
evidenced by a final analysis of menus from the world's
top Italian restaurants.
The history of cuisine is evidenced throughout the program
and thus includes cultural travel to several different
genres of restaurants as well as visits to artisan cheese
makers, wine and olive oil producers and the hearth bakers
that are unique to Italy.
Following the tradition of European advanced culinary
training, all of your instructors are chefs active in
the field. Chefs at the Institute are chosen not only
for their long list of awards but, above all, on their
present status as Italy's & Europe's most innovative
creations during both the hands-on and demonstration parts
of the program are examined in open discussion for structure,
colors, diversity and consistency, nutritional equilibrium
and harmony of flavors. Common errors that foreign chefs
typically make while preparing Italian and European menus
are corrected both during the prep process and while examining
the completed menus. Critique and peer review are from
the perspective of the diner as well as the culinary professional.
After you read the course description on this page, click here
for an in-depth look at images from our latest programs. This
link includes photos of the courses, market visits, night life
and a full panorama of the exciting hands-on cooking and cultural
Dates - 2013
12 - 19, 2013
•June 15 - 22, 2013
•September 7 - 14, 2013
•January 12- 19, 2014
Additional dates, tailored programs and group rates are
available for culinary instructors, schools, agents and associations.
Click here for
Arrival, Check-in and welcome dinner
transfer from Lamezia Terme Airport to the hotel.
in at the hotel.
at a traditional trattoria with ICI president John Nocita and other
members of the equipe. A 'trattoria' is a restaurant that is usually
family owned and operated and, most importantly, exemplifies the character
of the genuine local cuisine in any part of Italy. Here, menus are not
needed as patrons are only served the best dishes the area has to offer...
at the hotel.
- Visit and Wine Tasting in an Enoteca; Artisan Gelato Tasting
at the hotel.
to the seaside town of Soverato, the "Pearl of the Ionian Sea"
to its most renown enoteca for a tasting of Cirò wines.
means "Cyprus" in Italian and is the place where the Ancient
Greeks named as its capital for what once was Magna Grecia or Great
Greece. Here, participants will taste the same wines that opened
the ceremonies at the 2004 Olympic Ceremonies in Athens. The Cirò
D.O.C. red wines are the oldest wines in Europe and have recently
been dubbed as "Super Southerns" by the world's most authoritative
the last 20 years, the region has become renown for a limited selection
of super whites as well. We'll taste them alongside typical cured meats
and cheeses from the area's top producers.
is now the world's fastest growing sector of patisserie In Italy,
it even exceeds pizza in sales volume. A chef must know everything
about gastronomy. This knowledge not only comes from studying but
from tasting as well.
rest of the afternoon is free for a swim in the pristine waters of the
Ionian sea, walking amongst the incredible beauty that surrounds the
hotel or for rest for the week ahead.
at the hotel.
at the hotel.
- The Foundation of Italian Haute Cuisine
Raw Ingredients & Flavor Perception; Extra Virgin Olive Oil Analysis;
Technical Overview; Base Preparations; Dinner at an Agriturismo
Lecture, demonstration, tasting; Cultural Travel
dish is only as good as the raw ingredients that are used to construct
it. This intensive introductory day gives participants a profound understanding
of the most indispensable products used in regional Italian cuisine and
patissier. Degustation and gustatory analysis are the processes by which
culinarians taste and analyze each single ingredient and classifies them
according to intensity and region thus enabling him or her to create dishes
and recipes authentically and, if necessary, to make suitable substitutions
based on a clear guideline.
day culminates with the preparation of 'component' ingredients, the technique
by which raw materials that are personalized for specific clienteles and
which recognize the limitations in availability of some Italian products
allowing participants to create authentic Italian haute cuisine anywhere
in the world.
at the hotel
for the program's lessons and events
of Italian Regional and Mediterranean Cuisine and Patissier Facts, myths
and tasting of the lesser known raw materials necessary to construct
authentic dishes in Regional Italian and Mediterranean Cuisine.
Olives, Sundried and Conserved Vegetables
named them Cibus Deorum (food of the gods). Ancient Greeks believed
that Venus created them as an aphrodisiac. Apicius in his 1st century
thesis on culinary art dedicated an entire chapter to them. Gastronomic
pioneer Brillat Savarin described them as "diamonds of cuisine".
Others who have taken the time to write about them include Napoleon
Bonaparte, Pope Gregory IV, Kings Louis XIV and Louis XVIII, Gioacchino
Rossini, Queen Elizabeth II, President Kennedy and Marilyn Monroe.
Truffles! Those who are familiar with them are in love with their
unique aroma and exciting flavor. Those who have not yet had the
pleasure of tasting truffles, only know them as the white or black
tubers that can cost as much as EURO 6000 per kilogram...
to truffles & wild mushrooms
Fact Sheet: identifying and distinguishing black vs. white
truffle throughout the centuries: history and legend.
truffles come from
and preserving truffles
examination of Italian Extra Virgin Olive Oils including regional differentiation,
gustatory perception and the proper methods which define the use of
specific oils with particular cuisines as well as their positions in
Tasting conducted according to guidelines established by Maestri
Oleari (Italian Master Olive Oil Sommelier Association).
for long conservation
Genuine Balsamic Vinegar: Labeling, Tasting and Pairing Vinegars:
3 Years; 12 Years; 25 Years
Overview for Flours and Grains
& Grains: analysis of Italy's unique flours for taste, texture,
elasticity, longevity of the finished product, cost and international
availability or substitutions. Includes the common types of
flours used for pasta and bread making such as semola, durum
wheat, corn flour and whole wheat as well as more uncommon flours
such as spelt, buckwheat, truffle flour, and chestnut flour.
Gastronomy: truths and myths
of the materials, tools, procedures and techniques for advanced plate
preparation of component recipes used in traditional Italian Regional
cuisine and adapting them to modern restaurant cuisine.
preparation of innovative sauces utilized in appetizers, first and main
dishes and their improvisation according to market availability, season
and price. These sauces will center on modern healthier cuisine emphasizing
reduction techniques, emulsions and infusions.
with sauce uniformities for plating procedures.
transfer by private motorcoach for dinner in an "agriturismo".
An agriturismo is owned and operated by farmers of both livestock and
vegetation and setting range from chalets to centuries old villas to
the stalls that once kept animals. Here we dine on over truly local
delicacies that are ALL produced by the proprietors. Every item on the
menu, including the extra virgin olive oil, cheese, cured meats, breads,
wines, etc., are made on the premises offering a unique insight into
Italian artisan gastronomy and flavor. Dinner features uncommon preparations
of porcini mushrooms that can be found only in this part of the world.
at the hotel.
- Pasta, pasta, pasta...
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...
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.
this one day lesson, participants work hands-on alongside the master preparing
over 50 types of pasta in just one day!
at the hotel
history of pasta and the role of pasta in regional Italian cooking and
the F&B sector generally.
natural colors and dyes
preparation of a series of white, colored and multicolored egg based
preparation of a series of white, colored and multicolored stuffed pasta:
preparation of a series of eggless and alternative flour pasta:
technique of matching pasta and sauces according to gustatory perception,
aesthetics and menu position.
regional stuffed pastas and baked "gratinati" will be
new series of innovative stuffed pastas and baked "gratinati"
will be introduced demonstrating the technique of developing new
recipes based on market availability and cost factors.
Preparation of traditional and innovative pasta pies, torts and "timballi".
of gnocchi: potato and vegetable based "low carb" pasta.
of the biga for next day's lesson.
at the hotel.
at the hotel.
- Focaccia, Pizza and Specialty Breads: Tradition and Evolution According
to ICI; Dinner at a Hearth Oven Pizzeria
Hands-on; Cultural Travel
full day hands-on program features world champion baker and master chef
Nicola Stratoti as he brings even the most experienced chefs to new levels.
During this intense day, participants work alongside the master preparing
traditional Italian regional baked specialties using both standard and
natural yeast techniques.
the preparation of traditional baked products, a line of innovative delicacies
are made demonstrating how participants can personalize their recipes
for their clients or guests. A series of specialty breads for restaurant
and volume catering service are prepared using both natural yeast techniques
and fast rising procedures. Participants use Italy's unique flour combinations
combined with seasonal ingredients while creating breads, pizza, focaccia
and grissini with a wide array of textures, flavors and colors. Click
to learn more about Chef Nicola.
at the hotel.
begins with Colazione Italiana alla Artigiana. In the age of
frozen breakfast pastries, packaged breads and industrially made condiments,
the classic Italian breakfast has become as exclusive as fine dining
is at any other time of day. Assorted hearth breads, freshly prepared
creams of nuts and chocolate mass and jams made with seasonal fruit
highlight this "colazione" or first meal. So rare, even in
Italy, an artisan breakfast can only be found at select cafés
at triple the price of a common continental breakfast. A brief explanation
of the meal and its importance to your clients is followed by a tasting.
preparation of specialty rolls for restaurant and banquet service includes
a series of breads for restaurant and volume catering service that are
prepared using both natural and fast rising procedures with dry, fresh
and liquid flavor options:
Cracked pepper, sesame, oregano
Sundried tomatoes, olives, dill
pureed and emulsified vegetables
preparation of traditional Italian Regional and international leavened
breads and "sfisioisi" using mixed yeast combinations
of Regional Italian Pizze and Foccacie and their international gastronomic
and economic importance in commercial food service and fine dining.
of classic Regional focaccia and pizza followed by their innovative
prepare several types of pizza and focaccia utilizing various doughs
and ingredients while changing cooking methods for each item revealing
vastly diverse results for each with simple modifications in technique.
lesson ends with tasting and discussion of the various techniques and
flavor combinations used by each participant.
attention is focused on the conservation of all preparations for eventual
commercialization depending on sector: restaurant, hotel, banquet or
of a hearth buffet.
at a classic hearth oven pizzeria. Pizzerias in Italy are divided into
several two categories: electric and hearth. Pizza from a wood burning
oven is a delicacy enjoyed in a unique festive atmosphere, especially
amongst colleagues. After a day of pizza production, participants are
ready to make the comparison...
at the hotel.
- Neither Meat nor Fish; Mediterranean and Alternative Cuisine; Cucina
Hands-on & demo
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.
Meat nor Fish', 'Mediterranean and Alternative Cuisine' and 'Cucina Espressa'
are where modern Mediterranean and vegetarian cuisine are combined and
presented with a thoroughness and clarity unique to the industry even
at the hotel.
wide range of avant-garde hot and cold "antipasti" (appetizers)
will be prepared incorporating meat, fish, wild game and verdure. Substitutions
for meat and fish components will be discussed and presented. Factors
for determining appetizers as stand alone plates or buffet items will
be examined depending on cost elements and "need for speed".
side by side preparation of inter-regional Italian cuisine where
dishes are prepared in the traditional manner and then elevated
to the standards of modern cuisine, aesthetics and health standards
clearly demonstrating the evolution of Italian cuisine.
Cucina Espressa" Mediterranean Cooking in under 10 minutes.
techniques used in these preparations give participants the ability
to create literally hundreds of unique, healthy and colorful "express"
dishes. Our dishes will be seasonal and change accordingly.
the best rice.
and execution of perfect risotto.
delicacies are prepared using one of the world's most precious ingredients.
the latest trends in Italy, techniques will enable the chef to interchange
vegetarian menu items for appetizers, first courses and main courses.
Applications of emulsions reveal flavor medleys and techniques for new
focus towards advanced plating technique and presentation.
at the hotel.
at the hotel.
- Market Visit; Plate Decorations & Bread Art, Dinner at a Fine Dining
Cultural Travel; Decorating for Haute Cuisine; Artistic Baking;
typical Italian open air market offers culinarians an insight to the country's
most traditional aspects as well as an opportunity to browse foods, cheeses,
wines and cured meats that are still produced by artisans. Participants
compare and taste the difference between these products to those of the
return to the laboratory, participants work alongside current world
Stratoti with the latest form of food styling and decorative techniques
its small pieces for restaurant service or large showpieces for buffets
or secondary events not relating to dining, clients appreciate the complexity
and originality of this final touch of a culinarians repertoire.
full day hands on experience is unique even for professionals already
knowledgeable in the field. Participants are given the latest methods
used in Italy and Europe for incredibly detailed sculptures of all sizes,
each unique in form and colours. (CLICK
FOR A MORE A MORE DETAILED LOOK AT ARTISTIC BAKING)
at the hotel.
morning visit to a traditional Mercatino for tastings and shopping.
time at mercatino
to the laboratory.
of tools and base techniques.
Knowing the raw materials, characteristics of the equipment and general
production techniques including techniques for optimum results in the
general industrial kitchen
the doughs and levitation
pieces for woven baskets
mushrooms, fruit, vegetables, foliage
pieces for portraits
flowers, ferns, etc..
and preservation issues
and eventual corrections
small pieces for plate art
for completed works and placement on buffet.
of variations according to season and theme.
transfer to the fine dining restaurant Le Terrazze, the restaurant
perched on a cliff overlooking the Ionian Sea for a gala farewell dinner.
The spectacular view is only exceeded by its award winning cuisine.
at the hotel.
transfer from the hotel to Lamezia Terme airport.
THIS PROGRAM IS ALL-INCLUSIVE*
- contact us here
to register for a masters’ course
Special group rates available for colleges, associations and agents.
Contact us here
to inquire about eligibility.
by private motorcoach from Lamezia Terme International Airport to the
and practical lessons & all related costs at the Italian Institute
for Advanced Culinary and Pastry Arts. (50+ hrs. Full Immersion over
at the Hotel Baia dell'Est, Italy. (**Dbl. Occ.) 7 Nts.
use of Hotel facilities.
board: All meals with wines included at the Hotel, local restaurants
and special destinations during excursions.
excursions (including transfers):
dinner at a trattoria
and Wine Tasting in an Enoteca; Artisan Gelato Tasting
at an Agriturismo
at a Hearth Oven Pizzeria
at the Fine Dining Restaurant Le Terrazze
meals include wines, bottled water, tax and gratuities.
does not include airfare or other travel during free time.
Institute for Advanced Culinary and Pastry Arts reserves the right to modify
destinations depending on season and availability substituting with equal
or greater quality/value.
**Price based on double occupancy. Single supplement is Euro 225.00 pp