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. (Click here for the 2 week course)

Scroll down for available dates and program price This 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. Advanced Technique 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. The 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 chef's repertoire. New Recipe Development 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. Cultural Travel 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. Professional Italian Cuisine 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 masters. All 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 experience. Program Dates - 2010/2011 •September 11 - 18, 2010 •October 2 - 9, 2010 •January 8 - 15, 2011 •June 18 - 25, 2011 •September 3 - 10, 2011 Additional dates, tailored programs and group rates are available for culinary instructors, schools, agents and associations. Click here for details.

ITINERARY

Saturday - Arrival
Arrival, Check-in and welcome dinner

• Private transfer from Lamezia Terme Airport to the hotel.
• Check in at the hotel.
• Dinner 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...
• Overnight at the hotel.

Sunday - Visit and Wine Tasting in an Enoteca; Artisan Gelato Tasting
Cultural Travel

• Breakfast at the hotel.
• Transfer to the seaside town of Soverato, the "Pearl of the Ionian Sea" to its most renown enoteca for a tasting of Cirò wines.
  • Cirò 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 wine publications.

In 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.

• Artisan Gelato Tasting
  • Gelato 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.
• Lunch
• The 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.
• Dinner at the hotel.
• Overnight at the hotel.

Monday - 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

A 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.

The 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.

• Breakfast at the hotel
• Orientation for the program's lessons and events
• Overview of Italian Regional and Mediterranean Cuisine and Patissier Facts, myths and history
• Distinguishing quality:
  • DOP, IGT, DOC, DOCG, VDT
• Analysis and tasting of the lesser known raw materials necessary to construct authentic dishes in Regional Italian and Mediterranean Cuisine.
  • Cheeses DOP
  • Cured Meats
    
  • Olives, Sundried and Conserved Vegetables
  • Salt and spices
    
  • Sugar and sweeteners
    
• Truffles and Mushrooms
  • Nero 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...
    
    • Introduction to truffles & wild mushrooms
      
    • Truffle Fact Sheet: identifying and distinguishing black vs. white
      
    • The truffle throughout the centuries: history and legend.
      
    • Where truffles come from
      
    • Truffle hunters
      
    • Preparing and preserving truffles
      
    • Cooking with Truffles
    • Black vs. White
      
• In-depth 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 the menu. Tasting conducted according to guidelines established by Maestri Oleari (Italian Master Olive Oil Sommelier Association).
• Infusing oils
  • Cold
  • Hot
  • Fast infusions
  • Infusing for long conservation
    
• Lunch
• Distinguishing Genuine Balsamic Vinegar: Labeling, Tasting and Pairing Vinegars:
  • Balsamic: 3 Years; 12 Years; 25 Years
  • Alternative Vinegars
    
• Technical Overview for Flours and Grains
  • Chemistry review
    
    • Flours & 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.
• Molecular Gastronomy: truths and myths
• Overview of the materials, tools, procedures and techniques for advanced plate decoration.
• The preparation of component recipes used in traditional Italian Regional cuisine and adapting them to modern restaurant cuisine.
  
• The 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.
  
• Experimenting with sauce uniformities for plating procedures.
  
• End of lesson
  
• Evening 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.
• Overnight at the hotel.

Tuesday - Pasta, pasta, pasta...
Hands-on

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...

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.

In this one day lesson, participants work hands-on alongside the master preparing over 50 types of pasta in just one day!

• Breakfast at the hotel
• Chemistry review
  
• Brief history of pasta and the role of pasta in regional Italian cooking and the F&B sector generally.
• Making natural colors and dyes
• Hands-on preparation of a series of white, colored and multicolored egg based pasta:
  • Angel Hair
    
  • Farfalle
    
  • Farfalline
    
  • Farfallone
    
  • Fettuccine
    
  • Garganelle
    
  • Maltagliati
    
  • Pappardelle
    
  • Tagliatelle
    
  • Tagliolini
    
  • Taglierini
• Hands-on preparation of a series of white, colored and multicolored stuffed pasta:
  • Agnolotti
    
  • Cannelloni
  • Caramelle
  • Fornarina
    
  • Lasagne
  • Open Lasagne
    
  • Manicotti
    
  • Panzarotti
    
  • Ravioli
    
  • Sacchettini
    
  • Tortelle
    
  • Tortellini
    
  • Tortelloni
• Lunch
• Hands-on preparation of a series of eggless and alternative flour pasta:
  • Casarecce
    
  • Cavatelli
  • Fusilli Bucati
    
  • Pici
  • Pizzoccheri
    
  • Scilatelle
  • Strozzapreti
    
  • Trofie
• The technique of matching pasta and sauces according to gustatory perception, aesthetics and menu position.
  • Traditional regional stuffed pastas and baked "gratinati" will be prepared.
    
  • A 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".
• Preparation of gnocchi: potato and vegetable based "low carb" pasta.
  
• Plating and decoration.
• Preparation of the biga for next day's lesson.
  
• End of lesson.
  
• Dinner at the hotel.
• Overnight at the hotel.

Wednesday - Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI; Dinner at a Hearth Oven Pizzeria
Hands-on; Cultural Travel

This 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.

Following 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 here to learn more about Chef Nicola.

• Breakfast at the hotel.
• Lesson 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.
  
• Chemistry review
• Hands-on 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:
  • Dry: Cracked pepper, sesame, oregano
  • Fresh: Sundried tomatoes, olives, dill
  • Liquid: pureed and emulsified vegetables
• Hands-on preparation of traditional Italian Regional and international leavened breads and "sfisioisi" using mixed yeast combinations
  • Ciabatta
  • Ciabattina
  • Baguette
  • Grissini
• Lunch
• Examination of Regional Italian Pizze and Foccacie and their international gastronomic and economic importance in commercial food service and fine dining.
  
• Preparation of classic Regional focaccia and pizza followed by their innovative counterparts.
  
• Participants 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.
  
• The lesson ends with tasting and discussion of the various techniques and flavor combinations used by each participant.
• Special attention is focused on the conservation of all preparations for eventual commercialization depending on sector: restaurant, hotel, banquet or retail.
  
• Assembly of a hearth buffet.
  
• End of lesson
  
• Dinner 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...
• Overnight at the hotel.

Thursday - Neither Meat nor Fish; Mediterranean and Alternative Cuisine; Cucina Espressa
Hands-on & demo

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.

'Neither 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 in Italy...

• Breakfast at the hotel.
• Misenplace
• A 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".
• Tradition Vs Innovation
  • A 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.
• Lunch
• "La Cucina Espressa" Mediterranean Cooking in under 10 minutes.
  • The 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.
• Risotto
  • Choosing the best rice.
  • Preparation and execution of perfect risotto.
• Cooking with Truffles
  • Several delicacies are prepared using one of the world's most precious ingredients.
• Following 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 recipe development.
• Particular focus towards advanced plating technique and presentation.
• End of lesson.
• Dinner at the hotel.
• Overnight at the hotel.

Friday - Market Visit; Plate Decorations & Bread Art, Dinner at a Fine Dining Restaurant
Cultural Travel; Decorating for Haute Cuisine; Artistic Baking; Cultural Travel

A 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 industrial sector.

Upon return to the laboratory, participants work alongside current world champion Nicola Stratoti with the latest form of food styling and decorative techniques from Europe.

Whether 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.

This 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 HERE FOR A MORE A MORE DETAILED LOOK AT ARTISTIC BAKING)

• Breakfast at the hotel.
• Market Visit
  • Early morning visit to a traditional Mercatino for tastings and shopping.
  • Free time at mercatino
• Return to the laboratory.
• Review of tools and base techniques.
• Fundamentals: Knowing the raw materials, characteristics of the equipment and general production techniques including techniques for optimum results in the general industrial kitchen
  
• Preparing the doughs and levitation
  
• Component pieces for woven baskets
  
  • Basket, mushrooms, fruit, vegetables, foliage
    
• Component pieces for portraits
  
  • Frame, flowers, ferns, etc..
• Lunch
• Lesson resumes
  
• Assembly of showpieces.
  
• Storage and preservation issues
  
• Defects and eventual corrections
  
• Alternative doughs
  
• Alternative cooking methods
  
• Creating small pieces for plate art
  
• Colored doughs
  
• Torching techniques
• Edible Plate Art
• Applications for completed works and placement on buffet.
• Overview of variations according to season and theme.
• End of lesson.
• Evening 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.
• Overnight at the hotel.

Saturday - Departure
Departure

• Private transfer from the hotel to Lamezia Terme airport.
• Arriverederci!

PRICE:

• Euro 1995 per person

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.

*PRICE INCLUDES:

• Transfer by private motorcoach from Lamezia Terme International Airport to the hotel.
• Theoretical and practical lessons & all related costs at the Italian Institute for Advanced Culinary and Pastry Arts. (50+ hrs. Full Immersion over 1 week)
  
• Accommodations at the Hotel Baia dell'Est, Italy. (**Dbl. Occ.) 7 Nts.
  
• Full use of Hotel facilities.
  
• Complete board: All meals with wines included at the Hotel, local restaurants and special destinations during excursions.
  
• *Special excursions (including transfers):
  
  • Welcome dinner at a trattoria
  • Visit and Wine Tasting in an Enoteca; Artisan Gelato Tasting
  • Dinner at an Agriturismo
  • Dinner at a Hearth Oven Pizzeria
  • Dinner at the Fine Dining Restaurant Le Terrazze
  • Vvisit to Mercatino
• Certificate of Completion
  
• Tax and gratuities
  
• All meals include wines, bottled water, tax and gratuities.

*Price does not include airfare or other travel during free time.
**Price based on double occupancy. Single supplement is Euro 225.00 pp