Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
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The Evolution of Italian Cuisine
Professional Culinary, Baking, Pâtisserie and Cheesemaking Program

with cultural excursions in the south of Italy and Sicily and dining in several of Italy's most unique restaurants.

•June 15 - 29, 2019
•September 14 - 28, 2019

•January 11 - 25, 2020
June 13 - 27, 2020
•September 12 - 26, 2020

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 two weeks of full immersion. With an emphasis on culinary and cultural travel, excursions throughout the South of Italy and Sicily are included.

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 flavor 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 and creative cuisine where the past meets the future bringing tradional delicacies to new levels. Special emphasis is placed on cheesemaking and 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: 2019 - 2020

•June 15 - 29, 2019
•September 14 - 28, 2019

•January 11 - 25, 2020
June 13 - 27, 2020
•September 12 - 26, 2020

Additional dates, tailored programs and group rates are available for culinary instructors, schools, agents and associations. Click here for details.


Day 1 - 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.

Day 2 - The Foundation of Italian Haute Cuisine
Raw Ingredients & Flavor Perception; Extra Virgin Olive Oil Analysis; Technical Overview; Base Preparations
Lecture, demonstration, tasting; Cultural Travel

Italy has over 300 Certified cheeses. During this program we taste and cook with over 50 different types...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 patisserie 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 are personalized for specific clientele and which recognize the limitations in availability of some Italian products allowing participants to create authentic Italian haute cuisine anywhere in the world.

  • Cured meats are a part of Italian culture and learning how they arrive to their particular tastes enables culinarians to be better chefs...Breakfast at the hotel
  • Orientation for the program's lessons and events
  • Overview of Italian Regional and Mediterranean Cuisine and Patisserie: facts, myths and history
  • Distinguishing quality:
  • 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
    Day 1 begins with a mega-tasting of over 50 types of cheese, cured meats, extra v=virgin olive oils, balsamics and more!
  • Precious black and the white truffles 'magnutum pico', only found in Italy...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. WhiteGustatory perception begins with an in-depth tasting and analysis of extra virgin olive oil according to the guidelines of the Association of European Olive Oil Masters
  • 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.The possibilities for fine flavor are endless...
  • 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
  • Dinner at ICI.

Day 3 - The Foundation of Regional Italian Cuisine; Regional Italian Cooking
Demonstration, hands-on, tasting

Making perfect gnocchiAn exclusive day where the maestro spans all twenty regions of Italy with a course prepared for each one. This full immersion day allows participants not only to prepare, see and taste flavors from every part of the Italian peninsula, it also gives the necessary preparation techniques to create scores of different dishes for each one presented.

Some of these dishes are those that are most familiar for foreign chefs that are already preparing and presenting them in their establishments. Improvisation and innovation are very important both in dining and in industry. Modern eating trends, health consciousness, individual tastes, availability of raw materials, etc., are all factors in the evolution of cuisine. HOWEVER, in order to "update", "modify" or "innovate" a recipe, we must do so while retaining as much integrity as possible to the ORIGINAL recipe and, specifically, the original FLAVOR. This isn't solely for the sake of tradition but for the fact that many of these "famous" Italian dishes have remained popular for centuries because local chefs and nature got them right the first time!

  • Breakfast at the hotel
  • Primi Tradizionali (Traditional Regional Italian First Courses)
  • “Long” Sauces
    • ABRUZZO: Ragù di Agnello con Maccheroni alla Chitarra
    • EMILIA ROMAGNA: Lasagne alla BologneseParticipants making fresh egg based pasta sheets for stuffed pasta and lasagna.
  • Risotto
    • VENETO: Risotto al Nero di Seppia
    • LOMBARDIA: Risotto alla Milanese
  • Gnocchi
    • CAMPANIA: Gnocchi Napoli con Pomodoro e Mozzarella di Bufala
    • SARDEGNA: Gnocchi Sardi allo Zafferano o Le Fregole
    Fregole ai Frutti di Mare
  • “La Cucina Stagnata” (Deep Dishes/Casseroles): Traditionally, these “deep dishes” have a long cooking time and are prepared in large quantities. They are then transferred to terracotta dishware and many times are first passed into a wood burning oven, giving them a unique richness, and served in the same terracotta either family style or in individual servings. They are perfect for high volume banquet catering.
    • TUSCANY: RibollitaRibollito...revisited...
    • SICILY: Coccio
    • CALABRIA: Morzello
  • La Cucina alla Padella: the technique of working from a "mystery basket" creating sublime flavors from the best that the day's marketplace has to offer...
    • LIGURIA: Zuppa di Pesce
    • PUGLIA: Cozze N’Pepata
    • LAZIO: Saltimbocca
  • Lunch
  • Cooking with Truffles
    • UMBRIA: Zuppa di Farro
    • PIEMONTE: Verdure con Fonduta
  • Mushrooms: Fresh or Frozen vs. Dried. Both are considered delicacies but they cannot be interchanged. A side by side comparison demonstrates proper usage and the cooking techniques to attain sublime flavors for both.Polenta Concia, Trentino, Italy
    • BASILICATA: Funghi Porcini Trifolata
    • TRENTINO-ALTO ADIGE: Polenta Concia
  • Tasting of sweet delicacies from the remaining regions of Italy.
  • End of lesson.
  • Dinner at the hotel.
  • Overnight at the hotel.

Day 4 - Pasta, pasta, pasta...

Pasta precision for fine dining.In Italy, restaurateurs know that it's not a question IF a patron will order pasta, it's simply 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...

Pasta "Caramelle"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!

  • Once the sheets are pulled, the type of pasta produced is limited only to the chef's creativity...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
    • GarganelleWith the correct techniques, making over 50 types of fresh and stuffed pasta does not require experienced personnel and represents not only a thrilled clientele but also tremendous profits and unlimited creativity for a chef...
    • 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
    • TortelliniPasta ai Frutta di Mare
    • Tortelloni
  • Lunch
  • Hands-on preparation of a series of eggless and alternative flour pasta:
    • Casarecce
    • Cavatelli
    • Fusilli Bucati
    • Pici
    • Pizzoccheri
    • Scilatelle
    • Strozzapreti
    • Trofie
    Angel Hair Pasta with Braised Calamari, Scorched Tomato and Basil Emulsion.
  • Green Canneolloni stuffed with  Robiola Cheese and Chanterelles ready to be gratined.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.Red wine pasta with sked ricotta and borrage in saffron sauce
  • Plating and decoration.
  • Preparation of the biga for next day's lesson.
  • End of lesson.
  • Dinner at the hotel.
  • Overnight at the hotel.

Day 5 - Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI; Dinner at a Hearth Oven Pizzeria
Hands-on; Cultural Travel

IClick here to see the work of l Maestro Nicola StratotiThis full day hands-on program features world champion bakers and master chefs as they bring even the most experienced chefs to new levels. During this intense day, participants work alongside the masters 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.

  • Breakfast at the hotel. Sourdough Sundried Tomato Bread
  • 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 reviewCiabatta Italiana
  • 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 "sfizioisi" using mixed yeast combinations
    • Ciabatta
    • Ciabattina
    • Baguette
    • Grissini
  • Lunch
  • Examination of regional Italian pizze and focaccie 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 lessonPizza Paradise!
  • Dinner at a classic hearth oven pizzeria. Pizzerias in Italy are divided into 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.

Day 6 - Neither Meat nor Fish; Mediterranean and Alternative Cuisine; Cucina Espressa; Plate Decorations & Plate Art
Hands-on & demo

Roasted pheasant in pistachio crust, grilled zucchini and game demi.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 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...Bluefin tuna rolle

  • Breakfast at the hotel.
  • Mise en place
  • 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".
    A 'bocconcino' is Italy's version of amuse-bouche, a single, bite-sized hors d'œuvre. Seared Seabass with Vegetables 3 ways: candies, pickled and dehydrated.
  • 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.
  • Risotto with cuttlefish in a crunchy vegetable  basketLunch
  • "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. Dishes are seasonal and change accordingly.
  • Risotto
    • Choosing the best rice.
    • Preparation and execution of perfect risotto.
  • Showpiece with vibrant colors. Click here for more on Artistic Baking.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.
  • ICI Master Chef's dinner: Three award winning courses each accompanied with Italy's top wines.
  • Overnight at the hotel.

Day 7 - Market Visit; Visit and Wine Tasting in an Enoteca; Artisan Gelato Tasting; Hearth Baking; Pizza Party
Cultural Travel; Hearth Baking

Mercatino where gastronomic treasures are found...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 differences between these products and those of the industrial sector.

  • Breakfast at the hotel.
  • Market Visit
    • Early morning visit to a traditional mercatino for tastings and shopping.
    • Free time at mercatino
  • Seaside vineyards in Ciro`Transfer to the seaside town of Soverato, the "Pearl of the Ionian Sea" 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.
Seaside town of Soverato on the Ionian Sea.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
  • Return to the laboratory.
    ICI Fire
  • Review of tools and base techniques for wood burning pizza making.
  • Fundamentals: Knowing the raw materials, characteristics of the equipment and general production techniques.
  • Preparing the doughs and levitation.
  • Alternative doughs
  • Alternative cooking methods
  • Colored doughs
  • Overview of variations according to season and theme.
  • Pizza party at ICI's hearth oven pizzeria where every participant makes individual personal pizzas.
  • Overnight at the hotel.



Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

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 your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

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 Culinary Institute 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.

Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2019
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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