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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The
Evolution of Italian Cuisine
Professional Culinary, Baking & Patissier Program
2 WEEKS FULL IMMERSION & ALL INCLUSIVE
with cultural excursions in the south of Italy
and Sicily and fine dining in several of Italy's top restaurants.
Program
Dates - 2010/2011
•September
11 - 25, 2010
•October
2 - 16, 2010
•January 8 - 22, 2011
•June 18 - July 2, 2011
•September
3 - 17, 2011
•October 1 - 15, 2011
Additional dates, tailored programs and group rates are
available for culinary instructors, schools, agents and associations.
Click here for
details.
Continued, click here
to return to week 1 |
ITINERARY
WEEK 2
Saturday
and Sunday are free days to enjoy the city the seaside town of Soverato,
travel around Calabria
, visit Sicily, Naples or the Amalfi Coast or go to a Series A football
match. All are easily accessible by train car!
All meals with wines are included every day
of the program, even weekends for those who do not travel.
ITINERARY
WEEK 2
Monday
- Pastry, Cakes and Desserts According to Andrea Voltolina
Hands-on, demo
- Breakfast
at the hotel.
- "Pastry,
cakes and desserts": Andrea Voltolina's unparalleled creativity and
perfectibility has made this course the world's finest for pastry and
the reason why Europe's top patisserie regularly attend. He has earned
numerous medals in International Competitions and is the current Coupe
du Monde world champion through 2010. Andrea is a consummate instructor.
During this intensive program, Andrea presents a thorough history of
Italian patissier.
- Assembly
of component materials: participants will be presented with the skills
necessary to construct classic and modern semi-freddoes, Italian mignon,
torts and desserts.
- Lunch
- Assembly
of decoration materials including sugar and chocolate work is followed
by a final assembly of a product from each concentration.
- A thorough
analysis explains how these techniques are incorporated to develop new
recipes utilizing different component ingredients relating to specific
tastes, season or cost factors.
- Special
attention is given to modern alimentary tendencies developed by Voltolina.
- Assembly
of Buffet dei Dolci.
- End of
lesson.
- Dinner
at the hotel.
- Overnight
at the hotel.
Tuesday
- Visit to Messina and Taormina, Sicily
Cultural Travel
- Early
morning departure with breakfast on the way to cross the Straits of
Messina for Sicily. Those who've read The Odyssey, will remember
what a terrible time Ulysses had getting past Scylla and Charybdis,
which flank what is now known as the Straits of Messina. We'll have
an easier time on one of Italy's famous traghettos. A special
tradition that we follow on the boat is to eat an arancino. Aficionados
throughout Italy actually travel to the ferry only for a taste of this
exclusive delicacy!
- After
crossing with the ferry, we continue and arrive in Taormina, established
in 358 BC for free time visiting some of the most precious and intact
Roman and Ancient Greek ruins outside of Greece including the Greek
Theater (300 BC), Palazzo Corvaja (10th century), the Duomo (13th century)
and much more.
- Lunch
at a family owned restaurant in operation for over one hundred years
features classic Sicilian cuisine including Capaonata, Pasta alle
Sarde (pasta with sardines, lemon zest and toasted bread crumbs),
Pesce Spada con Finochietto Selvatico (fresh sword fish with
wild fennel), Lupara and more.
- Following
lunch is a tasting of Italy, and the world's best gelato, just another
delicacy that Sicily is famous for.
 After
lunch the afternoon is free to enjoy the sights and shopping of Taormina,
both of which are endless... Taormina truly characterizes the island
of Sicily. The ancient city is surrounded by incredible beauty and is
situated on a bluff overlooking the Mediterranean Sea and Europe's most
active volcano, Mt. Etna. Shopping in Taormina is a sogno siciliano...a
Sicilian Dream! Browse the web for more information on Taormina and
Mt. Etna.- Upon return,
we stop in Messina for a visit to a pasticceria, a pastry laboratory,
where we taste the famous Cassata Siciliana, Cannoli and
a caffè.
- Evening
return to the hotel with a roadside colazione on the way.
- Overnight
at the hotel.
Wednesday
-
The Foundation of Regional Italian Cuisine; Regional Italian Cooking
Demonstration, hands-on, tasting
 An
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 but 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 Bolognese
-
Risotto
-
VENETO: Risotto al Nero di Seppia
-
LOMBARDIA: Risotto alla Milanese
-
Gnocchi
-
CAMPAGNA: Gnocchi Napoli con Pomodoro e Mozzarella di Bufala
-
SARDEGNA: Gnocchi Sardi allo Zafferano
-
“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 terra-cotta dishware and many times are
first passed to a wood burning oven giving them a unique richness and
served in the same terra cotta either family style or in individual
servings. They are perfect for high volume banquet catering.
-
TUSCANY: Ribollita
-
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.
- BASILICATA:
Funghi Porcini Trifolata
- TRENTINO-ALTO
ADIGE: Polenta Concia
- Tasting
of sweet delicacies from the remaining regions of Italy.
- End of
lesson.
- Aperitivo
all'Italiana in
a seatown cafe.
A bottle of prosecco or cocktails accompany this Italian tradition rarely
seen and experienced outside of Italy where a "drink" becomes
a feast accompanied by a hot and cold buffet of regional Italian specialties
and music.
- Overnight
at the hotel.
Thursday
- Cooking examination and recap
Hands-on
A
fundamental part of the learning process is cooking in a controlled
atmosphere. Hence, this final day is designed to recap everything that
has been exhibited to participants for the past two weeks. Every participant
will prepare a complete restaurant menu, from antipasti to dessert.
- Breakfast
at the hotel.
- Each participant
will prepare under the supervision of an instructor and his/her peers
giving all participants the advantage of examining every menu type for
structure, colors, diversity and consistency, nutritional equilibrium
and harmony of flavors.
- Lunch
- Lesson
resumes
- Common
errors that foreign chefs typically make while preparing Italian and
European menus will be corrected both during the prep process and while
examining the completed menu.
- Critique
and peer review will be from the perspective of the diner as well
as the culinary professional.
- A final
presentation by a member of the Italian Culinary Olympic Team will enable
participants to make parallel references of their menus to menus utilized
in the world's top competitions.
- Critique
and peer review here will introduce student/chefs to International
Competition Guidelines.
- End of
lesson.
- Dinner
at the hotel.
- Overnight
at the hotel.
Friday
- Market Visit; Gala Dinner
Cultural Travel, Free Time
- Breakfast
at the hotel
- Market
Visit
- Morning
visit to a traditional Mercatino on the seaside for tastings and
shopping.
- Free
time at mercatino
- Lunch
- Free
afternoon for packing or saying arriverderci to new found friends.
- Dinner
at Quintieri, a trendy upscale restaurant
serving modern versions of ancient cuisine. Chef Luigi Quintieri tests
the limits of imagination with Liquorice Risotto, Grouper in "Acqua
Pazza" and more as we dine on these delicacies paired with wines
from different parts of Italy.
- Awarding
of certificates.
- Midnight
cocktails.
- Return
and overnight at the hotel.
Saturday
Departure
PRICE:
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 ALL EXPENSES FROM THE TIME OF ARRIVAL AT THE AIRPORT UNTIL DEPARTURE:
*The Italian
Institute for Advanced Culinary and Pastry Arts can modify destinations
depending on season and availability substituting with equal or greater
quality/value. |
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
