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 & Patisserie Program
with cultural excursions in the south of Italy and Sicily and fine dining in several of Italy's top restaurants.

Program Dates: 2019

•January 12 - 26, 2019
•June 15 - 29, 2019
•September 14 - 28, 2019

Continued, click here to return to week 1


Day 8 and Day 9 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 football match. All are easily accessible by train and car!
All meals with wines are included every day of the program, even weekends for those who do not travel.


Day 10 - Pastry, Cakes and Desserts According to ICI
Hands-on, demoWorld Pastry Champion Andrea Voltolina

  • Breakfast at the hotel.
  • "Pastry, cakes and desserts": ICI'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. Our masters have earned numerous medals in International competitions including the Coupe du Monde. During this intensive program, ICI presents a thorough history of Italian patisserie
  • 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
    Black and White Chocolate Semifreddo
  • Assembly of decoration materials including sugar and chocolate work is followed by a final assembly of a product from each concentration.
  • Pasticceria mignonA 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 ICI.
  • Assembly of Buffet dei Dolci.
  • End of lesson.
  • Dinner at the hotel.
  • Overnight at the hotel.

Day 11 - Visit to Messina and Taormina, SicilyTaormina sits on bluff overlooking Mt. Etna, Europe's most active volcano and the Mediterranean Sea.
Cultural Travel

  • Breakfast at the hotel.
  • 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 traghetto. 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 Caponata, Pasta alla Norma (pasta with eggplant and three cheeses), Pesce Spada con Finochietto Selvatico (fresh swordfish with wild fennel) and more.
    Amazing Taormina, Sicily.
  • Following lunch is a tasting of Italy's, and the world's best gelato, just another delicacy that Sicily is famous for.
  • Taormina's winding streets are filled with a myriad of shops and eateries.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.

Day 12 - Cucina Creativa (Creative Cooking); Artisan Cheesemaking
Hands-on; demo

  • Breakfast at the hotel.
  • Mise en place
  • Cucina Creativa is the creation of any dish that embraces the flavors, colors and spirit of Italian regional cuisine but does not adhere to traditional rules.
    • Tradition & Transformation: Staple dishes, famous for centuries are modifies to excite all the senses with new serving temperatures, textures, structure and elevated plating and presentation.
    • Intensifying Flavor: Using combined cooking techniques, new exceptional flavors are developed offering your clientele the most enhanced dining experience ever
    • Presentation and tasting of plates.
    Beef Three Ways: Raw, Grilled and Braised with Accompaniments.
  • Lunch
  • Artisan Italian Cheesemaking:
    • During this intensive segment, participants are taken through each step of cheesemaking beginning with the planning and development of each recipe, the phases necessary for production, storage and aging options and optimal serving and accompaniments for each cheese.
  • Fundamental Rules and Chemistry
  • The Cheesemaking Process Machines
  • Equipment
  • Production planning:
    • With the aid of the ICI Recipes & Techniques' manual issued to every participant, a multi-flavor and texture production system is constructed. Flexible parameters enable cheese makers to design ad hoc or custom production systems based on individual needs including regional availability of raw materials, market demand, staff challenges, cost factors and laboratory and display space.
  • Cheese production:
    • Caciotta
    • Custom flavored cheeses:
      • Truffles
      • Porcini mushrooms
    • Ricotta and Mascarpone
    • Mozzarella
The art of stretching mozzarella curds until they reach a brilliant satin consistency.
  • Smoking The smoking of cheese has several important effects on the final product. The antimicrobial and antioxidant properties of smoke act as enhanced natural preservatives enabling cheesemakers to extend aging choices. Smoke also adds unique colors to cheese. Finally, depending on the smoke source (type of wood, tea, coffee, sugar, etc.) flavor options are unlimited!
  • End of lesson.
  • Dinner at ICI.
  • Overnight at the hotel.

Day 13 - Cooking Examination and Recap; Dinner at an Agriturismo

A fundamental part of the learning process is cooking in a controlled environment. 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.Chefs at work...
  • 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.Expressing creativity in the lab
  • 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.
  • Evening transfer by private motorcoach for dinner in an "agriturismo". An agriturismo is owned and operated by farmers of both livestock and vegetation. Settings range from chalets, to centuries old villas, to the stalls that once housed animals. Here we dine on truly local delicacies, ALL of which are produced by the proprietors. Each and 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.

Day 14 Fishing boats at mercatino in Soverato - 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
  • LunchArriverederci!
  • Free afternoon for packing or saying arrivederci to new found friends.
  • Dinner at an upscale restaurant serving modern versions of ancient cuisine where chefs test the limits of imagination with Licorice Risotto, Grouper in "Acqua Pazza" and more as we dine on these delicacies paired with wines from different parts of Italy.
  • Awarding of certificates.
  • 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.
  • Return and overnight at the hotel.

Day 15


  • Euro 2995 per person


  • 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.


  • Transfer by private motorcoach from Lamezia Terme International Airport to the hotel.
  • Theoretical and practical lessons & all related costs at the Italian Culinary Institute. (100+ hrs. Full Immersion over 1 week)
  • Accommodations at the a three star hotel. Calabria, Italy. (**Dbl. Occ.) 14 Nts.
  • Full use of Hotel facilities.
  • Complete board: All meals with wines included at the Hotel, ICI, 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
    • ICI Master Chef's dinner
    • Farewell Dinner
    • Aperitivo all'Italiana in a seatown cafe.
    • Two visits to Mercatino
    • Visit to Messina and Taormina, Sicily including patisserie tasting in Messina, lunch in Taormina, roadside dinner, arancini on the ferry crossing and transfer by private motorcoach.
  • 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 395

*The Italian Culinary Institute can modify destinations depending on season and availability substituting with equal or greater quality/value.
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.
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Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

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.

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Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

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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, 2017
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.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

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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