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About
this Program
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A 2nd Century relief panel depicts curing meats in Classical Era Rome
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Although
products including prosciutto, capocollo, sopressata,
pancetta and more are famous internationally, most of
the world hasn't seen or tasted most of the cured delicacies
available throughout Italy. In fact, no country produces
or markets more than 1% of the charcuterie available
here!
Traditional Italian Charcuterie is an in-depth
program designed to enable culinarians to create an
unlimited array of cured specialties. The course
begins with tastings of Italy's best and least known
regional specialties and then proceeds to cover
the science necessary for long term conservation of
meats from any animal while ensuring the most important
element of any prepared food: perfect flavor. Participants
then learn the techniques necessary to personalize any
preparation according to taste, client trends, regional
availability of raw materials, etc.
Through
continuous hands-on training throughout the program,
participants master the art of regional Italian charcuterie
through the production of over twenty-five types of
sausage, salami and meats that can all be modified to
adapt to any palate. This program uses only natural
ingredients for long term conservation and does not
employ the use of nitrates or nitrites.
As
always, this program is all inclusive from the time
of arrival at the airport until departure. Accommodations,
ground transfers, all meals and cultural travel are
all included.
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Program
Dates: 2018
•January 5 - 11, 2019
•January 27 - February 2, 2019
Additional
dates, tailored programs and group rates are available for
culinary instructors, schools, agents and associations.
Click here for
details.
ITINERARY
Day 1
Arrival, check-in and welcome dinner.
- Orientation for the week's schedule and events.
Day 2
Selecting quality livestock
- Breakfast at the hotel
- Flavor Perception & Gustatory Analysis: Degustation and gustatory analysis are the processes by which culinarians taste and analyze each single ingredient and classifies them according to intensity and region. This enables him or her to create charcuterie authentically and, if necessary, to make suitable substitutions based on a clear guideline.
- An extended tasting of salumi from different regions of Italy.
- Selecting livestock
- Chefs know that utilizing the best raw ingredients is indispensable in order to make a great dish. During this phase, participants will create a checklist to ensure that their acquisitions are perfect for the creation of a myriad of charcuterie.
- How to further identify the quality of an animal by examination of the interior.
- As it may not always be possible to trace the feeding and breeding history of animals, we must also be capable of identifying high quality meats solely by visual and other sensory means.
- Humanly slaughtering an animal for eventual consumption
- Humanely slaughtering an animal is not only the right thing to do but also plays a significant role in meat quality.
- Lunch
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Considerations for optimum livestock selection include breeding style and diet. These genuinely free range pigs have a diet of GMO free and chemical free feed and their humane slaughter ensures a superior end product. |
- Differentiating quality:
- Free Range vs. Wild vs. Farm Raised
- The ICI Masters cut through the hype and infinite hyperbole and explain the pros and cons of each.
- Preferred diets for specific curing.
- Preparation of the pig for the following day.
- Sanitizing and selecting equipment and tools.
- Dinner
Day 3
Background; Raw Materials; Fundamental Rules and Chemistry; Food Safety; Butchering, Curing and Cooking
- Breakfast at the hotel
- Charcuterie: Past and future A brief history of traditional Italian cured meats, fish, conserves and cheese from North to South.
- Italian regional charcuterie's impact on Italian and world cuisine.
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Types of curing:
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Unlike many other countries, most Italian delicacies are not smoke cured. However, brief smoking is applied in the first stage of aging to apply a carbonyl group which aids in natural preservation. These olive branches also add a vibrant touch of flavor. |
Drying
- Brining
- Molding
- Fermentation
- Smoking
- Quick Curing
- Sous Vide: "short cures" will be accelerated even further through sous vide techniques.
- Chemical: this program uses only all natural ingredient. In any case a thorough explanation of the procedures used by MOST of the cured meats on the international market are explained.
- Food Safety and Hygiene
- Artisan meat processing is comprised of several steps all of which include highly perishable products. Proven work habits are introduced that go far beyond standard international HAACP regulations ensuring not only a sanitary production line but a better product.
- Overview of dangerous microorganisms and how to prevent development through proper handling and sanitation throughout the production process.
- 1st Butchering: participants assist the maestro in butchering and sectioning an entire pig (100kg.ca.).
- Selecting cuts and destinations.
- Temporary storage of selecting sections for second and third butchering.
- Lunch
- 2nd Butchering: participants butcher selected section of the pig according to their final destination product.
- 3rd Butchering: separation of fines cuts destined for cooked preparations.
- Salt Curing Production:
- Pancetta Calabrese
- Pancetta Toscana
- Pancetta Friuliana
- Jowl
- Cooking Production:
- Bollito Misto with Mostarda di Cremona
- Fegato alla Veneziana
- Grigiata di Maiale
- Sectioning, salting, brining and storage of parts for following days' lesson.
- Dinner
Day 4
Butchering, Curing and Cooking
- Breakfast at the hotel
- Salt Curing Production
- N'duja
- Capocollo
- Sopressata
- Salsiccia
- Prosciuttino
- Culatello
- Lardo di Colonnata
- Ciauscolo
- Figatelli
- Lucanica
- Strolghino
- Lunch
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Production (clockwise): sliced speck, arrotolato piccante, cured sausage (spicy and red wine/garlic, coppa and culatello. |
- Brine Curing Production
- Chitterlings
- Fat back
- Jowl
- Pork Butt
- Pigs Feel (Pickled)
- Ribs
- Fresh Sausage Production and Cooking:
- Each participant prepares personalized fresh sausage to be baked, boiled and/or grilled)
- Blood sausage
- Bratwurst (Germany/Austria)
- Kelbasa (Slovakia/Poland)
- Dinner
Day 5
Curing and Cooking
- Breakfast at the hotel
- Curing Production: “Insaccati” (Salame)
- Salame Milano
- Salame Napoli
- Salami Genovese
- Salame Brianza
- Salame di Fabriano
- Salame di Felino
- Salame di Mugnano
- Salame Gentile
- Coppa di Testa (Head Cheese)
- Lunch
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Production (clockwise): three types of pancetta: Tuscany, Alto Adige, Puglia; sous vide conservation 8 ways; sectioning pork belly; ICI Master student reloading the kitchen. |
- Curing Production: Smoking
- Bacon (Italian)
- Bacon (French South Provincial)
- Bacon (American Southeast)
- Speck
- Ribs
- Tenderloin
- Quick Curing
- Cooking Production:
- Zampone
- Cotechino
- Gelatina
- Dinner
Day 6 - Market Visit; Butchering, Curing and Cooking non Pork Meats
Curing and Cooking
- Breakfast at the hotel
- Visit to Mercatino
- 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.
- Return to ICI.
- Lunch
- De-boning:
- Chicken Rabbit
- Duck
- Quail
- Butchering Production: Goat
- 1st Butchering: participants assist the maestro in butchering and sectioning an entire
goat (15kg.ca.).
- Selecting cuts and destinations.
- Temporary storage of selecting sections for second and third butchering.
- Lunch
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Production (clockwise): Planning cuts for a goat; 'frisciuilimiti', a delicacy prepared with pork cracklings and eggs; sectioning rabbits for long aging. |
- 2nd Butchering: participants butcher selected section of the goat according to their final destination product.
- 3rd Butchering: separation of fines cuts destined for cooked preparations.
- Curing Production
- Goat Prosciutto
- Chicken Pastrami
- Rabbit Jerky
- Duck Pate
- Head cheese (Mixed)
- Cooking
- Lo Spiedo Bresciano
- Polenta Concia
- Spicy Eggplant Sausage
- Goat Tartar
- Dinner
Day 7
Departure
PRICE:
THIS PROGRAM IS ALL-INCLUSIVE*
- contact
us here
to register for a masters’ course
Special group rates available for colleges, associations,
corporations and agents. Contact us here
to inquire about eligibility.
*PRICE
INCLUDES:
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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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 Master
of Italian Cuisine
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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! |
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ALUMNI
TESTIMONIALS
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... |
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BROWSE
ICI's 1 & 2 WEEK COURSES
Click
here
to check availability, full course descriptions, dates
and prices for ICI intensive full immersion one and
two week programs
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ICI
EXCLUSIVE
 Alessandro
Urilli
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World Champion Master Chef Pâtissier, combines
advanced baking techniques & chocolate &
sugar art with Mediterranean Cuisine during three
intensive days exclusively during 2018 programs!
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 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. |
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SERVICES
EDUCATION
& CONSULTING
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.
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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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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. |
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EVENTS'
CALENDAR |
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 11th
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. |
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 Ice
Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon! |
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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. |
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