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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Traditional Italian Charcuterie
Curing Meats, Sausage Making & Artisanal Salumi
One Week Full Immersion for Chefs & Gourmets
Classical Methods and Modern Techniques for Naturally Preserving Foods

ALL INCLUSIVE OF ACCOMMODATIONS, MEALS, COURSE & CULTURAL TRAVEL
Certificate Program Instructed by the ICI Masters

•January 6 - 12, 2018
January 28 - February 3, 2018

This course is also included in Master of Italian Cuisine


Scroll down for available dates and program price

About this Program

A 2nd Century relief panel depicts curing meats in Classical Era Rome

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.


Program Dates: 2018

•January 6 - 12, 2018
January 28 - February 3, 2018
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
  • Selecting livestock: a state certified veterinarian explains how to distinguish healthy animals.
    • 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
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.
  • Types of curing:
    • 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
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
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
    • Sous Vide
    • Dehydration
  • 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
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:
  • Euro 2395 per person

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:

  • Transfer by private motor coach from Lamezia Terme International Airport to the hotel.
  • Theoretical and practical lessons & all related costs at the Italian Culinary Institute, Italy. (40+ hrs. Full Immersion over 1 week)
  • ICI Recipe & Techniques Manual
  • Accommodations at a 3 star hotel (**Dbl. Occ.) 6 Nts.
  • Complete board: All meals and wines included every day of the program.
  • ***Special excursions:
    • Transfer and dinner at a classic pizzeria
    • Transfers to and from 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 195.00 pp

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!
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BROWSE ICI's 1 & 2 WEEK COURSES
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ICI EXCLUSIVE
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.

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.

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.

EVENTS' CALENDAR



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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