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!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

Pastry, Desserts & Specialty Breads
Tradition and Evolution by ICI

Professional Pastry and Baking Program

1 WEEK FULL IMMERSION & ALL INCLUSIVE

with cultural travel and fine dining experiences in several of Italy's top restaurants

•March 10 - 17, 2018
•June 2 - 9, 2018


Scroll down for available dates and program price

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.

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

Welcome to the most advanced all inclusive baking and patisserie program in Italy
Designed for professionals, this course combines all aspects of modern restaurant pastry, patisserie, baking and decoration during one week of full immersion

Technique is the cornerstone of this program where preparations focus on pastry chefs' and bakers' ability to innovate upon them. Participants will be presented with and prepare classic and modern gateau, pastries, mignon, biscuits, milieu feuilles, mousses, sorbets, gelato, plated desserts and hearth and specialty breads. Decorating techniques include advanced plating, coining, chocolate and sugar work and bread art. The program includes all meals and accommodations, fine dining, cultural travel and culminates with two Pastry Buffets.

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: 2018
•March 10 - 17, 2018
•June 2 - 9, 2018

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

ITINERARY

Saturday
Arrival, check-in and welcome dinner

Sunday
Special Breakfast and Wine Tasting; Analysis and Tasting of Raw Materials; Flavor Dynamics & Gustatory Perception Artisan Semolina Brioche

  • Program 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.
  • Sensorial Analysis
    • Tasting of the primary ingredients necessary to construct authentic pastry, cakes and desserts in Regional Italian and International Cuisines, emphasizing modern alimentary trends and season.
    • Comparative tasting of lesser known ingredients including wild herbs, fruits, nuts and grains to give participants a wider perception of balancing new flavors indigenous to the Mediterranean and Europe in general.Seaside vineyards in Ciro`, Calabria
  • Wine tasting
    • 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. 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. In the last 20 years, the region has become renown for a limited selection of super whites and passiti (dessert wines) as well. We'll taste them alongside a lunch of typical cured meats, cheeses, marinades, hearth breads and classic Calabrian "dolci" (sweets) from the region.
  • Lunch
  • Free afternoon.
  • Dinner at the hotel
  • Evening free

Monday
Specialty Breads & Focaccia: Tradition and Evolution According to ICI

  • Preparation of doughs for traditional Italian regional and international specialty breads, hearth breads and grissini using advanced techniques with natural yeast, mixed yeast and compressed yeast.
  • Ciabatte, baguette and hearth breads.Chemistry review
    • Analysis of Italy's unique flours for taste, texture, elasticity, longevity of the finished product, cost and international availability or substitutions.
    • Knowing yeast and proper applications for mother's yeast, natural yeast, compressed yeast and dry yeast including scientific principles, identifying common utilization problems and choosing the right yeast, or yeasts, for each production. Methods to maintain mother's yeast for a lifetime are shown and each participant will create and keep his/her mother's yeast in traditional Italian binding.
  • Lunch
  • Hands-on assembly using both natural yeast and fast rising procedures with dry, fresh and liquid flavors (spices; herbs; fats; cured & sundried vegetables; emulsions). Baking in the lab
    • Flavored rolls for restaurant and banquet service.
    • Specialty breads for retail window displays and buffets.
      • Hearth Breads
      • Mignon Rolls
      • Ciabatta e ciabattina
      • Focaccia
      • Pizza
      • Grissini
  • Preparation of starters, doughs and levitated component products for the next day's lesson.
  • End of lesson.
  • Dinner
  • Overnight at the hotel.

Tuesday
Gastronomic Breads: Tradition and Evolution According to ICI

  • Overview of the proper planning for gastronomic breads with consideration to sector (restaurant, banquet or retail), menu position, season, costs and availability of raw ingredients.
  • Creating a bread menu.
  • Hands-on preparation of component ingredients for stuffing, glazing and seasoning.
  • Hands-on preparation of doughs.
  • Lunch
  • Hands-on assembly Focaccia with candied tomatoes and fried basil
    • Stuffed savory gastronomic breads
    • Stuffed sweet breads
    • Strudels
    • Breakfast pastries
    • Crostini
  • Special attention is focused on the conservation of all preparations for eventual commercialization depending on sector: restaurant, hotel, banquet or retail.
  • Traditional breads and secondary products are confronted with innovative creations demonstrating the proper techniques for new recipe development.
  • Assembly of bread buffet
  • Pairing wines and ports with gastronomic breads and tasting
    • ICI president and sommelier John Nocita, participants for a unique tasting of wines and selected ports along with a discussion on how to best pair breads with spirits and recommending breads to clients from a special bread menu. Sampling of the bread buffet.
  • End of lesson
  • Pizza party
  • Overnight at the hotel.

Wednesday
Plated Desserts & Table Torts: Hot & ColdTriple Chocolate Cake and Table Tort with Chocolate & Gold Deco

  • Il Maestro begins this fast paced program with an insider's overview of the latest trends in patisserie in Europe, the Americas and Asia. The author immediately demonstrates his clear objective: to enable even the most advanced professionals to develop new flavors and sensations for torts and desserts. The techniques presented not only modify your repertoire seasonally, but annually as well.
  • Chemistry review.
  • Assembly of component materials Pistachio Tort with Seasonal Fruit and Spun Sugar Deco
    • Participants will be presented with the skills necessary to construct classic and modern semi-freddoes, Italian mignon, torts, flans, gateau and plated desserts focusing on "hot months" paying special attention to clients' palates during this time of year.
  • 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 ICI.
  • LunchSweet Minestrone with Sheep's Ricotta, Wild Berries & Balsamic Vinegar
  • Autumn and winter patisserie
    • The lesson continues featuring Italy's latest trends including sweet soups with sorbets and balsamic vinegar, unleavened vanilla crusts, milieu feuilles with zabaglione & Sorrento lemon and chocolate and pistachio based desserts.
  • Classic patisserie is prepared followed by its innovative versions demonstrating the evolution of pastry.
    • This technique of new recipe development is examined based on market availability, cost and space factors, and "need for speed".
  • End of lesson
  • Evening transfer by private motorcoach to a seaside restaurant renown for its fresh seafood delivered twice a day by local fishermen and a wine list second to none.
  • Overnight at the hotel.

Plated Dessert with Pulled Sugar & "Croccante" DecoThursday
Personalizing Patisserie: Decorations for Plated Desserts & Patisserie

  • Assemblies from the previous day are completed with a series of ICI's trademark decorating style.
    • Participants are presented with the decorating techniques to "personalize" his or her desserts. Chocolate work, delicate baked and fried garnishes and fine sugar work are all presented in an array of color, textures and, most importantly, flavors.
  • Lunch
  • Decorating continues
    • Creaming and foaming techniques for plated desserts.
    • Glazing and torching for tortes and tarts.
  • Explore how integrating new healthy desserts increase profits by transforming the best known classic Italian pastries and desserts into innovative showpieces.
  • Bigne with Marsala Zabaglione Sauce with Chocolate Coins and Cracked Sugar DecoFinal analysis of the plated dessert, table torts and assigning specific decorations to specific plates based on costs, gustatory and textural balance, colors, season, geographic area, kitchen or laboratory limitations and, of course, emotion.
  • Assembly of "buffet di dolci" (sweet buffet). Tasting of all desserts and torts.
  • Pairing wines and liquors with patisserie
    • The master chooses three "passito" wines to pair with three types of desserts including one of the only reds perfect with chocolate.
  • Preparation of starters, doughs and levitated component Magliocco grapes left on the vine for weeks after harvest for "vino passito"products for the next day's lesson.
  • End of lesson.
  • Dinner at a classic trattoria featuring Calabrian mountain cuisine especially famous for porcini mushrooms and homemade pastas.
  • Overnight at the hotel.

Friday
Open Air Market Visit; Behind the Scenes at an Artisan Gelato Maker; Gala Dinner

  • Morning visit to a traditional mercatino for tastings and shopping for raw materials that can only be found in this part of the world. 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, sweets, cheeses, naturally cured meats and sundried fruits that are still produced by artisans. Participants compare and taste the difference between these products to those of the industrial sector.
  • Pastry chefs enjoying a prosecco at an outdoor  caféFree time at the market for shopping, tasting and a caffé or prosecco on the seaside.
  • Lunch
  • Afternoon visit to an artisan gelato maker. In addition to producing over fifty types of gelato, the maestro also produces the famous "tartufo di Pizzo", a classic Calabrian dessert that is even on the menu in Michelin Star restaurants in Paris.
    • Historical origins and the evolution of gelato: from ancient China to the present.
    • Chemistry review.
    • Contrast of mixes vs. Artisan production
    • Equipment review.
    • Gelato production demo
    • Tastings
  • GelatoThe tasting is followed by an examination of Italy's unique gelato menus, service and accompaniments.
  • End of lesson.
  • Farewell dinner
Saturday
Departure

ALL INCLUSIVE 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 and agents. Contact us here to inquire about eligibility.

*PRICE INCLUDES

  • Transfer by private motorcoach from Lamezia Terme International Airport to the hotel.
  • Theoretical and practical lessons & all related costs at the Italian Culinary Institute and on-site locations. (50+ hrs. Full Immersion over 1 Week)
  • Accommodations at ICI 3* Hotel, Italy. (**Dbl. Occ.) 7 Nts.
  • Full use of hotel/condominium facilities.
  • Complete board: All meals and wines included at the hotel, institute and during excursions:
    • Welcome dinner
    • Dinner at the hotel (2)
    • Transfer and dinner at La Lanterna Rossa restaurant
    • Transfer and dinner at a classic trattoria
    • Pizza party
    • Farewell dinner
    • Lunches (6)
    • Breakfast (7 including special Colazione Italiana alla Artigiana)
  • 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 room supplement is Euro 225.00 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!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
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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

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