The Most Comprehensive Culinary, Baking & Pastry Arts Program in Italy
ALL INCLUSIVE OF ACCOMMODATIONS, EXQUISITE MEALS, COURSE & CULTURAL TRAVEL
Master of Italian Cuisine
•January 16- April 15, 2021
•April 17 – July 15, 2021
•January 8 – April 7, 2022
Certificate Program Instructed by the ICI Masters
3 MONTHS - 350+ HRS. FULL IMMERSION for Chefs, Bakers; Home Gourmets & entrepreneurs
About this program
Evolution is the first requirement of culinary education. This course is designed to meet this requirement and to act with immediate and effective results. Italian Cuisine & Wines Master’s Program, the most comprehensive culinary course in Italy, gives participants a global perspective of cooking and restaurant service enabling them to develop a personal sense of professionalism necessary for working successfully with advanced Italian cuisine in the foodservice and hospitality industry.
The program is designed to integrate culinary training with academic studies and field experience using advanced cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. The Evolution of Italian Cuisine is an examination of taste, ingredients, and flavoring techniques. Participants research and prepare representative Italian regional menu items as well as complete an intensive analysis of the principles of Italian cuisine.
As students prepare modern and regional dishes in a restaurant setting, the course emphasizes cooking techniques and ingredients used in contemporary and classical cuisines. By demonstrating the evolution of Italian cuisine, participants are prepared to create his or her own recipes based on these principles. Planning and ordering for production, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant are examined.
Baking and pastry arts are also integrated using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. By examining taste, baking and pastry techniques, ingredients, and spices, participants learn the principles and techniques used in the preparation of high quality pastries. Emphasis is placed on advanced production techniques and evaluation of quality products. Topics include basic pastry items, pastry creams, basic cakes, chocolate work and chemistry.
Finally, Italy’s top sommeliers take the mystery out of understanding Italian wines and their place on the menu. Through tastings and study materials, participants will understand how to pair regional wines with corresponding cuisines as well as fusing Italian wines into other cuisines. The country’s best and least known wines are studied and tasted both in the laboratory as well as at selected estates.
An integral part of the program are planned excursions to several of Italy’s most important gastronomic centers. Artisan wine and cheese making, diverse dining at several restaurants and culinary travel in Sicily enable participants to experience the the Italian culture and discover how it has influenced its cuisine.
The program culminates with real life work experience including side by side preparations of Traditional and Innovative Italian and European dishes which are contrasted for flavors, colors and nutritive values giving participants the opportunity to see and taste the Evolution of Italian Cuisine and, more importantly, the ability to evolve his or her own technique for new recipe development. The techniques are evidenced by a final analysis of menus from the world’s top Italian restaurants by Italian masters.
CURRICULUM & ITINERARY
- The Evolution of Italian Cuisine
- Cheesemaking, Charcuterie & Conserves
- Pastry, Desserts & Gelato
- Professional Cooking & Wines I
- Artisan & Hearth Baking
- Professional Cooking & Wines II
STAGE 1: The Evolution of Italian Cuisine (100 hrs.)
This full immersion segment kicks off the program at a fast pace. Hands-on cooking, baking, patisserie and a thorough analysis of authentic Italian regional raw ingredients introduce participants to the foundation of professional Italian cuisine.
Working alongside master chefs, the segment culminates with a cooking test for each participant ensuring that he/she is fully prepared for the next stages of the program.
Cultural travel includes visits to an open air mercatino, a winery and a special visit to an artisan pastry and gelato shop in Sicily.
See this segment of the course here.
STAGE 2: Cheese Making, Curing Meats & Seafood, Pickling, Mixology (140 hrs.)
Now, after acquiring a thorough understanding of regional Italian flavors and raw ingredients, participants begin the technique of new recipe development. Cheese, cured meats, sausage, marinated vegetables and salted fish are all items that play a major role in Italian regional cuisine.
This phase has been developed as a result of years of research where ICI has found that even as many countries outside Italy cannot obtain authentic Italian delicacy items, they do have the resources to make them for in-house use. Designed for everyday restaurant and home production, these preparation methods can be used anywhere in the world for both private production as well as large scale industrial production.
Infinite ways to flavour pancetta
Conserves week includes mixology which has become an important part of Italian gastronomy especially in recent years. Evangelos Triantafyllopoulos, co-owner of the White Monkey tavern in Athens, Greece and Bacardi brand ambassador hosts this special segment bringing flair and flavour to the segment. The finale is a cocktail food pairing competition which is a groundbreaking part of culinary training and a lot of fun too.
Cultural travel includes visits to a traditional street market, an artisan cheese maker and a maker of prosciutto, pancetta and sopprasata.
STAGE 3: Pastry, Desserts & Gelato (60 hrs.)
A chef is a manager and needs to know every aspect of the menu and its execution. This includes dessert and gelato. Regardless of expertise, novice or master, participants will gain a profound understanding of artisan gelato making and its application to plated desserts and banquet service.
Using the latest equipment, suitable for standard industrial kitchens internationally, chefs work with a Maestro Gelatician (Master Gelato Artisan) developing perfect results for a myriad of flavors. Italian style gelato is the fastest growing confectionery choice in the world today. With demand outpacing professional training, opening the door for success for skilled gourmet gelato makers is wide open.
Cultural travel includes visits and tastings at several pastry and gelato shops throughout Mediterranean.
STAGE 4: Professional Cooking and Wines Part I (50 hrs.)
Under the supervision, and with assistance of master chefs, participants prepare mise en place and execute service for an audience of chefs and their peers. For one week, menus and recipes chosen by the chefs will be presented as part of normal restaurant service in Italy and anywhere else in the world. Plates will range from traditional fare to award winning haute cuisine. Critique and discussion will consider the diner's view as well as criteria for objectively judging dishes, and production technique, according to international culinary competitions.
During menu development, participants will take part in a tasting by a sommelier and understand why the week's wines are chosen for each course. The last day of this stage lets participants sit and enjoy as a pasta party is prepared by master chefs in honor of a successful week of cooking.
Cultural travel includes a visit to a seaside fish market and a maker of fine extra virgin olive oil.
STAGE 5: Artisan and Hearth Baking (50 hrs.)
Having touched the surface during the first stage of the program, participants are now fully immersed in the art of artisan bread making for which Italy has been famous around the globe for centuries. Following a chemistry review and analysis of Europe's unique flour combinations for taste, texture and elasticity, begins the preparation of doughs for traditional regional and international baked specialties using advanced techniques with natural yeast, mixed yeast and compressed yeast.
Panini, focaccia, pizza, specialty and hearth breads, grissini, ciabatta e ciabattina and more are prepared in conventional ovens as well as high temperature traditional wood burning ovens. Participants work alongside artisan masters including world champion baker Nicola Stratoti in this exciting hands-on week-long segment that finishes with a colorful bread buffet and pizza party!
Cultural travel includes visits to both industrial and artisan bread makers as well as a one thousand year old hearth oven in the Italian countryside.
STAGE 6: Professional Cooking and Wines Part II (50 hrs.)
With newly acquired skills, many of which seasoned chefs do not possess, participants will now recreate and create dishes, develop menus and prepare and present a series of dinners to an audience of their peers as well as special guest chefs. Wines for the events will be chosen by participants based on the knowledge acquired.
Masters supervising the brigade will point out common errors that foreign chefs make while executing Mediterranean style cuisine. This stage culminates with a gala dinner and awarding of certificates and prizes based on performance and signature dishes.
Cultural travel includes a visit to an open air marketplace and the Gastronomy Museum located at the site of three thousand year old Greek ruins.
Master of Italian Cuisine also includes all of the these programs & more
Master of Italian Cuisine Virtual Tour
- The Evolution of Italian Cuisine
- Cheesemaking, Charcuterie & Conserves
- Pastry, Desserts & Gelato
- Professional Cooking & Wines
- Artisan & Hearth Baking
- Cultural and Gastronomic Travel
- Dining , Freetime & Nightlife
Although the standard arrival date is Saturday, our participants start arriving as early as the Thursday before the course. All are welcomed to arrive as early as you wish. We make your reservations and you just pay for any extra nights. (The programs include 6 to 90 nights hotel accommodations, depending on the course). Upon arrival, we welcome you with a cocktail and stuzzichini (Italian savory hors d'oeuvres) and a Grand Welcome Dinner.
Our Information Package includes indications on how to travel by train or bus during free time as we are close to Sicily, Naples, the Amalfi Coast and many more popular destinations. During your time here, you will have plenty of time to discover the myriad of of cultural, gastronomic, shopping and nightlife venues.
Tastings, Olive oil tasting & Base Preparations
Gustatory perception is indispensable in order to eventually combine perfect ingredients while assembling a plate in authentic Italian Regional and Mediterranean Cuisine. The first day of every program features tastings of 30 types of cheese, 20 types of cured meats and fish, marinated vegetables, truffles, wines and more!
Why do Italians have a different menu structure? Why is Italian food so popular? What is the best pasta or rice to use in Italian cooking? Why has Italy been the top European travel destination for for many countries for the past 20 years? These are some of the questions that you will come to discover during your time here. And, like Italian cuisine, the simplicity of the answers define a complex but definitive path to success and global popularity.
In order to understand in what direction you will be going in the following days, it is important that you taste all of the raw ingredients that will be incorporated within the recipes and techniques used in the course as well as those that you will experience at dinner and while traveling Italy. Hence, on the first morning we begin to taste everything. In the following days, we continue to taste as we move to different ingredients (both raw and processed) until we have a clear understanding of why Italian food tastes different in Italy and how is the best way to reproduce it in other parts of the world.
Extra virgin olive oil is the heart of Italian Regional Cuisine and since nineteen of the twenty regions of Italy produce it, it's of the utmost importance that culinarians are able to identify and choose the proper oil to use with the appropriate cuisine.
Several extra virgin olive oils are tasted according to the strict guidelines of the Institute's director who is a Maestro Olearo (olive oil master of Italy). Additionally, everyday we do pairings of the foods that we prepare with wines.
When cooking begins participants take part to prepare misenplace for our base sauces and semi-lavorati ("prepared" condiments and "component recipes") which will be used throughout the course. Our chef instructor then demonstrates some uncommon reduction and emulsion techniques.
There are over a thousand preparations of olives in Italy. Chefs need not know all of them but familiarising our palates with at least some is imperative
Pasta, pasta, pasta...
In Italy, restaurateurs know that it's not a question of IF a patron will order pasta, it's just a matter of which one. Internationally, what was a trend has now become an essential part of menus in Italian and Continental restaurants, and hotels throughout the world. For restaurant patrons, pasta represents a healthy, tasty, colorful dish. For chefs, pasta represents unlimited creativity and for restaurateurs it represents enormous profits...
Our objective is ambitious: to make your pasta repertoire greater than most chefs in Italy. Whereas Italian chefs concentrate on pastas of his or her own region, together, we prepare them all.
Pasta is a chef's canvas. Once it's made any delicious portrait can be created.
In addition to hands-on preparation, participants learn Regionalism: understanding where each pasta comes from in Italy enables culinarians to identify the appropriate sauces or condiments for that dish. It also gives a clear idea of how to pair that dish with the perfect wine and, most importantly, create an entire regional menu with pasta as the starter.
At the end of the day, alongside the master we prepare over 50 types of pasta, gnocchi, risotti, etc. Given that each of these recipes has several variables depending on color, stuffing, sauces, cooking procedure (boiled, baked, gratin, etc.), you now have techniques for new recipe development that enables you to prepare hundreds of unique dishes.
Fregole.. A Sardinian whole durum wheat pasta with 'frutti di mare'..
Although we still refer to them as antipasti, or appetizers, modern Italian cuisine does not compel us to "assign" a particular plate to a particular place on the menu. That's why we concentrate on antipasti that work great as appetizers but can also be used as mezzi or even a main course depending on their size and accompaniments. Again, you prepare numerous dishes to familiarize yourself with the technique of assembling flavors and colors and ultimately new recipes depending on availability in your area, cost and need for speed...
Risotto alla Milanese with black truffles
Mediterranean Vegetarian and Alternative Cuisine
By combining all of the knowledge gained thus far, participants will now prepare dishes alongside the Master in this unique combined program. By utilizing the fundamental rules that have been covered, recipes are replaced by techniques as culinarians are able to create personal recipes that can either be traditional and authentically Italian or can be modified for a specific clientele or guest.
Italian Mediterranean Cuisine is already based largely on vegetarian and even vegan tastes. You take traditional regional recipes and/or techniques and modernize them based on taste, availability of raw ingredients, updated healthy eating tendencies and plate art. The results are new exciting dishes for vegetarians and the principles necessary for new recipe development.
Neither Meat nor Fish is where modern Alternative and Vegetarian cuisine are combined and presented with a thoroughness and clarity unique to the industry even in Italy..
The techniques used in these preparations give participants the ability to create literally hundreds of unique, healthy and colorful "express" dishes in under ten minutes. Our dishes will be seasonal and change accordingly.
Visiting Farms and Selecting Livestock
In the age of ready cut and packaged meats it's too easy for chefs to forget where it all comes from. When we consider that much of the world has its' cuisine based largely on meat, it's indispensable for us as professionals to understand and appreciate the sacrifices of the farmers who raise livestock and respect the animals who are slaughtered. Seeing the methods by which livestock is processed also enables us to have more appreciation for the food we prepare, serve and eat.
Calabrian black pigs were an endangered species until 1989. Sustainable breeding helped revive the population for these truly free range pigs.
Animals do not only give us meat but also cheese, a fundamental part of Italian Regional Cuisine. Cows, sheep and goats are our primary resources and being able to identify the most optimum breeds make us better connoisseurs and better cheese consumers and makers.
Visiting a dairy cow and buffalo farm in the countryside brings us closer to the products we make..
Visiting Organic Only Fruit, Vegetable and Verdure Farms
Extra virgin olive oil does indeed grow on trees and is one of the most resilient food bearing plants in existence living for thousands of years in some parts of Italy. What is the difference between olives? Which are pickled or cured and which are used for oil? What trees render the highest quality product.
These and a myriad of other questions are answered amongst the olive groves of both our North or South Italy locations. Meeting with the farmers who grow tomatoes, rice, artichokes, radicchio, fennel, grapes and so much other fruit and produce gives chefs and gastronomes a guideline on how to choose the best products available anywhere in the world.
Amongst the most resilient plants on earth, many olive trees in Italy are thousands of years old..
Meat, Fish and Vegetable Fabrication, Charcuteries
At ICI, we call them 'Component Ingredients©." These are food items that our participants make alongside the masters for her or his own use. They have the flavors tailored for each individual. They include an array of cured, smoked, dried and conserved meats, fish, vegetables, etc...
By tradition, cured and preserved foods were done throughout history when a seasonal product was in such a great supply that people were not able to consume all of it in one period. Therefore, they developed ways to best conserve the product while keeping as much of the integrity of the original flavor as possible.
Now, things are different. As a testament to the fact that innovation is sometimes better than tradition, participants now choose to modify conserved products giving them the flavor of their own country or the preferred tastes of their clients. Strawberry Amaretto Marmalade, Spicy Pickled Artichokes, Black Ink Sauce with Wild Fennel and thousands more are just examples...
Cured Meats are a hallmark of Italian Regional Cuisine. Prosciutto, Culatello and Salamino in the North and Capicollo, Sopprassata and N'duja in the south are just some of the hundreds of DOP meats that are produced in Italy. During our programs, participants produce scores of these specialties.
Pancetta, prosciuttino, guanciale, jowl, coppa, soppressata, etc. are just some of the over 30 types of salumi made..
Artisan Cheese Production
Italy proudly boasts to have almost four hundred certified cheese. Multiply that by all of the small local producers that don't 'register' their cheeses and you are in the richest cheese country in the world.
During our Master's program and several other courses, participants learn and make cheeses of all genres included soft and hard, young and aged, cow's goat and sheep milk and much more...
Specialty, unique and 'Fantasy Cheese" are also made since once a culinarian knows the science, methods and techniques necessary for production, he or she has the ability and expertise to develop any flavored cheese immaginable...or unimaginable..
Perfect Trecce di Mozzarella (braided mozzarella)
Pastry & Desserts: Tradition & Evolution
Italy is so well known for its cuisine but genuine Italian pastry and desserts are still a rare find outside of the country. Italian confectionary includes a myriad of sweets from all parts of Italy, some of which have their origins from millenniums ago.
The first description of cannoli siciliani date back to 75 BC
Although many of these items are the simplest in nature, some of them require great skill to assemble. Sour doughs, starter doughs and the famed mother's yeast are all required for various preparations. Choosing proper raw ingredients is essential especially considering that there are items that have only two ingredients so each one must be perfect.
During these hands-on segments participants are shown the secrets of centuries old classics and then make their own versions incorporating their flavours of choice.
A labor of love, Panettone requires the use of mother's yeast and more than 30 hours of fermentation. The sublime unique delicacy is worth your efforts..
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 gateaux, pastries, mignon, biscuits, milieu feuilles, mousses, sorbets, gelato and plated desserts.
ICI's instructors for every pastry program includes world champion pastry chefs who continue to win accolades from clients and peers internationally.
Decorating techniques include advanced plating, coining, chocolate and sugar work and bread art. The program culminates with two Pastry Buffets.
Make perfect pastry alongside master pastry chef Marco Pinna
Artisan Italian Gelato
Artisan Italian Gelato: Technique and Production is a profound course of instruction for the production of what many industry leaders believe is the fastest growing confectionery delicacy in the world: Italian Artisan Gelato.
Every gelato program begins with tastings at local artisan gelato shops. And, yes, everyone smiles during the whole course..
Participants learn the theoretical and chemical constants that are indispensable for perfect gelato making followed by the techniques necessary to produce personalized flavors according to taste, client trends, regional availability of raw materials, etc. A recipe book is furnished that contains techniques enabling participants to reproduce, create and experiment with a myriad of personalized gelato.
Gelato 'recipes' and based on a determined balance of ingredients..
While the program concentrates mainly on the art of gelato making, it also outlines the parameters necessary for the operation of a gelato business for both single and multiunit enterprises. Based on years of consulting for operations in Europe and throughout the world, this program addresses key elements for startups and sets foundations for new and ongoing activities
By establishing a completely independent artisan quality production process, 'gelatai' (gelato makers) are able to eliminate the need to import anything as the operations' system is developed and implemented according to the availability of the local market, vital for long term success. Uniquely presented entirely on location in artisan shops, participants work with a broad range of equipment including machines, special display cases and more.
The history of gelato, menu development, pricing, hygiene and safety, storage, distribution, selling techniques, staffing and an in-depth analysis of raw materials are covered.
During every gelato program we make over 50k of gelato and every participant also makes personal flavors
Jake: Peanut butter caramel
Rocco: Strawberry stracciatella
Alfred: Chai Tea
Dina: Strawberry Almond
Bernard: Lemon cream
Kimberly: Pumpkin Cheesecake
Darryl: Pear Mascarpone and walnut pralines
Jaquie: Honey Fig
Eduardo: Strawberry Cheesecake
Nat: Chocolate Pudding
Andrei: Strawberry cream and white chocolate
Even the team can't resist making personal gelato!
Chef Ryan: Chocolate brownie and caramel
Demon Chef (you'll see when you get here..): Honey Cheerios with almond pralines
Professional Cooking and Wines
Advanced Techniques during Hands-on Real World Cooking Executions
Alongside the Masters, participants spend full week segments developing personal menus from start to finish beginning with menu design, purchasing products at open air markets, prep and cooking, pairing wines and finally presenting multi-course haute dinners to an audience of chefs and peers.
The Most Effective Hands-On Professional Culinary Training in Italy!
During every program each participant prepares and executes a complete Haute Italian Regional Menu alongside our masters. During Master of Italian Cuisine, several multi-course menus are presented including full service 5 course and 7 course meals from Amuse-Bouche to Pralines. An elaborate buffet comprising hot and cold food, carving stations, express cooking, dessert, gelato and petit fours consists of over 50 delicacies!
For participants, this fully hands-on phase has proven to be the most effective culinary training method in Italian Regional and Mediterranean Cuisine in Italy. For ICI, it is a guarantee that everyone who leaves here is ready to present authentic Haute Italian Cuisine anywhere in the world..
Wines, Liqueurs and Sommelier Training
Wine is just as much a part of Haute and Traditional Italian Regional and Mediterranean Cuisine as food is and, therefore, every program includes tastings and pairings of several of Italy's best wines.
Wines are paired in individual gustatory sessions as well as during menu development and execution weeks where participants use their newly gained knowledge to perfectly pair several wines during a multi-course menu.
Finally, each meal is finished with a liqueur that matches petit fours, pralines or biscotti from the specific region that they have derived from completing the highest end dining experience available anywhere!
Sommelier training is an important part of any culinarian's repertoire..
Pizza & Focaccia
Focaccia and pizza remain some of the most popular items on menus that span from Haute Cuisine to Quick Service Restaurants. The secret to Italy's success with these specialties still evades most culinarians in other parts of the world.
At ICI, participants first study the chemistry and physics necessary in order to produce a perfect product. Just as all baked products are different, so is the flour used to make them. We also prepare focaccia and pizza using a wide selection of different yeasts and starters all having profoundly different effects on the rendered items.
Finally, each region and indeed province in Italy has a different idea for toppings and flavors depending on their history and microclimate. The result for participants is a completely new repertoire of colors, textures and flavors rarely experienced outside of Italy arming our colleagues with the knowledge needed to soar far above their peers anywhere in the world...
ICI's classic wood fired oven for pizza, focaccia and breads..
Focaccia can, and is, be prepared in a hundred ways..
In Europe we refer to them as Gastronomic Breads. These are the breads that are served with a meal, usually mignon size. They vary in color, texture and flavor. Once ICI participants have worked alongside the masters for several days, they are ready to create their own specialties according to personal tastes, the tastes of their clients, availability of raw materials in their area, price considerations, need for speed, etc...
ICI's baking specialists include John Nocita, Juan Penzini and Nicola Stratoti, world champion bread bakers who have competed throughout Europe and Asia. They begins by demonstrating millenniums old natural yeast techniques and then combine past and present with innovative specialties that can be personalised for any taste.
After one week of hands-on specialty bread making with our group, participants will render over 100 pizzas, focaccia and specialty and hearth breads. Together with the chefs, participants even makes breads with the 9 types of extra virgin olive oil that are sampled earlier in order to give a better indication on when to use which oils...
Culture is one of the most important elements that distinguishes a chef from a great chef. This is how a culinarian is able to recognize and KNOW where food comes from and the history from whence it came...
Just knowledge is a product of culture, culture itself is acquired, in gran part, from travel. Therefore, as part of every program at the Italian Culinary Institute participants travel with master chefs to different regions in Italy where they are guided on an educational and entertaining journey that always culminates in a food and wine Fest!
During the program we travel to Taormina and Messina, Sicily, throughout Calabria and more!
Taormina, Sicily, city of art and gastronomy, established in 358 B.C.
One of the many enchanting sites you'll see exploring south Italy..
Open Air Markets
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 difference between these products to those of the industrial sector.
Besides being educational, visitors have the opportunity to shop, not as a tourist, but as an Italian. In addition to great food and wine, Italy also has some of the best fashion available in the world and mercatino houses treasures at a fraction of the cost of retail stores.
Market visits are scheduled every week of every program at the Italian Institute for Advanced Culinary and Pastry Arts (ICI) and continues to be a highlight of the exceptional culinary and cultural experience...
Some of the delicious colors at mercatino
Fine art at mercatino!
Artisan Food Makers and Winery Visits
Our masters constantly instill in our participants that it's imperative for a culinary professional to know quality products from the source. Hence, every program includes visits to wineries and specialty food makers including cheese, cured meats, preserves, pickling and more.
These visits have participants not only watching but many times working alongside professional food artisans. Rather than just being a 'tour', these visits are designed in a way to guide our students through every phase of production including detailed scientific and gastronomic information usually privy to only those producers.
Visits are always concluded with a tasting of each specialty and wine with a final synopsis of flavor presented by a master chef...
We visit vineyards with several grape varieties dating back to Ancient Greece.
Small Italian producers of preserves who how industry meets artisanship..
Cheese production in a centuries old stable..
Dining During a Program at ICI
Lunch: Everyday a participant, or a team of participants, prepare lunch for everyone attending a program. As in any restaurant or professional setting, family meal is an important time to discuss strategy, trade ideas and relax amongst peers. Here, it is also one of the best and fondest remembered times of the entire experience especially considered that our participants come from virtually every country in the world!
Dining always includes amazing food and views the Mediterranean. Our facilities are spacious and if social distancing is necessary seating is arranged acordingly.
Dinner is Included Every Night of Every Program
The finest restaurants in the region have been selected to ensure your utmost comfort and pleasure and particular attention has been given to afford participants with the perfect balance between engagements and leisure time. After all, whether it be savoring a glass of wine in a 500 year old castello or eating pizza with buffalo cheese from a wood burning hearth, Italy is most famous as the place where someone can do nothing in a thousand different ways!
Besides offering our participants (and ourselves) elegant, fun evenings, each restaurant on the itinerary has been chosen as examples of much of the philosophy that we discuss, and enact, everyday during the programs. We feel that a crucial part of the learning process is to experience Italian haute cuisine and traditional fare as patrons.
ALL MEALS WITH WINES ARE INCLUDED FOR EVERY DAY OF THIS PROGRAM, EVEN ON WEEKENDS
Elegance, class and a beautiful view..perfect compliments to great food and company..
Free Time in Calabria
In our southern location, Soverato is a seaside city and a gathering place for surrounding towns. It is abounding with both artisan shops and Italy's most renown designers. It offers a vibrant nightlife of every character: pubs, dance clubs, wine bars, cafes and fine dining. Let us know when your coming and we'll check the football schedule as a game is an experience to remember...
The waters surrounding Calabria are pristine and perfect for swimming in summer and fall months and especially convenient since ICI is located on a bluff overlooking the crystal turquoise sea!!!
Centuries old enoteca is a perfect setting for aperitivo
THIS PROGRAM IS ALL INCLUSIVE
January 16- April 15, 2021
April 17 – July 15, 2021
January 8 – April 7, 2022
PRICE: €14,995 per person
PRICE INCLUDES ALL COSTS FROM THE TIME OF ARRIVAL UNTIL DEPARTURE:
- Theoretical and practical lessons, recipe and technique books & all related costs at the Italian Culinary Institute and on location in Calabria, Italy. (350+ hrs. full immersion + cultural excursions)
- Accommodations in private apartments or hotel (3***) 89 Nts.
- Meals, wines and bottled water included at the Hotel, the Institute and restaurants.
- 90 continental breakfasts
- 90 lunches
- 90 dinners
- All ground transfers for special excursions including airport transfers upon arrival and departure.
- Master’s Award, ICI; Diploma of Excellence, Chef’s Association Sommelier Certification 2nd Grade; 3 semester credits with selected universities
- Italian Culinary Institute Chef’s Coat
- Pasta machine
- Set of knives
- Sommelier tools
- All meals include wines, bottled water, taxes, VAT and gratuities.
*Price does not include airfare or other travel during free time.
*Price based on double occupancy
Single room supplement is €1995 pp
Enroll and change dates free of charge
The Italian Culinary Institute offers participants the flexibility to change course dates and even switch courses at anytime and for any reason at no cost.