21

Arrival and welcome dinner

22

The Foundation of Italian Haute Cuisine:
Tastings, Technical Overview, Olive Oil Analysis

23

Base Preparations

The Foundation of Regional Italian Cuisine; Regional Italian Cooking

24

Pasta, pasta, pasta...!

25

Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI

Sommelier: FIS

26

Neither Meat nor Fish, Mediterranean & Alternative Cuisine “Cucina Espressa”

Molecular Cuisine & Advanced Cooking Techniques

27

CULTURAL TRAVEL: Market Visit

Visit to an award-winning winery. Lunch on the estate.

28

Pastry, Cakes and Desserts

Hearth Oven Baking and Pizza Party

1

FREE DAY

2

Menu Development, Service Types, Palate Psychology

Creating menus: Planning recipes & selecting courses

Visit to market to select menu items

Sommelier: FIS

3

Creating menus: Preparation & misenplace

4

Creating menus: Preparation & misenplace

5

Creating menus: Execution & Presentation

6

CULTURAL TRAVEL: Matera

7

CULTURAL TRAVEL: Matera and Alberobello

8

FREE DAY

9

Charcuterie

Butchering, Curing & Aging Whole Cuts

10

In-House Cheese Making: Fresh cheese for quick use

11

Cucina Creativa: Mediterranean and Alternative Cuisine & "Cucina Espressa"

12

Cucina Creativa: Molecular Cuisine & Advanced Cooking Techniques

Sommelier and Master Chef Dinner

13

Cultural Travel: Market Visit

14

FREE DAY

15

Artisan Gelato Production: Personal Flavors

Artisan Gelato Production: Science & Balancing, Bases

Hearth Oven Baking and Pizza Party

16

Conserving: Science & Morphology

Cured/Salted Seafood

Mixology

17

Marinating, pickling & sun-drying vegetables

Mixology

18

Conserving: Jams & Marmalades; Dessert Components

Mixology

19

Menu Development

Creating menus: Planning recipes & selecting courses; Scaling

Visit to market to select menu items

Sommelier: FIS

20

Creating menus: Preparation & misenplace

21

Creating menus: Execution & Presentation

22

Gala Dinner

23

Departure