10

Arrival and welcome dinner

11

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

12

Base Preparations

The Foundation of Regional Italian Cuisine; Regional Italian Cooking

13

Pasta, pasta, pasta...!

14

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

Sommelier: FIS

15

Neither Meat nor Fish, Mediterranean and Alternative Cuisine & "Cucina Espressa"

Molecular Cuisine & Advanced Cooking Techniques

16

CULTURAL TRAVEL:
-Market Visit

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

17

Pastry, Cakes and Desserts

Hearth Oven Baking and Pizza Party

18

FREE DAY

19

Menu Development, Service Types, Palate Psychology

Creating menus:
Planning recipes & selecting courses.

Visit to market to select menu items

Sommelier: FIS

20

Creating menus:
Preparation & misenplace

21

Creating menus:
Preparation & misenplace

22

Creating menus:
Execution & Presentation

23

CULTURAL TRAVEL: Matera

24

CULTURAL TRAVEL: Matera and Alberobello

25

FREE DAY

26

Charcuterie

Butchering, Curing & Aging Whole Cuts

27

Charcuterie,

Fresh sausage; Personal flavors

28

In-House Cheese Making: Fresh cheese for quick use.

29

In-House Cheese Making: Hard cheese for aging

Sommelier and Master Chef Dinner

30

Cultural Travel Market Visit

31

Artisan Gelato Production: Personal Flavors

Artisan Gelato Production: Science & Balancing, Bases

Hearth Oven Baking and Pizza Party