Mastering Italian Cuisine: Tradition & Innovation Daily Itinerary
January 9 – February 8, 2027
February 20 – March 22, 2027
January 8 – February 7, 2028
February 19 – March 20, 2028
January 9 – February 8, 2027
| JANUARY 2027 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 9Arrival and welcome dinner | 10The Foundation of Italian Haute Cuisine: Tastings, Technical Overview, Olive Oil Analysis |
|||||
| 11Base Preparations The Foundation of Regional Italian Cuisine; Regional Italian Cooking |
12Pasta, pasta, pasta...! | 13Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI Sommelier |
14Neither Meat nor Fish, Mediterranean & Alternative Cuisine “Cucina Espressa” Molecular Cuisine & Advanced Cooking Techniques |
15CULTURAL TRAVEL: Market Visit Visit to an award-winning winery. Lunch on the estate. |
16Pastry, Cakes and Desserts Hearth Oven Baking and Pizza Party |
17FREE DAY |
| 18Menu Development, Service Types, Palate Psychology Creating menus: Planning recipes & selecting courses Visit to market to select menu items Sommelier |
19Creating menus: Preparation & misenplace | 20Creating menus: Preparation & misenplace | 21Creating menus: Execution & Presentation | 22CULTURAL TRAVEL: Matera | 23CULTURAL TRAVEL: Matera and Alberobello | 24FREE DAY |
| 25Charcuterie Butchering, Curing & Aging Whole Cuts |
26In-House Cheese Making: Fresh cheese for quick use | 27Cucina Creativa: Mediterranean and Alternative Cuisine & “Cucina Espressa” | 28Cucina Creativa: Molecular Cuisine & Advanced Cooking Techniques Sommelier and Master Chef Dinner |
29Cultural Travel: Market Visit | 30FREE DAY | 31Artisan Gelato Production: Personal Flavors Artisan Gelato Production: Science & Balancing, Bases Hearth Oven Baking and Pizza Party |
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
| FEBRUARY 2027 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 1Conserving: Science & Morphology Cured/Salted Seafood Mixology |
2Marinating, pickling & sun-drying vegetables Mixology |
3Conserving: Jams & Marmalades; Dessert Components Mixology |
4Menu Development Creating menus: Planning recipes & selecting courses; Scaling Visit to market to select menu items Sommelier |
5Creating menus: Preparation & misenplace | 6Creating menus: Execution & Presentation | 7Gala Dinner |
| 8Departure | ||||||
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
February 20 – March 22, 2027
| FEBRUARY 2027 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 20Arrival and welcome dinner | 21The Foundation of Italian Haute Cuisine: Tastings, Technical Overview, Olive Oil Analysis |
|||||
| 22Base Preparations The Foundation of Regional Italian Cuisine; Regional Italian Cooking |
23Pasta, pasta, pasta...! | 24Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI Sommelier |
25Neither Meat nor Fish, Mediterranean & Alternative Cuisine “Cucina Espressa” Molecular Cuisine & Advanced Cooking Techniques |
26CULTURAL TRAVEL: Market Visit Visit to an award-winning winery. Lunch on the estate. |
27Pastry, Cakes and Desserts Hearth Oven Baking and Pizza Party |
28FREE DAY |
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
| MARCH 2027 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 1Menu Development, Service Types, Palate Psychology Creating menus: Planning recipes & selecting courses Visit to market to select menu items Sommelier |
2Creating menus: Preparation & misenplace | 3Creating menus: Preparation & misenplace | 4Creating menus: Execution & Presentation | 5CULTURAL TRAVEL: Matera | 6CULTURAL TRAVEL: Matera and Alberobello | 7FREE DAY |
| 8Charcuterie Butchering, Curing & Aging Whole Cuts |
9In-House Cheese Making: Fresh cheese for quick use | 10Cucina Creativa: Mediterranean and Alternative Cuisine & “Cucina Espressa” | 11Cucina Creativa: Molecular Cuisine & Advanced Cooking Techniques Sommelier and Master Chef Dinner |
12Cultural Travel: Market Visit | 13FREE DAY | 14Artisan Gelato Production: Personal Flavors Artisan Gelato Production: Science & Balancing, Bases Hearth Oven Baking and Pizza Party |
| 15Conserving: Science & Morphology Cured/Salted Seafood Mixology |
16Marinating, pickling & sun-drying vegetables Mixology |
17Conserving: Jams & Marmalades; Dessert Components Mixology |
18Menu Development Creating menus: Planning recipes & selecting courses; Scaling Visit to market to select menu items Sommelier |
19Creating menus: Preparation & misenplace | 20Creating menus: Execution & Presentation | 21Gala Dinner |
| 22Departure | ||||||
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
January 8 – February 7, 2028
| JANUARY 2028 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 8Arrival and welcome dinner | 9The Foundation of Italian Haute Cuisine: Tastings, Technical Overview, Olive Oil Analysis |
|||||
| 10Base Preparations The Foundation of Regional Italian Cuisine; Regional Italian Cooking |
11Pasta, pasta, pasta...! | 12Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI Sommelier |
13Neither Meat nor Fish, Mediterranean & Alternative Cuisine “Cucina Espressa” Molecular Cuisine & Advanced Cooking Techniques |
14CULTURAL TRAVEL: Market Visit Visit to an award-winning winery. Lunch on the estate. |
15Pastry, Cakes and Desserts Hearth Oven Baking and Pizza Party |
16FREE DAY |
| 17Menu Development, Service Types, Palate Psychology Creating menus: Planning recipes & selecting courses Visit to market to select menu items Sommelier: |
18Creating menus: Preparation & misenplace | 19Creating menus: Preparation & misenplace | 20Creating menus: Execution & Presentation | 21CULTURAL TRAVEL: Matera | 22CULTURAL TRAVEL: Matera and Alberobello | 23FREE DAY |
| 24Charcuterie Butchering, Curing & Aging Whole Cuts |
25In-House Cheese Making: Fresh cheese for quick use | 26Cucina Creativa: Mediterranean and Alternative Cuisine & “Cucina Espressa” | 27Cucina Creativa: Molecular Cuisine & Advanced Cooking Techniques Sommelier and Master Chef Dinner |
28Cultural Travel: Market Visit | 29FREE DAY | 30Artisan Gelato Production: Personal Flavors Artisan Gelato Production: Science & Balancing, Bases Hearth Oven Baking and Pizza Party |
| 31Conserving: Science & Morphology Cured/Salted Seafood Mixology |
||||||
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
| FEBRUARY 2028 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 1Marinating, pickling & sun-drying vegetables Mixology |
2Conserving: Jams & Marmalades; Dessert Components Mixology |
3Menu Development Creating menus: Planning recipes & selecting courses; Scaling Visit to market to select menu items Sommelier |
4Creating menus: Preparation & misenplace | 5Creating menus: Execution & Presentation | 6Gala Dinner | |
| 7Departure | ||||||
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
February 19 – March 20, 2028
| FEBRUARY 2028 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 19Arrival and welcome dinner | 20The Foundation of Italian Haute Cuisine: Tastings, Technical Overview, Olive Oil Analysis |
|||||
| 21Base Preparations The Foundation of Regional Italian Cuisine; Regional Italian Cooking |
22Pasta, pasta, pasta...! | 23Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI Sommelier |
24Neither Meat nor Fish, Mediterranean & Alternative Cuisine “Cucina Espressa” Molecular Cuisine & Advanced Cooking Techniques |
25CULTURAL TRAVEL: Market Visit Visit to an award-winning winery. Lunch on the estate. |
26Pastry, Cakes and Desserts Hearth Oven Baking and Pizza Party |
27FREE DAY |
| 28Menu Development, Service Types, Palate Psychology Creating menus: Planning recipes & selecting courses Visit to market to select menu items Sommelier |
29Creating menus: Preparation & misenplace | |||||
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||
| MARCH 2028 | ||||||
|---|---|---|---|---|---|---|
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| 1Creating menus: Preparation & misenplace | 2Creating menus: Execution & Presentation | 3CULTURAL TRAVEL: Matera | 4CULTURAL TRAVEL: Matera and Alberobello | 5FREE DAY | ||
| 6Charcuterie Butchering, Curing & Aging Whole Cuts |
7In-House Cheese Making: Fresh cheese for quick use | 8Cucina Creativa: Mediterranean and Alternative Cuisine & “Cucina Espressa” | 9Cucina Creativa: Molecular Cuisine & Advanced Cooking Techniques Sommelier and Master Chef Dinner |
10Cultural Travel: Market Visit | 11FREE DAY | 12Artisan Gelato Production: Personal Flavors Artisan Gelato Production: Science & Balancing, Bases Hearth Oven Baking and Pizza Party |
| 13Conserving: Science & Morphology Cured/Salted Seafood Mixology |
14Marinating, pickling & sun-drying vegetables Mixology |
15Conserving: Jams & Marmalades; Dessert Components Mixology |
16Menu Development Creating menus: Planning recipes & selecting courses; Scaling Visit to market to select menu items Sommelier |
17Creating menus: Preparation & misenplace | 18Creating menus: Execution & Presentation | 19Gala Dinner |
| 20Departure | ||||||
| ● Lab time ● Cultural Travel & Special Events ● Free time | ||||||