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Master of Italian Cuisine Daily Itinerary

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January 13 – April 11, 2024

Untitled Document
JANUARY 2024
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

13

Arrival and welcome dinner

14

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

15

Base Preparations

The Foundation of Regional Italian Cuisine; Regional Italian Cooking

16

Pasta, pasta, pasta...!

17

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

18

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

Molecular Cuisine & Advanced Cooking Techniques

19

CULTURAL TRAVEL:
-Market Visit

20

FREE DAY

Hearth Oven Baking

21

FREE DAY

22

Visit to a pasticceria

Cultural Excursion to Sicily

23

Pastry, Cakes and Desserts

24

Cucina Creativa
Individual cooking examinations Mystery Basket

25

Cucina Creativa
Individual cooking examinations Mystery Basket

26

CULTURAL TRAVEL: Market Visit

Dinner at an Agriturismo

27

FREE DAY

28

FREE DAY

29

Charcuterie

Sommelier: Progessive tasting

30

Charcuterie, Curing meats: South Italy

31

Charcuterie, Sausage making : Cured Sausage

 
• Lab time • Cultural Travel &
Special Events		 • Free time

FEBRUARY 2024
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
 

1

Charcuterie, Curing meats: South Italy

2

Cultural Travel Market Visit

3

FREE DAY
Hearth Oven Baking

4

FREE DAY

5

Menu Development, Service Types, Palate Psychology

Creating menus:
Planning recipes & selecting courses.

Visit to market to select menu items

Sommelier: FIS

6

Creating menus:
Preparation & misenplace

7

Creating menus:
Preparation & misenplace

8

Creating menus:
Execution & Presentation

9

Cultural Travel Market Visit

10

FREE DAY

11

FREE DAY

12

Conserving: Science &Morphology

Distillation Part I: The science & Techniques Necessary for In-house Distilling of Spirits and the Extraction of Natural Essences

Cured/Salted Seafood

Marinating, pickling & sun-drying vegetables

13

Marinating, pickling & sun-drying vegetables

Jams & Marmalades

Mixology: the spirits

14

Marinating, pickling & sun-drying vegetables

Distillation Part II: Making the Mash

Mixology: bar tools and basic techniques

15

Cultural Travel: Culinary Excursion

16

Marinating, pickling & sun-drying vegetables

Mixology: Pairing Cocktails and Food

 17

FREE DAY
Mixology:housemade component ingredients Pizza Party

18

 

FREE DAY

19

Alternative Sausage making: Fresh Sausage: Vegetarian and Seafood

Artisan Beer Making

Pairing Beer and Food

Sommelier: FIS

20

 

Pasta Party

21

Alternative Sausage making: Fresh Sausage: Vegetarian and Seafood

Sommelier: FIS

22

CULTURAL TRAVEL: Market Visit

Cultural Excursion to an archaeological park and ancient Greek and Roman museum

23

Creative Cuisine

24

Innovative Cuisine

Sommelier: Pairing Italian Dessert Wines

25

FREE DAY

26

FREE DAY

27

FREE DAY

28

FREE DAY

00

FREE DAY

 

 

 

 
• Lab time • Cultural Travel &
Special Events		 • Free time

 

 

MARCH 2024
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
 

1

Cucina Creativa
Creative Cuisine

Advanced cooking techniques

2

Cultural Travel

3

Artisan Italian Pastry Tastings

Patisserie: Tradition vs. Evolution

4

Personalizing Patisserie; Decorations; Mini Torts; Plated Desserts; Pairing Wine And Desserts

Sommelier: Regionalism

5

Assembly Of Desserts; Classic Italian Pastry; Visit oo Artisan Gelato Shops and Tastings and Analysis

6

Artisan Gelato Production: Science & Balancing

Artisan Gelato Production: Bases

7

Artisan Gelato Production: Personalizing Part I

Classic Italian Pasticceria

8

CULTURAL TRAVEL: Market Visit

 

9

FREE DAY

Artisan Gelato Production: Personalizing Part II

Artisan Gelato Production: Desserts & Service; Creating a laboratory and Rollout

10

Artisan Italian Baked Specialty Tastings

Baking: Science, procedures & equipmente; Preparation of natural yeast, sourdough, direct and indirect doughs; : Hearth Pizza, Calzone, Panzerotti, Pizza Fritta

11

Artisan Italian Baking: Preparation of lesser known pizza condiments

Pizza al taglio, Pizza romana, Pizza al metro

12

Artisan Italian Baking: Hearth and coventional production of classis and innivative specialties.

13

Artisan Baking:
Regional breads and focaccia.

14

Artisan Baking:
Specialty Bread

15

CULTURAL TRAVEL: Market Visit

16

FREE DAY
Artisan Baking:
Grissini, Carasau, Pagnotta Pugliese, La Panella, Pitta, Mafalda

17

FREE DAY

18

ICI Road Trip

19

Sommelier: FIS

Creating menus:
Planning recipes, selecting courses, scaling & purchasing, selecting wines

20

Creating menus:
Preparation & misenplace

21

Creating menus:
Preparation & misenplace

22

Creating menus:
Execution & Presentation

23

CULTURAL TRAVEL: Visit and Tasting to a Wine Producer
Visit to market to select menu items

24

FREE DAY

25

FREE DAY

26

FREE DAY

27

FREE DAY

28

FREE DAY

29

CULTURAL TRAVEL: Tropea and Pizzo

30

CULTURAL TRAVEL:
to an artisan producer of Terracotta & Ceramics

31

In-House Cheese Making: Tasting, Sensorial Analysis & Regionalism

Sommelier: FIS

  
• Lab time • Cultural Travel &
Special Events		 • Free time

Cucina Creativa/ Creative Cuisine

APRIL 2024
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
 

1

In-House Cheese Making: Tasting, Sensorial Analysis & Regionalism

2

In-House Cheese Making: Science: biological and physical requirements.

Making yogurt.

3

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

4

In-House Cheese Making: Hard cheese for aging

5

CULTURAL TRAVEL: Visit to an Artisan Cheese Maker

6

Creating menus

Sommelier: FIS

In-House Cheese: Personalizing Cheeses

Cooking with cheese and creating cheese courses.

7

Creating menus:
Preparation & misenplace

8

Creating menus:
Preparation & misenplace

9

Creating menus:
Execution & Presentation

Awards' Ceremony

10

Gala Dinner

11

DEPARTURE

  
• Lab time • Cultural Travel &
Special Events		 • Free time
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