Master of Italian Cuisine Daily Itinerary

January 7 – April 6, 2023

Untitled Document
JANUARY 2023
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

7

Arrival and welcome dinner

8

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

9

Base Preparations

The Foundation of Regional Italian Cuisine; Regional Italian Cooking

10

Pasta, pasta, pasta...!

11

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

12

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

Molecular Cuisine & Advanced Cooking Techniques

13

CULTURAL TRAVEL:
-Market Visit

14

Cucina Creativa/Creative Cuisine

Hearth Oven Baking

15

Cucina Creativa
Creative Cuisine

Advanced cooking techniques

16

Visit to a pasticceria

Cultural Excursion to Sicily

17

Pastry, Cakes and Desserts

18

Cucina Creativa
Individual cooking examinations Mystery Basket

19

Cucina Creativa
Individual cooking examinations Mystery Basket

20

CULTURAL TRAVEL: Market Visit

21

FREE DAY

Dinner at an Agriturismo

22

FREE DAY

23

Charcuterie

Sommelier: Progessive tasting

24

Charcuterie, Curing meats: South Italy

25

Charcuterie, Sausage making : Cured Sausage

26

Charcuterie, Curing meats: South Italy

27

Cultural Travel Market Visit

28

FREE DAY

Charcuterie, Curing meats: Tuscany & North Italy

29

Menu Development, Service Types, Palate Psychology

Sommelier: Pairing Italian Red Wines

30

Creating menus:
Planning recipes &
selecting courses.

Visit to market to select menu items

31

Creating menus:
Preparation & misenplace

 
Lab time Cultural Travel &
Special Events
Free time

FEBRUARY 2023
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

 

 

1

Creating menus:
Preparation & misenplace

2

Creating menus:
Execution & Presentation

3

Cultural Travel Market Visit

4

FREE DAY

5

Conserving: Science &Morphology

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

6

Cured/Salted Seafood

Marinating, pickling & sun-drying vegetables

7

Marinating, pickling & sun-drying vegetables

Jams & Marmalades

Mixology: the spirits

8

Marinating, pickling & sun-drying vegetables

Distillation Part II: Making the Mash

Mixology: bar tools and basic techniques

9

Cultural Travel: Culinary Excursion

10

Marinating, pickling & sun-drying vegetables

Mixology: Pairing Cocktails and Food

11

FREE DAY

12

FREE DAY

Mixology:housemade component ingredients

Pizza Party

13

FREE DAY

14

FREE DAY

15

FREE DAY

24

CULTURAL TRAVEL: Market Visit

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

17

Creative Cuisine

18

Innovative Cuisine

Sommelier: Pairing Italian Dessert Wines

19

Alternative Sausage making: Fresh Sausage: Vegetarian and Seafood

Sommelier:
Sensorial Analysis

20

Artisan Beer Making

Pairing Beer and Food

Sommelier: Pairing Italian Sparkling Wines

21

Pasta Party

22

FREE DAY

23

FREE DAY

24

Cultural Travel: Market Visit

25

FREE DAY

26

Artisan Italian Pastry Tastings

Patisserie: Tradition vs. Evolution

Sommelier: Pairing Italian White Wines

27

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

Sommelier: Regionalism

28

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

 

 

 

Lab time Cultural Travel &
Special Events
Free time

 

 

MARCH 2023

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

 

 

 

1

Artisan Gelato Production: Science & Balancing

Artisan Gelato Production: Bases

2

Artisan Gelato Production: Personalizing Part I

Classic Italian Pasticceria

3

CULTURAL TRAVEL: Market Visit

4

FREE DAY

5

Artisan Italian Baked Specialty Tastings

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


Artisan Gelato Production: Personalizing Part II

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

6

Artisan Italian Baking: Preparation of lesser known pizza condiments

Pizza al taglio, Pizza romana, Pizza al metro

7

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

8

Artisan Baking:
Regional breads and focaccia.

9

Artisan Baking:
Specialty Bread

10

CULTURAL TRAVEL: Market Visit

11

FREE DAY

12

FREE DAY

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

13

ICI Road Trip

14

Sommelier: Pairing Italian Wines with menus

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

15

Creating menus:
Preparation & misenplace

16

Creating menus:
Preparation & misenplace

17

Creating menus:
Execution & Presentation

18

CULTURAL TRAVEL: Visit and Tasting to a Wine Producer

19

FREE DAY

Visit to market to select menu items

20

FREE DAY

 

21

FREE DAY

22

FREE DAY

23

FREE DAY

24

CULTURAL TRAVEL: Tropea and Pizzo

25

CULTURAL TRAVEL:
to an artisan producer of Terracotta & Ceramics

26

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

27

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

28

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

Making yogurt.

29

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

30

In-House Cheese Making: Hard cheese for aging

31

CULTURAL TRAVEL: Visit to an Artisan Cheese Maker

 

In-House Cheese: Personalizing Cheeses

Cooking with cheese and creating cheese courses.

Lab time Cultural Travel &
Special Events
Free time

Cucina Creativa/ Creative Cuisine

APRIL 2023
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
 

1

Creating menus

 

2

Creating menus:
Preparation & misenplace

3

Creating menus:
Preparation & misenplace


4

Creating menus:
Execution & Presentation

Awards' Ceremony

5

Gala Dinner


6

DEPARTURE

7

 

 

 

 

 
Lab time Cultural Travel &
Special Events
Free time

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

Cucina Creativa/Creative Cuisine

Hearth Oven Baking

21

Cucina Creativa
Creative Cuisine

Advanced cooking techniques

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

Charcuterie, Curing meats: Tuscany & North Italy

4

Menu Development, Service Types, Palate Psychology

Sommelier: Pairing Italian Red Wines

5

Creating menus:
Planning recipes &
selecting courses.

Visit to market to select menu items

6

Creating menus:
Preparation & misenplace

7

Creating menus:
Preparation & misenplace

8

Creating menus:
Execution & Presentation

9

Cultural Travel Market Visit

10

FREE DAY

11

Conserving: Science &Morphology

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

12

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

FREE DAY

20

FREE DAY

21

FREE DAY

 

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

Alternative Sausage making: Fresh Sausage: Vegetarian and Seafood

Sommelier:
Sensorial Analysis

26

Artisan Beer Making

Pairing Beer and Food

Sommelier: Pairing Italian Sparkling Wines

27

Pasta Party

28

FREE DAY

29

FREE DAY

 

 

 

 

Lab time Cultural Travel &
Special Events
Free time

 

 

MARCH 2024

Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
 

1

Cultural Travel: Market Visit

 

2

FREE DAY

3

Artisan Italian Pastry Tastings

Patisserie: Tradition vs. Evolution

Sommelier: Pairing Italian White Wines

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: Pairing Italian Wines with menus

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

 

 
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

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