Italian Institute for Advanced Culinary and Pastry Arts:
The Italian Institute for Advanced Culinary and Pastry Arts (ICI) located in Parma, the Emilia-Romagna region of northern Italy, just 87 km from Bologna and 135 km from Florence, was founded to constantly update cooking techniques and menu development for chefs, pastry chefs and bakers in Italy's increasingly competitive environment. Today, the Institute is Italy's top culinary academy and considered among the most important in Europe. We also have a school in Satriano, Calabria in southern Italy. We offer full immersion culinary, baking, pastry and gelato programs for professional chefs, patissier, culinary instructors, advanced students and serious home gourmets. Our Master Courses are designed specifically for professionals and concentrate on highly developed techniques that are continually being developed through the Institute's participation in international culinary competitions. Our full immersion programs cover subjects including cuisine, pastry, gelato and decoration.
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Master of Italian Cuisine:
3 months - all inclusive
ICI's longest running all-inclusive program presents the most thorough spectrum of Italian Haute Cuisine in Italy. For three months participants work alongside Europe's top master chefs, patissier and sommelier. The program covers every aspect of gastronomy including traditional and innovative cuisine, pastry, baking, gelato, curing, drying and conserving, pairing f
ood and wines and much more.
The Evolution of Italian Cuisine:
2 weeks - all inclusive
The most advanced full immersion culinary course available in Italy where particular attention is given to nutrition, gustatory perception, recipe development and spectacular plating presentations. Cultural exploration and travel in southern Italy & Sicily and fine dining highlight the experience.
Tradition & Evolution:
2 weeks - all inclusive
Presented in North Italy, this unique program features one week of full immersion training for cuisine, baking and patissier followed by an entire week of culinary travel in nine cities and three regions in Italy's gastronomic heartland.
Italian Culinary Exploration:
1 week - all inclusive
Italian Culinary Exploration encompasses the first week of the Evolution of Italian Cuisine. Designed for professionals, the course is fast paced and features cultural exploration, hands on full immersion days and fine dining by night. Includes cultural travel.
Italian Wines &
Haute Cuisine:
1 week - all inclusive
Italian Wines & Haute Cuisine is designed for both professionals and nonprofessional gourmets alike. Anyone interested in not only learning about, but LIVING, the haute cuisine and wines that have made Italy famous must attend this program. Ideally set in the Veneto region, cultural travel includes wine tastings in the heart of Venice!
Advanced Mediterranean Cuisine:
1 week - all inclusive
Presented in the South Italy location, this program includes one week of full immersion concentrating Regional Italian and Mediterranean Cuisine. Highlights of Advanced Mediterranean Cuisine take pace every evening where participants dine at unique restaurants that culminates with a trip to Sicily, completely inclusive in one price.
The Foundation of Italian Haute Cuisine:
1 week - all inclusive
A dish is only as good as the raw materials used to devise it. This un
ique program gives participants a profound understanding of hundreds of Italy's best, and least, known cheeses, cured meats, extra virgin olive oils, vinegars, conserves, herbs, spices, flours, grains, precious truffles and many more elements necessary for masters to master the art of Italian Regional Haute Cuisine.
Pastry, Desserts & Specialty Breads:
1 week - all inclusive
This course is specially instructed by Fabio Bertoni and Alessandro Urilli, patissier for the Italian National Pastry Team. The masters concentrate on Euro technique for restaurants, catering and display cases... Includes cultural travel.
Artisan Gelato: Technique & Production:
1 week - all inclusive
This program is designed for both experienced gelato makers and aspiring shop owners and covers every aspect of real artisan gelato production including personal recipe development, blueprinting for a single gelato shop or multiunit operation, equipment specifications, and a profound examination of the chemistry and physics needed to render a perfect product, pricing, etc.
