Contact Page - Pastry, Desserts & Gelato Course in Italy

Italian Culinary Institute, English-speaking Cooking Courses in Southern Italy:
Study advanced Italian pastry, dessert & gelato making through a short, intensive, one-week course with some of the most experienced Italian chefs in Europe (and English-speaking). Italian Culinary Institute is a leading culinary arts school in Southern Italy, situated close to the picturesque seaside town of Soverato in the Calabria next to near Sicily. We provide a range of quality culinary programs, featuring instruction on a variety of specialized Italian cooking techniques, for patissiers, professional chefs, culinary instructors, advanced students, and serious home gourmets.

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• Pastry, Desserts & Gelato: Tradition & Evolution:
- Course Duration: 1 week full-immersion course / 50+ hours
- The most all-inclusive, hands-on pastry and gelato making course in Italy.
- Culinary Certificate Program instructed by the ICI Masters - for Chefs, Pastry Chefs, Bakers, Home Gourmets, Entrepreneurs & Hobbyists.
- Classic & Modern Italian Pastry, Regional Desserts, Baking and Artisan Italian Gelato Program.
- ALL INCLUSIVE OF ACCOMMODATION, EXQUISITE MEALS, COURSE & CULTURAL TRAVEL.

This course combines centuries old traditional pastries, modern desserts and artisan Italian gelato during one week of hands-on full immersion. Every student who attends will gain the skills to make a wide range of sweets and become an expert gelato maker. Everyday we taste all of the products we make for an ongoing gustatory analysis which we consider indispensable for the learning process.

Technique is the cornerstone of the course. All the preparations have been chosen to allow participants to not only replicate traditional Italian sweets, but to also innovate upon them and create your own signature delicacies. The program includes the food science to develop your own creations and to eliminate 'recipes' forever!

Alongside a master chef, participants prepare classic and modern pastries, mignon, biscotti, milieu feuilles, mousses, sorbets, gelato, and more. Advanced dessert plating and garnishing techniques including chocolate and sugar work, are also included in this program.

Participants learn the theoretical and biological constants that are indispensable for making perfect gelato. This is followed by the techniques necessary to produce personalized flavors according to taste, client trends, regional availability of raw materials, etc. The course also outlines the parameters necessary for the operation of a gelato business for both single and multi-unit enterprises.

A recipe book for the course is provided to each participant. This recipe book contains techniques enabling participants to reproduce, create and experiment with a myriad of personalized creations.

ITINERARY:
Day 1 - Arrival, Check-In And Welcome Dinner
DAY 2 - Artisan Italian Breakfast; Analysis And Tasting Of Raw Materials; Flavor Dynamics & Gustatory Perception, Preparation Of Component Ingredients
DAY 3 - Personalizing Patisserie; Decorations; Mini Torts; Plated Desserts; Assembly Part I; Pairing Wine And Desserts; Dinner At A Classic Hearth Oven Pizzeria
DAY 4 – Final Assembly Of Desserts; Classic Italian Pastry; Visit To Artisan Gelato Shops And Tastings
DAY 5 – Background; Raw Materials; Fundamental Rules & Chemistry; Balancing; Mixes & Additives; Machines & Equipment
DAY 6 – Recipe Development & Production; A Flavor For Every Taste: Personalizing Flavors
DAY 7 – Outdoor Market Visit; A Flavor For Every Taste: Personalizing Flavors Continued; Troubleshooting; Merchandising; Secondary Products; Pastry Buffet; Farewell Dinner And Awarding Of Certificates.
Day 8 - Departure.

The program includes accommodation, ground transfers, divine dining, cultural travel, unlimited gelato, and culminates with two Pastry Buffets.

As a former student of the Italian Culinary Institute, I can honestly say that Chef John Nocita and his team stop at nothing to provide the most comprehensive culinary education out there! I highly recommend ICI for any professional looking to continue their culinary education.
- Mark McDonald, USA