Italian Culinary Institute

Italian Culinary Institute Logo

Basic Information

Address: Località Caminia, Calabria, Italy
Phone Number: +39.334.333.2554
Director: John Nocita
Duration: 1 Week Full Immersion, 2 Week Full Immersion, 3 Month Master's Program

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Italian Culinary Institute
Italian Culinary Institute
Italian Culinary Institute
Italian Culinary Institute

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Additional Information

School Information:

Founded by Chef John Nocita, the Italian Culinary Institute presents Italy's most advanced culinary programs for professional chefs, pastry chefs, students, serious home cooks & epicureans.

Tuition:

All inclusive prices from EURO 1995. All prices and details on our website at http://www.italianculinaryinstitute.com

Curriculum Highlights:

ICI presents in-depth courses that cover every area of cuisine, baking, gelato and patisserie. All programs focus on developing innovative preparations and techniques to produce new menus, production lines and dishes. Particular attention is given to gustatory perception, flavor assemblies, express cooking, seasonal menu planning, plate art and modern alimentary standards for healthier eating.

Whether you are a culinary professional or student considering specialized training, a restaurateur looking for progressive menu development or an Epicurean seeking a profound knowledge of Italian and Mediterranean cuisine and culture, our intense and entertaining programs offer not only the best in culinary art but have participants living the best of Italy as well.

School Setting:

Work alongside English speaking master chefs in Italy's most stunning location in Calabria and discover the flavors, colors, techniques and gastronomy that exist only here.

Every program always includes accommodations, all meals, course materials, gastronomic travel and much more!

Referrals:

To meet ICI alumni near you visit http://www.italianculinary.it/alumni.htm or send us an e-mail: info@italianculinaryinstitute.com

Notes/Information:

Advanced Technique Considering Regional Italian Cuisine's dominating influence in the world's top restaurants, this program focuses on techniques to develop innovative preparations for the modern restaurant based on new flavor assemblies, up-to-date alimentary standards for healthier eating and magnificent plating techniques, synthesizing haute cuisine with the simplicity of the Mediterranean. The Chef at 360 Deg. Several areas of the menu are prepared and presented including perfect base sauces, pastas, vegetarian and Mediterranean cuisine. Special emphasis is placed on baking, integrating specialty breads, hearth breads and desserts into the chef's repertoire. New Recipe Development A side-by-side preparation of traditional and innovative Italian and European dishes are contrasted for flavors, colors and nutritive values giving participants the opportunity to see and taste the evolution of Italian cuisine and, most importantly, the ability to evolve his or her own technique for new recipe development. The techniques are evidenced by a final analysis of menus from the world's top Italian restaurants. Cultural Travel The history of cuisine is evidenced throughout the program and thus includes cultural travel to several different genres of restaurants as well as visits to artisan cheese makers, wine and olive oil producers and the hearth bakers that are unique to Italy. Professional Italian Cuisine Following the tradition of European advanced culinary training, all of your instructors are chefs active in the field. Chefs at the Institute are chosen not only for their long list of awards but, above all, on their present status as Italy's & Europe's most innovative masters. All creations during both the hands-on and demonstration parts of the program are examined in open discussion for structure, colors, diversity and consistency, nutritional equilibrium and harmony of flavors. Common errors that foreign chefs typically make while preparing Italian and European menus are corrected both during the prep process and while examining the completed menus. Critique and peer review are from the perspective of the diner as well as the culinary professional.