ICIF - Italian Culinary Institute for Foreigners

10/09/2026

The professional gelato course is structured to expand the technical expertise.

Moving beyond standard counter products, the curriculum focuses on the precise physical-chemical balancing of ingredients, advanced production techniques, and premium presentation.

Participants will master a comprehensive product portfolio designed for modern high-end businesses, including customized stick gelatos (stecchi), authentic Italian granitas, sorbets, and complex artistic compositions for fine pastry and restaurant plating.

Next edition: November 23, 2026
Admissions & Academic Inquiries: [email protected]

08/09/2026

The ICIF professional Course on pizza, in partnership with the SIP Scuola Italiana Pizzaioli, bridges advanced biochemical theory with rigorous hands-on practice, focusing on high-hydration techniques, alternative grains (such as wholemeal, soy, and stone-ground flours) and diverse regional traditions like Tray-baked Pizza (Pizza in Teglia) and Focaccia, as you can see from our photos.

Course Start Date: October 5, 2026

Admissions & Inquiries: [email protected]

05/09/2026

As the grape harvest draws to a close across the hills of Langhe, Monferrato and Roero, the region transitions into its next season of premium agricultural excellence.

This period marks both the bottling phase of our prestigious local w**es and the emergence of the renowned Alba White Truffle, a cornerstone of Piedmontese gastronomy.

Here, we explore the deep culinary heritage of this territory, where prized truffles share the stage with authentic, convivial traditions like Bagna Cauda. This cultural connection is so profound that it even influences the local confectionery arts, inspiring the creation of our traditional, realistically shaped chocolate tartufini.

Refine your professional expertise with ICIF professional programs:

- Chocolaterie Course: master the technical artistry of crafting sweet truffles
- Master Course on Italian Regional Cuisine: learn advanced seasonal cuisine

Next Chocolaterie Course Intake: September 21, 2026
Next Master I Course Intake: January 11, 2027

Inquiries and admissions: [email protected]

**emaking

03/09/2026

"Gli insegnamenti di mi hanno profondamente affascinato: ho avuto modo di assistere all'intero processo, dalla coltivazione della fava di cacao alla sua trasformazione. In aula, sotto la sapiente guida dei maestri cioccolatieri ho appreso nuove ricette e perfezionato la lavorazione del cioccolato in ogni sua declinazione.
Proseguo oggi nella creazione delle mie composizioni dolciarie, nutrendo l'ambizione di intraprendere un giorno un'attività personale. Il mio proposito è affinare quanto appreso, investire in futuro in nuovi macchinari e condividere le mie creazioni con quanti coltivano la medesima passione.
Un sentito ringraziamento all'ICIF, alla segreteria, al personale della mensa, ai maestri cioccolatieri e ai compagni di classe per aver reso memorabile questo percorso."

— Matteo Ceccarello, ex allievo del Corso di Cioccolateria di settembre 2024, oggi artista del cioccolato

Prossimo Corso di Cioccolateria: 21 Settembre 2026
Opportunità di borse di studio
Informazioni e iscrizioni: [email protected]

30/08/2026

29/08/2026

The upcoming autumn brings the magic of the harvest season to Costigliole d'Asti, where generations of w**emaking expertise come alive.

Elevate your professional journey with our specialized Course on Italian Food and W**e Pairing. When? ASK [email protected]

**eCourse **eSchool

28/08/2026

In haute cuisine, technical mastery requires the perfect synergy between chef expertise and high-performance equipment.

Here is our Georgian student, Gurami (already an accomplished industry professional) crafting a stunning stuffed pasta using professional Paderno Cookware.

In elite kitchens, premium cookware is non-negotiable. Thermal precision, temperature control, and ergonomic excellence: true culinary art leaves no room for error.

NEXT MASTER I LEVEL ON ITALIAN CULINARY ARTS AND OENOLOGY:
January 11, 2027

27/08/2026

In the culinary tradition of Northern Italy, rice represents a fundamental pillar of technical precision. Achieving the perfect risotto is a rigorous process governed by starch gelatinization, exact temperature control, and the mastery of mantecatura.

To ensure this level of excellence, ICIF uses rice, our historic sponsor and benchmark for premium Italian rice.

Through this prestigious collaboration, our international students have the unique opportunity to visit the historic Riso Gallo rice mill, experiencing the precise supply chain that transforms a select grain into an ingredient of haute cuisine.

25/08/2026

La moderna Bakery e l'alta panificazione da ristorazione rappresentano due discipline distinte che richiedono un'identica precisione tecnica: la prima si focalizza sulla gestione complessa delle fermentazioni, delle idratazioni e dei grani d'eccellenza per il mercato contemporaneo, mentre la seconda esige un'architettura millimetrica della consistenza, declinata in formati d'autore e panificati gourmet studiati per l'alta cucina.

Corso di Panetteria Italiana: 9 Novembre 2026
Per richieste di registrazione e programmi dettagliati: [email protected]

23/08/2026

These snapshots from our Aula Magna capture our student executing precision techniques on white meat rolate, under the attentive guidance of one of our Master Chefs.

Managing white meats and summer vegetables requires strict technical control. Flawless binding ensures structural integrity during cooking, while rapid chilling locks in the natural juices, keeping the meat tender.

Can you guess which specific white meat and seasonal vegetables were used for this cold starter?

Applications for our next professional Master I are now open:
11 January 2027

[email protected]