Benvenuti! John Nocita, director of the Italian Institute for Advanced Culinary and Pastry Arts Welcome to the most inclusive one day culinary program in Italy where you'll learn about and taste over 100 delicacies from every region of Italy. In one entertaining day, you will not only acquire skills for skillful Mediterranean cooking but also realize a profound knowledge of Regional Italian Cuisine, making you a better consumer and restaurant patron. Pairing wines, understanding the truths and myths about "Italian food" and bridging the gap between classic Italian cuisine and modern standards of healthful eating are strengths that are rare even for experienced professionals. By integrating culinary training with cultural knowledge, the program is designed to give individuals the techniques necessary for new recipe development. Through an examination of taste, ingredients, and flavoring techniques, participants discover how to structure new dishes, meals and menus. Finally, participants Once reserved exclusively for culinary professionals, this is the only one day full immersion course accredited by the Italian Institute for Advanced Culinary and Pastry Arts and instructed by a master chef from the institute's Culinary Team. Beautiful Badolato All programs are presented in a 15th century villa in the beautiful medieval village of Badolato, Calabria, in the South of Italy. Three meals are included with the best wines and hospitality you'll find anywhere on earth. For details on how to arrive and about this unique setting, use the links to the left or start here. E-mail any questions here. Reserve your space in a program here. We look forward to having you here for this exciting culinary and cultural experience. Cordiali saluti, John Nocita Presidente, The Italian Institute for Advanced Culinary and Pastry Arts

ITINERARY

• Fresh hearth breads stuffed with seasonal fruit and vegetables is rare to find even in Italy.

  08:00 Lesson begins with Colazione Italiana alla Artigiana. In the age of frozen breakfast pastries, packaged breads and industrially made condiments, the classic Italian breakfast has become as elusive as fine dining is at any other time of day. Assorted hearth breads, freshly prepared creams of nuts, chocolate mass and jams made with seasonal fruit highlight this "colazione" or first meal. So rare, even in Italy, an artisan breakfast can only be found at select cafés at triple the price of a common continental breakfast. A brief explanation of the meal and its importance to your guests, your family, and your health, is followed by a tasting.
  
• Cooking Part One:
  • Tradition Vs Innovation: a side by side preparation of inter-regional Italian mountain cuisine where dishes are prepared in the traditional manner and then elevated to the standards of modern cuisine, aesthetics and health standards.
    
    • Veal Braciole, yesterday and today
      
• Long Sauces:
  • Ragù Meridionale
    

• Training our palates means more than just learning how to prepare an "Italian" meal. It enables us to UNDERSTAND the basis of Regional Italian Cuisine

  Analysis and Tasting Part One:
  • The lesser known raw materials necessary to construct authentic dishes in Regional Italian and Mediterranean Cuisine.
    
    • Cheeses and Cured Meats: DOP
      
    • Flours: analysis of Italy's unique flours for taste, texture, elasticity, longevity of the finished product, cost and international availability or substitutions.
    • Vinegars, Olives, Sundried and Conserved Vegetables
    • Truffles and Mushrooms
      
• 12:30 Lunch
• 14:00 Lesson resumes
• Cooking Part Two:
  • "Insaccati": Making Pancetta and Curing Meats for Immediate Use
    
    • Pancetta Calabra
      
    • Pancetta Toscana
      
    • Pancetta Alto Adige
      
    • Lardo di Colonnata

• Extra virgin olive oil may be the single most important ingredient in Italy. That's why we dedicate an entire section to tasting several different types.

  A Mediterranean dish doesn't HAVE TO be prepared in 5 minutes...but when it is, it must be perfect. Buon Apetito!

  Analysis and Tasting Part Two:
  • Italian Extra Virgin Olive Oils
    • In-depth examination including regional differentiation, gustatory perception and the proper methods which define the use of specific oils with particular cuisines as well as their positions in the menu.
    • Wines: DOC, DOCG, IGT
      
• Cooking Part Three:
  • "La Cucina Espressa": Traditional Mediterranean Cooking in under five minutes. The techniques used in these three preparations give participants the ability to create literally hundreds of unique, healthy and colorful "express" dishes. Our dishes will be seasonal and change accordingly. The following are the types of dishes we will prepare.
    
    • Northern Style Homemade Pasta Assembly
      • Truffles/Vegetarian
        
    • Tuscan Style Pasta
      • Zuppa/Vegetarian
        
    • Southern Style Pasta
      • Seafood
        
• 19:00 Dinner, pairing Italian wines with Regional Italian cuisine and awarding of certificates.

DATES:

• By special appointment

PRICE:

• EURO 300 per person (minimum three persons)
• Students: EURO 150 per person

PRICE INCLUDES:

• Breakfast
• Lunch
• Dinner
  • All meals accompanied by fine wines and beverages
• 1 day theoretical and practical lesson & all related costs - 8 hrs. Full Immersion
  • Recipe book, DOP/DOC Food and Wine Guide, note taking materials
    
• Certificate of Completion issued by the Italian Institute for Advanced Culinary and Pastry Arts
• Tax and gratuities
• The finest hospitality in Italy