Pastry, Desserts & Specialty Breads with 2 Masters
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ENROLL IN A MASTERS' COURSE HERE
PROGRAMS
CLICK BELOW FOR DETAILS, DATES & PRICES

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Master of Italian Cuisine
3 months full immersion
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The Evolution of Italian Cuisine
2 weeks full immersion
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Tradition & Evolution
2 weeks full immersion & gastronomic travel
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Italian Culinary Exploration
1 week full immersion
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Pastry, Desserts & Specialty Breads
1 week full immersion
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Artisan Gelato: Technique & Production
1 week full immersion
DETAILS ONLINE OCTOBER 3, 2005

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Advanced Mediterranean Cuisine
1 week full immersion + gastronomic travel to Sicily

INFORMATION
SOJOURN, STAFF, LOCATION

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Superior Accommodations

All programs are inclusive of hotel, all meals & wines, market visits & much more!

All Star Instructors
Meet Italy's top culinary professionals

2 Locations
Culture, cuisine, art, nightlife & more!

Facilities
Work with Europe's latest culinary equipment
in a real world setting

All of our programs and excursions are available for your association at special group rates.
Culinary Institutes,
corporations and agents,
click here
to learn more about special offers for our partners as well as the Institutes' custom courses.

Mediterranean cuisine, buffet, vegetarian, pasta, baking, hearth breads, desserts and more from the Institute's and Italy's top culinary professionals.
SERVICES
EDUCATION & CONSULTING

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Planning a Special Event that requires Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners, events, demos for trade fairs and expert lectures on Italian and International Cuisine.
E mail us here your plans to find out costs and sample itineraries.

Looking for an Apprenticeship or Stagiere in Italy?
Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

Are you a Restaurant Owner who is Looking for a Professional Chef from Italy?
The Italian Institute for Advanced Culinary & Pastry Arts receives scores of inquiries from both Italian chefs and restaurant owners around the world who are seeking either permanent or seasonal positions or consulting services. E mail us here to inquire.


Recreational & Educational Programs & Excursions
Luxurious Epicurean Excursions
Are you a Gastronome looking for 1st Class accommodations, itineraries and fine dining. Our recreational programs are designed to fit all budgets.

 

 

Italian Pastry Team
Pastry World Cup, Lyon, France

January 25-26, 2005
This world class pastry competition has been the springboard for generations of pastry chefs. Their success, and the competition as a whole, assures our industry continued growth in the years to come.

To join us for this prestigious event,
e-mail us here.

Click here for the Italian National Culinary Team

Leonardi Di Carlo (rt.) and the Champion Italian Pastry Team (2001)

SCROLL DOWN FOR INFORMATION ON THE WORLD PASTRY CUP

Alessandro Urilli

When asked 'when he went to culinary school', he'll answer 'I still do, everyday...' Alex remains a humble student of pâtissier His resume is not as modest: head pastry chef at Peck, Milan's most famous gastronomic center; new product development chef for Mondo, Rome's best known pastry shop; director of pâtissier at ICI; and the list goes on.

His formal education includes the Westminster University of Art, Bath Academy of Arts and Thames Valley University in London with degrees in gastronomy, wines and spirits. Alex attended years of stages at Europe's most prestigious hotels, among them Creme de la Creme in London, Le Gavroche, Nadell Pâtisserie, the Georgian Restaurant, Maison Blanc, Pâtisserie De Baere and Harrods in London.

Alex with master baker Fabio BertoniIn 2000, Alex was made a member of Accademia Maestri Pasticceri Italiani, Italy's exclusive master pâtissier association. In the same year he became one of the only members of Relais Desserts in Italy. Alex regularly competes in world class culinary competitions and has earned numerous medals and titles including 1st Place/ Best Pâtissier at the International Pastry & Baking Salon (SIAB) in Verona, Italy in 2001.

Besides private consulting for numerous clients, Alex is a trainer for the famous chocolate company Callebaut creating not only innovative desserts but also spectacular decorations in chocolate, sugar work and pastillage from plate art to two meter tall show pieces. He regularly contributes articles to several pastry magazines internationally including Italy's largest "Pasticceria Internazionale".

Alex is a consummate instructor and is as entertaining as he is talented. Communication is not a problem either as he speaks Italian, English and French.

AT A GLANCE

  • Instructor at The Italian Institute for Advanced Culinary and Pastry Arts (ICI)
  • Instructor at the Art, Science and Food Technology Center
  • Demonstration chef for major international companies including Vahlrona Chocolate
  • Member of the Italian Master Pâtissier Association
  • Member of Relais Desserts
  • Past member of the Italian National Pastry Team
  • Demonstration chef for major international companies including Callebaut Chocolate
  • Past Head Pastry Chef at Milan's famous Peck
  • Multi medal winner including
    • Silver Medal - Dessert of the Year, Britain, 1995
    • Gold Medal - European Sugar Works Competition, London, 1996
    • Silver Medal - European Chocolate Competition, London, 1997
    • Gold Medal - National Master Pastry Chefs Tournament, Italy
    • Gold Medal/Pâtissier of the Year - International Pastry & Baking
    • Salon (SIAB), Italy, 2001
  • R&D consultant for food producers throughout Europe
  • Food writer for trade magazines
BELOW ARE SOME WORKS BY ALESSANDRO URILLI
Zucchero
Torta e Zucchero Zucchero


Leonardo Di Carlo

A good day at the IKA Culinary Olympics in Berlin: the Gold MedalWhen he's not competing for an international competition or consulting for a food firm, Leo is usually in the lab, experimenting, perfecting, creating... Those of whom experience competition understand his attitude - everyone else there wants to win as well...

Leo began specializing in patissier, them moved to chocolate and eventually on to pastillage and intricate sugar work. He's A very good day at the Coupe du Monde in Lyon, France: World Championcurrently world champion for chocolate and pastillage and finished his tenure for the same status in pâtissier at the beginning of the year.

His instructing style is straight forward and always high energy. As a "lifetime pupil" in the pastry arts, he understands and appreciates the objectives of peers. Leo instructs advanced pastry, chocolate and sugar courses to pâtissier and bakers at the Italian Institute for Advanced Culinary and Pastry Arts as well as an intense full immersion day for chefs de cuisine.

Leo will seek to defend his crown as World Chocolate Champion at the 2005 Pastry World Cup in Lyon, France.

AT A GLANCE

  • Third generation pâtissier
  • Instructor at The Italian Institute for Advanced Culinary and Pastry Arts (ICI)
  • Instructor at the Art, Science and Food Technology Center
  • Demonstration chef for major international companies including Vahlrona Chocolate
  • Member of the Italian Pastry Team
  • Multi medal winner including
    • First Place - Italian Championships, Rimini, 1996
    • Gold Medal - IKA Culinary Olympics, Berlin, 1996
    • First Place - Campidoglio Championships, Roma 1996
    • First Place - Italian Championships, Rimini, 1998
    • Silver & Bronze Medals - Culinary World Cup, Luxembourg, 1998
    • Gold & Silver Medal - Culinary World Cup, Basil, Switzerland, 1999
    • World Champion - Pastry World Cup, Lyon, France, 2001
    • World Chocolate Champion - Pastry World Cup, Lyon, France, 2003
  • R&D consultant for food producers throughout Europe
  • Food writer for trade magazines
  • TV show
BELOW ARE SOME WORKS IN PASTILLAGE AND SUGAR BY LEO
Gesu`
Gambe Mani

The World Pastry Cup

The World Pastry Cup brings together the finest young pâtissiers to compete before the press and an international jury for the chocolate, sugar and cream titles in a mouthwatering competition.

2005 marks the 11th edition of the Coupe du Monde de la Pâtisserie. Founded by Gabriel Paillason, this is set to be one of the star events at the 14th International Food Trade Exhibition (SIRHA).

Fabulous presentations are evident everywhere at the event, but TASTE and TEXTURES are what win the World Cup.Candidates from 18 countries (and four continents) take part, so the diverse culinary traditions of Greece, Italy and Austria, Colombia and Mexico, Japan, Singapore, England and the USA are given a chance to seduce the palates of the judges. The jury is comprised of the best pâtissiers from the 18 competing countries and allocates points for skill, presentation and taste.

Each of the participating countries are represented by three members (chocolate maker, pastry cook and ice-cream maker), one of whom heads the team. Each team has nine hours to prepare a buffet of one chocolate dessert, one ice cream dessert and a typical national sweet.

The Institute's own Iginio Massari and the rest of the 1997 World Pastry Cup Champions!The winning team is awarded the World Pastry Cup and 9,000 Euro. Silver and bronze prizes are also handed out, along with prizes for the best promotion, team spirit and press prize.

Winners are assured a sweet and successful career. Former winners include Pascal Molines (France) - now teaching at the prestigious Ecole des Arts Culinaires at Ecully - while Michaël Azouz (also from France) has earned worldwide renown for his sugary creations. Pierre Marcolini (Belgium) and Luigi Biasetto (Italy) have both opened their own boutiques, the unrealizable dream for many a pâtissier, Leonardo Di Carlo, the chocolate superman and, the legend, Iginio Massari, Italy's golden boy.

GENEROUS SPONSORS OF THE WORLD PASTRY CUP
January 2005
No where on these web pages or at our Institute will you find credits to any sponsors. The Italian Institute for Advanced Culinary and Pastry Arts is an independent Institution and does not accept sponsorship. This ensures that our programs are always objective, based not on a particular brand but rather on the best raw materials and equipment available at the time.

Special events are an exception. In addition to sponsoring these events ourselves, we also wish to thank our cosponsors who make these events possible. Their participation shows the world the importance of continually advancing the evolution of fine pâtissier and, most of all, its' creators, you the pastry chefs...
AGRIMONTANA
AIA - OVOMATTINO
DE BLASI
CORRADINI
FBM
FUGAR PRODUZIONE
HAUSBRANDT
IRINOX
ITALIAN INSTITUTE FOR ADVANCED CULINARY PASTRY ARTS
PASTICCERIA INTERNAZIONALE
RONDO DOGE
SIGEP TRADE SHOW
SIRMAN
ICI EXCLUSIVES
Click here for more about Fabio BertoniFabio Bertoni
E
uropean Baking Champion and member of The Italian Baking Team combines advanced baking techniques with Mediterranean Cuisine during two intensive days exclusively during the 2005 programs!
Maestro di Cucina ItalianaMaster of Italian Cuisine
3 months and 300 hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, all meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, patissier and sommelier.

VIRTUAL TOUR
Click here for a detailed look at at our programs. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

EVENTS' CALENDAR
Click here for the White Truffle Event, a Divine Indulgence & More...2nd Annual White Truffle Week
Naples, Florida, USA
NOVEMBER 10-14, 2005
Accredited culinary courses by day and fine dining by night featuring master chefs from Italy and the USA preparing the world's most elusive gourmet treasures. Presented in the grandest style at Bellasera, SunStream Hotels' newest Resort in Naples, Florida, USA.


Click here for a look at the Exclusive Dinner for Confrerie de la Chaine des RotisseursPrivate Dinner for Confrerie de la Chaine des Rotisseurs
Naples, Florida, USA
NOV. 15, 2005
The most exclusive gastronomic association receives a royal Tuscan Feast prepared by ICI Master Chefs from Italy for this very special occasion.

Pasta, pasta, pasta!!! Details coming soonPasta, pasta, pasta!!!
London, England
MARCH 12-15, 2006
On the occasion of ICI's newest book release, Pasta, Pasta, Pasta at the London International Book Fair, the Institute's masters present a week long Pasta Festival in London's Olympia district.
DETAILS COMING SOON.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2006
•Sponsored by ICI, Italy's top Ice Artists compete in this world class competition. Ice carvings are an exclusive part of the finest buffets at the most elegant hotels and private parties in haute cuisine. Watch and see these masters turn water into art.
DETAILS COMING NOVEMBER 2005

Explore the most ancient wines and cusine in the world. Details coming soon3rd Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
JULY 21-25, 2006
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event
.
DETAILS
COMING SOON.


 

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