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ICIF - Italian Culinary Institute for Foreigners in Asti - Italy - Cooking School

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Cooking School
ICIF - Italian Culinary Institute for Foreigners
Address:Piazza Vittorio Emanuele II, 10
Locality: Costigliole d'Asti (Asti)

Distance from school to:

(Using public transportation)
Seaside: 90 minutes
Railway Station: 10 minutes
Airport: 80 minutes


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The overseas divisions of the ICIF Institute of Regional Italian Cuisine are located in China and Brazil.

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Attractions near Costigliole d'Asti

The ICIF Headquarters is in the medieval castle of Costigliole d'Asti, located in the Langhe and Monferrato area, one of the most important areas from the point of view of tourism and for the production of the finest denominations of wine from the Piedmont Region.
ICIF - Italian Culinary Institute for Foreigners

ICIF - Institute of Cuisine, Culture and Oenology of the Regions of Italy – founded in 1991,has as its main objective the promotion of food and wine traditions and of Italian agricultural-food products abroad, by holding training courses on Italian Cuisine and Wine. ICIF organizes Master, Short Courses (generic and thematic) and advanced Courses on wine for groups of foreign professionals (chefs, sommeliers, restaurateurs), who wish to acquire a specialization in Italian Cuisine and Wine.


Internationally renowned professional Chefs and Sommeliers

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Region: Piedmont Locality: Costigliole D'Asti (Asti)
from: 29 May 2023 Duration: 4 weeks
Availability and Prices Request
MASTER COURSE IN ITALIAN CUISINE AND OENOLOGY - Level I 4 Weeks of theoretical and practical lessons with board and lodging included and the opportunity of a practical training period at the best Italian restaurants THE MASTER COURSE IN ITALIAN CUISINE AND OENOLOGY – Level I The Master course in Italian Cuisine and Oenology – Level I is divided into two parts: the first consists of theoretical-practical lessons at ICIF Headquarters and educational field trips; the second, consisting in a professional internship (optional), at a restaurant selected by the school. The Master Course – Level I is designed for professionals or students who want to undergo a more rapid training program on traditional and modern-creative cuisine, with insights into oils, balsamic vinegars, herbs and spices, traditional first courses, cheeses, pastries and wine. Maximum attendance: 24.DURATION The Course has a total duration of 3 months: • 4 weeks of theoretical and practical lessons at the Institute • 8 weeks of internship (optional) at Italian restaurant previously selected by the Institute DIPLOMA Diploma from the Institute at the completion of the course THOSE WHO CAN ENROLL ARE: • Holders of diplomas from higher education hospitality institutes or centres • Foreign and Italian professionals from the food and wine sector • Workers from the sector with at least one year of documented experience in hospitality industry worldwide FEE Complete course: 5.950 € Included in the price of the course: • Accommodation at the ICIF’s guesthouse for 4 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom) • Breakfast from Monday to Friday • Meals (lunch and dinner) in the school canteen from Monday to Friday • A complete chef uniform: jacket, trouser, apron and paper hat • Support for the Student Visa application procedure (if needed)
Region: Piedmont Locality: Costigliole D'Asti (Asti)
from: 26 June 2023 Duration: 1 weeks
Availability and Prices Request
ICIF has created the COURSE ON ITALIAN BAKERY in collaboration with the professional who will carry out the course lessons, the chef, baker and pastry chef Davide Damiano, gastronomic consultant in several high-level restaurants, including Michelin Starred Restaurants, of Piedmont region, developer of new products for intolerant people in collaboration with the companies dedicated to this sector, thanks to the tasting of flour mixtures for gluten intolerances with high content of vegetable food fibers, as well as mixtures for other types of intolerances. He has a long national and international professional experience, combined with a solid theoretical preparation given by years of study in the field of food chemistry, which he has practically developed through numerous internships at various laboratories. Thanks to this detailed knowledge on food chemistry he becomes a wizard in the handling of doughs for various shapes of breads and grissini, traditional of different regions of Italy and also flavored with creative aromas for the modern style of Italian Cuisine. He is the top performer in the handling of yeasts and flour mixtures. The topics of the course include varieties of regional bread from North to South Italy, varieties of traditional and aromatized breadsticks, varieties of Italian focaccias and other bakery products and special breads for modern style Italian restaurants, with theoretical notions essential to the acquisition of practicality in the handling of doughs and yeasts. The course is in Italian language and teacher is supported by an interpreter in English language. DURATION: The course has a total duration of 1 week, exactly 5 days of theoretic-practical lessons at the Institute. This course does not include practical training at outside facilities. FEE Complete course: 1.500 €
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