Since 1991, ICIF – the Italian Culinary Institute for Foreigners – has been promoting Italian cuisine, culture, and enology worldwide through professional training programs. The Institute works with professional chefs and sommeliers, Michelin‑starred chefs, industry experts, university professors, and hospitality and restaurant managers. In Costigliole d’Asti, in the heart of the Piedmont hills, ICIF offers Master Programs in Regional Italian Cuisine, Culture, and Enology, as well as specialized courses in Pizza, Gelato, Chocolate, Bakery, Pastry, Contemporary Pastry, Gluten‑Free Cuisine, Italian Wines and Food‑Wine Pairing, Coffee, and Dining Room Service, for those who wish to acquire an authentic “Italian” specialization.

The Level I Master in Italian Cuisine and Enology lasts a total of 4 months (120 days) in Italy and is divided into two phases:

• Phase 1: Four weeks of theoretical and practical lessons at ICIF headquarters, including one day of educational field trips (to a dairy farm and a local winery with tasting).

• Phase 2: An optional 12‑week training internship at high‑level restaurants selected by the School.

This program is designed for professionals or students seeking a faster, in‑depth education in traditional regional cuisine, with modules on olive oils, balsamic vinegars, aromatic herbs and spices, traditional first courses (pasta, gnocchi, risotto, soups), meat and fish dishes, cheeses, pastry, and wine.

A Certificate of Attendance is issued upon completion.

The Level I & II Master Program lasts a total of 6 months (180 days) in Italy and is divided into two phases:

• Phase 1: Nine weeks of theoretical and practical lessons at ICIF headquarters, including two days of educational field trips (first day: dairy farm and winery with tasting; second day: rice mill and a professional kitchen equipment company).

• Phase 2: An optional training internship at high‑level restaurants selected by the School.

The Level I & II Master teaches traditional regional cuisine and its modern‑creative evolution, technical foundations, plating and decoration, and essential knowledge of agri‑food products, spices, aromatic herbs, raw materials, as well as in‑depth study of wine and olive oil.

A Certificate of Attendance is issued upon completion. During the program, students—divided into rotating groups—prepare ingredients for the recipes and actively participate in all practical activities.

OPTIONAL TRAINING INTERNSHIP

The optional internship takes place at the end of the educational phase of both the Level I and Level I & II Master Programs, in high‑level restaurants partnered with ICIF.
Internship locations are selected by ICIF’s expert staff. Students can apply and refine the skills learned during the course, deepening their knowledge of the professional culinary sector.

Students are assigned individually to different restaurants.
Room and board are provided by the host restaurant, according to its availability.
If the student chooses not to participate in the internship, the course fee remains the same.

THE FEES FOR BOTH MASTER PROGRAMS INCLUDE:

• Pernottamento presso la foresteria dell'Istituto per le settimane del corso, in miniappartamenti composti da due camere, singole, doppie o triple con bagno

• Servizio di prima colazione, pranzo e cena, dal lunedì al venerdì, presso l'Istituto

• Divisa completa da cuoco

• Assistenza alla procedura di richiesta del Visto per Studio (se necessario)