ICIF RAISES THE FLAG OF ITALIAN FOOD AND WINE

FROM EAST TO WEST, IT IS ALL A "FLOWERING" OF CULTURAL INITIATIVES CONDUCTED BY THE OLDEST INTERNATIONAL SCHOOL OF ITALIAN REGIONAL CUISINE IN COSTIGLIOLE D'ASTI

The spring wind of the restart blows on the Monferrato hills which host the Italian Culinary Institute for Foreigners, a bastion of the authentic Italian culinary tradition and a colorful crossroads of nationalities, experiences, life stories that intertwine in a unicum made of multiculturalism and passion for Italian Cuisine.

It is a common sight to see students from various countries like Japan, Taiwan, South America, Brazil, America, India, and Italy strolling the ancient cobblestone streets of the southern Asti area. They bring vibrancy and diversity not only to the welcoming Institute but also to the entire local community. This institute acts as a historic and valuable bridge to the world and Italian culture, requiring continuous support to fulfill its mission of training ambassadors for Italian cuisine and wine worldwide. To achieve this, they engage in numerous initiatives abroad to expand their reach in existing markets and explore new ones. Former students play a vital role as authentic and outstanding ambassadors, embodying the essence of ICIF.

For instance, Yung Mo-Kin, a former student of the comprehensive Master II in Cuisine and Oenology of the Regions of Italy, won the "Risotto Young Chef Cup" competition held on March 22 in collaboration with Riso Gallo company and ICIF TAIWAN at Taipei City University of Science and Technology. Notably, two former ICIF students, Huang Cheng-Kai and Chen Yuan-Hsu, secured gold and silver medals in the "professional" category.

Meanwhile, in Peru, former students who are now ICIF ambassadors and chef-instructors at local universities, William Bermudo and Camilo Bonafon Lazo, conducted their inaugural master class on April 5 at INTECI - Instituto De Profesiones Empresariales. The next session is scheduled for June 18 at EXPRO - Instituto de Educación Superior Tecnológico Privado.

These events mark the beginning of a journey that will visit various Peruvian gastronomy schools to promote ICIF and authentic Italian cuisine. Supported by the "Agugiaro & Figna" mill, they delved into the art of crafting genuine Italian pizza, and also showcased a modern twist on the classic "risotto" using "INVERNI Premium" rice, Giuseppe Cremonini's Extra Virgin Olive Oil, and Traditional Balsamic Vinegar of Modena. This culinary experience blends multiculturalism and a shared passion for Italian cuisine at the Italian Culinary Institute for Foreigners in the Monferrato hills.