ICIF brings 5 continents to the Cheese event in Bra

Around 70 ICIF students taking part to the Master Course on Italian Cuisine and to the Course for restaurant service, oenology and coffee skills will visit the Cheese in Bra on Saturday 20 September.

ICIF has started the semester again with a very large flow of students from the 5 Continents, as many as 25 young chefs are now attending the Master in Cuisine and Oenology of the Regions of Italy, level I and Level II at the Institute's teaching Headquarters in Costigliole d'Asti, coming from: Taiwan, Hong Kong, Venezuela, USA, South Africa, South Korea, Croatia and Puerto Rico, another 26 Filipino students from the "De La Salle College of Saint Benilde" of Manila, educational partner of the Institute since 2010, landed a week ago on the sweet hills of Costigliole to attend the Master in Italian Cuisine and Oenology of the 1st level, another 10 Filipino students always from the same College of Manila, but from the Hotellerie section, are concluding the first part of their studies, a new training project created "ad hoc" by ICIF on Restaurant Service, Wines tasting and Coffee skills, and will continue with another 7 months of practice in structures selected by the Institute, for Finally, 13 more students from Australia, the USA, Great Britain, Thailand, France, Turkey, Peru, Romania, Brazil and Mexico are attending the ICIF Gluten-Free Cooking Course.

ICIF's cooking programs have always placed great value and importance on excellent Italian raw materials. Special tasting lessons are included for extra virgin olive oils, wines, and even cheeses, naturally instructing students on the high-quality DOP, IGP, and PAT designations. Therefore, we couldn't miss out on these young people, who truly come from all over the world, the experience of visiting the 15th edition of the largest international event dedicated to raw milk cheeses. ICIF will accompany its 70 students on Saturday, September 20th, at Cheese event in Bra.

This is a fantastic opportunity for these young international chefs to learn by viewing and tasting, in a single day, not only the many varieties of regional Italian cheeses, but also international ones, as well as the presence of cured meats and regional interpretations of street food, food trucks, and Italian craft breweries.