29 Years of training activity

1 Training center in Italy

1 Training school in China

2 Training schools in Brazil

32 Representative offices

25 Partner schools around the world

7.000 Graduate students

6 International Expos

ICIF -ITALIAN CULINARY INSTITUTE FORFOREIGNERSSince 1991 we have been promoting Italian cuisine, culture and oenology around the world through our professional training courses.

www.icif.com/en

TRAININGTraining for young Italians and foreign cooks to acquire a professional specialization on regional Italian cuisine.

PROMOTION OF MADE IN ITALYPromotion of Italian cuisine and top quality Italian products abroad, through fairs, international events, training courses and the diffusion of information regarding Made in Italy and its implementation by professional chefs and restaurateurs around the world.

MAJOR EVENTSICIF is at the vanguard of international events where an authoritative voice in the restaurant business is required, providing expertise for initiatives which promote Italian food and culture.

FIGHT AGAINST COUNTERFEITINGThey call it “Italian Sounding”, the imitation or forgery of Italian food products abroad. A fake food product has a mixture of Italian names, logos, images and slogans clearly attributable to our country.In addition to its educational objectives, ICIF was founded with the aim to classify, protect and promote the image of Italian cuisine and products of excellence overseas, protecting artisan productions, defending consumers from adulteration and forgery and by spreading knowledge and techniques among professional chefs and restaurateurs around the world.

THE ACTIVITIESCulinary training, promotion of “Made in Italy”, major events and the fight against counterfeiting.

COURSE ONMODERN CULINARY TECHNIQUES AND INNOVATIVETECHNOLOGYBecome a professional of modern cuisine! 3 Days of theoretical and practical lessons with board and lodging included.

DURATION: 3 DAYSOr: single days of lessons chosen from the program

LESSON TOPICSMONDAY

Molecular cuisine (cooking demo)TUESDAY

Technological culinary innovations (cooking demo: vacuum cooking, low-temperature cooking and Pacojet)

WEDNESDAYMichelin starred chef (cooking demo)Theoretical lesson and tasting session on Italian PDO cheese (with an ONAF expert)Dinner in a local Michelin-starred restaurant

BAKING ANDPASTRYTECHNIQUESCOURSEBecome a professional of bakery and pastry! 4 Days of theoretical and practical lessons with board and lodging included.

DURATION: 4 DAYSOr: single days of lessons chosen from the program

LESSON TOPICSMONDAY

Bread, breadsticks and gluten free sweetsGluten free fresh and filled pasta

TUESDAYGourmet pizza (cooking demo)

WEDNESDAYPanettone, colomba and candied fruitNew techniques applied to modern-creative pastry

THURSDAYPanettone, colomba and candied fruitNew techniques applied to modern-creative pastry

A unique experience to become a professional of Italian cuisine in the world.

DURATION: 3 MONTHS 4 weeks of theoretical and practical lessons at the Institute8 weeks of internship (optional) at Italian restaurant previously selected by the Institute

THOSE WHO CAN ENROLL AREHolders of diplomas from higher education hospitality institutes or centres or workers with experienceForeign and Italian professionals from the food and wine sector

LESSON TOPICSCuisine: use of condiments, aromatic herbs and spices, extra virgin olive oil and vinegars, traditional warm and cold starters, dried pasta in combination with traditional sauces, fresh and stuffed pasta, risottos, gnocchi and traditional soups, main courses of red and white meat, main courses of sea and freshwater fish, recipes based on PDO Italian regional cheese, vegetarian and healthy cuisinePastry: traditional spoon desserts, cakes and small pastryItalian gelato: basic preparation for Italian gelato and sorbetsBakery: bread, breadsticks, pizzas and focacciasWine cellar: national enography, wine tasting technique and food and wine pairingFood safety and HACCP Italian languageTwo external visits to companies of Italian food and wine products

I LEVEL MASTER COURSE IN ITALIAN CUISINE ANDOENOLOGY

II LEVEL MASTER COURSE IN ITALIAN CUISINE ANDOENOLOGYA unique experience to become a professional of Italian cuisine in the world.

DURATION: 6 MONTHS 9 weeks of theoretical and practical lessons at the Institute15 weeks of internship (optional) at an Italian restaurant previously selected by the Institute

THOSE WHO CAN ENROLL AREHolders of diplomas from higher education hospitality institutes or centres or workers with experienceForeign and Italian professionals from the food and wine sector

LESSON TOPICSCUISINE:

General knowledge and technical vocabulary on traditional, regional and modern-creative cuisineMother sauces and composed saucesUse of condiments, aromatic herbs and spicesUse of extra virgin olive oil and vinegarsModern finger foodTraditional warm and cold starters and modern-creative startersDifferent kind of dried pasta in combination with traditional saucesBronze drawn dry pasta

Fresh and stuffed traditional and modern-creative pastaTraditional and modern-creative risottosTraditional gnocchi and with special doughsTraditional and modern-creative soupsMain courses of red and white meatFeather and fur gameMain courses of sea and freshwater fishRecipes based on PDO Italian regional cheeseVegetarian, healthy, vegan, light cuisine and for food intolerance (gluten-free)Innovative culinary technologies (Pacojet, vacuum cooking, low temperature cooking and smoking)

PASTRY: Traditional and modern-creative spoon dessertsCakes, small pastry and modern-creative pastry

CHOCOLATERIE:Manual tempering of chocolate, chocolates and pralines

ITALIAN GELATO: Basic preparation for Italian gelato and sorbetsItalian gelato cakes and semifreddos

BAKERY: Regional common bread, special bread for catering and breadsticksNeapolitan pizza, traditional calzone and focaccias

WINE CELLAR:National enography, wine tasting technique and food and wine pairing

FOOD & BEVERAGE MANAGEMENTHALAL CERTIFICATION - ITALIAN CUISINE FOR MUSLIMSFOOD SAFETY AND HACCP:

Lessons on nutrition, on the correct and balanced composition of a menuMediterranean diet

ITALIAN LANGUAGEEXTERNAL VISITS TO COMPANIES OF ITALIAN FOOD AND WINE PRODUCTS

ITALIAN CUISINE AND WINE COURSEBecome a professional of Italian food and wine! 1 or 2 weeks of theoretical and practical lessons with board and lodging included.

DURATION: 1 OR 2 WEEKS

LESSON TOPICSITALIAN CUISINE, TECHNIQUE, METHODS:

Use of aromatic herbs, spices and extra virgin olive oils and vinegarsTraditional warm and cold startersDried pasta in combination with traditional saucesFresh and traditional stuffed pastaTraditional and modern-creative risottos and gnocchiMain courses of red and white meatMain courses of sea and freshwater fishRecipes based on PDO Italian regional cheese

PASTRY: traditional spoon desserts for catering, cakes and small pastries

BAKERY: bread, breadstick, pizzas and focaccias

National enography and introduction to the wine tasting technique

Italian language

An external visit to a dairy

ITALIAN BAKERY COURSE1 Week of theoretical and practical lessons and the opportunity to train as professional baker.

DURATION: 1 WEEK5 days of theoretical-practical lessons at the InstituteThis course does not provide practical training at facilities outside the Institute

LESSON TOPICSRaw materialsFlours, methods of kneading and risingTypes of common bread: common bread, wholemeal bread morsels, traditional cassette(box mold) bread, cassette bread with fiber and ryeRegional bread of Northern Italy: rose shape bread, turtle shape bread, biova or biovetta bread, ciabatta bread, piedmontese miccone bread, mantovana breadCentral Italian bread from central Italy: piadina, tigella, Tuscan breadRegional bread from Southern Italy and the Islands: bread of Altamura, sicilian bread (or mafalda), carasau bread, ciriola (Lazio region)Traditional and special breadsticks: hand-stretched, rubatà, with olives, with corn flour,tarallucci with pepper, friselle from ApuliaSpecial bread for restaurants: taggiasche olives and amaretti biscuits, spelled and bran loaves with cocoa and honey, with nuts and beetroot, fennel spaccatella, oregano and dried tomatoes, semi-sweet with cinnamon and lemon, ricotta and saffron with hot kneadingFocaccias: hydrated, with paddle, whole wheat, focaccia from Apulia

COURSE ON PIZZAFor a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad.

DURATION: 12 WEEKS4 weeks of theoretical and practical lessons at the Institute8 weeks of internship (optional) at pizzerias that will be previously selected by the Institute

LESSON TOPICSThe Pizza: an Italian popular product which has become a worldwide social and cultural phenomenonThe doughs and yeastsPizza: insights and conceptsSpecialist techniquesProfessors of pizza makingThe dry small pastries to accompany tea and coffee and varieties of biscuitsThe fresh small pastries, the Italian creams and the traditional cakesCreamy desserts for restaurantChocolate tempering technique, chocolates and chocolate decorationsBakery products for breakfastFood safety and HACCPTheory on food nutritionTheory on the Mediterranean Diet

COURSE ON ITALIAN PASTRYA unique program, created in collaboration with the Italian Federation of Pastry, Ice-cream and Chocolate.

DURATION: 3 WEEKS3 weeks of theoretical and practical lessons at the Institute carried out by professional teachers, supplemented by visits to companies

LESSON TOPICSBakery products for breakfastSpongeSweet shortcrust pastryPuff pastryPastry creamsBignè and meringuesBavarians: with creams, with fruitsMousses: chocolate, strawberries, coffeeSemifreddos: with creams, with fruitsGanaches: water, whipped, for coverageChocolaterie - Tecniche di produzione e decorazioneCake design - Decoration techniquesOther decoration techniquesArtistic Sugar – IsomaltGelateria: cream and fruit based Italian gelato, sorbets, Italian gelato goblet and plated Italian gelato dessertsExternal visits to a chocolate and pastry laboratories

CHOCOLATERIECOURSEA course of study, starting from the cocoa bean, to become a master chocolatier.

DURATION: 4 MONTHS4 weeks of theoretical and practical lessons at the Institute12 weeks of practical training (optional) at specialized laboratories selected by ICIF

LESSON TOPICSFirst week: CACAO CULTIVATIONThe cocoa varieties in the world: the transformation from seed to chocolate and chocolate to chocolates - Technical aspect and aromatic profiles of cocoaSecond week: PROCESSING OF COCOAProduction processes: toasting, crushing, grinding, refining, conching - Chocolate tempering: manual andin-depth analysis of continuous cycle mechanical techniques. - Chocolate recipes and calculation program application - Artisan chocolate: various techniques for melting and processing.Third week: PROFESSORS OF CHOCOLATERIETheoretical and practical insights of professional master chocolate makers - The modeling of hollow bodies: preparation of tablets and pralines with different fillings, teacher demos and practical training of students - Preparation of fillings: ganaches, princes, cremini or jellies, teacher’s demo and students’ practical exercise - The coating of chocolates: the use of colors and metalFourth week: INGREDIENTS, PRODUCTION AND USE OF CHOCOLATECocoa: sensory analysis on varieties from different countries of the world - The preparation of small subjects in molded chocolate and small pieces of shop window - The processing of satin chocolate - New techniques of chocolate decoration

COURSE ON ITALIAN GELATOThe art to become a professional master ice-cream maker and the strategies for open a store.

DURATION: 12 WEEKS4 weeks of theoretical and practical lessons at the Institute8 weeks of internship (optional) at ice cream parlours previously selected by the Institute, members of the Academic Laboratory of Master ice cream makers

LESSON TOPICSFIRST WEEK Italian gelato and its origins - Analysis of raw materials and of compound ingredients - Production techniques and systems - Balancing techniques based on milk, egg etc. - Creation of fruit based recipes using the balancing technique - Recipes creationSECOND WEEK Deepening of sorbet balances - Fruit and refractometer - Storage systems and new technologies - Software for balancing and managing - Organic, natural and nutraceutical (without additives) gelato - Market analysis, artisanal or entrepreneurial management - The point of sale: replicability, limits and franchising - Alcohol managementTHIRD WEEK Monoportions, cups, poaches and gelato cakes - Notes on sensorial evaluations - The components of gelato in the seasons - The management and resource economy in gelato - The technology and its support: the storage systems - Manual chocolate tempering and decorations with chocolate and sugar FOURTH WEEK Gourmet gelato (ex: extra virgin olive oil, Gorgonzola, etc.) - Italian gelato in confectionery (es: semifreddos, gelato cakes) and cake design in the world of gelato - Food safety and HACCP - Experiments about gelato and wines and liqueurs pairing: an exercise led by a professional sommelier - Review and preparations for the final exam

INTERNATIONAL 1ST LEVEL COFFEE AND BAR COURSEIn collaboration with 9bar, the only authorized school in Italy to give certifications of all of the SCAE Coffee Diploma System.

DURATION: 1 WEEKFirst three days of the basic coffee class at the 9bar with the test for 1st level SCAE DiplomaLast three days at the ICIF Institute

LESSON TOPICSKnowledge and use of work toolsCoffee chain: botany, history, processing, decaffeinated, toastingTechnique: balance, service and cleanlinessMilk: knowledge of the milk jug, setting up, realization, service techniqueCustomer management and salesMaintenance and cleaningNotions on fermentation, distillation, liquorHistory and dissemination of international mixed drinksReading and quantification of the dosages of cocktails and mixing techniqueLiquors, types and classificationInternational long drinks, innovative and non-alcoholic

GLUTEN FREECOOKING COURSEA training program designed to satisfy the palate of those who suffer from food allergies.

DURATION: 1 WEEK1 week of theoretical and practical lessons at the Institute carried out by professional teachers

LESSON TOPICSCeliac disease: definition, handbook of gluten-free foods compiled by the Italian Association for the celiac disease, gluten-free diet, direct experiencesSpecific informations for restaurateurs: procedures for preparing gluten-free meals, welcoming the celiac customer, relational aspects of celiac diseaseGluten free fresh pasta and traditional sauces: demonstration and executionTraditional Italian gluten free dessertsGluten free biscuits and small pastryMain courses of meat and fish with side dishesGluten free common bread, special breads and breadsticksGluten free pizzas and focaccias

THEMED COURSE “A” IN ITALIANCUISINEA short course of study for each topic of the Italian regional cuisine.

DURATION: 3 WEEKS2 weeks of theoretical and practical lessons in class1 week of practical cooking in the main kitchen of the school

LESSON TOPICSExtra virgin olive oils from different Italian regionsAromatic and balsamic vinegarsFresh and filled italian pasta from different Italian regionsDry pasta with the Italian traditional sauces from different Italian regionsItalian bread, breadsticks, pizza and focacciaItalian cakes and pastriesItalian gelato and sorbets

THEMED COURSE “B” IN ITALIANCUISINEAd hoc solutions for a rapid training on specific topics on the Italian cuisine.

DURATION: 1 WEEK1 week of theoretical and practical lessons in class

LESSON TOPICS - B1STARTERS AND FIRST COURSES

Technical tasting lesson of extra virgin olive oils from different regions of ItalyThe use of extra virgin olive oil from different regions of Italy in different coursesTraditional and modern-creative warm and cold startersThe fresh and stuffed regional pastas various shapes and sizesDry pasta with traditional saucesDry pasta extruded through bronzeGnocchi and with special doughTimbales and polentaRice, risottos and soups

LESSON TOPICS - B2PASTRY AND BAKERY

Small pastry and modern-creative cakesModern spoon desserts for restaurantsManual tempering of chocolate, pralines and chocolatesNeapolitan pizza, calzone and different types of focacciasItalian gelato and sorbetsRegional common bread and traditional breadsticksSpecial breads and special breadsticksOver-the-counter desserts and for breakfast

COURSE ONITALIAN WINES AND ON FOOD AND WINE PAIRINGAn in-depth program on the fascinating world of wine.

DURATION: 1 WEEK1 week of theoretical and practical lessons in the classroom and outside visit to a winery of the territory with tasting

LESSON TOPICSWine tasting techniqueNational enographyFood and wine pairing with simple foodFood and wine pairing with startersFood and wine pairing with first dishesFood and wine pairing with main dishes of meatFood and wine pairing with main dishes of fishFood and wine pairing with dessertsFood and wine pairing with cheese

MASTER IN FOOD MANAGEMENTCourse for the future manager of Italian cuisine for the big hotel chains, both Italian and foreign.

DURATION: 4 WEEKS4 weeks of theoretical and practical lessons, with an outside visit to a structure of the hotel industry and catering

LESSON TOPICSPractical cooking lessonsStandards and organizational service proceduresStrategies for marketing and promotion of the restaurantIntroduction to costing and to the IT system for calculating food costCreating and promoting a menuPlanning and control of supplies for the restaurant activityOenology lessonsTheoretical lessons on Italian extra virgin olive oil

COURSE

Course on modern culinary techniques and innovative technology

Bakery and pastry techniques course

I Level Master course in Italian cuisine and oenology

II Level Master course in Italian cuisine and oenology

Course on Italian food and wine

Italian bakery course

Course on pizza

Course on Italian pastry

Chocolaterie course

Course on Italian gelato

International 1st level coffee and bar course

Gluten free cooking course

Themed course “A” in Italian cuisine

Themed course “B” in Italian cuisine

Course on Italian wines and on food and wine pairing

Master in food management

3 days

4 days

3 months

6 months

1 o 2 weeks

1 week

12 weeks

3 weeks

4 months

12 weeks

1 week

1 week

1 week

1 week

1 week

4 weeks

€ 1.000

€ 1.300

€ 5.950

€ 11.500

€ 1.700 / € 3.200

€ 1.500

€ 5.400

€ 4.500

€ 5.400

€ 5.400

€ 1.700

€ 1.600

€ 4.800

€ 1.700

€ 1.600

€ 5.400

DURATION PRICE

PRICE LIST

You could enroll to these courses also only to individual weeks. Contact us for a quote! info@icif.com

Accommodation at the ICIF’s guesthouse in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)Welcome dinner upon the arrival on Sunday at the ICIF’s Training Restaurant “La Barbera” in the Castle of Costigliole d’AstiBreakfast from Monday to FridayMeals (lunch and dinner) in the school canteen from Monday to FridayTheoretical-practical lessons as indicated in the programTeaching materials (recipe booklets, audio-video systems, etc.)Food products for lessons and tastingsUse of the equipment and utensils during lessons in the different laboratoriesA complete chef uniform with ICIF’s logo: jacket, trouser, apron and paper hatAssistance before the starting of the course for the request and issuing of the Visa for Study, if necessaryDiploma from the Institute at the completion of the course

Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50Purchase and activation of new sim cardSupport and organization of Food and Wine toursSupport and organization of transfer for food sector events and fairs

For those who do not need housing, you can request a custom quote.

info@icif.com

WHAT FEES INCLUDE ADDITIONAL SERVICES

FEES FOR THECOURSES

Important attention for each student.Maximum capacity of the classrooms: 24 people.

COURSES FORAMATEURSCHEF... OF THE HOUSEICIF - Italian Culinary Institute for Foreigners and “La Barbera - Enoteca and Training Restaurant” open their doors to all of those who wish to approach the kitchen, learning how to give an extra touch to their own dishes in order to bring surprise and delight to the table. Our chef instructors accompany you on a journey through the gastronomic world teaching you the secrets of the trade and preparing delicacies with you to take home. A selection of different seasonal topics, excellent quality, and territoriality await you in the “Chef... Of the House” program. Midweek classes or entire day classes dedicated to specific themes on the weekends are open to everyone. We hope many of you will join us!

EDUCATIONAL TOURSICIF organizes educational culinary tours for Italian and foreign non-professionals who are lovers of Italian food and wine and who want to learn more about the cuisine, the quality products and the cultural beauty of the Italian regions, or for industry professionals who would like to discover more about the food and wine of a specific Italian region or area. These tours have a minimum duration of three days to a maximum of six. It is possible to organize tours on specific topics requested by the group.

TRAINING FOR BUSINESS COMPANIESICIF provides services and offer training and advice to companies, associations and organizations who would benefit from the use of a classroom or a laboratory for events, seminars or conferences. Upon request, our skilled professionals will create training classes specifically devised for corporate team building. A fun way of testing themselves in the kitchen by developing interpersonal skills and teamwork.

SCHOOLHEADQUARTERS:THE CASTLEThe Castle of Costigliole d’Asti is the prestigious location for the training of Italian and international chefs.

WINE CELLAR AND OLIVE OIL CELLARThe ICIF National Wine Cellar is among the most advanced in Italy for an in-depth study of Italian wines.The Wine Cellar hosts a modern tasting-room with a futuristic design, equipped with 20 multi-function tasting stations that can be used not only for wines, but also for the sensorial analysis of other products such as extravirgin olive oils, vinegars, cheese, etc.The ICIF National Olive Oil cellar gathers experts and lovers of this mythical product, providing an objective review of quality Italian extra virgin olive oils.

LABORATORY OF CHOCOLATEAn educational space equipped with all the facilities to learn the art of approaching and the treatment of the different cocoa varieties and ingredients to create a delicious chocolate of quality, led by masters chocolatiers discovering their secrets.

CHEESE, HAM AND SALAMI CAVESA display area created as a reminder of the “crutin” of our ancestors, to accentuate the great variety and quality of Italian cheeses. A reminder of the importance of history and tradition of an ancient culture which is highly esteemed around the world.

THE TRAININGRESTAURANTThe cultural aim is to offer the best dishes of the Italian cuisine, particularly Piedmontese, which is achieved through the ICIF backbone tutorial in “La Barbera - Enoteca and Training Restaurant”.

The students get “hands on” experience thanks to the working restaurant, designed ad hoc to allow the students to experience operational, economical and administrative real world

business skills on site. A place where they can interact with real customers. In a unique location, they oversee the entire food chain: from menu planning, ordering food supplies, food preparation, dining room service, to cost control. All of this, backed by our tutors for the whole span of time during the work experience, certainly gives a precious added value to the students’ training.Over the months, they alternate between different classesand menus, always bearing genuineness and in step with the changing of the seasons. The range of offers is not limited to traditional lunches and dinners, but a wider array of offers is taken into consideration: from amateur courses to theme nights, from catering events to logistical support for outside events.This is an original and innovative restaurant industry model that arises on the local scene as a link between the local ingredients and international tourism, without becoming yet another commercial fad, but creating a niche of its own from a cultural and educational point of view, for the benefit of the community.

www.ristorantelabarbera.com

SCHOOLHEADQUARTERS:THE ORANGERIEA contemporary structure with modern classrooms fitted with the latest technology.

On 29 March 2014, thanks to a contribution from the European Union dispensed by the Piedmont Region, a new school building was opened in the park in front of the Castle. The new building called Orangerie, is a contemporary structure made entirely of glass and metal with modern classrooms fitted with the latest technology.

These new laboratories are the beating heart of the school and its educational activity:

PRACTICAL ROOM FOR MAIN COURSESPRACTICAL ROOM FOR FIRST COURSESLECTURE HALLPASTRY, BAKERY AND PIZZA LABORATORYICE CREAM LABORATORYFOOD & BEVERAGE MANAGEMENT ROOMLIBRARY ON ITALIAN FOOD AND WINECOFFEE TRAINING CLASSROOMSELF SERVICE

CASCINA SALERIO: THE STUDENTS’ GUESTHOUSELocated in Costigliole d’Asti, just a short walk from the school.

The students of the culinary and oenology courses, from around the world are housed at “Cascina Salerio”, the ICIF guesthouse, located in the village of Costigliole d’Asti, in the middle of a leafy residential area, in the vicinity of the picturesque medieval fortress.

The guesthouse is housed in old farmhouse in the Piedmont hills where the students can experience the Italian style of life.

It contains 14 independent mini-apartments measuring 55 - 60 square metres each, with two bedrooms, with the capacity of accommodating a maximum of 4 people per apartment, plus a bathroom.The communal areas are located on the ground floor, with a laundry room in the basement.

Room cleaning service, the change of linen and towels and breakfast are all included (except on Saturdays, Sundays and on Italian national holidays).

Internet access through wireless connection available.

INTO THE HEART OF PIEDMONTA little farther on, behind the hill. Bastion of Monferrato, appearing majestic on the Langhe. The abode, the terroir, the surrounding environment. The scents and the colors of the seasons. Ingredients that made Costigliole d’Asti the ideal location for ICIF, since 1996.

Students from all over the world live the experience of staying in a sliver of a land recognized “World Heritage Site” by UNESCO. Where also the grape harvest is unique and certainly not faithfully replicable elsewhere.

The golden Asti Spumante, the robust Barbera, the sweet Moscato, the precious Barolo and Barbaresco, the White Truffle of Alba and the “Tonda Gentile Trilobata” hazelnut: just some of the food and wine excellences you cannot miss.

From three hour drive from Monaco and Venice, two hours from Milan and one hour from Turin and Genoa, ICIF offers an extensive selection of turistic proposals, to 360°.

During your stay here in ICIF, you can talk directly to our staff in order to organize visits to the local wineries, food and wine tours, partecipation at events and trips tothe interesting italian places.

We wa it for you!

www.icif.com/en

ICIF COLLABORATES WITH BIG INTERNATIONAL NAMESIN THE CATERING AND HOTEL INDUSTRY

ICIF PARTNERS WORLDWIDEUSACook Street School of Fine Cooking, Denver

PHILIPPINESDe La Salle College of Saint Benilde, Manila

JAPANBelle Epoque College, SapporoMusashino School, TokyoJIKEI COM Group, OsakaJIKEI COM Group, NagoyaJIKEI COM Group, FukuokaIfc Utsunomia School Seishin SchoolShowa women’s University – Junior-Senior High School

TAIWANShih Chien University, Taipei CityChing Kuo Institute of Management and Health, Keelung CityTaipei City University of Science and Technology, Taipei CityChien Hsin University of Science and Technology, Taoyuan CityOverseas Chinese University, Taichung CityHungKuo Delin University of Technology, New Taipei CityThe Mou with Hsin Wu University, New Taipei City

UNITED KINGDOMRistoranti Carluccio’sLSC Stanton, Londra

VENEZUELAHigh Training Educational Institute, Caracas

PERÚPer Escuela de Gastronomia Cumbre, Lima

PANAMAInstituto Superior de Alta Cocina

PARAGUAYIga Instituto Gastronomico

BRAZILFIEC – Fundação Indaiatubana de Educação e Cultura, Indaiatuba – SP

TURKEYChef Akademi

CYPRUSEastern Mediterranean University of North of Cyprus

ICIF’S EXPERIENCE ININTERNATIONAL EVENTS

Among many national and international events in which ICIF has been charged to represent the Top Italian Cuisine, the participation in some Expos stands out: Aichi 2005 in Japan, Zaragoza 2008 in Spain, Shanghai 2010 in China, Yeosu 2012 in South Korea, and Venlo 2012 in the Netherlands. In these exhibitions, the Institute of Costigliole d’Asti managed the whole food services of the Italian pavilions.

Since its establishment, ICIF have received immediate support of the institutions like the Ministry of Agriculture, the Ministry of Economic Development,

the Ministry of Foreign Affairs, the Piedmont and the Lombardy Regions, the Chambers of Commerce in Italy and abroad, as well as the ICE.

Thanks to the widespread presence on the national and international stage, the excellent relationships with companies and institutions, and great organizational skills, ICIF organizes and actively participates in events aimed to promote the Italian traditions, wine and agricultural food products abroad.

ICIF is an internationally recognized institution with a know-how of over 20 years during which time it has set up and actively participated in events worldwide.

In collaboration with the Ministry of Foreign Affairs and with the delegated government commissioners, ICIF managed the restaurants inside the Italian Pavilions at the following Expos.

ICIF AS PROTAGONIST AT THE EXPOMILAN 2015 IN ITALY

Thanks to the international relations developed in over 24 years, ICIF offered its expertise as management partner the Food & Beverage area of Expo Milan 2015, serving five important countries: Angola, Argentina, Bahrain, Israel, and Mexico.That represented the prestige that the Institute boasts worldwide as an educational center of excellence for the Italian food and wine culture. On this basis and due to the opportunities arising from the participation at the Expo Milan 2015, a new project has been born.

The precious collaboration with the Uvet Group, the Italian leader in tourism with over 65 years of experience and having achieved expertise and prestige in previous Expos, allowed ICIF to face this new challenge with the ambition to be a worldwide ambassador of the best Italian values.

The aim is to enhance the Italian products, brands, and culture in a unique manner. The Expo Milan 2015 has been a six months’ period rich in opportunities to increase to ICIF’s visibility and strengthen the international relations through ideas and events organized and promoted together with the institutions of the hosting countries.The willingness of the Nations to choose ICIF for leading partner, was a result of a shared project, which provided for each pavilion a tailor-made strategy.

The combination of the Italian cuisine and products to be protagonist at Expo.

TOGETHER FOR THE EXPO

Coordination and Hospitality Logistics and reservations CommunicationDesign and creativityOrganization, production and supportGlobal presence and individual approachAccount managementH24 assistanceQuality certification

ACHIEVED RESULTSSales volume33 MILLION EUROSCustomers’s number

3,5 MILLIONS

CURRENT AND FUTURE INTERNATIONAL PROJECTS ICIF, Food & Beverage division of the Uvet Group, thanks to the experience gained in previous Expos, will undertake new Expo challenges: Expo Dubai 2020.

PLANNINGIdentification of the guidelines according to the exhibition themesPlanning and development of the conceptsImplementation of the conceptsIdentification of the equipmentTraining on productsCoordination and management of event preparation processesIdentification and management of the international players of the sector

REALIZATIONStaff service area Street food areaRestaurant area

Picnic areaBars, snack bars and cafeteriasSelf service areaKiosks and food cornersTake away servicesFood trucks areaMovable refreshment services

MANAGEMENTOperative managementSet up and launch of the projectPlanningLogistics and food safety managementMonitoring and controlPreparation and release of the resultsObjective, time and cost effectiveness

FOOD RETAIL &DESIGN SOLUTIONBeside the educational activities, ICIF has developed a new section of its business dedicated to the food retail & design solutions. Through this new branch of the business, ICIF wants to broaden the entreprenurial opportunities for its students. For this purpose ICIF has already developed a range of innovative food concepts and will eagerly introduce more on the markets worldwide.Its current portfolio lists the following types of activities:

Fast food Coffee shopRestaurantHotel

ARRO COFFEETHE TEMPLE OF COFFEEArro Coffee® is a concept based on the vision of spreading the Italian culture in all its aspects. Flavours, skills and craftsmanship, design and decor, and attitude have been put together to offer a unique experience to customers. Entirely designed by Italian architects and with Italian materials, the wooden furniture is the frame for a warm and welcoming atmosphere. The products have been precisely selected from Italian artisans to guarantee genuineness, highest quality, and best sensorial experience. The key products we have selected as the symbols of the Italian taste are coffee, chocolate and panettone.

www.arrocoffee.com LONDON

www.icif.com | icif@icif.com | info@icif.comblog.icif.comtwitter.com/ICIFitaliafacebook.com/ICIFItalyICIF Italian Culinary Institute for Foreignersyoutube.com/ICIFCulinarySchoolwww.instagram.com/icif_italiait.pinterest.com/icif

La Barbera - Enoteca e Training Restaurantinstagram.com/ristorantelabarbera

ICIF - ITALIAN CULINARY INSTITUTE FOR FOREIGNERS

LA BARBERA - ENOTECA E TRAINING RESTAURANT

Piazza Vittorio Emanuele II, 10Costigliole d’Asti (AT)Tel. 0141 962171 - 0141 962172Fax 0141 962993E-mail: icif@icif.com - info@icif.comwww.icif.com/en

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