ICIF - Italian Culinary Institute for Foreigners

Artisan Gelato course December 2023 Overall 4/5 - go for it The accomodation at the dormhouse (room 103) is spartan but at the end nothing is missing, the shower is old and uncomfortable and the beds creak but overall I didn't expect anything better from a dorm. The canteen is also spartan but the cook Sonia is an excellent person and she does the best with what she is given. The administration in general is 3/5, it is one of the few private businesses that offers Italian public administration services. Everyone only does the bare minimum so that the structure does not close, don't expect anything more. It is just okay. Although the pre-course mail communication with Elisa was very satisfying. Ice cream course: the first week is introductory and very slow, Chef Claudia is really excellent but there is a lot of pastry making and not much gelato making, which I paid for. The following two weeks are 5/5, Chef Daniel is a true gelato professional, you really learn everything (balancing, machinery, recipes, management, etc.), the only flaw is perhaps the lack of innovation, everything is a bit stuck at the 2010, both for the machinery and for the uncreative recipes. But at the end of these two weeks you will be able to open your place, without problems. The fourth and last week (gourmet, alcoholic, lactose-free and low glycemic content gelato) could be added to the previous week, the actual program can be done in two days. If I had known, I wouldn't have paid for it, a classmate can always send you the (few) recipes 🙂. In my course the only really negative part was the interpreter, not for me who am Italian and followed everything well, but for my classmates, people who on average pay €5000 a month and receive an Italian primary school translation. I often had to translate myself for them, using the correct technical terminology and even the Chef of the first week preferred to explain in English on her own, seeing the results of the interpreter. Such a pity. However, the most beautiful and enriching thing of all is coexisting at school and in the dormhouse with people who come from all over the world, with very interesting previous and future experiences, they are all very valuable contacts in your future. Take the course!

extremely disappointed in this schools handling of my situation. I was enrolled to do the Gelato course with internship starting in July 2020 - of course this was cancelled due to covid. I was then rebooked onto the October session which was then also unable to attend. As I am based in New Zealand and was unable to leave the country I I communicated this with the school and requested a refund of the 800 euro deposit that I payed. They got back to me saying they would offer a refund less at 250 euro administration fee if I was unable to attend one of the classes. since then I have had total silence from them. I have emailed number of times over the last 18 months and have ZERO response. I think this is really disappointing as I would love to have attended the course but due to a global pandemic and the boarder being shut I was unable too. I am sad that I must resort to leaving a scathing google review but I have run out of options.

I attended their short program years ago and it was the best experience.

The traerment of foreigners is really bad and unpleasant. They just want your money.

Thanks for the great guidance in the castle and the Institut.

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profecionales a punto

세계 3대 요리학교 역사와 전통이 느껴지는 성지같은곳! 별다른 계획없이 무작정 찾아가 보았지만 스텝분이 너무나 친절하고 감사하게도 내부 곳곳을 견학 시켜주었다. 그 중에서도 지하의 와인저장소가 정말로 굉장했다. 너무나도 영광이며 뜻깊은 경험!