Collaborations

The Italian Master Pastry Chef Academy (Accademia Maestri Pasticceri Italiani) stands for excellence in Italy’s confectionary profession. AMPI was founded in June 1993 by Iginio Massari (master pastry chef from Brescia and winner since 1964 of over 300 competitions, prizes, national and international awards) and a group of thirteen other confectioners to promote "Pastry of Quality" in Italy. Their goal is to share the experience of pastry chefs who stand out for their contribution to quality and for artistic skills applied to the Italian tradition. The association has seventy-four member chefs across Italy, and also includes two Italian-American colleagues Gary Rulli (San Francisco, US.) and Biagio Settepani (New York, USA), and a member in Japan. The group aims to support the professional growth of pastry chefs and their search for quality desserts, with specific reference to tradition. AMPI brings together the sector’s leading chefs at national level to study and advise on the manufacturing processes, and enhance the image of Italian pastry using high quality ingredients with nutritional value. Accademia Maestri Pasticceri Italiani has carved out an ever-wider space on the international pastry scene by promoting quality Italian products.

The nonprofit Naples-based Real Neapolitan Pizza Association (L'Associazione Verace Pizza Napoletana) was founded in June 1984. Its mission is to promote and protect genuine Neapolitan pizza in Italy and around the world through its registered quality certification label “Vera Pizza Napoletana." The Association is also involved in the promotion and protection of affiliated pizzerias and of ingredients from the food production chain needed to make “real Neapolitan pizza.” It trains professional pizza makers.

Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.

JRE is an association of the youngest and most representative chefs in haute cuisine, joined by their love of cooking and the desire to share experiences and values. An undertaking based on research, excellence, and continuous exchange as a source of growth. Established in France in the mid-1970s, it now includes over 375 affiliated restaurants and 160 hotels in 15 different countries, represented by a variety of culinary experiences and interpretations: Austria, Belgium, Croatia, Denmark, Germany, France, Ireland, Italy, Luxemburg, the Netherlands, Poland, Slovenia, Spain, Switzerland and the United Kingdom. The Italian section, which now includes 88 chefs, of which 59 are members and 29 are honorary members.

The Niko Romito Academy is a professional school founded in 2011 dedicated to advanced techniques for aspiring chefs in the world of catering and cooking. The Professional Italian Cooking course offers an intensive program that combines theory, practice and professional training. In 2013 it obtained the ISO 9001 Certification in the application area "Design and Delivery of Training Courses in the Food and Wine Sector." Students have the opportunity to train in Niko Romito’s Ristorante Reale, as well as attend workshops with the leading experts in the sector. The school has partnerships with the Pollenzo University of Gastronomic Sciences (UNISG) and with Slow Food. Its commitment to excellence in culinary training makes it an ambassador of Italian cuisine around the world.

The Campus Etoile Academy, founded in 2010 by Master Chef Rossano Boscolo is located in Tuscia, province of Viterbo. Each classroom is equipped with individual workstations for both professionals and amateurs. Advanced technology and special equipment facilitate learning for students, professionals or enthusiasts. The Academy works with leading companies and chefs. Facilities include the Pellegrino Artusi cooking lab with individual workstations; the Vincenzo Cervio lecture hall with 42 seats; the Bartolomeo Scappi pastry station; the Antonio Latini kitchen, and Teatro Dell’Eccellenza for show cooking or seminars

CAST Alimenti (Food Art, Science and Technology Center) is a training and refresher institute founded in Brescia in 1997. The only school in Italy to offer courses across all cooking disciplines in specifically equipped laboratory classrooms, CAST Alimenti trains both young people and professionals by providing the right teachers and tools to improve both well- being and knowhow. Made in Italy products take center stage in study programs and classroom lessons. CAST Alimenti is also a training ground for all the teams participating in international cooking competitions.

The Dolce & Salato School was born 20 years ago, back in 1998, from the passion of 2 Chef experts, from cooking and pastry respectively: Giuseppe Daddio and Aniello di Caprio. Among the first realities of gastronomic school in Italy, if not the first in the central South. The body recognized by the Campania Region and accredited for the issue of Qualifications E.Q.F. as "Cuoco", "Pasticciere" "Pizzaiolo", "Sala and bar operator" and "baker", valid in Europe, operates in the Ho.re.ca sector for the professional training of its learners. The culinary arts come together in this environment to create a platform for training and discussion on food and food, a true university of gastronomy has been created since the meeting of work and passion that allows complete training for its students as flower eyelet for the working path that they are going to create.

Congusto was founded in 2003 by Federico Lorefice, who set up his first catering company at age 15. Cooking is his passion, and his family encouraged it. Congusto began as a cooking school for non-professionals, and expanded with a professional program seven years later. In 2015, the Congusto Gourmet Institute launched Italian cooking courses for foreigners, and received accreditation from the Lombardy Region as a certified provider of Vocational Education and Training, Higher Education, and Continuing Education, and expanded its facilities. Today Congusto is a leading campus for gastronomic disciplines offering professional cooking, pastry and bakery courses that train the best chefs, pastry chefs, bakers, pizza makers, pasta makers and restaurant managers. The Congusto Gourmet Institute professional cooking school has 7 classrooms equipped with the most modern kitchen equipment, making it the largest culinary training space in Milan. Graduates from Congusto's professional courses are placed in entry-level work programs at the end of their year. In April 2018 publisher Italian Gourmet became a partner of Congusto Gourmet Institute, thereby expanding its educational offering with exclusive content and Michelin-starred teachers. Students on vocational courses and amateur courses are offered high-profile content supported by in-depth texts and exclusive cookbooks, and can take part in events organized by Italian Gourmet

ALMA is recognized worldwide as a renowned centre for professional training dedicated to the Italian hospitality and catering industry. It provides training not only to chefs and pastry chefs but also to bakery chefs, waiting staff and professionals, sommeliers, restaurant managers, gelato makers and pizza makers. Its headquarters are in the heart of the Italian Food Valley: the splendid Reggia di Colorno, just a few kilometres from Parma, Unesco city of Gastronomy. ALMA's educational principle is based on and inspired by Maestro Gualtiero Marchesi, the father of Modern Italian Cuisine, who was also dean of the school. The Maestro’s ideas live on and lay down the basis for ALMA's teaching methods with a view to keeping up with the times, always being innovative and in line with the world of professionals. The courses and masters promoted by ALMA provide exclusively skills and qualifications at a professional level.

The CIBUM Advanced School of Gastronomic Education is unique in Southern Italy for size, equipment and ambition, and is located at Pontecagnano Faiano, near Salerno. Through its exclusive Higher Education Courses, it offers professionals, students or simple enthusiasts the opportunity to train under the guidance of established experts, star chefs and university professors. Its Professional Chef in Training course is dedicated to aspiring chefs, giving them the skills necessary to work in high-level restaurants. The Professional International Chef Course is reserved for professional chefs who aspire to become leaders in international starred cuisine. CIBUM also offers courses for aspiring pastry chiefs and pizza makers.

The I.I.S. "Bartolomeo Scappi" of Castel San Pietro Terme, Professional Education sector Services address Services for food and wine and hotel hospitality and Technical Institute of Tourism, with evening course, hospital centers at the Orthopedic Institutes "Rizzoli", the Pediatric Clinic "Gozzadini ”Of the Policlinico“ Sant'OrsolaMalpighi ”of Bologna and the Montecatone Rehabilitation Institute of Imola, it has organizational and didactic autonomy, respecting the objectives of the national education system and the national level standards. The school, through all its components, has the task of promoting the formation and enhancement of people and helps to ensure the right to education, guaranteed by the Constitution of the Republic and aimed at the educational, cultural and professional growth of students. It aims to create an educational alliance between teachers and parents aimed at transmitting educational objectives and values ​​to build together identity, belonging and responsibility.

The Hotel and Restaurant School of Serramazzoni is organized following the example of the most modern Hotel School, where students are trained in a residential residential structure. The residential character makes the School very similar to a hotel-restaurant: the students, in fact, alternating between rooms, classrooms and laboratories, interpret the roles and act the relationships that exist between the staff and the customers of a receptive-catering structure in a continuous simulation activity from Monday to Friday; thanks to this methodology, young people find themselves in a constant role playing role, which facilitates the learning of knowledge and professional skills. To this end, students are provided with the most modern equipment for educational activities and socialization. In the presence of assistants and animators meetings, conferences, screenings and shows are organized which complete the residential boarding school activity. In this model, the kitchens, the hall, the bar, the pastry shop, the room service and the front office of the hotel all become simulated activities, but characterized by a unique pedagogical "power". The structure has 4 floors with a total surface area of ​​about 3000 square meters, with large and modern equipped laboratories, classrooms, library-video library and media library, multimedia room and conference room, spaces for study and recreation (including a gym for sports activities), rooms for students and teaching staff, and in recent years has been continuously maintained and modernized, both to maintain constant innovation in equipment and to guarantee high quality hospitality.

The University of Gastronomic Sciences of Pollenzo, founded and promoted in 2004 by the international Slow Food association with the collaboration of the Piedmont and Emilia Romagna regions, is a non-state university legally recognized by the Italian state. In its over ten years of activity, the university has constantly increased its courses of study, and consequently the number of students, coming to propose a complete and unique educational offer of its kind in Italy and abroad, establishing itself as a dynamic institution , flexible and strongly international. The peculiarity of its courses attracts students from dozens of different countries, interested in the original training project which, combining study, practice and educational trips around the world, allows them to work to develop future food scenarios. This methodological and didactic approach provides students with a global vision of both past and present food production systems, also allowing them to appreciate the richness of cultural diversity. The university trains gastronomes, new professionals who have interdisciplinary knowledge and skills in the fields of science, culture, politics, economics and the ecology of food and are able to develop values ​​such as sustainability and the sovereignty of global food systems, understanding them all phases, from production to consumption. The keystone of what can be called gastronomy is the deep understanding of food as a value of its important role in creating and shaping society. To date, more than 2500 students have attended and attended the Pollenzo University of Gastronomic Sciences.