Collaborations

The University of Gastronomic Sciences of Pollenzo (UNISG), the first university in the world to focus on gastronomic sciences with an innovative and multidisciplinary approach, is a non-state university legally recognized by the Italian state. Founded in 2004 on the initiative of Slow Food, in collaboration with the Piedmont Region and the Emilia Romagna Region, UNISG now offers a three-year course in Gastronomic Sciences and Cultures, two master’s degree programs and seven annual master’s degrees, as well as a doctoral program.

UNISG is characterized by an experiential approach to teaching and can count on an international network of Alumni, visiting professors, entities and companies operating in the world of food production, sale and consumption, sharing its commitment and strategic vision. The actors in this network therefore are active alongside the university in designing and building new scenarios for sustainable growth and innovative food and cultural models.

UNISG is working alongside the Italian Pizzaioli School, as a Scientific Partner, to jointly develop training courses aimed at masters of the white art that take into account the challenges related to sustainability issues and enable the pizza maker to be an actor in the necessary paradigm shift that our present urges.

ALMA, The International School of Italian Cuisine is recognized as the most authoritative professional training center dedicated to Italian hospitality and catering internationally, training more than 1,000 chefs, pastry chefs, bakery chefs, sommeliers, ice cream and pizza artisans, dining room professionals and catering managers every year. In its 20 years, the Reggia di Colorno has gone from being the home of chefs to also becoming the home of pastry chefs, masters of the dining room, sommeliers, catering managers and bakers, welcoming young people from all over the world and from different educational backgrounds.

ALMA is study, practice, discipline, growth, but also a constant point of reference for one’s professional future once graduated. The Courses and Masters promoted by the School are aimed both at those who need to build their professional path and at those who already work in the sector and are looking to update and expand their skills. The quality of teaching is guaranteed by a high-profile teaching staff, composed of great chefs and pastry chefs, maître and established master sommeliers, who are joined every week by visiting professors, star chefs and award-winning master pastry chefs, F&B managers from large hôtellerie and collective catering realities and, in general, by professionals in the sector.

The chorality of insights is what has always distinguished ALMA training, to empower its students to grasp the cultural and technical plurality that characterizes cooking and its declinations and build a greater and deeper awareness necessary for a modern-day professional.

Among the entities that collaborate with ALMA with this objective, La Scuola Italiana Pizzaioli represents a valuable graft for courses dedicated to the white art: that of Modern Bakery and that of Gastronomic Pizza. Both courses are aimed at creating complete professionals capable of facing the challenges of the modern market, addressing both the basics of the craft and its traditions, as well as the evolutions and trends related to the contemporary world. The expertise and know-how of the teachers of La Scuola Italiana Pizzaioli are from this point of view an important plus to transfer to the students the fundamental concepts of baking and the world of pizza, as well as updates, trends and innovations, dealing with didactic modules such as pizza and focaccia d’autore and pizzeria techniques and practice.

The art of cooking and pastry-making faces new horizons when work and passion come together, creating a true school. Thus was born Dolce & Salato, for years a well-established training school for both cooks and pastry chefs already working in their respective fields and for young and old neophytes eager to join the world of gastronomy in general.

Università dei Sapori, a training agency of Confcommercio Umbria, based in Perugia, has been training skills and professionalism in the catering and food distribution sector since 1996, responding to different needs and users: adults who want to qualify, professionals who want to update themselves, companies in the large-scale retail trade, and young people who have to fulfill their compulsory education. Thanks to its constant dialogue with the business world, Università dei Sapori is a point of reference for the entire food sector on issues related to tourism, food and wine, and the enhancement of Italian hospitality and food culture. In its modern and spacious laboratories professionals and aspiring professionals acquire innovative skills adapted to market demands. The training course is enriched in value and effectiveness by practical exercises, project work, in-company experiences, and thanks to the quality of the teachers and the collaboration with leading partners in their field of activity.

ICIF – ITALIAN CULINARY INSTITUTE for FOREIGNERS.

ICIF is a nonprofit association established in 1991 to protect, qualify and promote the image of Italian Cuisine and products among professionals working in the catering industry in Italy and abroad.

Since then, making use of professional chefs and sommeliers, collaborating with Michelin-starred chefs, industry experts, university professors and Managers of the hotel and restaurant industry, it has been organizing Master’s Degrees on Italian Regional Cuisine, Culture and Oenology and Specific Themed Courses on Pizza, Ice Cream, Chocolatery, Bakery, Pastry, Vegan and Gluten-Free Cooking, Italian Wines and Food and Wine Pairing for groups of young Italian and foreign professionals who intend to acquire an “Italian” specialization.

In 1997, ICIF opened a new page in its history with the relocation of its headquarters to the prestigious Castle of Costigliole d’Asti, which was restored to serve the Institute and its training activities thanks to a European Union grant allocated to ICIF by the Piedmont Region. Next to classrooms equipped with the most sophisticated facilities for modern teaching activities, a wine shop and a helio library have been set up, where the best Italian producers display their products. A state-of-the-art tasting room is housed next door.

In 2004, ICIF took a further step by expanding its overseas activities with the opening of two new offices in Brazil and China. The first in southern Brazil, in the Rio Grande do Sul Region, in Flores da Cunha, established in collaboration with the University of Caxias do Sul. The second in Shanghai, at the Shanghai Lingang Science and Technology School university campus, and the third, opened in 2013, also in Brazil in São Paulo at the Paula Souza Center.

March 29, 2014 marked the opening of the Orangery, the new educational facility built entirely of glass and metal, with modern classrooms and state-of-the-art technology.

Enhancing true Italian Cuisine and the agri-food excellences that distinguish it is one of ICIF’s main objectives to promote “Made in Italy” and Italian products of excellence abroad, through the activation of Training Courses to professional Chefs and restaurateurs all over the world, as well as within trade fairs and international events.

The Academy is a project born over time, thanks to Lamberti Food’s 20 years of experience in the Ho.Re.Ca sector, specializing in finding innovative solutions for different foodidentities.

The passion for our land, the gastronomic culture and the professionalism of the human resourcesofour territory have motivated us evenmore to create high training courses for professionals but also to develop courses for the less experienced with the aim of transmitting technical/theoreticalnotions through dynamic and fun learning that allows for a unique and inimitable experience.

Our vision is to transmit our knowledge and our way of experiencing cooking, an art that stimulatescreativity, imparts knowledge, instills values and allows us to share emotions.