ICIF - Italian Culinary Institute for Foreigners - Costigliole d'Asti, Provincia di Asti

Matilde Leoni

SCUOLA ASSOLUTAMENTE NON PROFESSIONALE!!!! Un ragazzo cubano aveva effettuato il primo pagamento, ma a causa del rifiuto del visto non è stato in grado di partire. Nel contratto era sottolineato che ha il diritto di un rimborso, ma è impossibile ottenere risposte dalla scuola e dal presidente. Dopo più di un anno di tentativi di ottenere i soldi indietro, nessuno ci ha ancora contattato per fornire spiegazioni e stiamo per intraprendere azioni legali. Una scuola che si prende gioco degli studenti internazionali, specialmente provenienti da paesi in cui 1000 euro non si guadagnano nemmeno in un anno. Vergognoso!

R. G.

Consiglio vivamente la visita . Qui arrivano gli studenti da tutto il mondo e imparano i segreti della cucina italiana .

Laura Fiandrotti

Scuola di specializzazione in alta Cucina situata in più costruzioni: edificio dell'Icif in cui sono ubicate alcune aule di studio, sala da pranzo (ristorante pubblico :"la barbera-enoteca e training restaurant") e aula degustazione situate nei locali del castello

Fabrizio Pasquarelli

Bella la location ma soprattutto gente preparata ad insegnare ed aiutare chi vuole documentarsi in ambito culinario ed imparare.

Sabrina Dalmazzo

Fantastico

Giovanni Piscicelli Taeggi

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!

윤완진

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!

jutta lin

專業的廚藝學校，現場有中文翻譯，天菜主廚讓做菜變得很享受～哈