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Master in Contemporary Italian Haute Cuisine

Tradition, Territory & Technique – Reinventing Italian Culinary Heritage
DATE

March - September 2026

COSA OTTIENI CON QUESTO CORSO
  • Private Certificate of Attendance at the Course.
  • MODERN ITALIAN CUISINE - REGIONAL NARRATIVES - GOURMET BREAD AND PIZZA - FOOD COST
  • CV editing and dissemination
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In recent years, the Italian food & beverage sector has emerged as a powerhouse on the international stage. Italian exports of food and wine have nearly doubled in a decade—from roughly €34 billion in 2014 to an estimated nearly €70 billion in 2024. Agenzia Nova+1 Italy now holds leadership in global categories such as pasta, tomato products, cured meats and cheese—and is widely recognised for quality, tradition and innovation. EFA News+2italianfoodnews.com+2
This strong momentum presents a vibrant opportunity for professionals, entrepreneurs and enthusiasts from around the world to engage deeply with the “Made in Italy” food culture—not just as consumers, but as skilled practitioners capturing global trends.
For example, many Italian food‑&‑beverage segments posted double‑digit growth in recent years. The Italian food industry is evolving—traditional products continue to shine, while new formats (functional foods, ready‑to‑eat, plant‑based variants) are gaining traction internationally.
By participating in this course you will deepen your understanding of Italian culinary heritage, production methods, quality systems and global marketing strategies—equipping you to operate in international food markets.

SBOCCHI LAVORATIVI E OPPORTUNITà DI BUSINESS

The Master in Contemporary Italian Haute Cuisine trains highly qualified professionals ready to work in the most prestigious international culinary environments. Upon completion of the program, graduates will be equipped to pursue careers in both Italy and abroad, thanks to a solid, modern, and excellence-oriented preparation.

Possible career paths include:

  • Executive Chef or Sous-Chef in fine dining restaurants, luxury hotels, and international resorts
  • Culinary consultant for innovative menu design and gastronomic concept development
  • Kitchen manager in hotel chains, cruise lines, and high-end hospitality venues
  • Restaurant entrepreneur with concepts based on contemporary Italian cuisine
  • Culinary instructor or trainer in cooking schools and gastronomic academies
  • Research & Development Chef for the gourmet food industry
  • Italian cuisine ambassador for international food & beverage brands

This program is designed for those who aim to stand out in the world of gastronomy, offering a specialization that blends Italian culinary tradition with contemporary innovation.

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Private Certificate of Attendance at the Course.

CV editing and dissemination

PRENOTA UN COLLOQUIO

DETTAGLI DEL CORSO

To enroll in the Master in Contemporary Italian Haute Cuisine, the following requirements must be met:

  • High school diploma or equivalent (High School Diploma)
  • Basic to intermediate knowledge of the English language
  • Strong motivation and interest in the field of Italian haute cuisine and in pursuing a career in the hospitality industry
  • Previous experience in the gastronomic sector

● Textbooks/E-books will be provided to each student.

MODULE 1 – THE FOUNDATIONS OF MODERN ITALIAN CUISINE 

  • Evolution of Italian culinary culture: from cucina povera to fine dining
  • The contemporary “New Italian Cuisine”: who defines it?
  • Ingredients as identity: DOP, IGP, wild herbs, ancient grains
  • Pairing memory and innovation: the emotional role of food

MODULE 2 – TECHNIQUES & APPLICATIONS

  • Advanced pasta techniques (filled, laminated, infused)
  • Deconstruction of traditional dishes (carbonara, ossobuco, cacciucco)
  • Emulsions, broths, reductions & “liquid territories”
  • Sous-vide, infusion & fermentation in Italian cuisine
  • Balancing umami and bitter in Mediterranean flavor profiles

MODULE 3 – REGIONAL NARRATIVES & “IDENTITÀ DI TERRITORIO” 

  • Culinary mapping: North, Centre, South, Islands
  • Lost recipes and rituals: reviving ancient traditions with new language
  • Designing menus with regional storytelling
  • Case studies: Italian fine dining restaurants abroad

MODULE 4 – INTRODUCTION TO GOURMET BREAD AND PIZZA

  • History and evolution of bread and pizza culture
  • Difference between traditional and gourmet approaches

MODULE 5 – AESTHETICS & SENSORY PLATING 

  • The visual codes of Italian plating
  • Color psychology and ingredient chromatics
  • Modern plating tools and plate geometry
  • From “scarpetta” to gourmet: designing comfort with elegance

MODULE 6 – THE BUSINESS OF ITALIAN CUISINE ABROAD 

  • How to design an Italian concept abroad (positioning & authenticity)
  • Menu engineering for Italian fine dining
  • Costing, sourcing and local adaptation strategies
  • Cultural sensitivity & educating international customers

MODULE 7 – IN-PERSON

  • Regional Interpretations & Signature Creation
  • Development of 3 reinterpretations of classic Italian dishes
  • Mise en place techniques, advanced plating, pairing with Italian olive oils & wines
  • Focus: signature dish development and sensory impact
  • The “Italian Dining Experience” Simulation
    Construction of a full-course experience (starter, pasta, main, dessert)
  • Design of the narrative: verbal presentation, aesthetic concept
  • Pane e Pizza Gourmet
  • Hands-on sourdough starter creation and maintenance
  • Mixing, kneading, folding, and fermentation techniques
  • Creating unique doughs: gluten-free, whole grain, and ancient grains
  • Traditional pizza style
  • Final group tasting and critique with sensory evaluation

Private Certificate of Attendance at the Course.

THE STEPS

INTRODUCTORY PHASE : Text-based study

CLASSROOM PHASE: 44h live streaming + 3 full days in-person (Milan)

PROFESSIONAL ORIENTATION: CV editing and dissemination to the area of preference.

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I NOSTRI PARTNER

PERCHÉ SCEGLIERCI?

VAI AL FOODBLOG

CON BONUS CHEF, LA TUA FORMAZIONE VALE DI PIÚ!

Scopri il Bonus Chef e ottieni un credito fino ad un massimo di 6000 euro per le spese sostenute nel 2021 e 2022 per corsi e master Italian Food Academy.

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CONTATTACI

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RICHIEDI INFORMAZIONI
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L’eccellenza da oggi conviene di più

Grazie al Bonus Chef puoi ottenere un credito fino ad un massimo di 6.000 euro per le spese sostenute nel 2021 e 2022 per la tua formazione professionale.  

Dal 27 febbraio 2023 sarà possibile presentare domanda al Ministero delle Imprese e del Made in Italy per il Bonus Chef.

CHE COS’É?

Il Bonus Chef 2023 consiste in un credito d’imposta del 40% (fino ad un massimo di 6.000 euro) riconosciuto sulle spese legate al settore della ristorazione a favore dei soggetti esercenti l’attività di cuoco professionista presso alberghi e ristoranti.

PER OTTENERE IL BONUS:

– bisogna aver sostenuto, tra il 1° gennaio 2021 e il 31 dicembre 2022, una o più delle spese ritenute ammissibili al beneficio

– si deve essere residenti o stabiliti del territorio dello Stato;

– i soggetti richiedenti devono essere nel pieno godimento dei diritti civili.

LE SPESE AMMISSIBILI:

– Acquisto di beni strumentali durevoli (macchinari di classe energetica elevata per la conservazione, la lavorazione, la trasformazione e la cottura dei prodotti alimentari, strumenti e attrezzature professionali per la ristorazione)

– Partecipazione a corsi di aggiornamento professionale.

COME FUNZIONA IL BONUS CHEF 2023

Il credito del 40% è utilizzabile in compensazione mediante F24, che andrà presentato all’Agenzia delle Entrate. Il credito è esente da IRPEF e IRAP. 

È possibile, inoltre, la cessione del credito con il trasferimento dell’agevolazione ad altri soggetti, compresi gli istituti di credito e gli altri intermediari finanziari. 

Vai sulla pagina del Ministero con tutte le istruzioni