Italian Culinary Academy review

Welcome to The Italian Culinary Academy

The Italian Culinary Academy, located at The International Culinary Center in New York City, offers aspiring Italian cooks at all levels the most well-rounded and authentic Italian culinary training available anywhere. Designed and overseen by acclaimed author, restaurant owner and master chef Cesare Casella, our programs offer a variety of exhilarating courses and convenient schedules--including an exciting option to train in New York and Italy.

Our unique culinary history and great Soho location (which also houses our sister school, The French Culinary Institute) offers the ideal setting to immerse yourself in everything Italian and food-related both in and out of class.

Work with accomplished Chef-Instructors in our magnificent new custom-designed Italian kitchen equipped with the industry's finest equipment. You can master the skills, techniques and classic recipes necessary to hone your repertoire from every region of Italy.

The Italian Culinary Experience

No country in the world combines its passion for food, family, friends and daily life more than Italy. So learning to become a top Italian cook requires intense training in more than just Italian cooking techniques and traditional recipes of Northern and Southern Italy. It demands immersion in the Italian language and culture as well. This is the focus of The Italian Culinary Experience and provides one of the most well-rounded and authentic training programs available anywhere for the aspiring Italian cook.

As a student in The Italian Culinary Experience, you'll find yourself totally immersed in Italian culture, learning to speak and understand the language as you also become adept at preparing classic, authentic Italian cuisine. You'll learn up close and hands-on from top chef-instructors in an environment that's fast paced and inspiring.

Here are some of the areas you will study while attending our school:

• Fresh and filled pastas, including ravioli, agnolotti and tortellini
• Fillings and sauces
• Risottos and polenta
• Pizza and flatbreads
• Antipasti
• Cheeses
• Fish and shellfish
• Meat and poultry, including game, lamb, rabbit, chicken, duck, turkey, pigeon and quail
• Italian dessert and pastry

Learn Italian cuisine, culture, history and language in New York City and in Italy
Our unique Italian culinary experience curriculum divides your course time between our campus in New York City and Parma, Italy to bring you the most exciting and well-rounded training ever created for the aspiring Italian cook. The curriculum was designed by our Dean of Italian Studies, the renowned Chef Cesare Casella, formerly of Maremma & Beppe restaurants in Manhattan.