Course on Italian Pastry

Course on Italian Pastry

ICIF has created the Course on Italian Pastry, through a training program that offers demonstration and practical lessons held by professional Pastry Chefs, Master Ice Cream Makers and Master Chocolatier, the participants have the opportunity in just 3 weeks of lessons to learn notions concerning all the topics of Italian pastry and of confectionery Italian art, from the basic dough, to the Italian style creams, to small pastries, with insights on regional traditional sweets and modern creative desserts, cake design and manual chocolate tempering methods, decorations with chocolate and ice cream lessons.
The course is in Italian language and teacher is supported by an interpreter in English language.

Maximum attendance: 16.


The course has a duration of 13 weeks:

  • 3 weeks of theoretical and practical lessons at the Institute

  • 10 weeks of internship (optional) at pastry laboratories or restaurants selected by the Institute


  • Certificate of participation from the ICIF Institute at the completion of the course


  • Italian and foreign food and wine professionals
  • Italian and foreign gourmet amateurs and enthusiasts



  • History of Italian pastry

  • The shortcrust pastry and the various methods of dough Balancing the shortcrust pastry

Production of the bases for:
Shortcrust pastry with lard for Neapolitan pastiera
Shortcrust pastry with only egg whites for mojito cream tart
Almond sweet shortcrust pastry for soft bread tart
Freezing shortcrust pastry for tart with noodles
Whipped shortcrust pastry (with chocolate and vanilla and lemon)


  • Bavarians:

Balancing of the various flavors of Bavarian English cream based

Production of bases and various types of Bavarians:
Bavarian with 3 chocolates with Streuzel and crunchy puffed rice base
Linzer cake
Modern mimosa cake
Modern English soup


  • Chocolaterie:

History of chocolate
Quality and production methods
Tempering techniques
Production techniques of various types of pralines (white, hazelnut, pistachio) and cremini (hazelnut and pistachio)


Complete course: 4.500 €. It is possible to enroll also for a 1 week period, the fee for the module of the first and of the third week is of 1.700,00 € for 5 days of lessons per week, whereas for the module of the second week the fee is of 1.800,00 € for 6 days of lessons.

Included in the price of the course:

  • Accommodation at the ICIF’s guesthouse for 3 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)

  • Breakfast from Monday to Friday for the 3 weeks course

  • Meals (lunch and dinner) in the school canteen from Monday to Friday for the 3 weeks course

  • A complete chef uniform: jacket, trouser, apron and paper hat

  • Support for the Student Visa application procedure (if needed)


  • Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50

  • Purchase and activation of new sim card

  • Support and organization of Food and Wine tours

  • Support and organization of transfer for food sector events and fairs

Contact us for more information


Since 1991, we have been promoting Italian cuisine, culture and oenology around the world through professional training courses.

Registered Office and Training Venue

Piazza Vittorio Emanuele II, 10
14055 - Costigliole d'Asti (AT), Italia
Tel. 39.0141.962171 - 962772
Fax. 39.0141.962993
P.I. 01683920050

Administrative Office

Via Roma, 8
10077 San Maurizio Canavese (TO)
Tel. +39.011.281502