Pizza course

Pizza course

ICIF has created, in collaboration with the Italian School of Pizza makers, a new training course: the Course on Pizza. A 4-weeks training course divided in 3 weeks of training focused on pizza with teachers Masters Pizza makers sent by the Italian School of Pizza makers, and a last week of training on related topics useful to the opening of a Pizzeria business such as starters, desserts, Italian gelato and sorbets, Modern Culinary Techniques and Innovative Technology (vacuum and low temperature cooking) and condiments/toppings for Gourmet Pizza, with professionals commissioned by ICIF. The training program allow you to undertake, through an integrated approach between theory and practice, a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad.

The course is in Italian language and teachers are supported by an interpreter in English language.

Maximum attendance: 20.


The course has a total duration of 12 weeks:

  • 3|4 weeks of theoretical and practical lessons at the Institute

  • 8|9 weeks of internship (optional) at pizzerias that will be previously selected by the Institute


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

  • Official Diploma awarded by the Italian School of Pizza Makers


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


Theoretical part - resumed in all 3 weeks
  • Cereals: wheat and flour. Production, degree of refining, information of the flour sack, method of storage and preservation.
  • Flour: organoleptic characteristics, proteins, gluten, starch, enzymes.
  • Water and organoleptic characteristics. The calculation of the water temperature for the management of the doughs
  • Yeast (the different types on the market)
  • Salt
  • The fats
  • Sugars and improvers
  • The equipment in the pizzeria: preparation table, tools, mixers, ovens
  • Ovens: electric, gas and wood: cooking characteristics and methods


4.300€ for the first 3 weeks of lessons + 9 weeks of internship (optional)
5.400€ for 4 weeks of lessons + 8 weeks of internship (optional)
It is also possible to enroll for single weeks, the cost for each weekly module is 1.700€.

Included in the price of the course:

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

  • Breakfast from Monday to Friday for the 2 weeks course

  • Meals (lunch and dinner) in the school canteen from Monday to Friday for the 2 weeks course

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

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

For those interested it is possible to purchase even just the 2 days within the second week on SPECIAL FLAVORED BREADS for RESTAURANT at the price of € 700 (board and lodging included)


  • 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


Scholarships are available to participants of Italian nationality who are resident in Italy. To find out how to apply please contact us or call the ICIF Institute in Costigliole d’Asti.

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