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O.I.L. - Olitalia Innovation Lab

창조하고, 자극하고, 결정하고, 생각해낸다. 사람들을 트레이닝하는 것은 생명을 주는 것과 같습니다. 새로운 아이디어에 생명을 주면 그것은 제품이 됩니다. 또한 트레이닝은 창조이며 기술자, 프로, 세일즈맨, 전문가들을 교육하는 것입니다. 이것이 올리타리아가 정의하는 "트레이닝" 입니다. 이것으로 하여금 저희 제품을 선보이고 판매하는 파트너들이 가치를 창출하고 매일 효율을 높일 수 있도록 돕습니다. 우리는 우리의 모든 실행을 구체화하는 습관적 집중, 정확성, 품질을 통해 이것을 이루었습니다. 우리의 트레이닝은 높은 품질의 우리 제품과 동일한 가치를 나타냅니다. 올리타리아는 지난 수년간 주요 전문 요리학교와 호텔스쿨의 파트너로 역할을 해오고 있습니다. 우리의 목표는 학생, 교육자, 쉐프, 구매담당자, 그리고 궁극적으로 저희 제품의 소비자들이 올리브오일을 이용한 이탈리아 식문화에 친숙해지도록 하는 것입니다. 이것이 바로 우리가 전통에서 혁신으로 이어지는 경로를 따라 엑스트라 버진 올리브오일의 품질과 진정성을 유리잔에 담아 맛보거나 딱 맞는 요리와 페어링 하는 것을 돕는 방법입니다. 간단하지만 효과적인 방법으로 식품 과학의 개념을 사용합니다. 전통적인 방식을 이용한 오일 테이스팅을 통해 올리브오일의 관능 성분에 대해 파악할 수 있게 되는 것은 각 학생에게 서로 다른 숙달과 인식을 제공합니다. 이를 바탕으로 각각의 음식과 가장 잘 어울리는 올리브오일과의 페어링도 진행할 수 있습니다. 트레이닝은 각 제품별로 언제 어떻게 사용하는지를 아는 기본 개념, 전통적인 시음 방법, 그리고 조리 테크닉을 포함합니다. 이러한 방법은 예전에는 무시되었으나 오늘날의 젊은 셰프들에 의해 재발견되고 있습니다. 이에 따라 식품화학의 원리는 키친과 실험실에서 요리에 지방과 식초를 사용하는 올바른 방법에 대한 지대한 관심을 가지고 테스트 되고 있습니다.

Niko Romito Academy

The Niko Romito Academy is a professional school founded in 2011 dedicated to advanced techniques for aspiring chefs in the world of catering and cooking.

The Professional Italian Cooking course offers an intensive program that combines theory, practice and professional training. In 2013 it obtained the ISO 9001 Certification in the application area "Design and Delivery of Training Courses in the Food and Wine Sector. The school has partnerships with the Pollenzo University of Gastronomic Sciences and with Slow Food. Its commitment to excellence in culinary training makes it an ambassador of Italian cuisine around the world.
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Campus Etoile Academy

The Campus Etoile Academy, founded in 2010 by Master Chef Rossano Boscolo is located in Tuscia, province of Viterbo.

Each classroom is equipped with individual workstations for both professionals and amateurs. Advanced technology and special equipment facilitate learning for students, professionals or enthusiasts. The Academy works with leading companies and chefs. Facilities include the Pellegrino Artusi cooking lab with individual workstations; the Vincenzo Cervio lecture hall with 42 seats; the Bartolomeo Scappi pastry station; the Antonio Latini kitchen, and Teatro Dell’Eccellenza for show cooking or seminars.

CAST

CAST Alimenti (Food Art, Science and Technology Center) is a training and refresher institute founded in Brescia in 1997.

The only school in Italy to offer courses across all cooking disciplines in specifically equipped laboratory classrooms, CAST Alimenti trains both young people and professionals by providing the right teachers and tools to improve both well- being and knowhow. Made in Italy products take center stage in study programs and classroom lessons. CAST Alimenti is also a training ground for all the teams participating in international cooking competitions.
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Dolce&Salato

The Dolce & Salato School was born 20 years ago, back in 1998, from the passion of two expert chefs, cook Giuseppe Daddio and pastry-maker Aniello di Caprio.

Located near Naples, it is now one of Italy’s leading gastronomic schools. The school has been recognized by the Campania Region as a certified provider of European Qualification Framework diplomas in the roles of Cook, Pastry Chef, Pizza maker, Baker and Restaurant/Bar Manager. The culinary arts come together in this environment to create a platform for training and discussion on food and ingredients, blending work and passion that provides a solid background for its students as they embark on their career.

Congusto Institute

Congusto was founded in 2003 by Federico Lorefice, who set up his first catering company at age 15.

Congusto began as a cooking school for non-professionals, and expanded with a professional program seven years later. In 2015, the Congusto Gourmet Institute launched Italian cooking courses for foreigners, and received accreditation from the Lombardy Region. Today Congusto is a leading campus for gastronomic disciplines offering professional cooking, pastry and bakery courses that train the best chefs, pastry chefs, bakers, pizza makers, pasta makers and restaurant managers. The Congusto Gourmet Institute professional cooking school has 7 classrooms equipped with the most modern kitchen equipment, making it the largest culinary training space in Milan. In April 2018 publisher Italian Gourmet became a partner of Congusto Gourmet Institute, thereby expanding its educational offering with exclusive content and Michelin-starred teachers.
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IN CIBUM

The CIBUM Advanced School of Gastronomic Education is unique in Southern Italy for size, equipment and ambition, and is located at Pontecagnano Faiano, near Salerno.

Through its exclusive Higher Education Courses, it offers professionals, students or simple enthusiasts the opportunity to train under the guidance of established experts, star chefs and university professors.
Its Professional Chef in Training course is dedicated to aspiring chefs, giving them the skills necessary to work in high-level restaurants.
The Professional International Chef Course is reserved for professional chefs who aspire to become leaders in international starred cuisine. CIBUM also offers courses for aspiring pastry chiefs and pizza makers.
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Bartolomeo Scappi Institute

The Bartolomeo Scappi Institute of Advanced Instruction was founded in 1987 and is located at Castel San Pietro Terme near Bologna, offering three-year or five-year courses on hotel hospitality with three specializations: cooking, restaurant management, or tourist hospitality. The course includes on-site work experience at restaurants, travel agencies, hotels or other related workplaces.

Serramazzoni

The Serramazzoni Hotel and Restaurant School is located near Modena and has offered in-house residential training to young students since 1970.

The students alternate between rooms, classrooms and laboratories, and training includes role-playing in meetings, conferences, screenings and shows. In this model, the kitchens, hotel restaurant, the bar, the pastry shop, room service and hotel reception are all used for teaching activities. The facility has 4 floors, with large and modern laboratories, classrooms, a video and print library, multimedia room and conference room, spaces for study and recreation (including a gym for sports), rooms for students and teaching staff.
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KIMEYA

Feeds the mind

It is a NUTRIMEDIALE project, created to create a team able to tell the story of nutrition as never before and to do shows with information! Objective: to learn and spread the bases of a correct, healthy - but creative and fun - diet through the most modern dissemination techniques, so that wellness, taste and health become viral.
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