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O.I.L. - Olitalia Innovation Lab

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Create, stimulate, decide, conceive. Training people is a way of giving life. Giving life to new ideas, that become products. But training is also about creating and educating technicians, professionals, salesmen, experts. This is what Olitalia means when we say “training”: giving people who work with us and who present and sell our products the information, tools and techniques that will help them generate value and develop their daily effectiveness. We accomplish all of this through the habitual focus, precision and quality that personifies our every act. Our training embodies the same values of high quality as our products do. In fact, Olitalia has been an active partner of various Advanced Education and Hotel Schools for several years. Our goal is to make students, teachers, chefs, buyers and, ultimately, our customers increasingly familiar with Italy’s tradition in fine olive oil, while at the same time looking towards the future. This is how we help move the quality and genuineness of extra virgin olive oils along the path that leads from tradition to innovation, whether it means tasting it in a glass or pairing with just the right dish; using it as seasoning or an ingredient; working in the classroom or in the kitchen. Using the concepts of food science in a simple but effective way. Being able to appreciate an oil’s organoleptic components by tasting it in a glass in the classic method gives each student a different mastery and awareness: each dish ... paired with its own extra virgin oil.
Training becomes the application of basic concepts, classic tasting methods and cooking techniques; knowing when and how to use extra virgin oils, seed oils, vinegars and frying products. This last method is being rediscovered by today’s young chefs after being overlooked among the other classics for years. Principles of food chemistry are thus tested in the kitchen and in the laboratories with an increasingly focused vision of quality and greater attention around the correct methods of using fat and vinegar in cooking. Training as knowledge of raw materials, their quality and an informed awareness of how to use them.

Do you want to know more about oil? Watch our videos

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 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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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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Technical sponsor of ALMA - The International School of Italian Cuisine

ALMA is recognized worldwide as a renowned centre for professional training dedicated to the Italian hospitality and catering industry. It provides training not only to chefs and pastry chefs but also to bakery chefs, waiting staff and professionals, sommeliers, restaurant managers, gelato makers and pizza makers. Its headquarters are in the heart of the Italian Food Valley: the splendid Reggia di Colorno, just a few kilometres from Parma, Unesco city of Gastronomy. ALMA's educational principle is based on and inspired by Maestro Gualtiero Marchesi, the father of Modern Italian Cuisine, who was also dean of the school. The Maestro’s ideas live on and lay down the basis for ALMA's teaching methods with a view to keeping up with the times, always being innovative and in line with the world of professionals. The courses and masters promoted by ALMA provide exclusively skills and qualifications at a professional level.


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.


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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