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Essential Italian Cooking

Course Description

Discover the heart of Italian cuisine in our Basic Italian Cooking course, a journey designed for enthusiasts eager to explore Italy's culinary delights. Over an immersive week, you'll learn the fundamentals of Italian cooking, covering everything from traditional pasta making to mastering the perfect risotto and diving into the art of crafting authentic pizza and exquisite Italian desserts. Each session is a blend of hands-on practice and insightful theory, ensuring you understand the cultural significance behind Italy's beloved dishes.

Our experienced chefs will guide you through the diverse regional cuisines of Italy, highlighting the unique ingredients, techniques, and flavors that define dishes from the rolling hills of Tuscany to the coastal towns of Sicily. This course is perfect for anyone looking to deepen their appreciation for Italian food, from complete beginners to more experienced cooks looking to add authentic Italian recipes to their repertoire.

Beyond cooking, we'll touch on pairing dishes with the perfect Italian wines, enhancing the dining experience. Set in a supportive and engaging environment, this course promises not only to develop your culinary skills but also to inspire a lasting love for Italian cooking. Join us for a week of delicious discovery, where you'll be equipped to bring the joy of Italian cuisine into your kitchen.

Course available dates

March

2025

From March 30th to April 5th

June

2025

From June 22nd to June 28th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • Master Italian Cooking Techniques: Learn essential Italian cooking methods, including pasta making, sauce preparation, and baking techniques specific to Italian cuisine.
  • Explore Regional Dishes: Discover the diversity of Italy’s regional cuisines, from the robust flavors of Sicily to the delicate dishes of Tuscany.
  • Understand Ingredient Selection: Gain knowledge on how to select the best ingredients for Italian cooking, focusing on the importance of freshness and quality.
  • Craft Authentic Italian Pasta: Become proficient in making various types of pasta from scratch, along with traditional sauces to complement them.
  • Perfect Italian Pizza: Learn the secrets to preparing authentic Italian pizza, from the dough to the toppings and baking techniques.
  • Prepare Classic Italian Desserts: Dive into the sweet side of Italian cuisine by preparing classic desserts, and understanding their history and regional variations.
  • Wine Pairing Principles: Acquire the basics of pairing Italian wines with meals, enhancing the dining experience with appropriate wine choices.
  • Culinary Vocabulary Expansion: Enrich your culinary vocabulary with Italian terms and phrases, aiding in the understanding of recipes and cooking techniques.
  • Develop Plating and Presentation Skills: Enhance your skills in plating and presenting dishes in a way that pays homage to Italian culinary traditions.
  • Cultivate an Appreciation for Italian Culinary Culture: Foster a deep appreciation for the history, traditions, and regional nuances that shape Italian cuisine, inspiring continued exploration and learning.

During this course, you will also:

  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS chef’s jacket, apron, and a hat
  • 5Taste 20 supreme Italian wines

During this course we will make:

  • RAW INGREDIENTS TASTINGS
  • 5Extra virgin olive oils
  • 5Italian salumi
  • 5Italian cheese
  • 5Aceto balsamico
  • ANTIPASTI
  • 5Antipasto di mare
  • 5Insalata di mare (seafood salad)
  • 5Carpaccio di pesce (fish carpaccio)
  • 5Carciofi alla romana & a la giudea (seasonal)
  • 5Insalata Caprese
  • 5Carpaccio di manzo (beef carpaccio)
  • 5Salumi & cheese antipasti
  • 5Bruschetta
  • 5Marinated anchovies (seasonal)
  • 5Caponata
  • ITALIAN STREET FOOD & ROSTICCERIA
  • 5Arancini
  • 5Supplì
  • 5Fried seafood
  • 5Polpette
  • 5Piadina
  • 5Roasted chicken
  • PASTA & RISOTTO
  • 5Aglio e olio
  • 5Roman suite: Carbonara, cacio e pepe, amatriciana, gricia
  • 5Puttanesca
  • 5Orecchiette con cime di rapa (seasonal)
  • 5Spaghetti alle vongole (spaghetti with clams)
  • 5Pasta allo scoglio
  • 5Lasagna
  • 5Pappardelle
  • 5Pasta alla chitarra
  • 5Pasta alla Norma
  • 5Bucatini alla Caruso
  • 5Busiate con pesto alla Trapanese
  • 5Pesto alla Genovese
  • 5Fetuccine Alfredo
  • 5Corzetti
  • 5Fregula
  • 5Lorighittas
  • 5Culurgiones
  • 5Stuffed pasta: ravioli, cappelletti, agnolotti
  • 5Gnocchi
  • 5Risotto alla milanese
  • 5Risotto ai funghi (seasonal mushrooms)
  • 5Risotto nero ai frutti di mare (cuttlefish ink risotto with seafood)
  • SECONDI & CONTORNI
  • 5Fiorentina
  • 5Ossobuco
  • 5Pollo alla Romana
  • 5Salsiccia
  • 5Polpo (octopus)
  • 5Baccalà alla Livornese
  • 5Cacciatora
  • 5Coda alla vaccinara
  • 5Branzino
  • 5Parmigiana di melanzane
  • 5Pipi e patate
  • 5Scaloppine
  • 5Saltimbocca
  • 5Cicoria
  • 5Insalata di farro
  • BREAD
  • 5PIZZA!
  • 5Pinsa romana
  • 5Focaccia
  • 5Ciabatta
  • 5Grissini
  • DESSERTS
  • 5Tiramisù
  • 5Babà
  • 5Zeppole
  • 5Strudel
  • 5Cannoli
  • 5Bomboloni
  • 5Risotto dolce
  • 5Pizza dolce
  • WINES
  • 5Barolo DOCG
  • 5Barbaresco DOCG
  • 5Brachetto d’Acqui DOCG
  • 5Moscato d’Asti DOCG
  • 5Amarone della Valpolicella DOCG
  • 5Lambrusco Graspagrossa di Castelvetro DOC
  • 5Brunello di Montalcino DOCG
  • 5Vino nobile di Montepulciano DOCG
  • 5Chianti Classico Superiore DOCG
  • 5Sagrantino di Montefalco DOCG
  • 5Taurasi rosso DOCG
  • 5Fiano d’Avelino DOCG
  • 5Sicilia Grillo DOC
  • 5Vermentino di Gallura DOCG
  • 5Primitivo di Maduria DOC
  • 5Prosecco superiore di Cartize DOCG
  • 5Franciacorta DOCG
  • 5Recioto della Valpolicella DOCG
  • 5Passito di Pantelleria DOC
  • 5Vin Santo toscano DOC

We will also learn how to make:

  • 5Base tomato sauce
  • 5Oil infusions: hot and cold
  • 5Salsa verde
  • 5Gremolata
  • 5Stocks
  • 5Mayonnaise

Who is this course for?

Our Basic Italian Cooking course is designed for anyone with a passion for Italian cuisine, whether you’re a complete novice eager to learn the basics or an experienced cook looking to delve deeper into authentic Italian cooking techniques. It’s perfect for:

  • Home Cooks: Individuals looking to bring the rich flavors of Italy into their home kitchens, enhancing their daily meals with traditional Italian dishes.
  • Culinary Students: Those pursuing a culinary education who wish to specialize or expand their knowledge in Italian cuisine.
  • Food Enthusiasts: Anyone with a deep appreciation for Italian culture and cuisine, interested in learning more about the country’s culinary traditions and regional specialties.
  • Travel Enthusiasts: Those who love Italian culture and want to recreate the dishes they’ve tasted on their travels through Italy.
  • Aspiring Chefs: Emerging chefs seeking to add authentic Italian dishes to their repertoire and understand the principles behind Italy’s celebrated culinary techniques.

This course offers a welcoming and supportive environment for all participants to explore the depth and diversity of Italian cooking, providing the skills and knowledge to create authentic Italian meals that delight and inspire.

    Course duration & itinerary

    Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, both lunch and dinner are lessons in themselves. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

    Day 1

    Sunday

    Arrival day.

    Day 2

    Monday

    Introduction to Italian Cuisine & Pasta Basics.

    Day 3

    Tuesday

    Risotti and Regional Vegetable Dishes.

    Day 4

    Wednesday

    Italian Soups, Breads, and Pizza.

    Day 5

    Thursday

    Italian Meats & Desserts.

    Day 6

    Friday

    Italian Seafood & Wine Pairing Finale.

    Day 7

    Saturday

    Departure day.

    Arrival Day

    Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

    All day
    Arrivals at the airport or the train station.
    13:00 h
    Light lunch for early arrivals.
    14:00 h
    Check-in at the hotel.
    19:00 h
    Orientation session.
    19:30 h
    Welcome dinner.
    Night at the hotel.

    Introduction to Italian Cuisine & Pasta Basics.

    On the first day of the Basic Italian Cooking course, participants will be introduced to the core principles that define Italian cuisine, emphasizing the significance of selecting high-quality ingredients and the philosophy of simplicity in cooking. The morning session covers essential Italian pantry items and tips for sourcing the finest ingredients. The afternoon is dedicated to the art of pasta making, teaching students how to prepare various types of dough and shape them into traditional pasta forms, from pappardelle to ravioli, setting the foundation for a comprehensive understanding of Italy's regional culinary traditions.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Introduction lesson.
    Italian ingredients.
    13:00 - 14:00 h
    Lunch.
    14:00 - 16:00 h
    Pasta making session.
    19:00 h
    Pasta dinner.
    Night at the hotel.

    Risotti and Regional Vegetable Dishes.

    On this day, our students study the art of making risotto, starting with the selection of the right rice and learning the critical technique of gradual liquid absorption to achieve creamy, yet al dente risotto. Classic risotto variations are explored, emphasizing the importance of stock flavor and the art of finishing touches with Italian cheeses. The afternoon shifts focus to Italian vegetable dishes, teaching methods to highlight the natural flavors of fresh produce through simple yet impactful preparations. Students learn to create vibrant, nutritious dishes that embody the essence of Italian cooking, utilizing seasonal vegetables in a way that complements the rich, comforting risotto learned earlier.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Risotti, stocks.
    13:00 - 14:00 h
    Rustic style lunch.
    14:00 - 17:00 h
    Vegetable dishes.
    19:00 h
    Aperitivo dinner.
    Night at the hotel.

    Italian Soups, Antipasti, Bread, and Pizza.

    This day immerses students in the comforting world of Italian soups, antipasti, and the cornerstone of Italian baking - bread and pizza. The morning session is a deep dive into crafting traditional Italian soups like Minestrone and Ribollita, and working on some very important antipasti, focusing on developing flavors from simple, wholesome ingredients. Transitioning to bread, students tackle the techniques behind iconic Italian bread, including the versatile Focaccia and rustic Ciabatta, understanding the fermentation process and baking precision. The day culminates with pizza-making, from perfecting the dough to selecting toppings.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Italian soups & antipasti.
    13:00 - 14:00 h
    Southern Italian lunch.
    14:00 - 17:00 h
    Bread baking.
    19:30 h
    Pizza & focaccia dinner.
    Night at the hotel.

    Italian Meats & Desserts.

    On Italian Meats & Desserts day, students delve into the rich tradition of Italian meat preparation in the morning, learning to handle and cook various types of meat in styles that span Italy's diverse regions. Techniques such as braising for Ossobuco, roasting for Porchetta, and the finesse of creating fine salumi are explored. The focus then sweetly shifts in the afternoon to the art of Italian desserts. Participants will whisk, fold, and freeze their way through classics like creamy Tiramisu, delicate semifreddo, and rich Gelato. This day balances the robustness of Italian meats with the sweet finales of its favorite desserts.

    08:00 - 10:00 h
    Breakfast.
    08:00 - 13:00 h
    Italian meats.
    13:00 - 14:00 h
    Italian street food lunch.
    14:00 - 17:00 h
    Italian desserts.
    19:00 h
    Italian hunters and shepherds dinner.
    Night at the hotel.

    Italian Seafood & Wine Pairing Finale.

    On the final day, our students dive into the rich tradition of Italian seafood, learning to select and prepare fresh fish and shellfish with authentic coastal recipes, emphasizing simplicity and freshness. The afternoon introduces wine pairing principles, guiding students on how to enhance seafood dishes with the perfect Italian wines. The course reaches its peak with a celebratory farewell dinner, preceded by an awards ceremony that honors their achievements and marks the end of their journey through the Cucina Italiana.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Italian seafood.
    13:00 - 14:00 h
    Italian seafood lunch.
    14:00 - 17:00 h
    Wine pairing session.
    Final Q&A with the instructor chef.
    19:30 h
    Farewell dinner banquet.
    Certificates and awards.
    Night at the hotel.

    Departure day

    Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

    08:00 - 10:00 h
    Breakfast.
    Until 12:00 h
    Express checkout of the hotel.
    13:00 h
    Light lunch for late departures.
    All day
    Transport to the airport or train station.

    Course price

    All-inclusive price

    €2,750.00

    The enrollment fee for the Basic Italian Cooking is set at €2,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

    All the following are included in the price:

    • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
    • NFull room and board for the duration of the course. All meals are included, with water and wine*.
    • NAll lessons, theory and practical, as they are described in the itinerary.
    • NCourse booklets/manuals, notepads, and pens.
    • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
    • NAll coursework materials.
    • NAccess to the School’s online community.
    • NCertificate of course completion.

    *All wines are selected by our resident sommelier

    What is not included in the price?

    • MTravel insurance.
    • MAirfare and any travel expenses not stated in the itinerary.
    • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

    The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

    Base price

    €2,050.00

    Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

    All the following are included in the price:

    • NMeals from Monday to Friday: Lunches and dinners.
    • NAll lessons, theory and practical, as they are described in the itinerary.
    • NCourse booklets/manuals, notepads, and pens.
    • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
    • NAll coursework materials.
    • NAccess to the School’s online community.
    • NCertificate of course completion.

    What is not included in the price?

    • MTransportation to the School.
    • MAccommodations.
    • MBreakfasts.
    • MTravel insurance.
    • MAirfare and any travel expenses not stated in the itinerary.
    • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

    The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

    Frequently Asked Questions