Training Program for Intercollege Culinary Arts Faculty in Italy
Training Program for Intercollege Culinary Arts Faculty in Italy
Intercollege is pleased to announce the successful completion of the highly informative and educational training program for the faculty of the Culinary Arts programs in Italy. The mobility was supported by Angeo Cyprus and took place in June 2025, offering participants a unique opportunity to gain specialized knowledge in leading Italian food industries and PDO (Protected Designation of Origin) products.
The training program consisted of three thematic modules, covering the full cycle of production, analysis, tasting, and creative application of iconic Italian products.
1. Training at Acetaia Giusti S.r.l., Modena – Traditional Balsamic Vinegar of Modena
The training took place at the historic facilities of Acetaia Giusti S.r.l., led by Mrs. Eleonora Grattini.
The program included:
- History and information on Traditional Balsamic Vinegar of Modena
- Types of wood and the importance of barrels
- Grapes, must, and the cooking process
- Initiation and management of a traditional balsamic batch
- Microbiology and chemical–physical analysis of traditional balsamic vinegar
- Must fermentation process
- Modern course and future outlook of the product
In the afternoon, a workshop followed focusing on tasting and recipe creation, during which participants developed and executed recipes featuring Modena balsamic vinegar as the main ingredient.
2. Training at Unigrà – Fat and Oil Technologies
The second module was led by Manuel Baima, pastry chef at Unigrà, and focused on the use of fats in pastry applications.
The program included:
- Comparative analysis of margarine and other products
- Differences between various types of dough (short crusts)
- Product tasting
- Development and execution of the recipe Pistachio & Raspberry Rollé, using pistachio-based products (pistachio cream, crunchy pistachio cream)
3. Training at “4 Madonne Caseificio dell’Emilia” and “Caseificio Hosteria Bertinelli” – Parmigiano Reggiano Production
This training focused on the production and aging of the renowned Parmigiano Reggiano cheese.
The program included:
- Milk preparation and culture addition
- Coagulation, cutting, and heating of the curd
- Pressing, brining, and aging
- Tasting of aged Parmigiano Reggiano
At Caseificio Hosteria Bertinelli, participants attended a specialized seminar titled “Structured Approach to Tasting Model for Parmigiano Reggiano”, which covered:
- Production and aging
- Market, distribution, and product presentation
- Communication and promotion
- Tasting model
This training was part of Intercollege’s continuous commitment to providing Culinary Arts faculty with the highest level of education and professional development. The experience and specialized knowledge gained will undoubtedly enrich course content and directly benefit our students.
We extend our warm thanks to Angeo Cyprus for its support and contribution to the success of the program.
This educational visit was carried out under the Erasmus+ Program, which supports education, training, youth, and sports activities across Europe, fostering cooperation, innovation, and skill enhancement among participants.
