Associations and Organizations

To improve our courses for foreign chefs and sommeliers, we collaborate with leading associations and organizations of the food and wine sector

• Italian Association of Sommeliers;
• Unione dei Ristoranti del Buon Ricordo;
• Italian School for Pizzaioli;
• National Association for Cheese Tasters;
• National Association for Olive Oil Tasters;

and with public institutions and exhibitions such as organization of Verona fairs.

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Companies

The traveling part of our activities keeps improving thanks to the collaboration with consortia, cooperatives, wineries and food production companies that stand out for their craftsmanship and quality.

We, therefore, work with cheese factories that show us how to produce cheese, pasta makers who enhance the phase of extruding through bronze, olive oil mills that still grind olives and grains in stone and many other quality companies.

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Schools

We work with hotel schools throughout Italy, from that of "Rosmini" College in Domodossola to Paolo Borsellino Hotel Institute in Palermo.

These are schools that are flanked with private and public hotel training schools.

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Instructors

We work with a dense network of instructors: professors of educational organizations that host courses, teaching qualified AIS sommeliers and technical experts from each sector (agronomists, grape growers, mycologists, etc.).

Among the most tested collaborations, here are some names:

• Marco De Marco, Hotel manager and a historian of Italian cuisine;
• Gian Mauro Mottini, ONAF member, Director of the Agricultural Institute of Crodo;
• Ivano Pollini, cooking instructor of Rosmini College and of Hotel Institute of Stresa
• Ernesto Alberti Violetti Maitre and service instructor at Rosmini College;
• Roberto Garrone, oenologist, the owner of Garrone Winery;
• Mauro Carosso, Director of the Italian Association of Sommeliers of Turin;

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Restaurants

We work with restaurants throughout Italy, from "Sissi" of Bolzano in Trentino Alto-Adige to "Duomo" of Ragusa in Sicily.

We carefully choose the restaurants where students can carry out training courses that enhance their technical and vocational education.

In these restaurants we also organize day hospitality for customers who want to experience the Italian food culture.

Here are some of the chefs who work with ICT:

• Giovanni Grasso of ristorante La Credenza in San Maurizio, Piedmont;
• Stefano Gallo of Barrique in Turin, Piedmont;
• Paolo Teverini of Pret a Porter in Bagno di Romagna, Emilia Romagna;
• Stefano Chinappi of Chinappi in Formia, Lazio;
• Filomena Silibello of Cibus in Ceglie Messapica, Apulia;
• Ciccio Sultano of Duomo in Ragusa Ibla, Sicily;

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