For information about 
Chef Paolo Monti Culinary schools:
 tel+39-338-6718641 fax+39-0583-329618
Mobile 39-338-6718641

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Cooking “Light” with Chef Paolo Monti in Portovenere“Flavors of Italy “ 9 day 4 italian Regions Gourmet Cooking Tour“Flavors of Sicily” Learn Sicilian specialties and visit Palermo and Sicilian Wine Country“Under The Tuscan Sun” Learn Tuscan specialties in this popular Cooking ClassSlow Food Cooking Tour in Barolo wine country
On request
It is possible to organize shorter courses, or for less participants, or specialized on a particular aspect of Italian cuisine.

 
 
 
 

Chef Paolo Monti's Cucina Italiana
Italian Cooking Schoolfish at the cooking schools
Chef Paolo Monti's professional culinary schools in italian cuisine, apprentiship in restaurants in Italy italian language course
 The Cooking schools' located in Via Per Sant'Alessio n. 3680, 55100 Lucca, Italy 
Email chefpaolo@cucina-italiana.org
Cooking & Wine Tours
Olive oil tasting at the culinary schools
Professional Italian Culinary Course
with Chef Gianluca Pardini
Professional 
cooking program
  • 4 weeks or 8 weeks 


    • in full board 

  • 10 months apprentiship in


    • affiliated restaurants in Italy, agood way to findjobs in Italy in restaurants
    italian cuisine professional culinary schools
    Includes also: 
    6 days full board, saturday BB, 
  • 1 gastronomic tour every week 
  •  guest chefs every week from affiliated restaurants 
  • optional Italian Language Course 
    		•
    4 weeks program
    February - March € 3450 
    September October € 3950
    Per person in double room
    Single room supplement € 500
    From 
    To
    		  
    31 March  28 April  07
    29 March  26 April 08
    27 October  24 November 07
    01 November  28 November 08
    reservations
    * One week or 2 weeks classes also available please inquire
    The price includes
  • 4 or 8 weeks in full board beverages included (saturday free day: b/b only) at Hotel Carignano in Lucca. Cooking classes and tours included.
    • Other costs 
  • Apprentiship and visa expenses € 200

    •  
  • Italian language course € 12 per person per day, 3 hours per day, 5 days a week
    		•
    8 weeks program 
    February - March € 7400 
    September October € 7900
    Per person in double room
    Single room supplement € 900
    From 
    To
    03 February  31 March 07
    02 February  29 March 08
    01 September  27 October  07
    06 September  01 November  08
    reservations
    The Program
    Chef Gianluca Pardini explaining how to get jobs in italyThe culinary schools program includes 
  • 5 morning and evening cooking  lessons each week. 
  • one excursion to places of gastronomic interest every Sunday 
  • 4 to 10 months apprentiship in affiliated restaurants, food and board provided.
  • Lessons provided by Chef Gianluca Pardini and chefs from many affiliated top restaurants
  • Visa application expedited by the cooking school
  • help in finding jobs in Italy after the apprentiship 
    		•
    Hands oncooking at the professional italian culinary schools
    The culinary schools progra
    		 m is developed in 2 stages
    plenty of practice is a good way of getting jobs in italyan italian cooking class in session
    		 1.  Two months intensive practice of traditional
          and modern Italian  cooking. 

    2.  Ten months of apprenticeship in affiliated 
          restaurants, full board provided.
    Stage 1
  • 1.  In the first two monthsat the culinary schools, Italian cooking lessons will be held every  morning, Monday through Friday.  Each day you will learn how to prepare a complete Italian menu, including antipasti,  first course, main course, side dishes and dessert.  Students will prepare the recipes for the days menu and will learn step by step techniques required  for preparing  antipasti, meat/poultry, fish, fresh pasta, pasta sauces, baking bread and desserts.  they will also also learn the art of presenting the dishes so they are both appealing to the eye as well as to the palate!! 
  • The lessons are taught by Gianluca Pardini, Chef Director of the Academy. 
  • In addition to Chef Pardini's expertise, guest chefs from Tuscany and other regions of Italy will hold lessons and will share the secrets of the best traditional cooking and modern art of Italian Cuisine. 
    		•
    Cacciucco fish soup prepared n the culinary schools.
    the cooking schools local sweet vegetable Pie.Students practicing hands on at the italian culinary schools
    Professional italian cooking schools pasta pie.
    Italian Language Classes
  • As an optional each afternoon, you can  attend three hours of Italian language lessons. These will be conducted by the instructors of  "Koine -School of Italian Language for Foreigners".  Lessons will be taught in the newest "direct method," which will focus on everyday communications that will prove valuable during the apprenticeship period. 

    • Each week-end, you can join an organised bus  trip which will visit towns and places of gastronomic interest.  Lunches will be served in well known restaurants which will correspond to the Academy's corriculum.
    Stage  2
    Apprentiship: after the 2 months at the culinary schools, the 10 months apprentiship begins, each student will be placed with an affilitated host chef, in his restaurant. 
    Each chef will devote time in the kitchen  for training. 
    This way the students will experience a full immersion in the reality of day to day work of an Italian restaurant. During this period the restaurant will provide meals and accommodation.  The trainee will have health insurance provided for by the ENAIP, an official italian organization that provides such insurance. 

    For the apprentiship each student will be assigned to a restaurant best suited for  his/her abilities and career wishes.
    The affiliated restaurants range from the North to the South of Italy.  Some will be very typical trattorias, specializing in traditional food, others  will be very chic and modern restaurants, famous world wide. 
    The apprentiship is a way to find jobs in italy in the restaurant industry.
    Hotel Carignano
    Lucca
    parcheggio, parking, GARAGE, Hotel lucca, albergo 3 stelle, hotel 3 stelle, hotel 4 stelle, motel, ristorante, restaurant, Lucca, Toscana, Tuscany, wine, cooking tour, trekking, hiking, bike tours, cooking classes, chef Paolo Monti, alberghi 3 stelle lucca, hotel 3 stelle lucca.parcheggio, parking, GARAGE, Hotel lucca, albergo 3 stelle, hotel 3 stelle, hotel 4 stelle, motel, ristorante, restaurant, Lucca, Toscana, Tuscany, wine, cooking tour, trekking, hiking, bike tours, cooking classes, chef Paolo Monti, alberghi 3 stelle lucca, hotel 3 stelle lucca.parcheggio, parking, GARAGE, Hotel lucca, albergo 3 stelle, hotel 3 stelle, hotel 4 stelle, motel, ristorante, restaurant, Lucca, Toscana, Tuscany, wine, cooking tour, trekking, hiking, bike tours, cooking classes, chef Paolo Monti, alberghi 3 stelle lucca, hotel 3 stelle lucca.
    ..
    Accommodation: 

    During the 2 months course, the students live in the 3 star Hotel Hotel Carignano, where also the culinary schools is located.
    Accommodation is in shared double room with a room mate or a single room with extra charge.
    We advise shared accommodation for two reasons: it is more economical and you are able to make friends from other  parts of the world.

    We hope you will joi our culinary schools to be able to share our love and passion for Cucina Italiana with you and look forward to receiving your inquiries and reservations, until then... Buon Appetito!
    Chef Paolo Monti and Chef Gianluca Pardini 

    Italian recipes - cooking schools - cooking light - italian food -culinary schools - italian cooking classes - jobs in italy

    Sample list of the dishes that will be taught in the professional course 
    ANTIPASTI
    Carciofi ripieni di pancetta e mentuccia
    Salmone in crosta di semi di sesamo e di papavero con salsa di rafano e caviale rosso
    Spiedino di calamari con melanzane
    Focaccia con le olive e le noci
    Insalatina di arance
    Zeppoline di alghe fritte
    Panzanella
    Parmigiana di melanzane moderna
    Torta di cipolle rustica
    Pane con la zucca

    PRIMI
    Taglierini di pasta all’uovo con zucchini, fiori e calamari
    Crespelle con ortica
    Fettuccine al pomodoro con pesto alla rucola
    Ravioli di pesce bianco con zuppetta di carciofi
    Pasta al ferretto con ragù di agnello
    Passato di ceci con scampi
    Malfatti con ricotta e spinaci
    Risotto al nero di seppia
    Zuppa di cereali e cento erbe
    Pappardelle alla lepre
     

    SECONDI
    Cacciucco alla livornese
    Filettini di pesce di fondale al vapore con scaglie di patate al rosmarino
    Tagliata sottile di tonno con insalata belga
    Agnello al forno con erbe aromatiche
    Bianchetto di vitella di latte al tartufo con finocchietti gratinati
    Filetto di manzo al Brunello
    Cacciucco di funghi misti di bosco
    Capretto al forno con carciofi in crosta di pane sbriciolato
    Coniglio alla vernaccia ed erba santoreggia con verdure dell’orto stufate
    Cosciotto d maialino con funghetti, patatine e profumi del sottobosco
    Pollo in crosta di pane con peperoni

    DOLCI
    Biscotto di frolla farcito con ricotta e robiola al profumo di mandarino
    Latte alla portoghese
    Schiacciata con l’uva
    Cassatina di frutta secca con salsa al cioccolato
    Charlotte di mele verdi con salsa al moscato profumata alla cannella
    Crostata con ricotta e frutti di bosco
    Crostata di zucca e ricotta
    Fagottini di castagne alla crema di nocciole
    Flan di cioccolato caldo in salsa di arancio
    Cantucci con Vin Santo