Gluten free cooking course in Italy at the Italian Culinary Institute for Foreigners (ICIF)
Last week, I attended the Gluten-Free Cooking Course held at the Italian Culinary Institute for Foreigners (ICIF) in Costigliole d'Asti, Italy. The course was taught by Chef Davide Damiano, a highly experienced and talented Italian chef who, through his research and expertise, has developed extensive knowledge of gluten-free cooking and baking.
The ICIF is a cookery school located in Costigliole d'Asti, a small town in the Province of Asti, southern Piedmont. The school offers a wide range of courses, including gluten-free cooking, as well as classes on coffee, wine, pastry, and advanced master courses. The staff were all very friendly and helpful, both in their email communication before I arrived and in person when answering any questions I had.
The course was taught in English, but since Chef Davide does not speak English, a translator was present to interpret everything he said from Italian into English. Chef Davide was incredibly knowledgeable, and carefully explained each recipe and its ingredients – their functions, their purpose, and why they were chosen. I found this especially interesting and informative, particularly because there were several ingredients I had never heard of or used before.
Each day focused on a different area of gluten-free cooking and baking:
Day 1 – biscuits
Day 2 – pasta
Day 3 – bread
Day 4 – cakes and desserts
Day 5 – desserts and pizzas
Of course, after making each dish, we were able to sample our creations, which was a real highlight. I particularly enjoyed the Canestrelli biscuits, the pizzas, the limoncello and white chocolate cake, and the ravioli.
The classroom where the course took place had five rows of worktop desks, each accommodating four students and fully equipped with the necessary utensils and tools. There were also two large TV screens showing a bird’s-eye view of the chef’s worktop, ensuring that even those further back could clearly see his demonstrations – something I found very helpful.
On the first day, we were each provided with our chef uniforms: a white chef’s jacket, kitchen trousers, and a tall white chef’s hat. Changing rooms and lockers were available for our belongings and everyday clothes, as we changed into our uniforms each morning upon arrival.
Classes ran from 9:00 a.m. to around 5:30–6:00 p.m. Although the days were quite long, we had frequent breaks for coffee, lunch, and snacks. Lunch, provided by the school, was always very good. It typically consisted of two courses – a pasta or salad starter, followed by a main course – with fruit also available.
On Wednesday evening, the whole class was invited to a special gluten-free dinner at Le Quattro Stagioni di Casa Sassone, the restaurant owned by ICIF President Piero Sassone. This was an unforgettable experience: the restaurant was beautifully designed, and the food and wine were outstanding. We were served prosecco and red wine, focaccia and pizza to start, followed by sliced meats, spaghetti Bolognese, and finally a mango cheesecake.
The ICIF does provide accommodation in its own hostel, where most students choose to stay. I, however, stayed in a hotel apartment just a two-minute walk from the school. Friends I made on the course who stayed at the hostel said it was good, though sometimes a little noisy in the evenings.
My accommodation was at La Rocca di Efisi. It was clean, comfortable, and full of rustic Italian charm, with very welcoming staff. My apartment consisted of a kitchenette, bedroom, and bathroom. The kitchenette had a hob, sink, fridge, and microwave (but no oven); the bedroom had a large double bed and wardrobe; and the bathroom included a shower, sink, and toilet. From the bedroom window, I had a lovely view of the surrounding countryside. The area was peaceful and felt very safe.
Overall, I had an amazing trip. The course was both informative and fun, and I left with a much deeper understanding of gluten-free cooking. I would highly recommend this course to anyone interested in learning more about gluten-free cuisine and developing their skills and knowledge in this area. I came home excited to bake all of my new favourite recipes for friends and family to enjoy!
