Professional Course in

Italian Cuisine
& Food Culture
 EATING IS A
NECESSITY BUT
COOKING IS AN ART.
LEARN FROM
THE BEST: GET THE
ITALIAN WAY.

2 Professional Course in ITALIAN CUISINE & FOOD CULTURE

DIEFFE ACADEMY: 30+ YEARS OF
EXPERIENCE AT YOUR SIDE
Ministero del Lavoro Ministero dell’Istruzione STUDENTS
PER YEAR 2.600
2.600
For over 30 years, DIEFFE Academy has been Our numbers are what put us among the top Euro-
successfully providing educational programmes to pean schools: more than 2.600 students, 60.000

companies and young adults who seek employ-
ment or to those who are already employed but
wish to pursue new professional opportunities. We
are an ISO 9001 quality certified Training Institute
recognized by Veneto Region and the Italian
Ministry of Labour and Education. DIEFFE
certifications are valid throughout Europe and
recognized worldwide according to the EQF:
European Qualification Framework.
88
training hours, 2 million training hours per student LOCATIONS
and 4.500 partner companies. DIEFFE Academy’s
main purpose is to teach foreign students the art of
IN ITALY
cooking and to provide them with the knowledge
of the authentic “Italian way”. We believe that the
best way to learn the culinary art is to study in a
professional environment where to practice with PARTNER 4.500
4.500
some of the best chefs in the business. For us there COMPANIES
is no better way than the practical one.

OCCUPIED
AT THE END OF 85%
85%
THE COURSE

Professional Course in ITALIAN CUISINE & FOOD CULTURE 3

 ACCREDITATIONS, AGREEMENTS, AND CERTIFICATIONS
DIEFFE Academy adopts working methodologies that satisfy the higher stan-
dards and collaborates on a permanent basis with a network of Institutional
Partners:
Veneto Region | DIEFFE is accredited as a recognized education centre by
Veneto Region, providing high standard of orientation, basic training,
higher education and continuous training with the regional registry code
A0113
MIUR | DIEFFE is accredited at the MIUR - Ministry of Education, University and
Research with authorization n. PDHMH500P
Apple Inc. | DIEFFE is accredited as "Educational Institution" by Apple Inc.
University of Padua | DIEFFE holds an agreement with the University of
Padua, regularly hosting the student’s internship programmes from the
Faculty of Psychology and Communication
Ca' Foscari University | DIEFFE collaborates on a regular basis with Ca’
Foscari University for the post-graduate Master Course in Culture of Food
and Wine
IOV | DIEFFE collaborates with IOV - Veneto Oncological Institute to realize
projects and events to promote a correct food culture and a healthy lifestyle.
4 Professional Course in ITALIAN CUISINE & FOOD CULTURE
DIEFFE Academy hosts the most prestigious trade associations in the wine and
food sector:
Italian Chefs Federation - Unione Cuochi del Veneto (Veneto division)
AIBES - Italian Association of Barmans and Supporters
Italian Sommelier Foundation - International Center for the Culture of Wine
and Oil
DIEFFE won the "Entrepreneurial Culture" Award assigned during the 2017
edition of the Veneto Awards for having been able to combine a high
standard of training ŽīĞƌƐwith the territorial system
DIEFFE adopts the Organizational Management Model pursuant to Legislative
Decree 231/01 to implement governance criteria suitable to prevent the com-
mission of the predicate ŽīĞŶƐĞƐ
DIEFFE is certified UNI EN ISO 9001-2008 by SGS - ACCREDIA for the planning
and provision of training activities and business consulting services
ACCREDIA is the only national accreditation institution designated by the Italian government, the only institution
recognized in Italy to certify that certification and inspection bodies, testing laboratories, also for the food safety,
and calibration laboratories have the competences to evaluate the compliance of products, processes and systems
according to reference standards. ACCREDIA operates under the supervision of the Ministry of Economic Development
and performs a service of public authority, as the accreditation is a service performed in the public interest and it is an
ĞīĞĐƚŝǀĞ tool for the qualification of products and services circulating on all markets.
Attua Modello
Organizzativo 231/01
 INTRODUCTION TO THE COURSE
INTRODUCTION
BECOME A PROFESSIONAL OF THE
ITALIAN CUISINE IN THE WORLD
As one of the most emblematic Italian film director
Federico Fellini once said: "Life is a combination
of magic and pasta”. From antipasti (starters), to
pasta and pizza, Italian dishes have inspired and
nourished countless fans all around the globe,
becoming not only a food trend but a way to inter-
pret the act of eating with a tasty, ƌĂīŝŶĂƚĞ͕ healthy
style.
DIEFFE Professional Course in Italian Cuisine &
Food Culture is designed for those who want to
become professionals of the Italian cuisine in
the world. To go professional about the Italian
cuisine means not only to learn how to employ
the main cooking techniques and to recognize
the quality of the authentic Italian raw
materials and products, but also to internalize
“the Italian way” as a lifestyle, a culture to be
expressed through the dishes.
As a DIEFFE student, you will deepen a full series
of both theoretical and practical lessons - held in
English - about Pasta, Pizza, Italian Cuisine and
Oenology. You will learn everything about the
most famous Italian culinary traditions while
improving your knowledge of food studies, techno-
logies and processing methods.
LEARN FROM THE BEST
DIEFFE students have the chance to learn from the
best Italian chefs inside their kitchens. After the
successful completion of the Professional
Course:
You will be able to immediately join the kitchen
ƐƚĂī of an Italian restaurant, trattoria, or pizzeria.
You will know everything about the Italian
culinary traditions and the history of the
Italian cuisine.
You will be able to recognize and choose high-
value ingredients and raw materials, according
to the authentic Italian standards. You will learn
how to improve your professional activity,
opening your own restaurant or - if you already
have one - introducing the Italian cuisine in the
culinary ŽīĞƌ͘
Professional Course in ITALIAN CUISINE & FOOD CULTURE 5
 WHO
CAN APPLY
Professional chefs
Professionals from the Food and
Beverage industry
Hospitality professionals.

Holders of diplomas
from higher education
hospitality institutes.

Postgraduate students
who wish to spend a period of
time abroad doing a
unique experience.

The course admits

a minimum of 12 and
a maximum of 18 students.

6 Professional Course in ITALIAN CUISINE & FOOD CULTURE

 COURSE PROGRAMME
48 64 3
HOURS HOURS IN EDUCATIONAL
IN CLASS COOKING LAB TRIPS

DURATION:
3 WEEKS
dŚĞWƌŽĨĞƐƐŝŽŶĂůŽƵƌƐĞŝŶ/ƚĂůŝĂŶƵŝƐŝŶĞΘ&ŽŽĚƵůƚƵƌĞŝƐŽƌŐĂŶŝnjĞĚŝŶƚŽƚŚƌĞĞĚŝīĞƌĞŶƚŬŝŶĚƐ
of activities:
Classroom-based lessons about theoretical aspects
Laboratory-based lessons about cooking techniques, Italian recipes, the making of pasta and
pizza
Educational trips to discover the “Italian way”, visiting some of the most famous cities and some
of the most important producers of raw materials and typical Italian products
The practical activities will take place in dedicated laboratories of cooking, pastry, pasta and bakery,
to learn using both traditional and advanced types of equipment. Students will be divided into
groups, managing the preparation of ingredients and the execution of recipes according to a rotation
system.

Professional Course in ITALIAN CUISINE & FOOD CULTURE 7

 TIMETABLE

FIRST WEEK MON WED

EDUCATIONAL

SECOND WEEK MON WED

EDUCATIONAL

LAST WEEK MON WED

8 Professional Course in ITALIAN CUISINE & FOOD CULTURE


Italian Culinary Culture
An investigation of the history of Italian cuisine,
to discover the culinary culture and traditions of
the various regions that make the country
famous throughout the world.
Food Safety and HACCP system
A complete lesson on how to correctly handle,
store and prepare food to prevent infections and
keep enough nutrients to create a healthy dish.
Introduction to microbiology applied to food,
hygiene rules - workplace and personal hygiene -
according to the HACCP method, correct
selection of food contact materials and objects.
Typical Italian products and raw
materials
Knowledge, tasting and sensorial analysis of
typical Italian products, ingredients and raw
materials.
Condiments, herbs and spices
Olive oil and typical sauces
Milk and milk derivatives
Flour types and uses
Cheese (focus on regional specialties)
Cured meat made of pork, goose, or cattle
Eggs varieties
Fresh, dried and filled pasta
Rice, gnocchi, polenta
Flours
White and red meats, wild game meat
Seafood
Vegetables and mushrooms
The phenomenon of the “Italian
Sounding”: how to avoid it.
LESSON TOPICS
Food technology
16 Use of the main types of equipment and
machinery for dough processing, leavening
and baking. Study of the production processes,
with a particular focus on selection,
conservation, packaging, distribution and use
of safe, nutritious and healthy foods.
Oenology
Viticulture and production areas in Italy. Study
of the main Italian wine varieties, wine-making
systems and storage techniques. The Italian
classification: DOP (DOCG and DOC) and IGP.
Wine tasting: terminology, method, sensorial
analysis. Food-pairing: matching food and
12 wine.
HOURS
Italian Cuisine Lab:
64 Learning by doing. The fundamental step to
becoming a professional of the Italian cuisine,
64 hours of practice - under the guidance of
professional Head Chefs, Pizza Chefs, and
Pasta Chefs - dedicated to:
Artisan Pasta (8 hours)
Pizza (16 hours)
Italian Cuisine (40 hours)
Professional Course in ITALIAN CUISINE & FOOD CULTURE 9
 ITALIAN CUISINELAB:
A FULL IMMERSION IN THE ART OF
COOKING ALL’ITALIANA
DIEFFE Italian Cuisine Lab is a practical cooking laboratory organised to give you a complete technical
training and an immersive experience to learn the culinary and gastronomic traditions of our country.
Indeed, in Italy food is a matter of culture, it is a fundamental component in the history of every region
and it is part of the Italian lifestyle. During the Italian Cuisine Lab you will practice and learn:

THE AUTHENTIC ITALIAN CUISINE (40 hours)

A deep journey among food, processing and
cooking techniques to learn the recipes behind the
most popular Italian dishes:
Vegetables: cutting, processing and cooking tech-
niques.
Spices, herbs and seasonings: preparation, stora-
ge ĂŶĚƵƐĂŐĞ͘ƌĞĂƚŝŽŶŽĨĚŝīĞƌĞŶƚĚŝƐŚĞƐ͘
Sauces: warm and cold sauces, roux and gravy
sauces, the 4 main sauces (espagnole, velouté,
béchamel, tomato sauce) and herb butter.
Cereals: description and characteristics of the
various carbohydrates, rice and its varieties and
uses. Preparation of recipes.
Eggs: hen and quail eggs, features and cooking
methods.
Milk and dairy products: yoghurt, presentation of
several kinds of cheese with ĚŝīĞƌĞŶƚ characteristi-
cs and their use in cooking.
White meat and “pink” meat: chicken, turkey,
veal and pork. Classification, cuts, types of cooking,
creation of seasonal side dishes.
Red meat and “dark” meat: beef, horse, ground
ĂŶĚ ďŝŐ ŐĂŵĞ͘ ůĂƐƐŝĨŝĐĂƚŝŽŶ͕ ĚŝīĞƌĞŶƚ ĐƵƚƐ͕
cooking methods, preparation of seasonal side
dishes.
Fish and shellfish: classification and characteristi-
cs. Cleaning, handling and storage, cooking
methods. Traditional dishes.
Detailed analysis of the main regional recipes
and dishes.
Innovative cooking methods (vacuum and low
heat cooking) and menus for food intolerances.
(Italian cuisine follows the rhythm of nature and seasons, this
means that the recipes prepared during the Lab are subject to
change according to seasonality and product availability).

10 Professional Course in ITALIAN CUISINE & FOOD CULTURE

 FOR THE THINGS
WE HAVE
TO LEARN
BEFORE
THE ART OF PIZZA (16 hours) THE REAL ARTISAN PASTA (8 hours) WE CAN DO THEM,
WE LEARN
All the secrets for a perfect pizza, exploring ingre- The original art of making artisan pasta (egg pasta,
dients, processing and baking techniques: filled pasta, wheat flour pasta and gnocchi),

Pizza dough processing

How to shape a loaf of pizza dough
Italian flours:
direct dough with Type 0 Flour
direct dough with Stone-Ground Type 1 Flour
indirect mixtures with Stone-Ground Type 1 Flour
The making of:
round pizza “al piatto” (Neapolitan style)
crispy thin pizza “in pala” (Roman style)
high pizza baked in deep dish pizza pan
piadina and focaccia
bread and breadsticks with leftover pizza dough
both in the fresh and dry version:
BY DOING THEM.
Handmade classic shapes of pasta (ARISTOTELE)
Special and coloured pasta
Handmade ƐƚƵīĞĚpasta
Filled pasta: classic and elaborate fillings
Gnocchi: handmade and machine production
Handmade baked pasta
Sanification and pasteurization of pasta
Static drying
Freezing and deep freezing
Gastronomy applied to fresh pasta
Traditional sauces, veg sauces and pesto

Professional Course in ITALIAN CUISINE & FOOD CULTURE 11

 PADUA
The oldest city in Veneto region. You will visit the traditional
open-air “mercati” of fresh food products at Piazza delle Erbe,
Piazza della Frutta and “Il Salone”, one of the world’s oldest
indoor markets still in use.

EDUCATIONAL
TRIPS
Students will have not only the chance to stay in
VENICE
the beautiful and characteristic city of Verona but
also to enjoy educational trips in other three One of the most charming cities in the world. You will experience
important Italian cities: Padua, Venice, Florence. the “Bacaro Tasting Tour”, a long walk through typical Venetian
A teacher will guide them throughout the culture taverns where you can taste cicchetti, fish-based finger food
of Bel Paese (Beautiful Country), explaining the served on long counters accompanied by a typical Italian wine.
most significant aspects of the Italian Culinary and
Gastronomic Tradition.

The teacher will talk in the classroom about the

itinerary and the main attractions, focusing on the
typical regional cuisine of every destination
before each trip. During the experience students
will visit local markets and producers of raw
materials and artisanal food. They will get in touch
with the history of Italy, learning how it influenced
the creation of particular dishes and gastronomic
specialties.
FLORENCE
Heart of Italian Renaissance. You will visit the “Mercato Centrale”,
the focal point of the Italian wine and the food excellence and
an important landmark for journalists, critics, reviewers and food
bloggers from all over the world.

12 Professional Course in ITALIAN CUISINE & FOOD CULTURE

INTERNSHIP (optional)
DIEFFE is able to support the requests of those students but it is optional. It will take place at the end of the the best
the best restaurants
restaurants in
in Italy
Italy according
according to
tothe
thepres�gious
prestigious
ƚŚĞďĞƐƚƌĞƐƚĂƵƌĂŶƚƐŝŶ/ƚĂůLJĂĐĐŽƌĚŝŶŐƚŽƚŚĞƉƌĞƐƟŐŝŽƵƐ
who would like to spend a period of time working in a Professional Course and it represents the perfect Michelin Guide
Michelin and Gambero
Guideand GamberoRosso RossoGuide.
Guide.
typical Italian restaurant, trattoria, pizzeria, artisan opportunity to practice and improve the techniques
laboratory, or catering business. learned at the Academy.
The internship is included in the subscription costs DIEFFE’s list of internship partners include some of

Professional Course in ITALIAN CUISINE & FOOD CULTURE 13

 LOCATION
IN THE HEART OF VERONA,
IN THE HEART OF THE ITALIAN HERITAGE
DIEFFE Academy is located in the centre of Verona, a few steps
from the imposing Arena, the 1st-century Roman amphitheatre
where important concerts and events still occur every year, the
iconic Juliet’s House, set of the Shakespearean romantic play
“Romeo and Juliet”, and the fascinating Museum of Castelvec-
chio.
Verona draws over 17 million tourists per year and it is famous
for its gastronomy, strictly related to wine and nature. The city
is surrounded by romantic hills where vineyards, farms and
wineries stand out, and it is popular for “Vinitaly”, the most
important event in Europe dedicated to oenology.
During the spare time DIEFFE students will have endless
opportunities to get in touch with the Italian culture. Walking
through the streets of the city centre they will breathe the
scent of the food products displayed on the local market
stalls, they will listen to the notes of the most famous operas
performed at the Arena amphitheatre, they will explore the
architectural beauties that surround them and finally they will
discover what it means to sip a glass of good wine in an
authentic wine shop or to taste a dish of homemade pasta in
a typical Italian restaurant.

14 Professional Course in ITALIAN CUISINE & FOOD CULTURE

ACCOMMODATION
DIEFFE believes that the experience of the Professional Course
should be as personal as possible, because it is a unique
opportunity to learn the authentic Italian culinary art while
spending some time in one of the most beautiful geographical
areas in Europe.
For this reason, the Academy has decided not to force its studen-
ts to stay in a fixed facility but allow them the freedom to choose
personally their accommodation and to manage their stay as they
prefer, especially if accompanied by their families or friends during
the experience.
The accommodation is therefore not included in the subscription
cost ĂŶĚƚŚŝƐĂůůŽǁƐ/&&ƚŽƌĞĚƵĐĞƚŚĞĐŽƐƚƐŽīĞƌŝŶŐthe best
methods of teaching at a competitive price.
However, to facilitate the search, the Academy provides to its
students a list of ĂīŝůŝĂƚĞĚ hotels, guest houses and apartments,
where to stay at special reserved prices. Depending on your needs
you can directly book your favourite structure or if you prefer the
Academy can make the reservation on your behalf.
Below the list of DIEFFE ĂīŝůŝĂƚĞĚĂĐĐŽŵŵŽĚĂƚŝŽŶƐ:
Verona Bottego Guest Hotel Cristallo
House Ca’ dell’Orto Casa Filopanti
Verona House Residenza Emma
Hotel West Point La Nuova Corte Verona
For those
thosewho
whoareareŶŽƚŝŶƚĞƌĞƐƚĞĚŝŶƚŚĞĂīŝůŝĂƚĞĚĂĐĐŽŵŵŽĚĂƚŝŽŶƐ͕
&ŽƌƚŚŽƐĞǁŚŽĂƌĞŶŽƚŝŶƚĞƌĞƐƚĞĚŝŶƚŚĞĂĸůŝĂƚĞĚĂĐĐŽŵŵŽĚĂƟŽŶƐ͕
not interested in the affiliated accommoda�ons,
ƉůĞĂƐĞĨĞĞůĨƌĞĞƚŽŵĂŶĂŐĞLJŽƵƌƐƚĂLJĂƐLJŽƵƉƌĞĨĞƌ͘
please
please feelfree
feel freetotomanage
manageyour
yourstay
stay
asas you
you prefer.
prefer.
ǀĂŝůĂďŝůŝƚLJĂŶĚĂĐĐŽŵŵŽĚĂƟŽŶƐŵĂLJǀĂƌLJĚĞƉĞŶĚŝŶŐŽŶƚŚĞ
Availability and accommoda�ons may vary depending on the
ǀĂŝůĂďŝůŝƚLJĂŶĚĂĐĐŽŵŵŽĚĂƚŝŽŶƐŵĂLJǀĂƌLJĚĞƉĞŶĚŝŶŐŽŶƚŚĞĚŝīĞƌĞŶƚ
ĚŝīĞƌĞŶƚƉĞƌŝŽĚƐŽĨƚŚĞLJĞĂƌ͘
different
periods ofperiods of the year.
the year.
&ŽƌĂŶLJŝŶĨŽƌŵĂƟŽŶ͕LJŽƵĐĂŶĐŽŶƚĂĐƚ/&&ĞĚƵĐĂƟŽŶĂůĐŽŶƐƵůƚĂŶƚƐ
For informa�on,you
any information, youcan
cancontact
contactDIEFFE
DIEFFEeducational
educa�onalconsultants
consultants
ǁƌŝƟŶŐƚŽŝŶƚĞƌŶĂƟŽŶĂůΛĚŝĞīĞ͘ĐŽŵ
wri�ng
writing to ŝŶƚĞƌŶĂƚŝŽŶĂůΛĚŝĞīĞ͘ĐŽŵ
to interna�onal@dieffe.com
Professional Course in ITALIAN CUISINE & FOOD CULTURE 15
 PRICE
OF THE COURSE
2.950 EUROS

16 Professional Course in ITALIAN CUISINE & FOOD CULTURE

THE PRICE OF THE COURSE INCLUDES*:
Theoretical and practical lessons
Internship (optional – at the end of the course)
All course materials, food and equipment for lessons,
workshops, tastings
Transport costs for educational trips
Chef uniform: jacket with DIEFFE Academy logo and chef
hat
Academic Diploma upon successful completion of the
course. The “Italian Cuisine & Food Culture” Diploma is
recognized worldwide as it satisfies the European Qualifi-
cation Framework (EQF)
Transfer service from “Verona Valerio Catullo” Airport

* The price does not include anything not specified above

Professional Course in ITALIAN CUISINE & FOOD CULTURE 17

 Most of them have
received several awards both

18 Professional Course in ITALIAN CUISINE & FOOD CULTURE

 THE CUISINE
OF A COUNTRY
REFLECTS
ITS HISTORY.
EMBRACE
THE ITALIAN
HERITAGE
THROUGH OUR
GASTRONOMIC
Would you like to start your CULTURE.
culinary experience with DIEFFE?
Visit ŝƚĂůŝĂŶĐŽŽŬŝŶŐĐŽƵƌƐĞ͘ĚŝĞīĞ͘ĐŽŵto complete your en-
rollment or send your request to ŝŶƚĞƌŶĂƚŝŽŶĂůΛĚŝĞīĞ͘ĐŽŵ
 HEADQUARTER ACADEMY IN VERONA
via Risorgimento, 29 Stradone Antonio Provolo, 24
35027 Noventa Padovana - PD Italy 37123 Verona - VR Italy
ACADEMY +39 049 9865000 +39 045 595639
J O B’ S
international@dieīe.com
ŝƚĂůŝĂŶĐŽŽŬŝŶŐĐŽƵƌƐĞ͘ĚŝĞīĞ͘ĐŽŵ