The Mediterranean Dream an entertaining epicurean excursion to Calabria & Sicily Fabulous Food, Sublime Wines

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1 The Mediterranean Dream an entertaining epicurean excursion to Calabria & Sicily Fabulous Food, Sublime Wines in collaboration with Italian Culinary Institute, Italy June 14 24, 2014 by reservation only ICI

2 The Mediterranean Dream BENARRIVATI! It is with great pleasure and pride that we invite you to join us to enjoy and savor the The Mediterranean Dream! During this special travel program, you'll live Italy, not as a tourist, but as an Italian, as you travel, dine and cook with food and wine connoisseurs and master chefs from the real Italy: Magna Grecia, Calabria and Sicily, the places that existed a thousand years before Rome... Calabria, the birthplace of wine in mainland Europe, with its breathtaking pristine seas, and Sicily, the land of colors, will show you an Italy that visitors rarely see, and once seen, never forgotten... Created for the most discerning Epicureans, The Mediterranean Dream is the most impressive leisure tour available in Italy and is the only that is presented by the Italian Culinary Institute. Our excursion has been planned by people who love fabulous wine and dining, culture and fun as much as you do... Join us for a colorful gastronomic and cultural journey through the "old country" where so many wonder about but so few venture...

3 The Mediterranean Dream ITINERARY Dates to be announced DAY 1 Calabria - Arrival & Welcome Dinner Arrival at the airport Lamezia Terme and transfer to the hotel Baia dell'est. Welcome dinner. DAY 2 - The Foundation of Italian Haute Cuisine: Raw Ingredients & Flavor Perception; Extra Virgin Olive Oil Analysis; Technical Overview; Base Preparations; Dinner at an Agriturismo Organic Farm Lecture, demonstration, tasting; cultural travel A dish is only as good as the raw ingredients that are used to construct it. This intensive introductory day gives participants a profound understanding of the most indispensable products used in regional Italian cuisine and patisserie. Degustation and gustatory analysis are the processes by which culinarians taste and analyze each single ingredient and classifies them according to intensity and region thus enabling him or her to create dishes and recipes authentically and, if necessary, to make suitable substitutions based on a clear guideline. The day culminates with the preparation of 'component' ingredients, the technique by which raw materials that are personalized for specific clienteles and which recognize the limitations in availability of some Italian products allowing participants to create authentic Italian haute cuisine anywhere in the world. Breakfast at the hotel Meet at lobby and proceed to laboratory for orientation for the program's lessons and events Overview of Italian Regional and Mediterranean Cuisine and Patisserie Facts, myths and history Distinguishing quality: DOP, IGT, DOC, DOCG, VDT Analysis and tasting of the lesser known raw materials necessary to construct authentic dishes in Regional Italian and Mediterranean Cuisine. Cheeses DOP Cured Meats Olives, Sundried and Conserved Vegetables Salt and spices Sugar and sweeteners Truffles and Mushrooms Nero named them Cibus Deorum (food of the gods). Ancient Greeks believed that Venus created them as an aphrodisiac. Apicius in his 1st century thesis on culinary art dedicated an entire chapter to them. Gastronomic pioneer Brillat Savarin described them as "diamonds of cuisine". Others who have taken the time to write about them include Napoleon Bonaparte, Pope Gregory IV, Kings Louis XIV and Louis XVIII, Gioacchino Rossini, Queen Elizabeth II, President Kennedy and Marilyn Monroe. Truffles! Those who are familiar with them are in love with their unique aroma and exciting flavor. Those who have not yet had the pleasure of tasting truffles, only know them as the white or black tubers that can cost as much as EURO 8000 per kilogram... > Introduction to truffles & wild mushrooms > Truffle Fact Sheet: identifying and distinguishing black vs. white

4 > The truffle throughout the centuries: history and legend. > Where truffles come from > Truffle hunters > Preparing and preserving truffles > Cooking with Truffles > Black vs. White In-depth examination of Italian Extra Virgin Olive Oils including regional differentiation, gustatory perception and the proper methods which define the use of specific oils with particular cuisines as well as their positions in the menu. Tasting conducted according to guidelines established by Maestri Oleari (Italian Master Olive Oil Sommelier Association). Infusing oils > Cold > Hot > Fast infusions > Infusing for long conservation Lunch Lesson resumes Distinguishing Genuine Balsamic Vinegar: Labeling, Tasting and Pairing Vinegars: >Balsamic: 3 Years; 12 Years; 25 Years >Alternative Vinegars Technical Overview for Flours and Grains >Chemistry review >Flours & Grains: analysis of Italy's unique flours for taste, texture, elasticity, longevity of the finished product, cost and international availability or substitutions. Includes the common types of flours used for pasta and bread making such as semola, durum wheat, corn flour and whole wheat as well as more uncommon flours such as spelt, buckwheat, truffle flour, and chestnut flour. Molecular Gastronomy: truths and myths Overview of the materials, tools, procedures and techniques for advanced plate decoration. The preparation of component recipes used in traditional Italian Regional cuisine and adapting them to modern restaurant cuisine. The preparation of innovative sauces utilized in appetizers, first and main dishes and their improvisation according to market availability, season and price. These sauces will center on modern healthier cuisine emphasizing reduction techniques, emulsions and infusions. Experimenting with sauce uniformities for plating procedures. End of lesson Meet in lobby for transfer by private motorcoach for dinner in an "agriturismo". An agriturismo is owned and operated by farmers of both livestock and vegetation and setting range from chalets to centuries old villas to the stalls that once kept animals. Here we dine on over truly local delicacies that are all produced by the proprietors. Every item on the menu, including the extra virgin olive oil, cheese, cured meats, breads, wines, etc., are made on the premises offering a unique insight into Italian artisan gastronomy and flavor. DAY 3 Calabria Ciro - Visit & Tasting at an Award Winning Winery; Authentic Mediterranean Dinner Feast Late morning departure for Ciro and award winning winery visit. Cirò means "Cyprus" in Italian and is the place where the Ancient Greeks named as its capital for what once was Magna Grecia or Great Greece. The Cirò D.O.C. red wines are the oldest wines in Europe and the varietals have recently been dubbed as "Super Southerns" by the world's most authoritative wine publications. The tasting is accompanied with traditional meats and cheeses from the area. Afternoon return to the hotel. Dinner: Authentic Mediterranean Feast

5 DAY 4 - The Foundation of Regional Italian Cuisine; Regional Italian Cooking Demonstration, hands-on, tasting An exclusive day where the maestro spans all twenty regions of Italy with a course prepared for each one. This full immersion day allows participants not only to prepare, see and taste flavors from every part of the Italian peninsula but gives the necessary preparation techniques to create scores of different dishes for each one presented. Some of these dishes are those that are most familiar for foreign chefs that are already preparing and presenting them in their establishments. Improvisation and innovation are very important both in dining and in industry. Modern eating trends, health consciousness, individual tastes, availability of raw materials, etc., are all factors in the evolution of cuisine. HOWEVER, in order to "update", "modify" or "innovate" a recipe, we must do so while retaining as much integrity as possible to the ORIGINAL recipe and, specifically, the original FLAVOR. This isn't solely for the sake of tradition but for the fact that many of these "famous" Italian dishes have remained popular for centuries because local chefs and nature got them right the first time! Breakfast at the hotel Primi Tradizionali (Traditional Regional Italian First Courses) Long Sauces ABRUZZO: Ragù di Agnello con Maccheroni alla Chitarra EMILIA ROMAGNA: Lasagne alla Bolognese Risotto Gnocchi >VENETO: Risotto al Nero di Seppia >LOMBARDIA: Risotto alla Milanese >CAMPAGNA: Gnocchi Napoli con Pomodoro e Mozzarella di Bufala >SARDEGNA: Gnocchi Sardi allo Zafferano La Cucina Stagnata (Deep Dishes/Casseroles): Traditionally, these deep dishes have a long cooking time and are prepared in large quantities. They are then transferred to terra-cotta dishware and many times are first passed to a wood burning oven giving them a unique richness and served in the same terra cotta either family style or in individual servings. They are perfect for high volume banquet catering. >TUSCANY: Ribollita >SICILY: Coccio >CALABRIA: Morzello La Cucina alla Padella: the technique of working from a "mystery basket" creating sublime flavors from the best that the day's marketplace has to offer... >LIGURIA: Zuppa di Pesce >PUGLIA: Cozze N Pepata >LAZIO: Saltimbocca Lunch Cooking with Truffles >UMBRIA: Zuppa di Farro >PIEMONTE: Stracciatelle al Tartufo Mushrooms: Fresh or Frozen vs. Dried. Both are considered delicacies but they cannot be interchanged. A side by side comparison demonstrates proper usage and the cooking techniques to attain sublime flavors for both. >BASILICATA: Funghi Porcini Trifolata >TRENTINO-ALTO ADIGE: Polenta Concia

6 Tasting of sweet delicacies from the remaining regions of Italy. End of lesson. Dinner at ICI. DAY 5 - Pasta, pasta, pasta... Hands-on For chefs and home cooks, pasta represents unlimited creativity... In addition to hands-on preparation, participants learn Regionalism: understanding where each pasta comes from in Italy enables culinarians to identify the appropriate sauces or condiments for that dish. It also gives a clear idea of how to pair that dish with the perfect wine and, most importantly, create an entire regional menu with pasta as the starter. In this one day lesson, participants work hands-on alongside the master preparing over 50 types of pasta in just one day! Breakfast at the hotel Lesson begins Brief history of pasta and the role of pasta in regional Italian cooking and the F&B sector generally. Making natural colors and dyes Hands-on preparation of a series of white, colored and multicolored egg based pasta: >Angel Hair >Farfalle >Farfalline >Farfallone >Fettuccine >Garganelle >Maltagliati >Pappardelle >Tagliatelle >Tagliolini >Taglierini Hands-on preparation of a series of white, colored and multicolored stuffed pasta: >Agnolotti >Cannelloni >Caramelle >Fornarina >Lasagne >Open Lasagne >Manicotti >Panzarotti >Ravioli >Sacchettini >Tortelle >Tortellini >Tortelloni Lunch Lesson resumes

7 Hands-on preparation of a series of eggless and alternative flour pasta: >Casarecce >Cavatelli >Fusilli Bucati >Pici >Pizzoccheri >Scilatelle >Strozzapreti >Trofie The technique of matching pasta and sauces according to gustatory perception, aesthetics and menu position. Traditional regional stuffed pastas and baked "gratinati" will be prepared. A new series of innovative stuffed pastas and baked "gratinati" will be introduced demonstrating the technique of developing new recipes based on market availability and cost factors. Preparation of traditional and innovative pasta pies, torts and "timballi". Preparation of gnocchi: potato and vegetable based "low carb" pasta. Plating and decoration. End of lesson. Dinner at ICI. Overnight at the hotel. DAY 6 Sicily Taormina Early morning departure to cross the Straits of Messina for Sicily. Those who have read The Odyssey, will remember what a terrible time Ulysses had getting past Scylla and Charybdis, which flank what is now known as the Straits of Messina. We'll have an easier time on one of Italy's famous traghettos. A special tradition that we follow on the boat is to eat an arancino. Aficionados throughout Italy actually travel to the ferry only for a taste of this exclusive delicacy! After crossing with the ferry, we continue and arrive in Giardini-Naxos at Taormina to check in to the hotel and then a free afternoon in historic Taormina. Established in 358, the ancient city is surrounded by incredible beauty and is situated on a bluff overlooking the Mediterranean Sea and Europe's most active volcano, Mt. Etna. Shopping in Taormina is a s ogno siciliano...a Sicilian Dream! Dinner at a local restaurant. Overnight at the hotel in Sicily. DAY 7 Sicily; Calabria; Artisan Cannoli Tasting; Risotto Tris Dinner Late morning departure for Messina where we stop for a visit to a pasticceria, a pastry laboratory, where we taste the famous Cannoli. Departure for Calabria. Dinner at ICI: Risotto Tris DAY 8 Artisan Italian Cheese making; Wine Pairing Production of mozzarella, caciotta and ricotta. Smoking cheese

8 Following cheese is a pairing of three wines with three cheeses. Lunch Free afternoon Dessert Dinner: Three marvelous desserts are perfectly paired with three obscure dessert wines. DAY 9 Hearth Baking: Focaccia and Pizza in a Hearth Oven Hands-on; Cultural Travel During this hands-on day, participants work alongside the master preparing traditional Italian regional baked specialties using both standard and natural yeast techniques. Following the preparation of traditional baked products, a line of innovative delicacies are made demonstrating how participants can personalize their recipes for their clients or guests. Participants use Italy's unique flour combinations combined with seasonal ingredients while creating pizza and focaccia with a wide array of textures, flavors and colors.. Breakfast at the hotel. Chemistry review Examination of Regional Italian Pizze and Foccacie and their international gastronomic and economic importance in commercial food service and fine dining. Preparation of classic Regional focaccia and pizza followed by their innovative counterparts. Participants prepare several types of pizza and focaccia utilizing various doughs and ingredients while changing cooking methods for each item revealing vastly diverse results for each with simple modifications in technique. The lesson ends with tasting and discussion of the various techniques and flavor combinations used by each participant. Special attention is focused on the conservation of all preparations for eventual commercialization depending on sector: restaurant, hotel, banquet or retail. Assembly of a hearth buffet. Pizza Party!!! DAY 10 Gelato and Biscotti Chemistry review of the physics involved in production of component recipes, the final product and secondary products relating to the functional characteristics of each element. Understanding how each ingredient reacts within these principles enable participants to create master gelato recipes used as a base for all subsequent recipes. Making gelato. Lunch Biscotteria: hands on production of Italy's most famour biscotti. Dinner at ICI DAY 11 - Departure Departure and transfer at Lamezia Terme Airport. Arriverderci!!!

9 *PRICE : $3695 per person (double occupancy) **PAYMENT OPTIONS & INFORMATION: Bank Transfer or Online. Visa, Mastercard, American Express Payment due 90 days prior to arrival date The Mediterranean Dream PRICE & INCLUSIONS PRICE INCLUDES : 10 nights accommodations at 3 Star hotels in Calabria and Sicily. Transfers from and to the airport. Breakfast everyday. 8 Lunches Cannoli tasting at a pasticceria in Messina. 9 Dinners All ground transfers listed in the program including airport transfers, all visits and dining, ferry for Sicily and more. English/Italian speaking guides throughout the program. Cooking lessons and all lab time. Tax and VAT included. All gratuities are included. *Price does not include airfare or expenses during free time. Single room Supplement: $400 **Payments are refundable minus a $150 administration fee until 90 days prior to start date.