Italian Culinary Program for International

Director of Study

Chef, President of the Professional Association of Italian Chefs (APCI) and of the International Chocolier Institute, Carcangiu works as a  consultant for many companies and organizations on nutrition and catering management topics. He has a long experience as a trainer, is the author of about ten books and contributor to some of the most important food and wine magazines in Italy.

Creator of many projects related to cuisine and nutrition as an organizational and marketing consultant, Roberto Carcangiu has also been a speaker at many national and international conferences and events. He has great respect for ingredients and their use and is attentive to a tasty and healthy cuisine with respect for the professional and consumers.

Executive Pastry Chef

Marco Pedron, born in Milan in 1981, began to practice as a chef, but he has a real passion for pastry. His successful career started at the Principe di Savoia with chef Paola Budel and sous chef Omar Allievi, where in a very short time he became head of the pastry shop. Thanks to his determination he continues to cultivate his professionality working with Luigi Biasetto, where learned rigor and technique. Pedron worked as a manager of Biasetto pastry shops in Belgium, in Brussels, developing new skills. So, back to Milan, met Rocco Princi with the role of executive of all his stores in Italy and in London. Then, his professional partnership with Carlo Cracco started during the Expo, for Trenitalia and Garage Italia projects and then hold the prestigious role of Head Pastry Chef of the Caffè Cracco In Galleria, right from its opening. Today, his figure has evolved from pastry chef to consultant, manging new projects for food companies, and teaching activity.

Cook Instructor

Roberto Preziuso is a method teacher at Congusto Gourmet Institute. Born in 1983 in Saronno, Preziuso has always travelled a lot for passion and for work. Straddling Europe, America, Asia and Oceania, curiosity and the desire for confrontation with new cultures often led him outside the Italian borders to work in international contexts.
After the hotel management school in Monza and university studies in Food Science and Technology, he has had various experiences in restaurants in Milan and the province before moving and working for a few years first in London and then in Melbourne, Australia. Among the restaurants in which he played the role of Cook stands out the Nopi Restaurant in London, originated from the brigade of Yotam Ottolenghi, and the Grossi Florentino Upstairs Restaurant, led by Chef Guy Grossi.
Returning to Italy in 2015, he brings with him all the skills acquired in these international and multicultural contexts. Among his many subsequent experiences, he worked as Executive Chef at Palazzo Italia during Expo 2015 and collaborated with various restaurants in Lombardy capital, including Peck and the food hall of ​​La Rinascente. Meanwhile, he has discovered to have a great attitude and fascination towards teaching, a lively boost to improve and grow.