We have chosen to provide training with technical-scientific methods, using topics and data that help us to understand. Our teaching staff is made up of the most qualified and experienced chefs, pastry chefs, bakers and trainers of national and international standing.


The school is part of a large complex which covers a total area of ​​approximately 1,500 square metres. The structure has an outdoor area for moments of rest and socialization, and also hosts a small educational vegetable garden where the aromatic herbs used in the kitchen grow.


The school is built around 4 technical-professional laboratories used for cooking, pastry making and white arts courses. All laboratories are equipped with individual or group workstations and provide students with complete work equipment that is regularly updated based on the developments and evolutions of contemporary cuisine.


It can accommodate up to 60 people seated and is equipped with an open kitchen and a backstage area. This structure makes the room suitable for many different uses: lectures, cooking shows, presentations and corporate events.


It is the space where students can consult and purchase books at special conditions, tools and equipment, professional uniforms. At their disposal there is also a library with the best volumes published by Italian Gourmet and copies of sector magazines such as Grande Cucina, Il Pasticcere e Gelatiere, Il Panificazionere.