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journal
- Is fine dining really dead? The restaurant industry is changing, but training remains essential.
- How much does a chef earn in Italy in 2026? Salaries, levels, and career path
- Congusto at Identità Golose 2026
- The best 10 Italian chefs to draw inspiration from
- 10 famous Italian pastry chefs to inspire you to make a career
- The Noma case by René Redzepi and what it teaches us about training in the kitchen
- Made in Italy food: data, value, and prospects for those who want to become professionals.
- Working in the food industry today: skills, mindset, and new professions
- Italian cuisine is a UNESCO World Heritage Site: a recognition that speaks of identity, tradition and education.
- When a Chef Enters the Classroom: Raffaele Lenzi's Lecture at the Congusto Institute
- Work and training in 2030: the future of skills and the value of culinary professions
- From September 29th to October 4th: Congusto's widespread Open Days in Milan
- We’re on Summer Break
- Studying at Congusto is more accessible with the “Per Merito” loan
- Beyond the Surface: Reflections on Time, Cooking and True Masters
- Zero hassle, all future: the follow-up to the Congusto Institute Open Day
- Catering: employment on the rise
- Open day May 23, 2025
- The crisis of starred restaurants: an opportunity for the future of chefs
- Food trends 2025: sustainability, luxury and innovation in the kitchen
- "Prestito Per Merito" loan from Intesa Sanpaolo for the Congusto Institute
- Francesca De Simone's Dream Pastry Shop
- When the territory meets excellence: Alberto Quadrio at Congusto Institute
- The Plant-Based Revolution in Cooking and Pastry: Training with Congusto Institute
- Former students: Marta Milani, 25, pastry chef at Café Cracco
- Panettone and Chef: Tradition, Innovation and Training for the Future
- Christmas present: a cooking class in Milan
- Michelin Guide Italy 2025: New Stars, Sustainability and Inspiration for Future Chefs
- Open day on Saturday, September 21st
- How to Become a Chef: The Value of Effective Professional Training
- Three Brilliant and Revolutionary Italian Women Chefs to Inspire You
- Online Cooking Courses: There are no shortcuts!
- 5 talents from the world of catering not to be missed
- What about our culinary student?
- Young talents of Italian cuisine: 10 chefs under 40 to follow
- Fruit "Quadrotto"
- Congusto and JRE Italia together for the Cuisine of The Future
- Carbonara Day 2024: Creative Interpretations by Talented Chefs
- Congusto Institute at FoodExp on 3 and 4 April 2024
- Cuisine and sustainability: chefs start from the garden
- 5 professional pastry trends you need to know in 2024
- The lesson of Ciro Scamardella from the Pipero Restaurant
- What do Pitti Taste and Bit have in common?
- Sigep 2024: Congusto and Italian Gourmet protagonists of the sweet world
- Davide Caranchini at Congusto: in the kitchen with a top guest chef
- Discover the new Congusto Institute website
- Balance and essentiality: the best wishes of Roberto Carcangiu
- 20 years of training for professionals and enthusiasts
- 20 years of Congusto at the Grande Cucina Talent Prize
- Here are the winners of the eleventh edition of Panettone Day
- Congusto partner of Panettone Day
- In the dining room or in the kitchen: what do you have to do to work in catering?
- Traditional Milanese cuisine: a lesson (including sustainability) with Chef Cesare Battisti
- Identikit of the hospitality manager: what he does and how to become one
- Marco Pedron is the new pastry teaching coordinator at the Congusto Institute
- What are the 10 basic cooking techniques that every chef must know?
- Guide for amateurs: how to learn to cook starting from the basics
- Who is a restaurant manager: what he does and what to study to become one
- Carbonara Day with Davide Marzullo buttons