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Academy

Ancient Grains: Products from Piedmont

Date: recruiting open for 2026

Duration: up to 2 weeks

Ideal candidate: students with a general foundation of culinary techniques and an interest in Culinary or Pastry Arts

Minimum class size: 12

Maximum capacity: 17

Ancient grains

This course invites you into the Italian kitchen, interpreted by chefs, farmers, and experts from the Langhe, UNESCO protected territory. The core of the program focuses on biodiversity of Italian grain, typical products used for Italian desserts, and the modern approach to some of Italy's most-loved products/foods like pizza, focaccia, chocolate, coffee, and many more.

Ancient Grains: Products from Piedmont

Date: recruiting open for 2026

Duration: up to 2 weeks

Ideal candidate: students with a general foundation of culinary techniques and an interest in Culinary or Pastry Arts

Minimum class size: 12

Maximum capacity: 17

This course invites you into the Italian kitchen, interpreted by chefs, farmers, and experts from the Langhe, UNESCO protected territory. The core of the program focuses on biodiversity of Italian grain, typical products used for Italian desserts, and the modern approach to some of Italy's most-loved products/foods like pizza, focaccia, chocolate, coffee, and many more.

Ancient grains
Gastronomy

Piedmontese Heritage: Traditional Flavors & Techniques

Date: recruiting open for 2026

Duration: 2 weeks

Ideal candidate: students with an intermediate background in the Culinary Arts

Minimum class size: 12

Maximum capacity: 17

The foundation of this course is based on the biodiversity of Italian farming, typical recipes of Piedmont, cooking methods, and the important role local culture plays in the Italian kitchen. Some of the themes focus on Piedmontese Fassona (local veal),100% Raw Goat Milk Robiola cheese, and others.

Piedmontese Heritage: Traditional Flavors & Techniques

Date: recruiting open for 2026

Duration: 2 weeks

Ideal candidate: students with an intermediate background in the Culinary Arts

Minimum class size: 12

Maximum capacity: 17

The foundation of this course is based on the biodiversity of Italian farming, typical recipes of Piedmont, cooking methods, and the important role local culture plays in the Italian kitchen. Some of the themes focus on Piedmontese Fassona (local veal),100% Raw Goat Milk Robiola cheese, and others.

Academy

Italian Tradition & Regional Cuisine from Piedmont

Date: based on availability

Duration: 11 ½ weeks

Ideal candidate: Current culinary students or alumni with a general foundation of culinary techniques
Visa is required.

Minimum class size: 6

Maximum capacity: 17

Regional Cuisine

This intensive course on Langhe & Roero gastronomy aims at providing the why behind Italian culinary traditions and techniques. The link between climate, land, agriculture, and cultural habits is key in identifying the heart of Italian cuisine.

This course is designed for international students looking to deepen their knowledge of a historically renowned enogastronomic culture through first-hand experience guided by theory and immersion.

Students will be able to recognize specific dishes of the area and the value they create.

  • The three-month program is composed of two phases:
    • The first phase takes place within Alba Accademia Alberghiera, providing a foundation of theoretical and practical lessons in addition to local didactic visits to food producers/experts of the area.
    • The second phase involves an internship within the local restaurant industry, located in the region of Piedmont, selected by Alba Accademia Alberghiera Management Staff. This phase is crucial as the students can practice theory learned, lab work, and instruction in a real-world context. The internship will be in a characteristic setting ranging from a typical Piedmontese trattoria to working alongside some of the most renowned MICHELIN – Starred chefs of Italy.

Italian Tradition & Regional Cuisine from Piedmont

Date: based on availability

Duration: 11 ½ weeks

Ideal candidate: Current culinary students or alumni with a general foundation of culinary techniques
Visa is required.

Minimum class size: 6

Maximum capacity: 17

This intensive course on Langhe & Roero gastronomy aims at providing the why behind Italian culinary traditions and techniques. The link between climate, land, agriculture, and cultural habits is key in identifying the heart of Italian cuisine.

This course is designed for international students looking to deepen their knowledge of a historically renowned enogastronomic culture through first-hand experience guided by theory and immersion.

Students will be able to recognize specific dishes of the area and the value they create.

  • The three-month program is composed of two phases:
    • The first phase takes place within Alba Accademia Alberghiera, providing a foundation of theoretical and practical lessons in addition to local didactic visits to food producers/experts of the area.
    • The second phase involves an internship within the local restaurant industry, located in the region of Piedmont, selected by Alba Accademia Alberghiera Management Staff. This phase is crucial as the students can practice theory learned, lab work, and instruction in a real-world context. The internship will be in a characteristic setting ranging from a typical Piedmontese trattoria to working alongside some of the most renowned MICHELIN – Starred chefs of Italy.

Regional Cuisine
Training

Industry Training

Date: upon special request

Duration: up to 1 week

Ideal candidate: Chef instructors and industry professionals

Minimum class size: 12

Maximum capacity: 17

These are a few of the principal themes that will be guided by a network of local experts and acclaimed chefs of the territory:

  • Seasonality and the biodiversity of local products and ingredients

  • Butchery and the fascinating diversity of local dishes centered around the local cow breed Fassona Piedmontese

  • Agriculture and the role of ancient grains

  • Identity of the territory and the Tartufo Bianco d’Alba

Industry Training

Date: upon special request

Duration: up to 1 week

Ideal candidate: Chef instructors and industry professionals

Minimum class size: 12

Maximum capacity: 17

These are a few of the principal themes that will be guided by a network of local experts and acclaimed chefs of the territory:

  • Seasonality and the biodiversity of local products and ingredients

  • Butchery and the fascinating diversity of local dishes centered around the local cow breed Fassona Piedmontese

  • Agriculture and the role of ancient grains

  • Identity of the territory and the Tartufo Bianco d’Alba

Training

Educators Experience

Date: 2025

Duration: up to 1 week

Ideal candidate: Educators and trainers within the hospitality and teaching sectors.

Minimum class size: 12

Maximum capacity: 17

Educators Experience

This course invites you to discover Piedmontese cuisine from the UNESCO-protected territory of the Langhe. The focus is on discovering traditional recipes through innovative techniques with the guidance of locally acclaimed chefs.

Educators Experience

Date: 2025

Duration: up to 1 week

Ideal candidate: Educators and trainers within the hospitality and teaching sectors.

Minimum class size: 12

Maximum capacity: 17

This course invites you to discover Piedmontese cuisine from the UNESCO-protected territory of the Langhe. The focus is on discovering traditional recipes through innovative techniques with the guidance of locally acclaimed chefs.

Educators Experience

 

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PERSONAL INFORMATION









Thank you!

Thank you for contacting Alba Accademia Alberghiera.
Your message has been received, and we will be in touch with you soon.

For more information, please feel free to contact our International Account:

Julianne Clark
j.clark@partner.aproformazione.it
Tel. +39 0173 2849 22

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