The Italian Cooking Teachers Association: cooking is a serious matter

Teachers of Italian cuisine, but not only. Especially passionate people. They are the teachers of the Association of Teachers of Italian Cuisine, born twenty years ago in Fabriano from a meeting of a group of cooking teachers. Their intent was to share their experiences and start a journey together.

Since then the group has grown numerically reaching today more than 100 members. He had the opportunity to collaborate with important magazines - from "A Tavola", "Sale e Pepe", "Modern Kitchen" - and with important companies, including Veroni, for the publication of cookbooks and Rustichella D'Abruzzo, with which he organized the Pasta Day with for two consecutive years lessons throughout Italy.

The AICI members aim to stand out for their way of teaching, illustrating the fundamentals with enthusiasm and competence cooking techniques. Pass on the traditional recipes, recount innovations and have a keen eye for kitchens around the world. Some teachers teach Italian cuisine abroad, others participate in television programs, others collaborate with newspapers, others write books.

AICI takes its role seriously because it is keen to ensure a high professional level of the associates: to be admitted to the association it is necessary to follow a training course of at least one year, draw up an essay on an agreed topic and take a written test, an oral interview and a practical test.

The association will be present at the Festival with an event off Thursday evening at the Metropolitan Market from 21 with one cooking show entitled "I teach you to cook without waste" held by the teachers Angela Schiavina e Veronica Geraci.