The beginnings of the Italian Cuisine school date back to 1985, when Professor Nobuo Nishimura, owner of the Japanese publishing house Bunryu, started promoting Italian traditions in Japan. Nishimura decided to entrust the young chef Gianluca Pardini, who he had met a few years earlier in Tokyo, with the task of training Japanese chefs in Italy.
After many years in the Sienese hills, the school moved to Lucca in 2004, increasing its business and opening its doors to aspiring chefs from Italy and all over the world: from the United States to Japan, from Russia to Lithuania. Director and chef Gianluca Pardini has always been recognized by all as the soul the school: together with his close-knit team he is actively involved in the business, teaching the beauty and challenges of dealing with the stove every day and constantly keeping in step with the times.
Our extensive experience in teaching Italian and specifically Tuscan cuisine guarantee the school’s status as a place of excellence.
Our lessons take place in the kitchen according to a practical approach that gives students the chance to fully immerse themselves in studying Italian cuisine and learning the most innovative techniques. At the end of the kitchen-based learning process, students undertake an internship.
The school’s location within Lucca’s centuries-old city walls makes it the perfect setting for combining study, work, rest, and leisure, in an enchanting and evocative environment.
PROFESSIONAL COURSES, COOKING LESSONS FOR FOREIGNERS, COOKING CLASSES FOR FOOD LOVERS
Italian Cuisine stands out thanks to its decades of teaching experience and the care and attention it reserves for each individual student, making everyone feel actively involved in the creative process and at every stage of learning.
Our professional courses are open to a maximum of 12 participants each time to give every student their own space and importance.
The best chefs, artisan bakers, and pastry chefs from Tuscany and beyond with national and international reputations contribute by sharing their knowledge to ensure comprehensive training.
To fully prepare our students, professional courses are organised based on a method that involves splitting the class into working groups: the kitchen is a team and our school teaches the meaning of collaboration.
During the professional course, 90% of which takes place in the kitchen classroom, in-depth workshops are held focusing on specific areas such as oil, wine, and butchery.
For optimal learning and readiness for joining the world of work, Italian Cuisine has always organised internships for its students in the best restaurants in Italy and beyond. Italian Cuisine is a training agency recognized by the Tuscany Region.
Italian Cuisine takes the unique approach of encouraging the exchange and encounter of different cultures in its cuisine, with the aim of enriching each student's cultural background.
The new dates of our professional courses!
Italian Cuisine believes in teamwork: for over 30 years it has been training young chefs ready to start a career in the restaurant industry with a method that teaches kitchen work divided up like an assembly line, where everyone does their part.
8 weeks of classroom
4 to 6 months of apprenticeship in a restaurant in Italy
The aim of the Professional Course is to prepare students through practice in the kitchen: all lessons are actively participated in, so that students can experience first-hand every step in the preparation of a dish, from the cleaning and cutting of ingredients to the most elaborate techniques.
Here are the new dates for next year, contact us for more information!
CP58B: 28 March – 20 May 2022
CP59A: 29 August – 21 October 2022
CP59B: 24 October – 16 December 2022
Our Cooking Class for the upcoming Months!
- Cooking Class for Food Lovers, I level: from the 25th January, 2022
click here to visit the page of the Course!
- Vegan Cooking Class with Simone Carone: February 3 and 10, 2022
click here to visit the page of the Course!
- Panino Gourmet: February 23, 2022
click here to visit the page of the Course!
- Japanese Cooking Class: March 17, 2022
Spring is coming, flowers are blooming and the Italian Cuisine dishes arrives at your home!
You choose the menu and we take care of the rest: click on the following link to have a look on our Menu.
We ask you to book the dinner by 1 pm.
The service will be active on Wednesday, Thursdaym, Friday for dinner.
The box can be collected directly from our place and bring to your home.
The service will be on from Wednesday 10 March.
Sunday 21 March 2021 we invite you to join a lesson dedicated to Fathers and their children to celebrate the Father's Day!
Motto of the day? Let’s have Fun!
The course is open to adults and children, it is required that children are at least 5 years old.
Have a look on the menù of the cooking lesson on the following Link!
For the entire month of March 2021, Italian Cuisine organizes an Intensive Class of in-depth study on the various techniques of preparation and cooking of food, linked to the Tuscan, Italian and World Tradition.
The target of this class are new graduated students from Cooking Schools, Sous Chefs and all who want to improve his capabilities with the aim to start a new career or before start working in a Restaurant.
The Class will give space, in addition to technical preparation in the culinary field, also to the dining room service, an element of absolute importance for a correct presentation of the final dish.
A tasty idea for your Christmas gift!
Italian Cuisine gives you a unique opportunity: to give a special Christmas gift.
Subscribe our newsletter in order to receive a discount of 10% for buying our voucher!
Event in collaboration with La Collina Birrificio and Convictus
La Collina will be hosted in our hidden garden, to present its craft beers.
During this evening Alessandro Ridolfi, producer of the La Collina Brewery, will explain the different characteristics of his beers adding historical notes.
After the tasting, a lesson by Chef Gianluca Pardini on gourmet appetizers will take place.
At the end of the lesson there will be a tasting dinner in our wonderful location.
Program: tasting and illustration of the production of craft beers and cooking demonstration. Following a tasting dinner
Date: Tuesday 21 July 2020 at 19.00
Cost: 35.00 euros
Tante idee per il tuo pranzo di Natale!! Una lezione piena di idee per il pranzo di Natale e la Vigilia.
10 dicembre - Ore 19.30
Per prenotazioni - email@example.com
“I pellegrini della Via Francigena: 1800 km di polvere sotto i sandali, km zero nella bisaccia” – 30 novembre, 1 e 8 dicembre 2019
I pellegrini che nei secoli percorso la Via Francigena sono stati i primi veri viaggiatori “organizzati” ad attraversare il nostro paese. Impegnati in un lungo cammino, che prevedeva numerose tappe, giravano la penisola incontrando persone, luoghi e cibi. Da questi incontri trovavano fonti di sostentamento e si riempivano le loro bisacce a km zero. Si trattava di cibo locale, adatto a una conservazione di almeno 2-3 giorni. Ricco di proteine e povero di grassi saturi. Ma era anche un cibo frugale, in sintonia con la frugalità del loro cammino, povero, semplice, umile. Un cibo che non nuocesse alla salute e fosse fonte di ricarica energetica, accompagnato al vino del luogo.
Il progetto di IC prevede per ognuno dei tre appuntamenti:
· Assaggio, ricetta, spiegazione della procedura di realizzazione di 1 o 2 cibi “da bisaccia” (salati e dolci, realizzati con ingredienti tipici di Lucca, della Piana e della Versilia)
· Intervento di un esperto (nutrizionista, cardiologo, medico dello sport) che ne racconti le caratteristiche e proprietà dal punto di vista scientifico/medico
· Racconto integrato del progetto Erasmus E.A.R.T.H. che ci ha portati in giro per il mondo e per le scuole formando giovani chef alla cucina attenta alle differenze religiose, etniche e di persone affette da particolari patologie
· Assaggio di un vino sfuso delle Colline lucchesi, adatto al “viaggio” e di conforto per il cuore
· Omaggio di ricette appositamente studiate per l’occasione
Inizia l'Estate e a Italian Cuisine inizia la stagione dei Wine Tasting: vi guideremo, attraverso alcuni appuntamenti, alla scoperta di vini e produttori, accompagnati dalle creazioni nel piatto dellochef Gianluca Pardini.
Si parte mercoledì 19 giugno alle ore 19.00 con "I Bianchi e i Rossi dell'Alto Adige", ospite il produttore della cantina altoatesina Nals Margreid di Magrè sulla Strada del Vino. La degustazione prevederà anche l'assaggio dell'Olio Extra Vergine delle Colline Lucchesi di Renzo Baldaccini, che sarà presente per raccontare la sua produzione.
Il costo della serata è di 25€.
Per info e prenotazioni: firstname.lastname@example.org
+39 370 365 2976
One day of lessons at the International Academy of Italian Cuisine in Lucca
A typical day at our school during the professional course
Italian Cuisine Lucca was part of the EARTH - Erasmus project from 2017 to 2019 +
More info in the Projects section of the site
Italian Cuisine moves to Chef Gianluca Pardini's home! #iorestoacasa e cucino!
Chef Gianluca Pardini makes pasta at home
The city of Lucca is a small jewel immersed in the Tuscan countryside.
Surrounded by a wall that dates back to around 1500, the historical centre boasts multiple attractions, including:
the Cathedral of San Martino and its statue of Ilaria del Carretto carved by Jacopo della Quercia,
Piazza di San Michele with the splendid Church of San Michele in Foro dating from Roman times,
the Basilica of San Frediano with a 13th-century mosaic of the Ascension of Christ,
and the Torre delle Ore and the olive-tree topped Torre Guinigi – climb the towers to admire the town and the surrounding valleys.
The walls, a typical example of modern fortification, are now the perfect place to walk, rest and ride a bike, observing the nearby Apuane mountains.
Lucca is only 25 km from Pisa, 46 km from Castelnuovo Garfagnana, 70 km from Florence, and 30 km from Forte dei Marmi.
Convictus is based in the historical center, in a former Convent: staying in the Convictus means living a thrilling collective experience.