CAST Alimenti returns to the United State️s!

Exporting the value of Italy’s Culinary Tradition is CAST’s most important mission.

For several years, in order to answer the market’s high demand and to reward students who have had internships experiences in Italy, CAST Alimenti has developed a receptive format able to accommodate dozens of foreign students and has developed new best practices to impart our concept of “Italianità”, of being Italian, to these foreign pupils. The application of these new formats and ideas resulted in the birth of unique courses catered to the foreign pupil, be they fresh out of college, in their senior year, or well-inserted food industry professionals.

These courses can be tailored to suit any duration requirement, from one week to several months, spanning any combination of contents and disciplines, curriculum, and duration. One can also point a preference between how much time will be spent in class studying the theory or out in field trips witnessing first-hand how, for example, wine is made, how a pasta factory works, etc…

Always aiming to internationalize, CAST Alimenti has established a relationship of knowledge sharing with some of the most prestigious universities in the United States, fostering mutual international exchanges between students and teachers as a part of everybody’s shared goals.

In this sense, one of the most effective "outbound”  actions of CAST Alimenti with some universities in North America was just wrapped up: from the 6th to the 14th of November, chef Nicola Michieletto, faculty member at CAST Alimenti, represented the school and  its courses, to potential foreign students, in a real road-show that started on November 6th at Fanshawe College, in London Canada, on the 8th at Sinclair Community College, in Dayton Ohio, on the 9th at Johnson & Wales University, in Providence Rhode Island, and ended the 14th at Hocking College, in Nelsonville Ohio.

Chef Michieletto said that “Italian cuisine is first and foremost a way of life and culture, and as such, it can be learned only by living it where it is made, experiencing the territory with an open mind.

Our courses for Italian Cuisine, Pastry, Bakery, and Gelato have been written focusing on the importance of quality ingredients that are recognized as the heart of Italian cuisine.

From that principle, that realization, comes the high educational value of CAST Alimenti’s programs which are made even more relevant by adding direct experiences at the production plants of our sponsor companies, innovative clubs, and restaurants around the greater Milan and Brescia area, artisan laboratories, and prestigious wine cellars.

At CAST Alimenti, in fact, foreign students learn techniques and methods, but above all, they can experience the creativity and the immeasurable sensations that make Italian cuisine unique.