Dear Phoren,
Thank you for your application to participate in the program Artisan Italian Gelato: Technique & Production conducted by the Italian Institute for Advanced Culinary and Pastry Arts. The attached letter confirms your reservation for the program.
The airport that you must fly into is called ‘Lamezia Terme International Airport’. The airport code is SUF and connections are available several times daily from Milan, Rome and several other cities in Italy and Europe. If you are coming in by train, you must arrive in Soverato which is in the Catanzaro province of Calabria, Italy.
At your earliest convenience, please send your arrival and departure information in order to organize transfers from the airport in Calabria. The ride is 45 minutes and the transfer, as well as all other expenses for the program, are included in the price below.
Accommodations are at our three star hotel, Baia dell’Est, Loc. Caminia, 88060 Staletti’ (CZ), Italy, Tel. +39.0961.911352, Fax. +39.0961.910907. When you arrive at your hotel, an information booklet will be waiting detailing the itinerary for the entire program which commences in the evening.
You need not bring tools or utensils as they will be provided for hands on and cooking segments of the program. Please bring chef’s attire (white jacket) which is required every day as well as casual attire for visits, dining, freetime, etc. The weather in June is normally hot.
Please communicate any payments made to us via e-mail or fax to ensure that your account is accredited expeditiously.
If you have any questions at all regarding your stay in Italy or the program, don’t hesitate to contact us. We look forward to having you here for this exciting course and gastronomic and cultural experience.
Saluti,
John
Gianni Nocita
The Italian Institute for Advanced Culinary and Pastry Arts (ICI)
Presidente
Baia dell’Est – ICI
Loc. Caminia
88060 Staletti’ (CZ)
Italy
Tel. +39.334.333.2554
Fax. +39.0967.21189
E mail: johnn@italianculinary.it
Website: www.italianculinary.it
Two-Bit Tart 
OMG….that is BEYOND cool Phoren. Nod nods….
I used to think to myself….feck…how can her food stuffs look so tasty AND picture perfect….
Now I KNOW why …because you are soooo beyond the casual dessert maker . Oh my goodness….this is sooooooooo cool. I am so giddy for you.
*gurgles in my throat and is almost drooling at the thought of how much fun you will have*
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Oh my! http://pamsmostexcellentadventure.blogspot.com/2012/06/italian-institute-of-advanced-culinary.html
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So glad you sent me your link! I had a restauranteur friend who went to ICI and said it was great. I’ll have to fill you in on my experience (fingers crossed). Luckily, my Culinary Chef could be a bit to handle, too, so I’m used to it!
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