Accademia Italiana Chef S.r.l.

The Accademia Italiana Chef is a prestigious institution dedicated to preserving and promoting the excellence of Italy’s culinary heritage. With 13 years of experience and 7 schools across Italy, it has trained thousands of professionals and food enthusiasts, making it one of the country’s most respected culinary academies.

Our intensive and highly practical programs are designed for chefs and food lovers from all over the world who want to master authentic Italian techniques. Through our unique courses, international students train in the same professional facilities as Italian chefs, benefiting from a highly immersive and rigorous environment. Graduates receive a globally recognized certification, opening doors to opportunities in the international culinary scene.

With state-of-the-art kitchens and a strong focus on practical learning, the Accademia Italiana Chef offers more than just courses — it provides a transformative journey into the heart of Italian cuisine, allowing participants to bring the excellence of authentic Italian food to the world.

The visa to enter Italy is required only for non-EU citizens. EU Citizens do not need a visa to enter.

All courses and masters for foreigners of the Academy are included as activities with a tourist visa.

The Tourist visa lasts for 90 days, and in many cases, it is not necessary to have a visa in order to come to Italy for 90 days. To attend your cooking course in Italy read the information below.

What is a visa for Italy

The entry visa consists of a sticker placed on a passport or other valid travel document authorizing its foreign bearer to set foot on the soil of the Italian Republic or that of another contracting country for transit or stay, to be evaluated on the basis of the needs associated with the status of international relations and with the defence of national security and the public order.

Visas issued by Italian missions abroad allow the bearer access, either for transit or for brief residence (up to 90 days) to Italy or other countries that apply the Schengen Convention, and is called a “Uniform Schengen Visa” (VSU). Likewise, a VSU issued by the diplomatic mission of another Schengen country allows access to Italian soil.

The entry visa for stays of longer than 90 days is called a “National Visa” (NV) and allows long-term residence on the soil of the State that issued it and, as long as it is valid, free circulation for a period of no more than 90 days per half-year on the soil of another Member State.

A full time experience

Each Master is dedicated to people who are passionate about Italian cuisine but who are not satisfied with a simple cooking class lesson and want something more, in less time: to really learn to cook the Italian way.

Each Master is dedicated to a key topic of Italian cuisine: pasta, pizza, pastry and so on. The scientific committee has studied how to transfer the crucial data of each topic giving the student knowledge, skills and competence. A perfect mix of theory and practice.

Only the real Italian culinary art

The school promotes only 100% Italian cooking methods. Original recipes, the right ingredients and all the secrets revealed. No useless data corresponds to any added time and maximize results.

Standard routes only

The Scientific Commitee AIC plans the courses step by step according to the indications of the European Community. Each module and each course are constantly checked to meet the standards.

Innovative multimedia education

All formats have been all equipped with innovative audio-visual material that helps the student to orientate during the lesson step by step. It increases the “Sense of Reality” reducing learning time.

European Quality Certification for Educational Formats

Every format of AIC is designed according to the specifics of the European Quality regulations: ISO 9001 and ISO 21001. This ensures that the formats are effective and can give the student real training, to use in their work. In this way, the effectiveness of the results achieved by the institute is fully demonstrated by the fact that every year, more than 1500 Italian students are choosing to undertake a signed format AIC. Even the new cooking courses in Italy for foreign students follow the same quality certificate: guarantee of a teaching that really creates new skills.

Cooking School in Florence

The Cooking School is actually located in Florence, just 100 meters from the Tramway ad 10 mins from the attractions of Florence.

Florence is called the capital of art; if we refer to the statistics produced by UNESCO, 60% of the world's most important works of art are in Italy and about half of these are in Florence. Florence is known all over the world for its artistic beauty, for the wonderful streets, which seem to have stopped in time, and of course for the famous Uffizi Gallery, which, together with the Louvre in Paris, is home to some of the greatest art never made in history.

Not only art, abounds in Florence, but also good food. If you came in our Cooking School in Florence you have to try the typical dishes of Florentine culture are made with ingredients at first sight poor, but that offer a unique and genuine flavor. Exploring the surrounding areas you will find a great welcome and excellent food.

Cooking School in Lecce

The cooking school in Lecce is located very near to the center, just 5 minutes from the rail station.

A baroque city kissed by the sun and the beautiful sea, between the white of the local stone and the colors of the earth, Lecce is located in the central-northern part of the Salento plain in Puglia. It is a city that you never stop discovering, full of history, art and culture.

Known as "the Florence of the South", Lecce amazes, fascinates and conquers with the archaeological remains of Roman domination and with the exuberance of seventeenth-century baroque, known here as "Leccese baroque", a unique expression of a popular language with Mediterranean roots.

Apulian cuisine in general is characterized above all by the importance given to raw materials, both land and sea; although there are dishes common to the whole region, the recipes vary from province to province and, sometimes, from city to city. For example, the typical recipes of the provinces of Bari, Brindisi and Taranto, located by the sea, are not the same as those practiced in the province of Foggia, which is more hilly, and of Lecce, which is more land-based.