ICIF -

ITALIAN CULINARY
INSTITUTE FOR
FOREIGNERS
Since 1991 we have been promoting
Italian cuisine, culture and oenology
around the world through our
professional training courses.

25 Years of training activity

1 Training center in Italy
1 Training school in China
2 Training schools in Brazil
28 Representative offices
20 Partner schools around the world
5.000 Graduate students
6 International Expos

www.icif.com/en
THE ACTIVITIES
Culinary training, promotion of
“Made in Italy”, major events and the
fight against counterfeiting.

TRAINING
Training for young Italians and foreign cooks to acquire
a professional specialization on regional Italian cuisine.

PROMOTION OF Made in Italy

Promotion of Italian cuisine and top quality Italian
products abroad, through fairs, international events,
training courses and the diffusion of information
regarding Made in Italy and its implementation by
professional chefs and restaurateurs around the world.

Major events
ICIF is at the vanguard of international events where an
authoritative voice in the restaurant business is required,
providing expertise for initiatives which promote Italian
food and culture.

Fight against counterfeiting

They call it “Italian Sounding”, the imitation or forgery
of Italian food products abroad. A fake food product has
a mixture of Italian names, logos, images and slogans
clearly attributable to our country.
In addition to its educational objectives, ICIF was
founded with the aim to classify, protect and promote
the image of Italian cuisine and products of excellence
overseas, protecting artisan productions, defending
consumers from adulteration and forgery and by
spreading knowledge and techniques among professional
chefs and restaurateurs around the world.
Master Course
in Italian Cuisine
and Oenology
A unique experience to become a
professional of Italian cuisine in the
world.

DURATION: 6 MONTHS
9 weeks of theoretical and practical lessons at the
Institute
15 weeks of internship (optional) at an Italian
restaurant previously selected by the Institute

Those who can enroll are

Holders of diplomas from higher education
hospitality institutes or centres
Foreign and Italian professionals from the food and
wine sector
Workers from the sector with at least three years
of documented experience in hospitality industry
worldwide

Lesson topics
Italian cuisine, technique, methods
Pastry
Bread-making
Ice-cream making
Oenology, oenography, food and wine pairing
Restaurant
Food products
Food & Beverage Management
HALAL Certificatioin - Cooking for Muslims
HACCP and food safety
Italian language
Short Course in
Italian Cuisine
and Oenology
A unique experience to become a
professional of Italian cuisine in the
world.

DURATION: 3 MONTHS
4 weeks of theoretical and practical lessons at the
Institute
8 weeks of internship (optional) at Italian restaurant
previously selected by the Institute

Those who can enroll are

Holders of diplomas from higher education
hospitality institutes or centres
Foreign and Italian professionals from the food and
wine sector
Workers from the sector with at least three years
of documented experience in hospitality industry
worldwide

Lesson topics
Italian cuisine, technique, methods
Pastry
Oenology, oenography, food and wine pairing
Italian language
Ice-cream
Course
The art to become a professional
master ice-cream maker and the
strategies for open a store.

DURATION: 12 WEEKS
4 weeks of theoretical and practical lessons at the
Institute
8 weeks of internship (optional) at ice cream parlours
previously selected by the Institute, members of the
Academic Laboratory of Master ice cream makers

Those who can enroll are

Italian and foreign professionals of food and wine
Italian and foreign food lovers and enthusiasts

LESSON TOPICS
Ice-cream: theoretical notions and business
management
The components of ice-cream
Detailed topics
Practical techniques of specialization
COURSE ON PIZZA
For a profession that is considered
a popular, cultural and social
phenomenon which is typically
Italian, in continual growth both in
Italy and abroad.

DURATION: 12 WEEKS
4 weeks of theoretical and practical lessons at the
Institute
8 weeks of internship (optional) at pizzerias that will
be previously selected by the Institute

Those who can enroll are

Italian and foreign professionals of food and wine
Italian and foreign food lovers and enthusiasts

LESSON TOPICS
Pizza: history and traditions, raw materials and
ingredients, doughs and yeasts
Pizza: notions and concepts
Specialist techniques
Professors of pizza making
COURSE ON
ITALIAN PASTRY
A unique program, created in
collaboration with the Italian
Federation of Pastry, Ice-cream and
Chocolate.

DURATION: 3 WEEKS
3 weeks of theoretical and practical lessons at
the Institute carried out by professional teachers,
supplemented by visits to companies

Those who can enroll are

Italian and foreign food and wine professionals
Italian and foreign gourmet amateurs and enthusiasts

LESSON TOPICS
Bakery products - Breakfast
Sponge
Sweet shortcrust pastry
Puff pastry
Pastry creams
Bignè and meringues
Bavarians and mousses
Semifreddos and ganache
Chocolaterie - Production techniques and decoration
Cake design - Decoration techniques
Decoration techniques
Artistic sugar - Isomalt
Ice-cream
Chocolaterie
Course
A course of study, starting from the
cocoa bean, to become a master
chocolatier.

DURATION: 4 MONTHS
4 weeks of theoretical and practical lessons at the
Institute
12 weeks of practical training (optional) at
specialized laboratories selected by ICIF

Those who can enroll are

Italian and foreign professionals of food and wine
Italian and foreign food lovers and enthusiasts

LESSON TOPICS
The cultivation of the cocoa bean
Processing of cocoa
Ingredients, production and use of chocolate
Professors of chocolaterie
ITALIAN BAKERY
COURSE
One week of theoretical and
practical lessons and the
opportunity to train as professional
baker.

DURATION: 1 WEEK
5 days of theoretic-practical lessons at the Institute.
This Course does not include practical training at
outside facilities.

Those who can enroll are

Italian and foreign food and wine professionals
Italian and foreign gourmet amateurs and enthusiasts

LESSON TOPICS
The raw materials
Flours, kneading methods and rising
Different types of common bread
Italian regional bread: from North to South
Traditional and special breadsticks and other bakery
products
Special bread for restaurants
Focaccias
International
1st level Coffee
and Bar Course
In collaboration with 9bar, the only
authorized school in Italy to give
certifications of all of the SCAE
Coffee Diploma System.

DURATION: 1 WEEK
First three days of the basic coffee class at the 9bar
with the test for 1st level SCAE Diploma
Last three days at the ICIF Institute

Those who can enroll are

Foreign food and wine professionals
Foreign gourmet amateurs and enthusiasts

LESSON TOPICS
Information and use of work apparatus and utensils
Coffee production chain
Technique and milk
Managing customer relationships and sales
Maintenance and cleaning
Notions on fermentation, distillation, liqueurs
History and information regarding international
mixed drinks
Understanding and quantification of cocktails
dosages and pouring techniques
Liqueurs: types and classification
International long drinks, innovative drinks and soft
drinks
Gluten free
Cooking Course
A training program designed to
satisfy the palate of those who suffer
from food allergies.

DURATION: 1 WEEK
1 week of theoretical and practical lessons at the
Institute carried out by professional teachers

Those who can enroll are

Italian and foreign professionals from the food and
wine sector
Restaurateurs
Italian and foreign food lovers and enthusiasts

LESSON TOPICS
Celiac disease: the handbook of gluten-free foods
compiled by the Italian Association for the celiac
disease
Specific information for restaurateurs
Gluten free homemade fresh pasta and traditional
sauces
Gluten free Italian traditional desserts
Gluten free biscuits and small pastries
Main courses of meat and fish with side dishes
Gluten free bread and breadsticks
Gluten free pizza and focaccia
Themed Course
“A” in Italian
Cuisine
A short course of study for each
topic of the Italian regional cuisine.

DURATION: 3 WEEKS
2 weeks of theoretical and practical lessons in class
1 week of practical cooking in the main kitchen of
the school

Those who can enroll are

Foreign and Italian professionals from the food and
wine sector
Foreign and Italian food lovers and enthusiasts

LESSON TOPICS
Extra virgin olive oils from different Italian regions
Aromatic and balsamic vinegars
Fresh and filled italian pasta from different Italian
regions
Dry pasta with the Italian traditional sauces from
different Italian regions
Italian bread, breadsticks, pizza and focaccia
Italian cakes and pastries
Italian style ice-cream and sorbets
Themed Course
“B” in Italian
Cuisine
Ad hoc solutions for a rapid training
on specific topics on the Italian
cuisine.

DURATION: 1 WEEK
1 week of theoretical and practical lessons in class

Those who can enroll are

Foreign and Italian professionals from the food and
wine sector
Foreign and Italian food lovers and enthusiasts

LESSON TOPICS - B1
starters and first courses
The use of extra virgin olive oils from different
Italian regions in various courses
Italian cold and hot starters
Italian fresh pasta various shapes and sizes
Filled and baked pasta from different Italian regions
Dry pasta with traditional sauces
Gnocchi and timbales
Rice, risotti, soups

LESSON TOPICS - B2
pastry and bakery
Bakery products: everyday bread, speciality breads
for restaurants and breadsticks, pizza and focaccia
Restaurant desserts
Italian small pastries
Chocolate desserts
Italian style ice-creams and sorbets
COURSE ON
ITALIAN WINES AND
ON FOOD AND WINE
PAIRING
An in-depth program on the
fascinating world of wine.

DURATION: 1 WEEK
1 week of theoretical and practical lessons in the
classroom and outside visit to a winery of the territory
with tasting

Those who can enroll are

Foreign and Italian professionals from the food and
wine sector
Foreign and Italian food lovers and enthusiasts

LESSON TOPICS
Wine tasting technique
National enography
Food and wine pairing with simple food
Food and wine pairing with starters
Food and wine pairing with first dishes
Food and wine pairing with main dishes of meat
Food and wine pairing with main dishes of fish
Food and wine pairing with desserts
Food and wine pairing with cheese
MASTER IN FOOD
MANAGEMENT
Course for the future manager of
Italian cuisine for the big hotel
chains, both Italian and foreign.

DURATION: 4 WEEKS
4 weeks of theoretical and practical lessons, with an
outside visit to a structure of the hotel industry and
catering

Those who can enroll are

Holders of diplomas from higher education
hospitality institutes or centres
Foreign and Italian professionals from the food and
wine sector

LESSON TOPICS
Practical cooking lessons
Standards and organizational service procedures
Strategies for marketing and promotion of the
restaurant
Introduction to costing and to the IT system for
calculating food cost
Creating and promoting a menu
Planning and control of supplies for the restaurant
activity
Oenology lessons
Theoretical lessons on Italian extra virgin olive oil
PRICE LIST
COURSE DURATION PRICE FEES FOR THE COURSES INCLUDE:

Master course in Italian cuisine and oenology 6 months € 10.000 Accommodation at the ICIF guesthouse in small
apartment (composed of two bedrooms with one, two or
three beds and a bathroom) and breakfast service.
Short course in Italian cuisine and oenology 3 months € 5.500
Meals at the Institute from Monday to Friday (the school
is closed on Sundays and on national holidays).
Ice-cream course 12 weeks € 4.800 * Theoretical-practical lessons as indicated in the program.
Teaching materials (recipe booklets, audio-video
Course on pizza 12 weeks € 4.800 * systems, etc.)
Use of the equipment and utensils during lessons in the
Course on Italian pastry 3 weeks € 4.000 * different laboratories.
A complete chef’s uniform: a chef’s jacket with the ICIF
Chocolaterie course 4 months € 5.000 * logo, a pair of chef’s pants and an apron with the ICIF logo.
Assistance before the starting of the course for the
Italian bakery course 1 week € 1.400 request and issuing of the Visa for Study, if necessary.
Diploma from the Institute at the completion of the course.
International 1st level coffee and bar 1 week € 1.300
course ADDITIONAL SERVICES:
155 € for the issuing of the stay permit.
50 € for the health insurance that cover the basic medical
Gluten free cooking course 1 week € 1.400 expenses and the expenses or the recover to the hospital
only for accidents during the job time for the whole
Themed course “A” in Italian cuisine 3 weeks € 4.200 period of the course (only if the student does not stipulate
already a sanitaryinsurance in his proper country).
Themed course “B” in Italian cuisine 1 week € 1.500 50 € for those who intend take advantage of the group
bus transfer, only upon arrival in Italy, organized by the
Course on Italian wines and on food and 1 week € 1.400 ICIF Institute on the Sunday before the beginning of the
wine pairing course, from Milan Malpensa airport. The payment of the
50 euro can be done in the balance of the course by bank
Master in food management 4 weeks € 5.000 transfer, or in cash or by credit card at the office of ICIF
Direction on the first day of the course.
* You could enroll to these courses also only to individual weeks.
Contact us for a quote! info@icif.com
For those who do not need housing, you can request
Numbers of participants at courses: 12 - 24 a custom quote. info@icif.com
COURSES FOR
AMATEURS
Chef... Of the house
ICIF - Italian Culinary Institute for Foreigners and “La
Barbera - Enoteca and Training Restaurant” open their
doors to all of those who wish to approach the kitchen,
learning how to give an extra touch to their own dishes
in order to bring surprise and delight to the table. Our
chef instructors accompany you on a journey through
the gastronomic world teaching you the secrets of the
trade and preparing delicacies with you to take home. A
selection of different seasonal topics, excellent quality,
and territoriality await you in the “Chef... Of the
House” program. Midweek classes or entire day classes
dedicated to specific themes on the weekends are open to
everyone. We hope many of you will join us!

Educational tours
ICIF organizes educational culinary tours for Italian and
foreign non-professionals who are lovers of Italian food
and wine and who want to learn more about the cuisine,
the quality products and the cultural beauty of the Italian
regions, or for industry professionals who would like to
discover more about the food and wine of a specific Italian
region or area. These tours have a minimum duration of
three days to a maximum of six. It is possible to organize
tours on specific topics requested by the group.

Training for business

Companies
ICIF provides services and offer training and advice to
companies, associations and organizations who would
benefit from the use of a classroom or a laboratory
for events, seminars or conferences. Upon request,
our skilled professionals will create training classes
specifically devised for corporate team building. A fun
way of testing themselves in the kitchen by developing
interpersonal skills and teamwork.
School
Headquarters:
THE CASTLE
The Castle of Costigliole d’Asti is the
prestigious location for the training
of Italian and international chefs.

WINE CELLAR AND OLIVE OIL CELLAR

The ICIF National Wine Cellar is among the most
advanced in Italy for an in-depth study of Italian wines.
The Wine Cellar hosts a modern tasting-room with
a futuristic design, equipped with 20 multi-function
tasting stations that can be used not only for wines, but
also for the sensorial analysis of other products such as
extravirgin olive oils, vinegars, cheese, etc.
The ICIF National Olive Oil cellar gathers experts and
lovers of this mythical product, providing an objective
review of quality Italian extra virgin olive oils.

Laboratory of Chocolate
An educational space equipped with all the facilities
to learn the art of approaching and the treatment of the
different cocoa varieties and ingredients to create a
delicious chocolate of quality, led by masters chocolatiers
discovering their secrets.

CHEESE, HAM AND SALAMI CAVES

A display area created as a reminder of the “crutin”
of our ancestors, to accentuate the great variety and
quality of Italian cheeses. A reminder of the importance
of history and tradition of an ancient culture which is
highly esteemed around the world.
THE TRAINING
RESTAURANT
The cultural aim is to offer the
best dishes of the Italian cuisine,
particularly Piedmontese, which is
achieved through the ICIF backbone
tutorial in “La Barbera - Enoteca and
Training Restaurant”.

The students get “hands on” experience thanks to the

working restaurant, designed ad hoc to allow the students
to experience operational, economical and administrative
real world business skills on site. A place where they
can interact with real customers. In a unique location,
they oversee the entire food chain: from menu planning,
ordering food supplies, food preparation, dining room
service, to cost control. All of this, backed by our tutors
for the whole span of time during the work experience,
certainly gives a precious added value to the students’
training.
Over the months, they alternate between different classes
and menus, always bearing genuineness and in step with
the changing of the seasons. The range of offers is not
limited to traditional lunches and dinners, but a wider
array of offers is taken into consideration: from amateur
courses to theme nights, from catering events to logistical
support for outside events.
This is an original and innovative restaurant
industry model that arises on the local scene as a link
between the local ingredients and international tourism,
without becoming yet another commercial fad, but
creating a niche of its own from a cultural and educational
point of view, for the benefit of the community.

www.ristorantelabarbera.com
School
Headquarters:
THE ORANGERIE
A contemporary structure with
modern classrooms fitted with the
latest technology.

On 29 March 2014, thanks to a contribution from the

European Union dispensed by the Piedmont Region,
a new school building was opened in the park in front of
the Castle. The new building called Orangerie, is a
contemporary structure made entirely of glass and metal
with modern classrooms fitted with the latest technology.

These new laboratories are the

beating heart of the school and its
educational activity:

Practical Room for Main Courses

Practical Room for First Courses
Lecture Hall
Pastry, Bakery and Pizza Laboratory
Ice Cream Laboratory
Food & Beverage Management Room
Library on Italian Food and Wine
Coffee Training Classroom
Self Service
CASCINA SALERIO:
the students’
GuestHouse
Located in Costigliole d’Asti, just a
short walk from the school.

The students of the culinary and oenology courses, from

around the world are housed at “Cascina Salerio”, the
ICIF guesthouse, located in the village of Costigliole
d’Asti, in the middle of a leafy residential area, in the
vicinity of the picturesque medieval fortress.

The guesthouse is housed in old farmhouse in the

Piedmont hills where the students can experience the
Italian style of life.

It contains 14 independent mini-apartments measuring

55 - 60 square metres each, with two bedrooms, with the
capacity of accommodating a maximum of 4 people per
apartment, plus a bathroom.
The communal areas are located on the ground floor, with
a laundry room in the basement.

Room cleaning service, the change of linen and

towels and breakfast are all included (except on
Saturdays, Sundays and on Italian national holidays).

Internet access through wireless connection available.

INTO THE HEART
OF PIEDMONT
A little farther on, behind the hill. Bastion of Monferrato,
appearing majestic on the Langhe. The abode, the terroir,
the surrounding environment. The scents and the colors
of the seasons. Ingredients that made Costigliole d’Asti
the ideal location for ICIF, since 1996.

Students from all over the world live the experience of

staying in a sliver of a land recognized “World Heritage
Site” by UNESCO. Where also the grape harvest is
unique and certainly not faithfully replicable elsewhere.

The golden Asti Spumante, the robust Barbera, the

sweet Moscato, the precious Barolo and Barbaresco, the
White Truffle of Alba and the “Tonda Gentile Trilobata”
hazelnut: just some of the food and wine excellences you
cannot miss.

From three hour drive from Monaco and Venice, two

hours from Milan and one hour from Turin and Genoa,
ICIF offers an extensive selection of turistic proposals,
to 360°.

During your stay here in ICIF, you can talk directly to our
staff in order to organize visits to the local wineries, food
and wine tours, partecipation at events and trips to
the interesting italian places.

We wa it for you!

www.icif.com
ICIF PARTNERS worldwide ICIF COLLABORATES WITH BIG
INTERNATIONAL NAMES
USA UNITED KINGDOM in the catering and hotel
Lincoln Culinary Istitute, Hartford (Connecticut) Ristoranti Carluccio’s industry
Lincoln Culinary Istitute, West Palm Beach (Florida) LSC Stanton, Londra
Cook Street School of Fine Cooking, Denver
VENEZUELA
PHILIPPINES High Training Educational Institute, Caracas
De La Salle College of Saint Benilde, Manila Per Escuela de Gastronomia Cumbre, Lima

JAPAN PANAMA
Belle Epoque College, Sapporo Instituto Superior de Alta Cocina
Musashino School, Tokyo
JIKEI COM Group, Osaka PARAGUAY
JIKEI COM Group, Nagoya Iga Instituto Gastronomico
JIKEI COM Group, Fukuoka
Ifc Utsunomia School TURKEY
Seishin School Chef Akademi
Showa women’s University - Junior/Senior High School
CYPRUS
TAIWAN Eastern Mediterranean University of North of Cyprus
Shih Chien University, Taipei
Ching Kuo Institute of Management and Health, Keelung
ICIF’S EXPERIENCE IN
INTERNATIONAL EVENTS
ICIF is an internationally recognized institution with a know-how of over
20 years during which time it has set up and actively participated in events
worldwide.

Among many national and international events in which
ICIF has been charged to represent the Top Italian
Cuisine, the participation in some Expos stands out:
Aichi 2005 in Japan, Zaragoza 2008 in Spain,
Shanghai 2010 in China, Yeosu 2012 in South
Korea, and Venlo 2012 in the Netherlands. In these
exhibitions, the Institute of Costigliole d’Asti managed
the whole food services of the Italian pavilions.
Since its establishment, ICIF have received immediate
support of the institutions like the Ministry of Agriculture,
the Ministry of Economic Development, the
Ministry of Foreign Affairs, the Piedmont and the
Lombardy Regions, the Chambers of Commerce in
Italy and abroad, as well as the ICE.
Thanks to the widespread presence on the national and
international stage, the excellent relationships with
companies and institutions, and great organizational
skills, ICIF organizes and actively participates in
events aimed to promote the Italian traditions, wine and
agricultural food products abroad.

In collaboration with the Ministry of Foreign Affairs and with the delegated
government commissioners, ICIF managed the restaurants inside the Italian
Pavilions at the following Expos.
ICIF AS PROTAGONIST AT THE EXPO
MILAN 2015 IN ITALY
The combination of the Italian cuisine and products to be protagonist at Expo.

Thanks to the international relations developed in over 24
years, ICIF offered its expertise as management partner
the Food & Beverage area of Expo Milan 2015, serving
five important countries: Angola, Argentina, Bahrain,
Israel, and Mexico.
That represented the prestige that the Institute boasts
worldwide as an educational center of excellence for the
Italian food and wine culture. On this basis and due to the
opportunities arising from the participation at the Expo
Milan 2015, a new project has been born.
The aim is to enhance the Italian products, brands, and
culture in a unique manner.
The Expo Milan 2015 has been a six months’ period
rich in opportunities to increase to ICIF’s visibility
and strengthen the international relations through
ideas and events organized and promoted together
with the institutions of the hosting countries.
The willingness of the Nations to choose ICIF for leading
partner, was a result of a shared project, which provided
for each pavilion a tailor-made strategy.

The precious collaboration with the Uvet Group, the Italian leader in
tourism with over 65 years of experience and having achieved expertise
and prestige in previous Expos, allowed ICIF to face this new challenge
with the ambition to be a worldwide ambassador of the best Italian values.

together for the expo achieved results

Coordination and Hospitality Sales volume

Logistics and reservations 33 million euros
Communication
Customers’s number
Design and creativity
Organization, production and support 3,5 millions
Global presence and individual approach
Account management
H24 assistance
Quality certification
CURRENT AND FUTURE INTERNATIONAL
PROJECTS
ICIF, Food & Beverage division of the Uvet Group, thanks to the experience
gained in previous Expos, will undertake new Expo challenges: Expo Astana
2017 and Expo Dubai 2020.

PLANNING
Identification of the guidelines according to the Bars, snack bars and cafeterias
exhibition themes Self service area
Planning and development of the concepts Kiosks and food corners
Implementation of the concepts Take away services
Identification of the equipment Food trucks area
Training on products Movable refreshment services
Coordination and management of event preparation
processes MANAGEMENT
Identification and management of the international Operative management
players of the sector Set up and launch of the project
Planning
REALIZATION Logistics and food safety management
Staff service area Monitoring and control
Street food area Preparation and release of the results
Restaurant area Objective, time and cost effectiveness
Picnic area
FOOD RETAIL &
DESIGN SOLUTION
Beside the educational activities, ICIF has developed a
new section of its business dedicated to the food retail
& design solutions. Through this new branch of the
business, ICIF wants to broaden the entreprenurial
opportunities for its students. For this purpose ICIF has
already developed a range of innovative food concepts and
will eagerly introduce more on the markets worldwide.
Its current portfolio lists the following types of activities:
Fast food
Coffee shop
Restaurant
Hotel

ARRO COFFEE
THE TEMPLE OF COFFEE
Arro Coffee® is a concept based on the vision of
spreading the Italian culture in all its aspects. Flavours,
skills and craftsmanship, design and decor, and
attitude have been put together to offer a unique
experience to customers.
Entirely designed by Italian architects and with Italian
materials, the wooden furniture is the frame for a warm
and welcoming atmosphere.
The products have been precisely selected from Italian
artisans to guarantee genuineness, highest quality, and
best sensorial experience. The key products we have
selected as the symbols of the Italian taste are coffee,
chocolate and panettone.

www.arrocoffee.com LONDON
 ICIF - ITALIAN CULINARY
INSTITUTE FOR
FOREIGNERS

Piazza Vittorio Emanuele II, 10

Costigliole d’Asti (AT)
Tel. +39 0141 962171 - +39 0141 962172
Fax +39 0141 962993
E-mail: icif@icif.com - info@icif.com
www.icif.com

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LA BARBERA - ENOTECA E
TRAINING RESTAURANT

Piazza Vittorio Emanuele II, 10

Costigliole d’Asti (AT)
Tel. +39 0141 961346
E-mail: info@ristorantelabarbera.com
www.ristorantelabarbera.com

La Barbera - Enoteca e Training Restaurant