journal

The world of hospitality and catering thrives on synergies, contaminations and small gourmet revolutions. Every chef is a sort of painter who, color after color, tells of his art and generates anticipation and great admiration in the final customer.

Let's find out what about some culinary students at Congusto Institute. What are they doing today? They are often inexperienced, but at Congusto they find the space to start giving shape to their dreams. New generations of chefs, pastry chefs, restaurant...

In this article we present ten chefs under 35 who are making themselves noticed on the national and international gastronomic scene, and who can be a source of inspiration for the students of the Congusto Institute's professional cooking course.

In his book "Pasticceria d'Autore. Innovative proposals between sweet and savory" published by Italian Gourmet, our Pastry Director Marco Pedron talks about a journey through his sweet and savory recipes. Pedron made a decisive contribution to the revolution about breakfast...

The Congusto cooking school and JRE Italia join together to promote Italian culinary innovation. This synergy between young chefs and industry professionals marks an exciting chapter for both institutions. The entry of new talents into JRE Italia promises to bring...

Discover the gourmet interpretations of the guest chefs at Carbonara Day 2024! From tradition to creativity, let yourself be inspired by the unique recipes and unexpected flavors created for Congusto Institute.

Congusto Institute will participate in the seventh edition of FoodExp, the international food and wine and hotel hospitality forum. On 3 and 4 April 2024 in the suggestive Dominican Cloister in Lecce, a place rich in history and culture.