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

ICIF - ITALIAN CULINARY INSTITUTE FORFOREIGNERSSince 1991 we have been promoting Italian cuisine, culture and oenology around the world through our professional training courses.

www.icif.com/en

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

PROMOTION OF MAde IN ITAlyPromotion 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 eveNTsICIF 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 cOuNTeRFeITINGThey 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.

THE ACTIVITIESCulinary training, promotion of “Made in Italy”, major events and the fight against counterfeiting.

MASTER COURSE IN ITALIAN CUISINE ANd OENOLOGYA unique experience to become a professional of Italian cuisine in the world.

duRATION: 6 MONThs 9 weeks of theoretical and practical lessons at the Institute15 weeks of internship (optional) at an Italian restaurant previously selected by the Institute

ThOse whO cAN eNROll AReHolders of diplomas from higher education hospitality institutes or centresForeign and Italian professionals from the food and wine sectorWorkers from the sector with at least three years of documented experience in hospitality industry worldwide

lessON TOPIcsItalian cuisine, technique, methodsPastryBread-makingIce-cream makingOenology, oenography, food and wine pairingRestaurantFood productsFood & Beverage ManagementHALAL Certificatioin - Cooking for MuslimsHACCP and food safetyItalian language

SHORT COURSE IN ITALIAN CUISINE ANd OENOLOGYA unique experience to become a professional of Italian cuisine in the world.

duRATION: 3 MONThs 4 weeks of theoretical and practical lessons at the Institute8 weeks of internship (optional) at Italian restaurant previously selected by the Institute

ThOse whO cAN eNROll AReHolders of diplomas from higher education hospitality institutes or centresForeign and Italian professionals from the food and wine sectorWorkers from the sector with at least three years of documented experience in hospitality industry worldwide

lessON TOPIcsItalian cuisine, technique, methodsPastryOenology, oenography, food and wine pairingItalian language

ICE-CREAMCOURSEThe art to become a professional master ice-cream maker and the strategies for open a store.

duRATION: 12 weeKs4 weeks of theoretical and practical lessons at the Institute8 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 AReItalian and foreign professionals of food and wineItalian and foreign food lovers and enthusiasts

lessON TOPIcsIce-cream: theoretical notions and business managementThe components of ice-creamDetailed topicsPractical techniques of specialization

COURSE ON PIZZAFor 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 weeKs4 weeks of theoretical and practical lessons at the Institute8 weeks of internship (optional) at pizzerias that will be previously selected by the Institute

ThOse whO cAN eNROll AReItalian and foreign professionals of food and wineItalian and foreign food lovers and enthusiasts

lessON TOPIcsPizza: history and traditions, raw materials and ingredients, doughs and yeastsPizza: notions and conceptsSpecialist techniquesProfessors of pizza making

COURSE ONITALIAN PASTRYA unique program, created in collaboration with the Italian Federation of Pastry, Ice-cream and Chocolate.

duRATION: 3 weeKs3 weeks of theoretical and practical lessons at the Institute carried out by professional teachers, supplemented by visits to companies

ThOse whO cAN eNROll AReItalian and foreign food and wine professionalsItalian and foreign gourmet amateurs and enthusiasts

lessON TOPIcsBakery products - BreakfastSpongeSweet shortcrust pastryPuff pastryPastry creamsBignè and meringuesBavarians and moussesSemifreddos and ganacheChocolaterie - Production techniques and decorationCake design - Decoration techniquesDecoration techniquesArtistic sugar - IsomaltIce-cream

CHOCOLATERIE COURSEA course of study, starting from the cocoa bean, to become a master chocolatier.

duRATION: 4 MONThs4 weeks of theoretical and practical lessons at the Institute12 weeks of practical training (optional) at specialized laboratories selected by ICIF

ThOse whO cAN eNROll AReItalian and foreign professionals of food and wineItalian and foreign food lovers and enthusiasts

lessON TOPIcsThe cultivation of the cocoa beanProcessing of cocoaIngredients, production and use of chocolateProfessors of chocolaterie

ITALIAN BAKERY COURSEOne week of theoretical and practical lessons and the opportunity to train as professional baker.

duRATION: 1 weeK5 days of theoretic-practical lessons at the Institute. This Course does not include practical training at outside facilities.

ThOse whO cAN eNROll AReItalian and foreign food and wine professionalsItalian and foreign gourmet amateurs and enthusiasts

lessON TOPIcsThe raw materialsFlours, kneading methods and risingDifferent types of common breadItalian regional bread: from North to SouthTraditional and special breadsticks and other bakery productsSpecial bread for restaurantsFocaccias

INTERNATIONAL 1ST LEVEL COFFEE ANd BAR COURSEIn collaboration with 9bar, the only authorized school in Italy to give certifications of all of the SCAE Coffee Diploma System.

duRATION: 1 weeKFirst three days of the basic coffee class at the 9bar with the test for 1st level SCAE DiplomaLast three days at the ICIF Institute

ThOse whO cAN eNROll AReForeign food and wine professionalsForeign gourmet amateurs and enthusiasts

lessON TOPIcsInformation and use of work apparatus and utensilsCoffee production chainTechnique and milkManaging customer relationships and salesMaintenance and cleaningNotions on fermentation, distillation, liqueursHistory and information regarding international mixed drinksUnderstanding and quantification of cocktails dosages and pouring techniquesLiqueurs: types and classificationInternational long drinks, innovative drinks and soft drinks

GLUTEN FREECOOKING COURSEA training program designed to satisfy the palate of those who suffer from food allergies.

duRATION: 1 weeK1 week of theoretical and practical lessons at the Institute carried out by professional teachers

ThOse whO cAN eNROll AReItalian and foreign professionals from the food and wine sectorRestaurateursItalian and foreign food lovers and enthusiasts

lessON TOPIcsCeliac disease: the handbook of gluten-free foods compiled by the Italian Association for the celiac diseaseSpecific information for restaurateursGluten free homemade fresh pasta and traditional saucesGluten free Italian traditional dessertsGluten free biscuits and small pastriesMain courses of meat and fish with side dishesGluten free bread and breadsticksGluten free pizza and focaccia

THEMEd COURSE “A” IN ITALIANCUISINEA short course of study for each topic of the Italian regional cuisine.

duRATION: 3 weeKs2 weeks of theoretical and practical lessons in class1 week of practical cooking in the main kitchen of the school

ThOse whO cAN eNROll AReForeign and Italian professionals from the food and wine sectorForeign and Italian food lovers and enthusiasts

lessON TOPIcsExtra virgin olive oils from different Italian regionsAromatic and balsamic vinegarsFresh and filled italian pasta from different Italian regionsDry pasta with the Italian traditional sauces from different Italian regionsItalian bread, breadsticks, pizza and focacciaItalian cakes and pastriesItalian style ice-cream and sorbets

THEMEd COURSE “B” IN ITALIANCUISINEAd hoc solutions for a rapid training on specific topics on the Italian cuisine.

duRATION: 1 weeK1 week of theoretical and practical lessons in class

ThOse whO cAN eNROll AReForeign and Italian professionals from the food and wine sectorForeign and Italian food lovers and enthusiasts

lessON TOPIcs - B1sTARTeRs ANd FIRsT cOuRses

The use of extra virgin olive oils from different Italian regions in various coursesItalian cold and hot startersItalian fresh pasta various shapes and sizesFilled and baked pasta from different Italian regionsDry pasta with traditional saucesGnocchi and timbalesRice, risotti, soups

lessON TOPIcs - B2PAsTRy ANd BAKeRy

Bakery products: everyday bread, speciality breads for restaurants and breadsticks, pizza and focacciaRestaurant dessertsItalian small pastriesChocolate dessertsItalian style ice-creams and sorbets

COURSE ONITALIAN WINES ANd ON FOOd ANd WINE PAIRINGAn in-depth program on the fascinating world of wine.

duRATION: 1 weeK1 week of theoretical and practical lessons in the classroom and outside visit to a winery of the territory with tasting

ThOse whO cAN eNROll AReForeign and Italian professionals from the food and wine sectorForeign and Italian food lovers and enthusiasts

lessON TOPIcsWine tasting techniqueNational enographyFood and wine pairing with simple foodFood and wine pairing with startersFood and wine pairing with first dishesFood and wine pairing with main dishes of meatFood and wine pairing with main dishes of fishFood and wine pairing with dessertsFood and wine pairing with cheese

MASTER IN FOOd MANAGEMENTCourse for the future manager of Italian cuisine for the big hotel chains, both Italian and foreign.

duRATION: 4 weeKs4 weeks of theoretical and practical lessons, with an outside visit to a structure of the hotel industry and catering

ThOse whO cAN eNROll AReHolders of diplomas from higher education hospitality institutes or centresForeign and Italian professionals from the food and wine sector

lessON TOPIcsPractical cooking lessonsStandards and organizational service proceduresStrategies for marketing and promotion of the restaurantIntroduction to costing and to the IT system for calculating food costCreating and promoting a menuPlanning and control of supplies for the restaurant activityOenology lessonsTheoretical lessons on Italian extra virgin olive oil

Fees FOR The cOuRses INclude:

Accommodation at the ICIF guesthouse in small apartment (composed of two bedrooms with one, two or three beds and a bathroom) and breakfast service.Meals at the Institute from Monday to Friday (the school is closed on Sundays and on national holidays).Theoretical-practical lessons as indicated in the program.Teaching materials (recipe booklets, audio-video systems, etc.)Use of the equipment and utensils during lessons in the different laboratories.A complete chef’s uniform: a chef’s jacket with the ICIF logo, a pair of chef’s pants and an apron with the ICIF logo.Assistance before the starting of the course for the request and issuing of the Visa for Study, if necessary.Diploma from the Institute at the completion of the course.

AddITIONAl seRvIces:155 € for the issuing of the stay permit.50 € for the health insurance that cover the basic medical expenses and the expenses or the recover to the hospital only for accidents during the job time for the whole period of the course (only if the student does not stipulate already a sanitaryinsurance in his proper country).50 € for those who intend take advantage of the group bus transfer, only upon arrival in Italy, organized by the ICIF Institute on the Sunday before the beginning of the course, from Milan Malpensa airport. The payment of the 50 euro can be done in the balance of the course by banktransfer, or in cash or by credit card at the office of ICIF Direction on the first day of the course.

For those who do not need housing, you can request a custom quote. info@icif.com

cOuRse

Master course in Italian cuisine and oenology

short course in Italian cuisine and oenology

Ice-cream course

course on pizza

course on Italian pastry

chocolaterie course

Italian bakery course

International 1st level coffee and bar course

Gluten free cooking course

Themed course “A” in Italian cuisine

Themed course “B” in Italian cuisine

course on Italian wines and on food and wine pairing

Master in food management

6 months

3 months

12 weeks

12 weeks

3 weeks

4 months

1 week

1 week

1 week

3 weeks

1 week

1 week

4 weeks

€ 10.000

€ 5.500

€ 4.800 *

€ 4.800 *

€ 4.000 *

€ 5.000 *

€ 1.400

€ 1.300

€ 1.400

€ 4.200

€ 1.500

€ 1.400

€ 5.000

duRATION PRIce

PRICE LIST

* You could enroll to these courses also only to individual weeks.Contact us for a quote! info@icif.com

Numbers of participants at courses: 12 - 24

COURSES FOR AMATEURScheF... OF The hOuseICIF - 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 TOuRsICIF 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 cOMPANIesICIF 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.

SCHOOLHEAdqUARTERS:THE CASTLEThe Castle of Costigliole d’Asti is the prestigious location for the training of Italian and international chefs.

wINe cellAR ANd OlIve OIl cellARThe 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 chOcOlATeAn 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 cAvesA 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 TRAININGRESTAURANTThe 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 classesand 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

SCHOOLHEAdqUARTERS:THE ORANGERIEA 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 coursesPractical room for first courseslecture HallPastry, Bakery and Pizza laBoratoryice cream laBoratoryfood & Beverage management roomliBrary on italian food and Winecoffee training classroomself service

CASCINA SALERIO: THE STUdENTS’ GUESTHOUSELocated 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 tothe interesting italian places.

We wa it for you!

www.icif.com

ICIF COLLABORATES WITH BIG INTERNATIONAL NAMESIN THE CATERING AND HOTEL INDuSTRY

ICIF PARTNERS WORLdWIdEusALincoln Culinary Istitute, Hartford (Connecticut)Lincoln Culinary Istitute, West Palm Beach (Florida)Cook Street School of Fine Cooking, Denver

PhIlIPPINesDe La Salle College of Saint Benilde, Manila

jAPANBelle Epoque College, SapporoMusashino School, TokyoJIKEI COM Group, OsakaJIKEI COM Group, NagoyaJIKEI COM Group, FukuokaIfc Utsunomia SchoolSeishin SchoolShowa women’s University - Junior/Senior High School

TAIwANShih Chien University, TaipeiChing Kuo Institute of Management and Health, Keelung

uNITed KINGdOMRistoranti Carluccio’sLSC Stanton, Londra

veNeZuelAHigh Training Educational Institute, CaracasPer Escuela de Gastronomia Cumbre, Lima

PANAMAInstituto Superior de Alta Cocina

PARAGuAyIga Instituto Gastronomico

TuRKeyChef Akademi

cyPRusEastern Mediterranean University of North of Cyprus

ICIF’S EXPERIENCE ININTERNATIONAL EVENTS

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.

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.

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 EXPOMILAN 2015 IN ITALY

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 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.

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 combination of the Italian cuisine and products to be protagonist at Expo.

TOGETHER FOR THE ExPO

Coordination and Hospitality Logistics and reservations CommunicationDesign and creativityOrganization, production and supportGlobal presence and individual approachAccount managementH24 assistanceQuality certification

ACHIEvED RESuLTS

Sales volume

33 MILLION EUROSCustomers’s number

3,5 MILLIONS

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.

PlANNINGIdentification of the guidelines according to the exhibition themesPlanning and development of the conceptsImplementation of the conceptsIdentification of the equipmentTraining on productsCoordination and management of event preparation processesIdentification and management of the international players of the sector

ReAlIZATIONStaff service area Street food areaRestaurant areaPicnic area

Bars, snack bars and cafeteriasSelf service areaKiosks and food cornersTake away servicesFood trucks areaMovable refreshment services

MANAGeMeNTOperative managementSet up and launch of the projectPlanningLogistics and food safety managementMonitoring and controlPreparation and release of the resultsObjective, time and cost effectiveness

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 shopRestaurantHotel

ARRO COFFEETHE TEMPLE OF COFFEEArro 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

www.icif.com | icif@icif.com | info@icif.comblog.icif.comtwitter.com/ICIFitaliafacebook.com/ICIFItalyplus.google.com - ICIF ItaliaICIF Italian Culinary Institute for Foreignersyoutube.com/ICIFCulinarySchoolwww.instagram.com/icif_italiait.pinterest.com/icif

La Barbera - Enoteca e Training Restaurant

ICIF - ITALIAN CuLINARYINSTITuTE FORFOREIGNERS

LA BARBERA - ENOTECA E TRAINING RESTAuRANT

Piazza Vittorio Emanuele II, 10Costigliole d’Asti (AT)Tel. +39 0141 962171 - +39 0141 962172Fax +39 0141 962993E-mail: icif@icif.com - info@icif.comwww.icif.com

Piazza Vittorio Emanuele II, 10Costigliole d’Asti (AT)Tel. +39 0141 961346E-mail: info@ristorantelabarbera.comwww.ristorantelabarbera.com