The St. Pius X Culinary Institute


The St. Pius X Culinary Institute recently returned from the IPSSAR-Caterina de Medici School in Lake Garda, Italy to get first-hand knowledge regarding the Board's current student exchange program and to explore possible future exchanges/joint ventures. They also got to meet and interact with the internationally known chefs who are part of the "Institute for the Advanced Culinary and Pastry Arts" who are giving the courses to EMSB culinary students.

Pictured above, at the hotel in Desenzano, Bresci from left: Valter Mesar (IPPSAR School principal), Walter Ninzatti (St. Pius X Culinary Center director), Rosario Ortona (EMSB AEVS director), Fabio Bertoni (Master Baker and IPPSAR Chef de Cuisine), John Nocita (ICI director and IPPSAR Executive Chef), Chef Massimo D'Ascanio (St. Pius X Culinary Institute), Chef Geraldo D'Amore (St. Pius Culinary Institute), Dominic Spiridigliozzi (EMSB Chairman), Chef Anthony Mancini (St.Pius X Culinary Institute), Rocco Barbieri (EMSB Commissioner), Chef Otto Daniels (St. Pius X Culinary Institute).