MICAS was created with the aim of studying the food and wine heritage of Sicily and the Mediterranean basin, as a sustainable asset and as a model of good food and historical cuisine. The intent is to explore, through education on taste, the knowledge and study of the Mediterranean diet, the preparation of typical and historical recipes and what is preserved in terms of culture, in the origins of a dish, in the structure, in the form, in the smell and color of a food. At MICAS, “cultural gastronomy workshops” are organized, in which chefs, grandmothers, researchers and experts participate in educational, historical and training courses on gastronomic traditions and traditional cheeses of the Mediterranean. The exaltation of raw materials and the art of enhancing them in the kitchen are the essence of the short-term courses that MICAS organizes for the information and education of high-profile national and international consumers, opinion leaders, gourmets, journalists, curious people and lovers of the world of gastronomy.