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Marchio di Ospitalità Italiana

Innovative finger food art: Italian creativity meets Japanese aesthetics

Finger food is rapidly becoming a worldwide trend, attracting not only those who love creativity and aesthetics in general, but also smart and refined food lovers. The Italian Chamber of Commerce in Japan invited Renato Leserri to hold a workshop about his innovative finger food art on the 6th of April. Renato is the Executive Chef at Di Giorgio restaurant (former Gliese restaurant) and one of the most skilled and promising chefs in Tokyo.

Renato, who sharpened his skills under the master of Italian catering in Japan, Giorgio Matera, proposed new ideas and recipes collected in this video. This event was a success, in line with the positive feedback also obtained at the first finger food workshop, launched last year by ICCJ.

Finger food can be enjoyed standing up and holding a drink while an amazing conversation still continues; as a result, it is an innovative food culture that perfectly matches with ceremonies and parties. This is the opinion of many starred chefs, who decided to experiment new recipes and food pairings, looking for a perfect buffet that will astound customers thanks to a multi sensorial experience.

Finger food has many characteristics in common with ‘washoku’, Japanese food culture. One can easily see this, for example, in the importance of dish presentation: ‘washoku’ is in fact characterized by portions of different food offered in small plates. A special attention is focused not only on the taste of the food but also on aesthetics.

Japanese food culture is also similar to Italian food culture because of the incredible variety of ingredients, cooking techniques and recipes. There are many elements in common between Italy and Japan, which influence both cooking traditions: the course of seasons, the deep connection with the sea and its resources, the mountain and countryside landscapes. As a result, there are different menus according to the regions and the period of the year.

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All these elements are the ‘ingredients’ that work together, making Italian finger food a successful trend in Japan. Additionally, an interesting point about the finger food prepared by Renato Leserri is that it is a mix of Italian and Japanese ingredients, making for creative and tasty recipes, as well as astonishing food presentation. 

Workshops are an amazing and useful opportunity for surprising future guests and learning about Italian cooking in an easy but refined way.

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