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Marchio di Ospitalità Italiana

Italian tradition x Japanese ingredients - Carmine's experience

Event Date: 
Thu, 09/20/2018 - 7:00pm to 8:30pm
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Venue: 
ICCJ - Event space

The boom of Italian cuisine in Japan knows no limits. In the last few years, Italian restaurants have grown so much in quantitative and qualitative terms that it is now possible to taste dishes of the twenty Italian regions without having to travel to Bel Paese.

Thirty years ago, when the love for Italian cuisine exploded, the ingredients available to chefs were extremely limited. However, this was not an obstacle for those who, like Carmine Cozzolino, were determined to succeed as a chef: "When I arrived in Japan over 30 years ago, there were few available ingredients and I had to invent new solutions to recreate the recipes of my childhood. It's amazing how the result was, sometimes, even better than the original."

Carmine, today a successful entrepreneur and chef of several restaurants in Japan, tells his experience to ICCJ’s guests in a seminar that will also include a tasting session.

Program

19:00 - Greetings and presentation of the seminar
19:05 - Italian cuisine at the time and now
19:40 - Presentation of the recipe and preparation of the dish
20:10 - Tasting and final greetings

DETAILS

Date: Thursday, September 20, 2018
Time: 19:00-20:30 (doors open at 18:45)
Where: Italian Chamber of Commerce in Japan
Address: FBR Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo (ph: 03-6809-5802)
Fee: ICCJ Members 3000 JPY (+VAT 8%)
                   Others 4500 JPY (+VAT 8%)
Language: Japanese
Registration/Cancellation deadline: Tuesday, September 18th at 18:00

REGISTER HERE
 

Profile: Carmine Cozzolino

Born in 1955 in Calabria, Carmine moved to Florence at 15 where he started working in the restaurant world. In 1978 he moved to Japan to study Aikidō. In 1982 he worked as a chef at the "Primo Piatto" in Aoyama. After various experiences, in 1988 he opened his "Carmine" in Ichigaya. Currently, in addition to numerous collaborations with magazines and television programs, he runs several restaurants in Tokyo and also a structure specialized in cooking seminars in Italy.

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