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Marchio di Ospitalità Italiana

Nut or Mushroom Sauce? A workshop to compare Italian traditions

Event Date: 
Tue, 05/09/2017 - 11:00am to 1:00pm
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Venue: 
ICCJ - Event Space

In collaboration with the Tokyo Legation of the Accademia Italiana della Cucina, ICCJ is delighted to continue the seminars on Italian cuisine. This is a great occasion to deepen our understanding of the cultural and historical backgrounds while comparing dishes from various regions. The event schedule is divided into several seminars featuring different recipes. This time we will compare two special Italian sauces: the Nut sauce (Veneto) and the Mushroom sauce (Tuscany). We will cook and taste them together!

The list of seminars is as follows:

March 28th 2017: Bolognese ragù sauce tagliatelle (Emilia Romagna) vs. Neapolitan ragù sauce Ziti (Campania)
April 25th 2017: Linguine with Genovese pesto sauce (Liguria) vs. Caserecce Siciliana pesto sauce (Sicily)
May 9th 2017: Bigoli in Nut sauce (Veneto) vs. Pappardelle in Mushroom sauce (Tuscany) 

 

DETAILS

When: May 9th 2017 (Tue)    Morning Session 11:00 am 〜 1:00 pm
                                                Evening Session 6:30 pm 〜 8:30 pm
Where: Italian Chamber of Commerce in Japan
Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku,Tokyo 108-0073 MAP
Price: ICCJ-ADI Member / AQI: 3000¥
           Non-Member: 5000¥
Language: Italian (Japanese translation available)
REGISTER HERE to morning session
                  HERE to evening session
Registration/Cancellation deadline: May 5th 2017 (Fri) 6:00 pm 
After which there can be no refunds on cancellations. No show-up will be charged.
For further information, please contact promo@iccj.or.jp

 

Morning schedule:
11:00 – Registration and Welcome
11:15 – Legation of the Italian Academy of Cuisine in Tokyo, the history of the nut and mushroom sauce
11:45 – Practical demonstration of the recipe
12:45 – Tasting 
Evening schedule:
18:30 – Registration and Welcome
18:45 – Legation of the Italian Academy of Cuisine in Tokyo, the history of the nut and mushroom sauce
19:15 – Practical demonstration of the recipe
20:15 – Tasting 

 

Emanuela Orighi has been working in the Academy for over 10 years at Budapest, Tokyo and Brussels. Today she is the official legate of the Italian Academy of Cuisine at Tokyo. Graduated in Economy and Commerce at Parma's University, she worked for in the textile sector in Italy and abroad.

Cristina Morini Sumi has been collaborating with the major Italian institution in Japan to promote the Italian food patrimony. She is also a cuisine expert and enthusiast, to the point that Elio Orsara, one of the most prominent restaurant owner in Tokyo, defines her cuisine "the most authentic Italian Home in Tokyo." After obtaing a Master in Industrial & Interior Design at Politecnico di Milano, she has been working as an Interior designer for years in Italy and Switzerland and then moved to Tokyo in 2003.

 

 

The Italian Academy of Cuisine, which is a Cultural Institution of the Italian Republic since 2003, was founded in Milan on July 29, 1954 by Orio Cergani along with a group of talented experts in the field of culture industry and journalism. Its mission is to defend and protect traditional Italian cuisine, and to promote its diffusion and improvement in Italy and abroad, also through initiatives aimed at spreading a broader understanding of the values of traditional Italian cuisine. The Academy works with public officials, entities, associations, public and private institutions, and it can authoritatively guarantee objectivity and neutrality in its judgements in the field of cuisine thanks to its independence from any and all commercial interests. The Academy pursues its objectives through the activities of its Governing Bodies and the regional and territorial Delegations, of which there are 215 in Italy and 72 abroad, with more than 7,500 members.

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