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Marchio di Ospitalità Italiana

Quality and tradition of the Italian specialties - What is the authentic value of Made in Italy?

Event Date: 
Thu, 09/19/2019 - 2:00pm to 3:30pm
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Venue: 
グランフロント大阪 うめきたSHIPホール2階

During the event in collaboration with the Italian rugby national team "Cattolica Assicurazioni Piazza Italia (18~23/9/2019)", Confagricoltura opens a seminar for the participants.

This seminar aims to deepen the comprehension of the real italian food by hosting the Italian cuisine expert Kazuko Nagamoto as speaker. Divided into four themes such as wine, olive oil, cheese and cured meat, explanations on DOP & IGP and on the ways these ingredients have been used from the past until today will follow. In the end a tasting part will take place.

The focus will be driven on questions such as: What is a real good quality product? What is the phenomenon of Italian soudning? What is the authentic value of Made in Italy?

This seminar is opened in the context of the True Italian Taste project. The event is promoted by the Ministry of Economic Development with ITA (Italian trade agency) and financed by the Association of the Italian Chambers of Commerce abroad.


Date: 2019 September 19
Time: 14:00~15:30
Participation fee: free
Venue: Osaka Grand Front, Umekita SHIP hall 2F
Target:Italian food importers and retailers, media, restaurateurs
The registration is on a first-come-first-served basis. Please register as soon as possible.
REGISTER HERE

 


長本和子プロフィールNAGAMOTO Kazuko

イタリア料理研究家 劇団青年座在籍当時イタリアに魅せられ、イタリアのホテル学校に留学。その後料理通訳などを経て、イタリア料理研修を企画する会社を設立。中目黒リストランテ カシーナ カナミッラ元経営者(~2016)現在は料理を通してイタリア文化を紹介している。料理教室「マンマのイタリア食堂」主宰。日本イタリア料理協会機関紙「ACCI」元編集長。日伊協会理事。著書「イタリア野菜のABC」シチリア海と大地の味」(文化出版局)他。「イタリア好き」に小説連載中。

 

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