From 2017-03-28 11:00 to 2017-03-28 13:00
Venue: ICCJ - Event space
Event Date:

Tue, 03/28/2017 – 11:00am to 1:00pm

ICCJ – Event space

In collaboration with the legation of the Italian Academy of Cuisine in Tokyo, ICCJ is proud to promote the series of seminars about the Italian cuisine, one of the most meaningful expressions of the Italian Culture. This will be an occasion to better understand the different cultural and historical context, analyzing the difference and similarities in the dishes showed during the lesson. The program is divided into several seminars featuring different recipes of the Italian tradition. In the first one we will compare two of the most famous Italian sauces: the Bolognese ragù and the Neapolitan ragù, analyzing the influences they had in movies and poetry, and most importantly, as the tradition suggests, we will cook it and share! The list of lessons is as follows:

28th March 2017: Bolognese ragù sauce tagliatelle (Emilia Romagna) versus Neapolitan ragù sauce Ziti (Campania)
25th April 2017: Linguine pesto alla Genovese (Liguria) versus Caserecce pesto alla Siciliana (Sicilia)
9th May 2017: Nuts sauce Bigoli (Veneto) versus Mushrooms sauce Pappardelle (Toscana)

When: 28th March 2017 (Tuesday)
Morning: 11:00 am 〜 1:00 pm
Evening: 6:30 pm 〜 9:00 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)
Morning: LINK Afternoon: LINK

Registration/Cancellation deadline: Monday, 27th March, 2:00 pm
After which there can be no refunds on cancellations. No-shows will be charged.

Morning schedule:
11:00 – Registration and Welcome
11:15 – Legation of the Italian Academy of Cuisine in Tokyo, the ragu’s history
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 ragu’s history
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.