div>From 2016-02-29 19:00 to 2016-02-29 21:30Venue: Italian Chamber of Commerce in Japan
The quality of many Italian restaurants in Japan spoils the palate of customers who may occur in the mistake of considering Italian cuisine as hard to replicate, especially in consideration of the specificity of its ingredients.
ICCJ invites you to a workshop with Chef and TV personality Mario Frittoli who will show you how to use Japanese ingredients and turn them into the most traditional Italian recipe. It is going to be an interactive, fun workshop that will inspire your creative cooking. Seats are limited.
Date: Feb 29th, 2016 (Mon)
Time: 19:00 – 21:30 (doors open at 18.45)
Venue: Italian Chamber of Commerce in Japan
FBR Mita Bldg 9F, 4-1-27 Mita Minato-ku, Tokyo 108-0073
Mario Frittoli came to Japan in 1987 to work for world-famous chefs Paul Bocuse and Angelo Paracucchi, as they were opening restaurants in Daimaru department store in Kyoto and Shinsaibashi, Osaka. He began teaching at the Tsuji Culinary Institute in Osaka the following year. In 1989, he became Head Chef at Los Angeles celebrities’ favourite Lido, and Il Forno in Santa Monica. It was there that he created an original menu and concept that incorporated the taste of Californian cuisine, thus proving his creative talents. In 1990, Frittoli returned to Japan for the opening of Il Forno in Roppongi, as Head Chef. He was subsequently assigned as the Vice President of Stillfoods, assisting with the opening of 28 restaurants. This led to his assignment as the Executive Chef of Il Pinolo in Higashi-Azabu in Tokyo. In 2008 he opened Mario i Sentieri in the Nishi-Azabu district in Tokyo. In 2015 he created Milano Red Bar @ Mario i Sentieri, the first Italian bar and restaurant in Japan where one can enjoy Milan-style Aperitivo. Mario Frittoli’s international mind of freely juggling several languages together with his esthetic sense proper to Italians, all in a friendly personality, made him gain popularity in Japan. Currently he is active in various fields, including appearances on TV (NHK) and magazines.
Do register soon for this event, as tickets will sell out quickly!
Registration/payment/cancellation deadline: February 25th, 2016
Cancellations after the registration deadline and no-shows will be charged in full.