Thu, 01/19/2017 – 7:00pm to 8:30pm
On Italy and Japan, ‘gluten free’ products and import/export trends
Flour has been for many years the core of the Mediterranean cuisine, but the average consumption among the Italians is diminishing every year. Many gluten-free products entered the market fostering the debate about flour’s benefits and risks, and new diets are becoming a trend. As every other ingredient, flour needs a correct processing method in order to be healthy and safe for the consumers. During the seminar, organized by the Italian Chamber of Commerce in Japan, our experts will also compare Italian flours with their Japanese counterparts, with some trade data about the two Countries. A bread and pasta-making workshop will follow, including a tasting session.
19:00 Opening greetings
19:15 Gianluca Pardini
- Italian flours
- Health effects and gluten free products
- Bread and pasta making workshop
19:30 Kenichi Kasahara
- Japanese flours
- Japanese consumption habits
19:45 Ishida Masayoshi
- Flour market trends
- Good customs
20:00 Tasting session
A chef from Tuscany, Gianluca Pardini has worked in Italy, France and Japan. In 1998, he opened the “International School of Italian Cuisine” in Siena, then Lucca.
Masayoshi Ishida was born in Fukushima, Japan. Graduated in western arts he has been the vice president of Slow Food Japan
Born in 1958, he graduated in Engineering at Waseda University. Since 2001 he is president of Kasamatsu Co., Ltd., leading company in the distribution of flour products in Japan.