Flour: an open debate on benefits and risks

From 2017-01-19 19:00:00 to 2017-01-19 20:30:00
Venue: Italian Chamber of Commerce in Japan
Event Date:

Thu, 01/19/2017 – 7:00pm to 8:30pm

Venue:
Italian Chamber of Commerce in Japan

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.

 

DETAILS

When:  January 19th, 2017 (Tue)
           19:00 – 20,30
Where: Italian Chamber of Commerce in Japan
Address: FBR Mita Bldg. 9F,
              4-1-27 Mita, Minato-ku, Tokyo 108-0073
Cost:      ICCJ – ADI Member / AQI restaurant: 4000 JPY
              Non-Member: 6000 JPY
*LIMITED SEATS*

REGISTER HERE

 

PROGRAM
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

GIANLUCA PARDINI

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.

 

ISHIDA MASAYOSHI

Masayoshi Ishida was born in Fukushima, Japan. Graduated in western arts he has been the vice president of Slow Food Japan

 

KENICHI KASAHARA

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.