Date: Thursday, 21 July
Time: 15:00 – 17:00
Location: ICCJ event space (+ live IG)
Among the various Italian products, pasta holds a prominent position in Japan.
However, the idea of pasta remains often associated with the classic formats of spaghetti and penne,
while the more regional types of pasta are still less known.
In this masterclass, we will discover some aspects and production peculiarities that make Italian pasta
unique and inimitable, but also the important social role that pasta often plays in many small
communities in Italy and, therefore, its link with the well-being of people and an entire society.
During the masterclass, there will be a historical excursus on how pasta has evolved over time,
culminating in a practical demonstration with the preparation of andarinos and malloreddus, two
types of traditional Sardinian pasta made with only durum wheat semolina and processed by hand.
The masterclass (in presence at ICCJ event space) is reserved for F&B operators, journalists, and
The masterclass will be held in Japanese.
HERE is the registration form (Japanese)
Cooking instructor and consultant
Born in Sardinia, Italy. Worked as a graphic designer in Rome, London, and Tokyo for about 20 years.
Started activities as a pasta designer in 2012, and presides over the “Sardegna Cooking Studio”
cooking class. She is committed to spreading artistic authentic handmade pasta and traditional Sardinian
dishes to Japan.
In 2018, she started the ‘Pastas Antígas De Sardigna‘ project by teaching b2b operators how to process
Sardinian pasta by hand. Claudia is active with consultancy for the hand-making of typical Sardinian
pasta not only in Japan but also in Italy, the USA, and the United Arab Emirates.
The masterclass is part of True Italian Taste, an initiative promoted and
funded by the Ministry of Foreign Affairs and International Cooperation as
part of the government campaign “The Extraordinary Italian Taste”,
coordinated by Assocamerestero, the association that brings together the 81
Italian Chambers of Commerce in the world.