From 2017-10-26 18:30 to 2017-10-26 20:00Venue: ICCJ - Event space
Thu, 10/26/2017 – 6:30pm to 8:00pm
Have you ever heard of pizzoccheri? No? This is your chance to discover them!
Pizzoccheri are a traditional fresh pasta dish made with buckwheat flour and dressed with butter, potatoes, cheese, and savoy cabbage.
Our chef Cristiano Pozzi will lead us through the preparation of this delicious, but yet-to-be-known, Italian pasta from Lombardia.
Don’t miss it out!
Details
What: Practical workshop of cuisine
Date: 2017/10/26 (Thursday)
Time: 18:30-20:00
Where: Italian Chamber of Commerce in Japan
Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku,Tokyo 108-0073 MAP
Prices: ICCJ/AQI/ADI Members: 3900JPY
Non-members: 5500JPY
Language: Italian and Japanese
Click here and register to the workshop
Registration/Cancellation deadline: 2017/10/24 (Tuesday)
For further info: events@iccj.or.jp
Chef: Cristiano Pozzi
Cristiano was born in Lecco, Italy, in 1973. Throughout his career, Cristiano has worked with worldwide known chef such as Gualtiero Marchesi, Marco Pierre White, Enrico Derflingher and Massimo Bottura. He was deputy executive chef at Hyatt Hotel in Guam and has been living in Japan for thirteen years, where he worked, among others, for Armani / Ristorante in Ginza.
