From 2015-07-07 19:00 to 2015-07-07 21:30
Venue: Italian Chamber of Commerce in Japan
Venue:
Italian Chamber of Commerce in Japan

 

“Italian cuisine is more than just pasta!”
Discover Italian cuisine in a whole new light with chef Gianluca Pardini!

 

Rice in Italian cuisine may stir images of risotto dishes; however, there is much more variety in traditional Italian cuisine, where rice is seen as a valuable asset. Italy is well-known for high-quality rice, especially from the fields of Novara and Vercelli. In fact, they are featured by many large, famous supermarket companies and in Milan Expo 2015.

 

The Italian Chamber of Commerce in Japan (ICCJ) proudly presents a cooking workshop specifically focusing on Italian rice in collaboration with chef Gianluca Pardini, who will be visiting Japan for this event. Participants will not only learn the differences of Japanese and Italian rice, but also be able to enjoy this special component of Italian cuisine!

 

PROGRAM
19:00 Greetings and introduction

Topics:

– Differences between Japanese and Italian rice
– Characteristics of Italian rice

– How to prepare Italian rice
19:20 Workshop
Menu:
– Timballo with dried tomato and capers, served with a tuna sauce
– Venere rice risotto with shrimp and spear squid
– Milk rice pudding with strawberry sauce

20:45 Tasting

 

When:     July 07, 2015 (Tue)
Time:      19.00 – 21.30
Where:    Italian Chamber of Commerce in Japan
Address:  FBR Mita Bldg. 9F,
4-1-27 Mita, Minato-ku, Tokyo 108-0073
Cost:      ICCJ – ADI – AQI Members: 4000 JPY
Non-Members: 6000 JPY
*LIMITED SEATS*

 

BOOK NOW: https://goo.gl/KqOYzR

 

 

GIANLUCA PARDINI

Born in 1957, Pardini hails from the city of Lucca in the Tuscany region. At the young age of 21, he started working as a chef for the oldest Italian restaurant in Orleans, France. After moving to Paris to hone his skills, he also worked in Tokyo for 3 years. Using his experiences abroad, he moved back to his hometwon of Lucca, where he opened his own restaurant, became a professor at International Academy of Italian Cuisine. His knowledge and expertise led him to become the head professor in 1997, and eventually the director of the academy in 2004. In 2001, he was awarded the “Maestro di Cucina: Executive Chef” title by the Italian Food Service Association, where only 4 people were given the same award in the Tuscany region.

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