From 2015-07-13 19:00 to 2015-07-13 21:00Venue: Italian Chamber of Commerce in Japan
The art of pairing balsamic vinegar with fruit
Learn all about the different ways to arrange fruit and balsamic vinegar together through our exciting tasting session!
Discover the surprisingly sweet harmony between fruits and balsamic vinegar through our tasting session and seminar, led by professional food-tasting expert Cristiano De Riccardis.
Seminar topics and tasting information:
– Vinegar and its history
– Traditional methods of making balsamic vinegar from Modena and Reggio Emilia
– Vinegar ingredients
– Mosto Cotto and its properties
– Vinegar barrels: the differences between traditional/non-traditional methods and influences of barrels on the chemical properties of vinegar
– The differences between wine and non-wine acetification: maturing and ageing processes
– Production process of balsamic vinegar, about DOP
– Tasting methods of balsamic vinegar and fresh fruits
When: 2015, July 13 (Monday)
Time: 19.00 – 21.00
Language: Italian with Japanese translation
Where: Italian Chamber of Commerce in Japan
Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo 108-0073
Cost: ICCJ, ADI Members / AQI Restaurants / Journalists 4000 yen
Non-Members 5500 yen
Limited seats!!
CRISTIANO DE RICCARDIS
High-quality cheese master taster, De Ricardis is an expert on consultancy activities for buyers of European high-quality, gastronomical products.
He is registered in the National Roll of the “MIPAF” and at the Department of Commerce of Piacenza.
In Italy, he specialised in educational and research methods/programmes, such as guided tasting sessions, aiming to improve the quality and organoleptic properties of dairy products and extra virgin olive oil. Additionally, he is an international expert in sensorial analysis and organoleptic evaluation of food products.
As the Head of Panel, he is also responsible for the organisation and training of the Panel in organoleptic evaluation of extra virgin olive oils, according to the new European Market regulation Ce.N. 796/02.
For more than 10 years he has been a teacher for the prestigious Slow Food association, and a lecturer at the University of Gastronomic Sciences in Pollenzo (Piedmont).
– 29/06/2015 (OLIVE OIL) – “What does it take for an olive oil to excel on the market?”
2 seminars -1000 JPY
