div>From 2019-02-14 16:00 to 2019-02-04 18:00Venue: Tanto Tanto The Gardens (Gotanda)
Everything you need to know about Italian Cheese with a special focus on P.D.O. and other certifications just in time with the entry into force of the Japan-EU Free Trade Agreement that will see the lifting of many barriers to the import of our cheese in the Japanese market. The 2-hour masterclass will be held by Cristiano De Riccardis (Gastronomic University of Pollenzo, Slow Food Italia) and will cover the following topics:
– historical outline of cheese, analysis of animal nutrition and its effects on the final product, the importance of territory and the dairy culture in Italy;
– milk differences (raw milk and pasteurized);
– how to understand and appreciate the organoleptic properties of the most renowned Italian P.D.O. certified cheeses
– how to pair Italian cheese with wine, spumante and honey
The masterclass will be followed by a guided tasting session of Parmigiano Reggiano (18-months seasoned), Gorgonzola Piccante, Caciocavallo and vaccine milk Mozzarella.
This workshop is organized as part of The True Italian Taste project – funded and promoted by the Ministry of Economic Development and realized by Assocamerestero in collaboration with the Italian Chamber of Commerce Abroad – to promote and safeguard the value of authentic Italian food products all over the world. True Italian Taste is part of “The Extraordinary Italian Taste” project.
Date: February 14, 2019 Time: 16:00 – 18:00 Where: Tanto Tanto Gotanda Address: 2-2-6 Higashi-gotanda, Shinagawa-ku, Tokyo Admission: Journalists and media: Free of charge
Cheese importers: Free of charge Language: Italian (Japanese translation)
Registration/Cancellation deadline: February 12 2019, 17:00 REGISTER HERE
High-quality cheese master taster, De Riccardis 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. He specializes in educational methods/programs, 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. For more than 10 years he has been a teacher at the prestigious Slow Food association and a lecturer at the University of Gastronomic Sciences in Pollenzo (Piedmont).