

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.
Details
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
For further info: projects@iccj.or.jp
The lecturer: Cristiano De Riccardis