CENTItalia Italian Master Class Series
After earning his degree in Business Operations in Tourism Services, Filippo Saporito spent four years working between Italy and abroad where he learnt about different cuisines. Filippo worked as a sous-chef of a restaurant that later on gained its second Michelin Star.
In 2002, Filippo bought his own restaurant, “La Leggenda Dei Frati,” in the Tuscan village of Abbadia Isola (Monteriggioni) that he moved to Florence later on in 2015.
Filippo is an active member of the prestigious Jeunes Restaurateur organization.
His cooking philosophy revolves around the use of ingredients that come from the Tuscan hills to turn them into haute cuisine.
Chef Paolo Cacciani
Born in 1966, Chef Paolo Cacciani grew up in Rome, where he worked in his family restaurant, established in 1922. Paolo’s education includes a degree in business. In addition to his family business, Paolo has worked in restaurants across the globe, written two cookbooks, and appeared in over 100 cooking shows. For the last 10 years, he’s been running a kitchen course in his own restaurant in Frascati, and has already taught over 50 chefs.
Chef Ugo Mura
Chef Ugo Mura graduated from IPSSAR State in Pinerolo, Italy in 1987.
Ugo’s experiences include prestigious Italian hotels and restaurants from Piedmont to Sardinia. Always passionate about wine and olive oil, Ugo also worked at a deli called PAISSA in Turin, and became its director within five years. His teaching career began in 2001, after numerous missions abroad as a teacher and a business consultant for big firms operating in the Italian Enogastronomic sector. In addition to teaching, Ugo works as a wine expert in Italy and abroad, and is able to enchant his students with his deep knowledge of the Enogastronomic field.
Chef Valentino Cassanelli
Valentino Cassanelli is a young Chef already with a brilliant career. He was born in Modena (a famous town in Emilia Romagna region) in 1984, his passion about food starts as a child. The key pillar of his cuisine is the use of local ingredients that he cultivated in his work experience at Nobu in London. He worked at Nobu for a year before entering the kitchen brigade of Chef Carlo Cracco, for whom he worked from 2007 to 2009. In February 2012 he enters the kitchen of Principe Forte dei Marmi as Executive Chef and manager of the hotel’s restaurants.
Valentino has been awarded Best Chef in Versilia in 2014, and has received top acknowledgments from the most important culinary guides in Italy.
Italian Master Classes
Emilia-Romagna Master Class
Wednesday November 16th, 12.00pm-3.00pm
This workshop will highlight culinary gems such as Parmigiano Reggiano, Balsamic Vinegar Prosciutto di Parma, mortadella and filled pasta. Participants will learn what goes into creating an authentic regional platters and delicacies.
Piedmont Master Class
Wednesday November 16th, 6.00pm-9.00pm
Chef Ugo Mura will educate participants on the best of what Piedmont cuisine has to offer. Chef Mura’s carefully designed menu of oven-roasted stuffed peppers, potato gnocchi with Castelmagno cheese, fritto misto alla piemontese, braised veal cheek with polenta and Bonet pudding.
Thursday November 17th, 6.00pm-9.00pm
With a menu featuring classic Lazio recipes, this workshop will demonstrate the impact and elegance of pure, simple foods and highlight regional ingredients including Pecorino Romano, guanciale (pork cheek) and Amatriciana sauce.
Tuscany Master Class
Friday November 18th, 6.00pm-9.00pm
Tuscan cuisine is rooted in simplicity, well known for its local, fresh produce including bread, cheese, mushrooms, fruits, legumes, rich game meats, high-quality beef and seasonal truffles.
Flavours will come to life through elegant dishes made with quintessential ingredients offering participants a truly Tuscan experience.