MASTERCLASSES
Everybody knows Italian food, but do you really?These masterclasses are part of the True Italian Taste program.
Live Online Webinar
Thursday, April 7th, 2022
12 pm
Chef Massimo Bottura will be leading this exclusive masterclass on True Italian Taste focused on the use of authentic and certified products in Italian cuisine. During an initial Q&A Chef Bottura will also speak about the Mediterranean diet in connection with healthy eating. A special focus will be given to his project called Refettorio, which focuses on recovering surplus food in restaurants to create meals for the people in need. Chef Bottura will be presenting one of his traditional dishes and answer some questions from viewers to round off the class.
Credit: CALLO ALBANESE & SUEO
Chef Massimo Bottura
Massimo Bottura opened Osteria Francescana in Modena in 1995. An innovator and restaurateur for more than thirty years, Bottura has consolidated his reputation as one of the world’s most innovative culinary figures. His internationally renowned three-Michelin-starred restaurant, Osteria Francescana, was nominated number 1 in The World’s 50 Best Restaurants list in 2016 and for the second time in 2018.
Massimo Bottura’s journey began in 1986 with the acquisition of Trattoria del Campazzo, on the outskirts of Modena. In 1994 Bottura sold Campazzo to leave for Montecarlo to work alongside Alain Ducasse at Louis XV. This experience, recognized as one of the most valuable by the chef himself, led him to open Osteria Francescana a year later in his hometown of Modena. During the summer of 2000, Bottura left for the Costa Brava to complete yet another life changing experience cooking at El Bulli with Ferran Adria. In 2002, Bottura received his first Michelin star followed by the second in 2006. Among the numerous awards is the prestigious “Grand Prix de l’Art” from the International Culinary Academy in Paris in 2011. In late November 2011, Osteria Francescana was finally awarded the third Michelin star, a confirmation of the chef’s lifelong ambition. Osteria Francescana is ranked at the top of the Italian food guides ever since.
Never Trust a Skinny Italian Chef is the title of Massimo Bottura’s first English language book published by Phaidon Press in 2014. It documents twenty years of cooking as well as the evolution of Osteria Francescana cuisine through images, storytelling and iconic recipes.
Massimo Bottura is acknowledged, among other things, for his commitment against food waste and social isolation, calling for social responsibility among the culinary community, since his participation at Expo2015 in Milan. During Expo, the chef created an off-site project called Refettorio Ambrosiano, in order to tackle the problems of hunger and food waste as two sides of the same coin. Since the birth of the project, more than sixty chefs from around the world joined Bottura in his community kitchen to transform food surplus into healthy meals for those in need. As a consequence of the success of the project, in 2016 Massimo founded the non-profit organization Food for Soul together with his wife Lara Gilmore. Since then, Food for Soul has established Refettorio projects around the world.
In collaboration with:
PAST EVENTS
Masterclass: “Great Italian Wines – Understanding Indigenous Grape Varieties”
Live Online Webinars
FIRST CLASS
Thursday, February 11th, 2021 @ 6pm
SECOND CLASS
Thursday, March 11th, 2021 @ 6pm
THIRD CLASS
Thursday, April 15th, 2021 @ 6pm
FOURTH CLASS
Thursday, June 24th, 2021 @ 6pm
FIFTH CLASS
Thursday, September 16, 2021 @ 6pm
February 11th: “Noble” Nebbiolo & Valpolicella Varieties
March 11th: Sangiovese and Vernaccia di San Gimignano
April 15th: Aglianico and Montepulciano
June 24th: Fiano di Avellino and Primitivo
September 16th: Nerello Mascalese and Carricante (Volcanic – Etna)
Sandra Colosimo, a certified Sommelier with the renowned Associazione Italiana Sommelier (AIS), and the Sales and Marketing Manager at Cavinona Inc. – Terroni, will guide us through this masterclass series and help us discover and learn all about these extraordinary Italian wines, their qualities, traceability, their terroir and explain the unique characteristics. The wines will be paired with delicious authentic Italian DOP products that will enhance the taste of the wines and complete the tasting experience. The appetizer plate of Italian specialty items will include some of the following products: Prosciutto di Parma DOP, Grana Padano DOP, Pecorino Toscano DOP, Salame Finocchiona Toscano IGP, Piave DOP, Olive Taggiasche, Olive Baresane, Taralli, Focaccia Toscana.
If you wish to take part in the wine tasting alongside Sandra you can purchase the wines, with or without the small antipasto plate, ahead of time from Cavinona / Terroni (please note that each class will feature two different wines that will be available for purchase prior to each class).
In collaboration with Cavinona, Terroni’s exclusive wine agency
Masterclass: “Authentic Italian products: certifications, traceability, use”
Live Online Webinar
Tuesday, January 26th, 2021
1pm
The masterclass will be organized for a group of industry and Longo’s store representatives. Chef Roberto Fracchioni will lead the participants into the world of authentic Italian food by describing specific characteristics and details about each product featured in this class. He will explain how to properly cut, serve and store the products and explain traceability, geographical designations and details about the following products:
Montasio DOP
Gorgonzola DOP
Pecorino Toscano DOP
Coppa Piacentina DOP
This masterclass is meant as a training session for store representatives dealing directly with consumers to help them share correct information on the products they are selling.
HIGHLIGHTS
On September 17th sommelier Sandra Colosimo will bring us to Sicily where we will discover the delicious wines of Planeta winery. Sandra will talk to us about four renowned wines: 2017 La Segreta Nero d’Avola DOC, 2018 Cerasuolo di Vittoria DOCG, 2018 Etna Rosso DOC and 2017 Chardonnay DOC (available via Noble Estates). Each one of these wines can be paired with some delicious food to enhance their flavours even more. During this exclusive masterclass you will get to know these outstanding Sicilian wines that the sommelier will explain in depth along with the perfect suggestions of authentic and certified Italian products to pair with the wines to enjoy them together.
Live Online Webinar
Thursday, September 17th, 2020
6pm
A native of Toronto with a degree in Food and Nutrition, Sandra’s strong appreciation of Italian culture and lifestyle motivated her to pursue an enriching journey and she moved to Florence over 20 years ago. She is passionate about wine and its cultural patrimony and enjoys working in the promotion of Italian enogastronomy, wine culture and tourism. Sandra is a well-travelled and seasoned professional experienced in global sales and marketing management.
FULL LENGTH MASTERCLASS
HIGHLIGHTS
IN COLLABORATION WITH
PRESS RELEASES
This exclusive series of masterclasses was conceived for media, influencers and industry people to promote authentic and certified italian products and ingredients. The classes will be streamed live on Facebook for the general public to watch.
Chef Carlo-Maria Ricci of worldwide renowned ALMA – the International School of Italian Cuisine located near Parma, Italy, will guide us through tradition, craft, certified ingredients, regional varieties of pasta, bread and gelato, sharing elements that characterize these typical Italian foods and explain the qualities and traceability of ingredients used to make these staple products.
Chef Carlo-Maria Ricci is a two-time graduate of ALMA. After a thorough formative series of international experiences, he currently shares time between his freelance consulting practice and working as an ALMA Chef Ambassador.
Live Online Webinar
July 14, 2020
The Secrets of Pasta
During the first „Buon Appetito with ALMA“ masterclass, Chef Carlo-Maria Ricci will focus on Italian pasta, the meaning of pasta for Italians, diving into its history and the many preparation methods, with a special focus on regional varieties. The participating media will receive a kit before the masterclass with products such as Pasta di Gragnano IGP, 00 flour and semolina flour. We will look closely at the DOP and IGP seals, their characteristics and what differentiaties the products that have this seal. To finish the class we will also talk about various types of sauces for the different pastas and some details on the cooking methods.
July 21, 2020
Bread-Making, Italian Style
The second masterclass of the “Buon Appetito with ALMA” series will be focused on Italian bread in all its varieties and traditions. Chef Carlo-Maria Ricci will explain its history and regional ties that influenced the variety of breads and their characteristics. The participating media will receive two types of flour before the class that will be discussed with the Chef: 00 four and semolina flour. We will learn about the differencies that characterize each type of flour and the different types of dough that can be prepared. The DOP and IGP seals will be discussed further and we will learn about all of their charachetristics and qualities. To conclude the second episode we will find out how the dough evolved through time and the Chef will share some details about pizza and the Italian panino.
July 28, 2020
Authentic Italian Gelato
We will conclude the “Buon Appetito with ALMA” masterclass series focusing on authentic Italian Gelato. Chef Carlo-Maria Ricci will discuss this staple Italian product in all its forms and varieties, from its history to the traditional preparation methods. We will focus on the products used for the preparation, specially the ones with DOP and IGP quality seals, and all the different flavours of gelato. Participating media will receive IGP Hazelnuts from Piedmont (Italy) prior to the class, one of the high quality ingredients used to make gelato. The Chef will also explain the differencies between gelato and ice cream to conclude the class.
IN COLLABORATION WITH
PRESS RELEASES
Masterclass: “Authentic Italian products: certifications, traceability, use”
February 19, 2020
12.00 pm to 2.30 pm
Faema Canada Showroom
The masterclass will be organized for a group of media, bloggers and influencers. During the class the following products will be discussed in greater detail and participants will have the chance to try the products and see how to they are being prepared by Chef Roberto Fracchioni, Canadian Brand Ambassador for Prosciutto di Parma, Chef, Professor and Food Consultant. The products that will be presented are: Prosciutto di Parma, Parmigiano Reggiano, Grana Padano, Gorgonzola DOP, Piave, Pecorino Toscano, Olive oil, Balsamic Vinegar and IGP Hazelnuts of Piedmont.
Photo Gallery – Masterclass Faema
(© Giulia Emanuela Storti)
(© Anna Milan)
