ICCO Canada and True Italian Taste are bringing you our brand-new Tutti a Tavola series of online cooking classes. During this series we will show you how to prepare authentic Italian dishes with specific DOP/IGP products. We will go over their qualities, characteristics, and the health benefits of incorporating them into your everyday diet with the help of Chef Roberto Fracchioni: his recipes will be created specifically for you and he will reveal all his secrets for a perfect preparation. During each class, a media/influencer guest will engage in a conversation with Chef Roberto. Let’s dive deep into the world of quality and authenticity of a healthier Mediterranean diet!
CLASS SCHEDULE
Tue, June 1, 2021
Speck Alto Adige IGP, Montasio – Panino di Montagna &Â Insalata Seria
Guest influencer: Jenny Arena
In collaboration with
Tue, June 8, 2021
Coppa Piacentina DOP, Taleggio DOP –  Pasta Priminverno
Guest influencer: Jenny Arena
In collaboration with
Tue, June 15, 2021
Father’s Day Special – Prosciutto di Parma DOP, Pecorino Toscano DOP
Aperitivo “Spritz” e Papa’ Burger
Guest influencer: Julie Miguel
In collaboration with
Tue, June 29, 2021
Extra Virgin Olive Oil DOP, Taleggio DOP – Coffee Linguine
Guest influencer: Suzie Durigon
In collaboration with
Tue, July 6, 2021
Tue, July 13, 2021
San Marzano Tomatoes DOP, Grana Padano DOP, Balsamic Vinegar IGP – Caponata & Semifreddo
Guest chef: Emma Pelliccione
In collaboration with
Guest chef: Emma Pelliccione
In collaboration with
Tue, July 20, 2021
San Marzano Tomatoes DOP, EVOO DOP, Pecorino Romano DOP & Parmigiano Reggiano DOP
Pasta alla Zozzona
Guest influencer: Michelle Jobin
Pasta alla Zozzona
Guest influencer: Michelle Jobin
In collaboration with
Tue, July 27, 2021
Roberto Fracchioni hails from two of the finest food-producing regions in the world: the Emilia-Romagna district of Italy and the Niagara region of Canada. Chef Fracchioni began his culinary training in the kitchens of some of Canada’s most prestigious restaurants. He joined Niagara’s Inn on the Twenty, and in 2000 he was appointed Executive Chef. His career then led him to become Executive Chef at the AAA/CAA Four Diamond Millcroft Inn & Spa for five years. Chef Fracchioni moved to Toronto in 2010 to open Monk Kitchen at Templar Hotel. In 2014, Chef Fracchioni helped to open Flor De Sal, a Toronto fine dining restaurant. In 2016, he moved on to the kitchens at the country luxe destination of Hockley Valley Resort. Chef Fracchioni currently lends his skills as a mentor and business advisor to cooks and restaurateurs throughout Ontario, while teaching at the culinary program of Centennial College in Toronto. Chef Fracchioni has been working with ICCO Canada on the True Italian Taste project since 2017, for the promotion of authentic Italian food and cuisine in Ontario and is the Canadian Brand Ambassador for Prosciutto di Parma.PARTICIPATING INFLUENCERS
Jenny Arena
Food Writer
Jenny Arena is a food writer who delves into the history and origins of food. She journals the stories and traditions of Italian cuisine, while developing recipes of her own. Jenny has been journaling stories and recipes in her blog Fables and Focaccia for over a decade.  Her passion for the culinary arts expands into hosting curated pop-up dinners and cooking classes for which she has been featured on local media.
Julie Miguel
Digital Content Producer
Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute. Cooking is something that Julie has always been fiercely passionate about.
Julie’s food media career began after she placed 7th on the inaugural season of CTV’s MasterChef Canada. Since then, she started her blog and has made numerous appearances on CTV Your Morning, The Marilyn Denis Show, Fridge Wars and other National and Local Television channels. Julie continues to make regular appearances as a culinary expert on Cityline as well as hosting live cooking segments.
Michelle Jobin
TV Personality & Producer
Michelle Jobin is a television personality and spokesperson with almost two decades of experience in broadcast and online media. After producing and hosting 54 episodes of Dining Toronto, Michelle has become a fixture in the city’s food scene. In 2020, Michelle and co-host Jasmine Baker launched Breaking Bread, a podcast that leverages their industry connections to delve into what’s happening behind the scenes in Toronto’s best kitchens. From social justice to new food trends—no topic is off the table on Breaking Bread. Michelle often appears as an emcee or spokesperson, both on-camera and for live audiences. She has hosted a number of high-profile events including Taste of Toronto, Global Citizen Forum, S. Pellegrino Young Chef competition, Interac Dinner in Black, Chefs for Change and the inaugural Nespresso Café Gourmand competition in Toronto.
Emma Pelliccione
Executive Corporate Chef, Jan K Overweel Ltd.
As the namesake behind Jan K Overweel’s iconic brand, EMMA®, a plentiful career surrounded by delicious food was inevitable for this New York City trained multi-hyphenate. She’s spent the last decade in kitchens and photography studios in Toronto and NYC working as a pastry chef, food stylist, culinary instructor, and recipe developer. You’ll find her most recent work on JKO’s own websites and publications. A Pasta Granny in the making, the meals Emma creates during her day job are most often an extension of what goes on in her own kitchen – never too serious, always comforting, colourful and unique.
Photo Credit: Betty Binnon
Suzie Durigon
Chef & Food Blogger
Suzie Durigon is a trained chef, a food blogger, a part-time culinary instructor, a food brand ambassador, a wanna-be farmer, a mom and a wife…not in any particular order. To her, it’s always been about food. Eating it, cooking it, growing it, learning about it, and sharing it. It’s what, she believes, brings everyone together at the table and what nurtures our bodies (and souls!). Suzie shares her recipes and food stories on her personal blog “Just Crumbs”, and a while back she began a “movement” called Bake it Forward where she delivers homemade baked goods to people she values, spreading the message that small gestures like this can bring so much happiness. When she’s not cooking or baking – or in the garden – Suzie enjoys spending time with her hubby, two cats, one rescue pup and perhaps any of her three kids if they pop in for supper!
