MASTERCLASS
(exclusively for hospitality industry professionals)
PROGRAM:
3.30 pm Welcome and registration (products tasting – for industry only)
4.00 pm The exceptional diversity and versatility of Italy’s food products. An introduction to DOP and IGP labels by Federico Bolla (AICIG – Associazione Italiana Consorzi Indicazione Geografica and US representative for Consortium Parmigiano Reggiano cheese)
4.15 pm Grana Padano and Piave: two italian cheeses that American foodies love by Lou Di Palo (US representative for Consortium Grana Padano and Piave cheese)
4.35 pm Prosciutto di Parma an extraordinary flavor for any season by Francesco Lupo (US representative for Consortium Prosciutto di Parma)
4.55 pm How to use Parmigiano Reggiano in innovative ways for new surprising dishes by Federico Bolla (US representative for Consortium Parmigiano Reggiano cheese)
5.15 pm Using DOP & IGP products in pastry recipes by Rodrigo Florim (VP Sales for MEC3 USA)
5.20 pm Cooking Demonstration and Tasting by chef Leonardo La Cava (Federazione Italiana Cuochi)
6.00 pm Presentation of the 3 finalists of the authentic italian cooking competition among Miami Culinary Institute students
6.15 pm Presentation of the next initiatives of the Extraordinary Italian Taste campaign in Miami (The Authentic Italian Table and more) – closing of the Masterclass
Presented by:
In collaboration with:
