True Italian Taste: Discovering the meaning & importance of authentic italian products. Masterclass & Exclusive Tasting
March 12,2019 | 6.30 PM - 8.30 PM
The Italian Chamber of Commerce invites Chicagoland Italian food enthusiasts to attend “TrueItalian Taste. Masterclass and exclusive tasting.”
In collaboration with Assocamerestero (the Italian Association of Chambers of Commerce Abroad) and the Italian Ministry for Economic Development the campaign aims to raise awareness of authentic products that provides necessary education to distinguish them from Italian sounding imitators. Truly Italian manufacturers follow strict guidelines of authentic region of production, thus ensuring superb value of the product. Certifications like DOP, IGP for food producers and DOCG, DOC, IGT enforced by the European Union indicate that the productis truly produced where stated, ensuring quality and value of the product.
Jean-Pierre Comte, President of Barilla Americas will give a presentation about “The authentic Italian Pastafrom the field to your plate. Traveling through the fields of Durum Wheat, then discovering the transformation from semolina to Pasta, and ultimately tasting the best of an authentic Italian Pasta meal.”
Followed by the presentation of Fabio Pettenati, Vice President of Supply Chain for Barilla America, Inc. withwhich focus will be explaining the meaning and importance of certifications like DOP and IGP.
Adam Weisell, chef instructor of Eatay’s La Scuola in Chicago, will talk about mozzarella di bufala DOP, paccheri IGP Gragnano, pomodorini Piennolo DOP, pomodori San Marzano DOP, Parmigiano Reggiano DOP and olio extravergine italiano DOP Monti Iblei Gulfi and will prepare an exclusive food tasting based on those products.
Program:
6:30-6:35 PM | Introduction of the project “True Italian Taste” masterclass and the meaning & importance of authentic Italian products
6.35-7:45 PM | Presentation by Jean-Pierre Comte, President of Barilla Americas, Fabio Pettenati, Vice President of Supply Chain for Barilla America and Adam Weisell, chef instructor of Eatay’s La Scuola in Chicago.
8:00-8:30 PM | Food and wine pairing tastings prepared by Adam Weisell with the following menu:
Pennette with olio extravergine italiano DOP Monti Iblei Gulfi, mozzarella di Bufala DOP, pomodorini PiennoloDOP, basilico.
Wine pairing: IGT Lazio Rosso
Paccheri IGP Grangano with pomodori San Marzano DOP, capperi di Pantelleria, pistacchi di Bronte, acciughe, tonno in scatola Italiano, olio extravergine italiano DOP Monti Iblei Gulfi
Wine pairing: DOC Langhe Nebbiolo
Lasagne al forno (pasta all'uovo) with traditional ragù alla Bolognese, besciamella, Parmigiano Reggiano DOP
Wine pairing: DOCG Taurasi
Notes
Only 30 attendees will be admitted.
Free program open only to the following: Students and professors of culinary schools; chefs & restaurants representatives; supermarkets; food importers and distributors; food & life-style journalists and bloggers; PR; opinionmakers.
IACC will evaluate and confirm each application and IACC reserves the right to exclude applicants that do not fit the categories described above.