Saturday, June 23, 2007 | 3:00 PM
All the chefs know that the finest foods use only the finest ingredients. Live the life of Italian luxury through your sense of smell, sight and taste. This seminar will guide you through the best of the best featuring pecorino, parmigiano, salame, extra virgin olive oils and balsamic vinegars. Taste every one!
Proudly PresentsThe Art of Italian Gastronomy
With Costantino Cicchelli
What is Academia Barilla?
Culinary Center in Parma
Culinary Trips
Academia Barilla Social Responsibility
Tasting Session
3 DOP Extra Virgin Olive Oils from different regions
What is extra virgin olive oil?
How is it produced?
What makes a great olive oil?
Myths and factsPeeled Cherry Tomatoes
2 Balsamic Vinegars (3 and 8 years)
What is extra balsamic vinegar?
How is it produced?Pecorino Gran Cru (exclusive, 20 months aged)
How is it produced?
Social responsibility towards small producersParmigiano Reggiano (mountain milk 18 months aged)
How is it produced?Prosciutto di Parma (Black Label 18 months aged)
What is prosciutto di Parma?
How is it produced?Open session and round tables
See the following Guests at this Event:
