the extraordinary italian taste


On July 11th, Italian Chamber of Commerce in Korea (ITCCK), in collaboration with the Ministry of Foreign Affairs and International Cooperation and the Association of Italian Chamber of Commerce Abroad (ASSOCAMERESTERO), successfully hosted the second edition of the “True Italian Taste Project – Masterclass” at Conrad Hotel in Seoul. This event aims at promoting authentic Italian F&B products outside of Italy.

The event was organized by ITCCK in collaboration with Chef Fabrizio Ferrari, Professor at Woosong University’s Department of International Culinary Arts and already owner of a Michelin 1-star restaurant “Il Porticciolo” in Italy, as well as the 1st Italian Wine Master Sommelier Chiara Jung-A Sung. The participants ranged from buyers, restaurant owners to food content studio, influencer and bloggers involved in the F&B industry in Korea.

The guests not only had the chance to taste Chef Ferrari’s unique dishes, made with authentic high-quality Italian ingredients such as Culatello di Zibello DOP, Taleggio DOP cheese, Mozzarella di Bufala and San Marzano tomatoes DOP, but they also enjoyed a fine selection of DOCG wine as Franciacorta, Barbera D’Asti and Moscato D’Asti introduced by the Master Sommelier Chiara Jung-A Sung.

Thanks to Chef Ferrari and Master Sommelier Sung’s detailed explanations, the Masterclass was also provided a chance to explore the differences among Italian products with a particular attention to PDO (Protected Denomination of Origin) and IGP (Protected Geographic Indication) labels, in the attempt to inform the audience to their correct understanding and to invite to a higher degree of awareness while purchasing Italian products in South Korea.

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  • the extraordinary italian taste


    The True Italian Taste Master class successfully took place on October at Lotte Hotel in Seoul. The aim of this event was to support and promote the authentic Italian food products in South Korea, in particular DOP and IGP Products. Our selected number of guests from the F&B sector had the chance to taste high quality Italian raw materials such as 12-24-36 months Parmigiano Reggiano, 6-12-25 years Aceto Balsamico and 24 months Prosciutto di Parma. It was a great opportunity to savor the differences that months or years of maturation can make in the final taste of fine Italian products. The Italian Chef Roberto Carcangiu was invited to illustrate the differences between these DOP and IGP products and to cook live a few typical Italian dishes, which were later served to our guests. A special thanks goes also to the President of ITCCK F&B committee and executive Chef at Lotte Hotel Sebastiano Giangregorio for his continuous support to our organization. The event is part of the project “True Italian Taste” promoted and funded by the Ministry of Economic Development (MISE) and carried out by Assocamerestero, in cooperation with the Italian Chambers abroad. “True Italian Taste” is part of the program “The Extraordinary Italian Taste”

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