Italian Cuisine Week Toronto 2024
Italian Trade Agency Canada celebrated the 9th edition of Italian Cuisine week in the World with the theme “ Mediterranean diet and recipes from our Roots: Health and Tradition” with a Masterclass @Conestoga College, Kitchener, On Nov 19, 2024.
Chef Gio Alonzi and Ruben Rapetti of Terroni Group showcased their talents highlighting authentic culinary practices and ingredients from Southern Italy regional cuisine. Guest were led to an immersive experience that captured the true essence of the Southern Italian gastronomy and its commitment to healthy, fulfilling living. If you’re looking to select new products for your business, make sure to check out the very last part of the clip, where you’ll learn about Track IT Blockchain products, a new, technology based trademark adopted by hundreds of manufacturers to certify origins and processing.
Watch the full video here or skip to your favorite part using the bookmarks below.
ONTARIO MASTERCLASS:
00:00 Introduction slides
Intro Italian Cuisine Week in the World 9th edition- Canada
Introduction of ITA and TrackIT Blockchain by ITA
Introduction of Masterclass at Conestoga College- description and Chefs
00:34 Introductory remarks @Conestoga College
Keith Müller, Executive Dean: School of Hospitality, Culinary Arts and Food Processing Technology
01:57 John Tibbits, President: Conestoga College
3:08 Luca Zelioli, Consul General of Italy in Toronto
4:44 Marco Saladini, Italian Trade Commission Office Canada- Director
6:45 TrackIT Blockchain program by ITA
7:58 Chefs
Giovanna Alonzi
Ruben Rapetti
8:35 Blind Olive Oil tasting with Pane Pugliese
10:04 Types of Olive Oil , differences and characteristics
12:12 How to taste a Olive Oil
13:15 Coratina Olive Oil from Puglia
14:20 Tips and tricks for choosing best EVOO
16:56 Pane Pugliese
18:16 Cavatelli from Scratch using Semola Rimacinata and Spelt
18:35 Flour fundamentals
19:31 Preparing the dough
20:27 Kneading the dough
21:46 Getting an elastic and hard dough
22:58 making the Cavatelli shapes from Puglia
23:40 About the Tomato Sauce from Puglia
24:44 Finishing the sauce with the ricotta salata and ricotta Scuante
28:34 Conestoga Students take over to make Cavatelli
30:50 How to create the shapes of Cavatelli
35:13 Different shapes into Orecchiette
37:22 Cooking the Pasta and the sauce
Questions
38:07 What kind of pasta are you usually making chef Giovanna?
39:52 Is it recommended to use pasta with ridges?
40:46 Would the cooking time be different if we have different kinds of cavatelli? Also with ridges or without?
41:54How long does the pasta need to dry when making it from scratch?
42:37 Are you using imported or local ingredients?
43:09 What are the characteristics of Coratina Evoo?
44:30 What is the best way to dry pasta?
44:50 What is the best environment to dry pasta?
45:20 How long can you keep pasta to dry in the pantry or the fridge?
45:50 What happens if we use the pasta dough right away without resting or drying?
46:50 Is it possible to use any kind of flour to make this shape of pasta?
48:50 Where to buy ricotta Scuante?
49:14 Closing remarks and Thank you
49:42: Track It Blockchain Video