Italian Cuisine Week Vancouver 2024
Italian Trade Agency Canada celebrated the 9th edition of Italian Cuisine week in the World on the theme “ Mediterranean diet and recipes from our Roots: Health and Tradition” with a Masterclass @Carlino Restaurant, Vancouver, BC Nov 20, 2024.
Gelato master Salvatore Boccarossa from Passione Gelato Yvr in collaboration with Chef Matteo Bartolini, Head chef @ La Locanda dell’Orso delivered a Gelato Masterclass and a tasting experience with the finest ingredients from Campania region. The tasty selection of savoury and sweet dishes was accompanied by the creations of Pastry Chef Emiddio Isernia @Antise Vancouver to enhance and elevate the taste to real Masterpieces!
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
Chapters:
00:00 Introduction slides
Introduction of ITA and TrackIT Blockchain by ITA
Introduction of Masterclass at Carlino- description and Chefs
00:30 Welcome from ITA, Maria Elena Lanzafame, Trade Analyst @ Italian Trade Commission Vancouver office
1:15 Marco Saladini , Italian Trade Commission Office Canada- Director
6:57 TrackIT blockchain by ITA Project
10:48 Track It Video
12:08 Intro Italian Cuisine Week in the World 9th edition- Canada
13:14 Chef Introductions
13:54 Salvatore Boccarossa
17:28 Matteo Bartolini
20:43 Process of Gelato, description and few tips about Passione Gelato
21:34 First Dish Creation
22:30 Buffalo Gelato and Evoo Gelato: description of ingredients First two dishes
23:24 History about Gelato creation and basic ingredients
24:50 Basic ingredients for Gelato and Difference between Gelato and ice Cream
27:52 Some pictures of the dishes
28:02 Italian Trade Agency events in the Food Industry explained
30:39 Plating dishes
34:23 What is Sigep in Italy?
35:41 Italian Gelato machine: Musso machine by ECM Vancouver
38:00 How to blend ingredients in the machine and how long the process takes
Questions:
40:13 How is Olive Oil Gelato made?
41:04 What kind of milk have you used? And what about the mix of milk and water and sugar content?
42:37 How many liters can you produce with this gelato machine?
42:57 How many portions per batch?
43:47 How many days can you keep gelato in the freezer?
45:21 Is Buffalo milk more fat than cow milk? Where you can find Buffalo Milk in Vancouver?
46:51 Can you use goat milk as high fat content milk?
49:00 Olio Oleocanthal Evoo from Italy presented by Giuseppe de Cesare sommelier
51:47 Italian cuisine week 2024 in the Gelato store Passione Gelato YVR
52:56 Third dish : Gelato and Baba 3th dish
53:00 Few comments on the dishes from Audience
54:57 Baba descriptions and introducing Apollini by Antise Vancouver with 4th dish and recipe
59:34 Many shapes for the baba in Naples
1:00:23 A bit about Sorbet…Alcohol or no Alcohol
1:02:57 How do you deliver a good gelato with consistency? Can you use honey instead of sugar? Importance of using a Scale for consistency
Italian machine at Motoretta Gelato Calibra
1:07: Apollini 4th dish explained
1:07:56 Emiddio Isernia from Antise Vancouver presenting the way to make Apollini
1:11:46 Apollini served
1:14:10 Closing remarks Mr Paolo Miraglia del Giudice, Consul general of Italy in Vancouver
1:18:00 End of Masterclass and thank you
1:19:00 Track It Blockchain Video for Italian cuisine week 2024