2019年11月20日 (星期三) 下午3时 ‑ 4时30分 (1小时 30分钟)
薄扶林薄扶林道143号
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Within the 2019 edition of the fourth Week of Italian Cuisine in the World, Food Education: the Culture of Taste, the Italian Academy of Cuisine is partnering with the Hong Kong International Culinary Institute (ICI) and Gaia Restaurant on a lecture about Salt. This critical element of the Italian cuisine is at the base of the sensory experience peculiar to almost all Italian dishes.

Dr Filippo Scevola, Professor of Gastrointestinal Diseases at the University of Turin and member of Italian Academy of the Cuisine; Mr Will Cheng, Accredited Practising Dietitian (Aus), HKU; and Mr Cristian Giancaterino, Director of House of Fine Foods, Hong Kong will guide ICI students in the discovery of Salt.

Some of the topics touched upon will be the history and geography of salt in Italy and around the world; salt as an ingredient for food conservation in Italian food industry; nutritional values and biochemical characteristics of salt; chemical processes of conservation with salt; salt and the environment, and more.

Mr. Paolo Monti, Executive Chef of Gaia Restaurant will lecture about the use of salt in Italian cuisine, Italian salt varieties and salt in desserts. The importance of this ingredient – rather than sauces or derivatives as it happens in other culinary cultures – will be also demonstrated through tasting opportunities.

ICI is hosting the event. Chef Andreas Muller, ICI Programme Director will give the introductory note and Mr Savio Pesavento, Delegate of the Italian Academy of Cuisine Hong Kong Delegation will moderate the panel.

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以上资料由CityProg 伙伴意大利驻香港总领事馆、香港及澳门意大利商会提供。

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