The Traditions of Italian Cuisine

The Italian Cultural Institute is pleased to host again Italian chef Gabriele Taddeucci, who has already held a very successful series of cooking classes for the Institute, on the occasion of Second Week of the Italian Cuisine in the World, an event promoted by the Italian Ministry of Foreign Affairs and International Cooperation which will be held between the 20th and the 26th of November 2017 in 130 countries all over the world. The event will see the participation of thousands of government and community organisations with the purpose of promoting Italy’s most renowned export in the world: the extraordinary Italian taste. The format of the lesson will be slightly different from the previous classes. This time Gabriele will in fact offer an overview of the most typical products of the Italian gastronomic tradition such as its cheeses, preserved meats (prosciutto, salame, mortadella etc.) as well as the different types of wheats used all over the peninsula and their uses (therefore bread and pasta in all their varieties). The first recipe participants will learn will therefore be a dish based on grains. The second course will be a typical fish of meat dish, and for dessert Gabriele will serve the world famous and delicious tiramisù. As usual, Casa Barilla will offer a welcome aperitivo served along a typical Italian antipasto. During the evening the participants will have the chance to exchange opinions, information and personal experiences on Italian cuisine. The event will therefore go beyond the classical cooking class to take on a more interactive character. Gabriele Taddeucci’s passion for food began over two decades ago, with his first role as a pizza hand in his home city, Lucca (in Tuscany). Throughout Gabriele’s culinary career, he has fine-tuned his skills as a chef, working in restaurants throughout Italy, France, Switzerland, England, America and Australia. Gabriele has worked for a number of leading restaurants and chefs, such as Attilio Di Fabrizo, Executive Chef at Villa San Michele Hotel in Florence, and Giorgio Locatelli from London’s Locanda Locatelli. In 2008 Gabriele moved to Australia to work alongside Chef Massimo Bianchi and open Uccello at Merivale’s Ivy. Finally, in 2011 he met Stefano Manfredi and fell in love with his new restaurant concept at The Star, and in September of the same year he started working at Osteria Balla as Head Chef. In his role, he works closely with Stefano to deliver a modern interpretation of the Italian ‘osteria’ cuisine. Cost: $60.00 (IIC members: $45). Limited spaces (max. 24 participants)