24 April 2018

Masterclass: Innovation in Italian gastronomic culture




Tuesday, April 24th 2018 – Miami Culinary Institute

(415 NE 2nd Ave, Miami FL 33132)

The culinary art in Italy is evolving and chefs are experimenting new combinations

Discover unique and innovative ideas using high-quality DOP (Protected Designation of Origin) and IGP (Indication of Geographic Protection) labeled products.If you are a chef or a hospitality industry professional, you cannot miss this masterclass.


3.30 pm Welcome and registration (products tasting – for industry only)

4.00 pm The exceptional diversity and versatility of Italy’s food products. An introduction to DOP and IGP labels by Federico Bolla (AICIG – Associazione Italiana Consorzi Indicazione Geografica and US representative for Consortium Parmigiano Reggiano cheese)

4.15 pm Grana Padano and Piave: two Italian cheeses that American foodies love by Lou Di Palo (US representative for Consortium Grana Padano and Piave cheese)

4.35 pm Prosciutto di Parma an extraordinary flavor for any season by Francesco Lupo (US representative for Consortium Prosciutto di Parma)

4.55 pm How to use Parmigiano Reggiano in innovative ways for new surprising dishes by Federico Bolla (US representative for Consortium Parmigiano Reggiano cheese)

5.15 pm Using DOP & IGP products in pastry recipes by Rodrigo Florim (VP Sales for MEC3 USA)

5.20 pm Cooking Demonstration and Tasting by chef Leonardo La Cava (Federazione Italiana Cuochi)

6.00 pm Presentation of the 3 finalists of the authentic Italian cooking competition among Miami Culinary Institute students

6.15 pm Presentation of the next initiatives of the Extraordinary Italian Taste campaign in Miami (The Authentic Italian Table and more) – closing of the Masterclass

Seats are limited to 50 guests, so please make sure to register in advance by Friday, April 20th

For registration send your contact information to: info@iaccse.com

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