CENTItalia: Gusto Cultura!

CENTItalia: Gusto Cultura!

picture of chocolate pastries on dishes with fresh cut berries and a cup of espresso Picture of the Italian Taste logo on CentITALIA eventPicture of the Ministry of Sviluppo Economico in CentITALIA eventPicture of the Assocamerestero logo on CentITaliaPicture of the ICCO logo on CentITALIA event  

The True Italian Taste at Centennial College from November 13 – 16, 2018

The third edition of CENTItalia will take place from November 13 to November 16, 2018.  Prominent chefs, food and wine experts, restaurateurs, influencers, educators, journalists, and foodies will come together to celebrate the charm and simplicity of Italian cuisine, showcase the authenticity and traceability of its ingredients and demo regional Italian dishes and specialties, while enhancing their qualities and uniqueness.

This year’s Week of Italian Food and Cuisine will feature a video and a publication on Coffee, its history and culture, and its evolutions through the decades; an opening day with tastings on coffee and Italian pastries with the participation of Chef Andrea Tortora,  who was voted best pastry chef in Italy in the "L’Espresso Guide 2019"; workshops, master classes and tasting events for industry people, media, general public and culinary arts students. Regional focus will be on the food excellencies, olive oils and wines of Tuscany, with the participation of a delegation from the Region of Tuscany which includes Michelin Star Chef Silvia Baracchi.  On Friday Nov. 16, a lecture will be given by ICCO’s special guest Oscar Farinetti, founder of Eataly and of FICO in Bologna.

CENTItalia 2018 builds on two successful years of collaboration between Centennial College School of Culinary Arts and the Italian Chamber of Commerce of Ontario.

In 2017 the week’s focus was on authentic Italian Pizza, with the presentation of Pizza Cultura, ICCO’s latest publication, and the attendance of the #1 Mastro Pizzaiolo in Italy Franco Pepe.  Michelin Star chef Cristina Bowerman from Rome and Chef Ugo Mura from IFSE Culinary School in Turin contributed to the success of the event.

In 2016 the week's main event featured the first ever Italian Food Symposium - included a Q&A with Chef Rob Gentile (Buca Ristorante), as well as a panel discussion with industry experts. Workshops and master classes on food and wine specialties, as well as DOP and IGP products were presented by visiting chefs from Italy. Chef Ugo Mura, Chef Rocco Grisoni, Chef Paolo Cacciani, and Michelin star Chef Filippo Saporito showcased the culinary excellencies of Piedmont, Emilia Romagna, Lazio and Tuscany.