(25 August 2017) Discovering Italian cuisine, starting from Tuscany to Australia. The Italian Institute of Culture, in collaboration with Casa Barilla of Sydney, is preparing a monthly series of cooking classes, each devoted to a different Italian region. The classes are an introduction to the Second Week of Italian Cuisine in the World, to be held throughout the world, including Sydney, November 20th – 26th, 2017. The first lesson, held by Gabriele Taddeucci, Chef de Cuisine at Osteria Balla Manfredi, will present a series of dishes from Tuscany. Participants will learn some traditional regional recipes and at the end of the course, they will be able to taste the dishes prepared with the accompaniment of a nice glass of Tuscan wine. Tuscan cuisine is based on the Italian concept of ‘poor’ cuisine. A concept that needs to be taken literally, as it is based on simple and genuine meals prepared with low-cost ingredients that can be easily found locally: legumes, breads, cheeses, vegetables, mushrooms, and fresh fruit. It does not include complicated condiments, but instead highlights fresh and high quality ingredients that enhance the natural flavour of each dish, whether it be simple or sophisticated. (Red)
