Centennial College Retirees Association (CCRA)


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Check out the Italian Food Tour Series at the new Centennial College Residence and Culinary Arts Centre

Hailing from four of Italy’s most famous food regions – Lazio, Emilia-Romagna, Tuscany and Piedmont – four talented chefs will share their knowledge and passion for products from their regions in a series of intensive classes. Participants will learn about the provenance of their favourite Italian foods, how to prepare them, and how to incorporate them into delicious dishes. Tastings and wine pairings are all part of this unique experience - a culinary treat for the mind and palette!

Broaden your skills and understanding of Italian food in any one of our demonstrations. Sign up for all four and you’ll receive an official Italy Food Tour Series certificate.

Check here  for details about registration and costs.


MORE DETAILS BELOW:

REGISTER FOR COOKING CLASSES FROM
ITALIAN MASTERS
CENT ITALIA: Gusto Cultura!

Centennial College is pleased to partner with the Italian Chamber of Commerce of Ontario (ICCO) to host CENT ITALIA: Gusto Cultura! – a week of authentic Italian cooking, education, and the Italian food lifestyle. From November 15 – 18, prominent chefs, food and wine experts, restaurateurs, influencers, educators, journalists and foodies will unite to celebrate the charm and simplicity of the Italian way of living.

As part of this event, master chefs visiting from Italy are leading cooking classes at The Local, the restaurant and cafe inside the Centennial Residence and Culinary Arts Centre at Progress Campus. As partners in this endeavour, Centennial College employees (past and present) have the opportunity to register (* see note below) for these classes at the ICCO Member rate!

        Centennial retirees:                          $65 per class or $225 for all four
        General Public:                        $75 per class or $250 for all four

* NOTE: Discount code is 'cucina'- please enter this when prompted to on the registration page.  Also, please enter "000000000" in the Centennial ID field.

THE CLASSES:
Emilia-Romagna Master Class: Wednesday November 16 / noon - 3 PM / Chef Valentino Cassanelli
With its gentle rolling hills and countryside plains in the fertile Po River Valley, Emilia-Romagna yields exceptional wheat, fresh butter, cream and cheese, and provides the perfect pasture for many land-grazing animals including veal and pork. This workshop will highlight culinary gems such as Parmigiano Reggiano, Balsamic Vinegar Prosciutto di Parma, mortadella and filled pasta. Participants will learn what goes into creating an authentic regional platters and delicacies.

Piedmont Master Class: Wednesday November 16 / 6 - 9 PM / Chef Ugo Mura
Known for its slow food and arguably some of the best wine in the country, Piedmont is located in the northwestern region of Italy, bordering France and Switzerland. Chef Mura’s carefully designed menu of oven-roasted stuffed peppers, potato gnocchi with Castelmagno cheese, fritto misto alla piemontese, braised veal cheek with polenta and Bonet pudding will be accompanied with his personal wine pairing recommendations.

Lazio Masterclass: Thursday November 17 / 6 - 9 PM / Chef Paolo Cacciani
Situated on the west coast, Lazio is famous for its fresh and dry pastas, artichoke and melt-in-your-mouth porchetta. With a menu featuring classic Lazio recipes, this workshop will demonstrate the impact and elegance of pure, simple foods and highlight regional ingredients including Pecorino Romano, guanciale (pork cheek) and Amatriciana sauce.

Tuscany Master Class: Friday November 18 / 6 - 9 PM / Chef Filippo Saporito
One of Italy’s top tourist destinations, Tuscany is famous for its beautiful landscapes, deep roots in tradition, respect for its history and is regarded as the birthplace of the Italian Renaissance. Tuscan cuisine is rooted in simplicity, well known for its local, fresh produce including bread, cheese, mushrooms, fruits, legumes, rich game meats, high-quality beef and seasonal truffles. Flavours will come to life through elegant dishes made with quintessential ingredients including ricotta, pesto and guinea fowl will take centre-stage, offering participants a truly Tuscan experience.