traditional italian food

Settimana Della Cucina Italiana Official Opening

Monday 23rd Novmeber 2020
Join us for the Official Opening of the Italian Cuisine Week in the World 2020! This event will be full of taste and amazing Italian flavours starting from Ospitalita' Italiana Award Ceremony going to Cucina Italiana: a Guidebook to Italian dining" Official Launch, and much more!

Parmigiano Reggiano Masterclass

Monday 23rd November 2020 (by invitation only)
The Italian Chamber of Commerce in Sydney presents: Parmigiano Reggiano- THE ONLY PARMESAN Parmigiano Reggiano was first made several hundred years ago at the Benedictine monasteries in the area between the Po River and the Apennine mountains. What makes Parmigiano Reggiano special is the all important human factor. This cheese owes its unique qualities to the co-operation between the milk producer and the cheese maker, who transforms the milk into the cheese and looks after the maturing process.

Italian Craft Beer Degustation

Thursday 29th November 2020 (by invitation only)
The Italian Cultural Institute Sydney, together with the Italian Trade Agency Sydney and the Italian Chamber of Commerce and Industry Sydney, are pleased to present an Italian craft beer degustation. The event will be hosted by International beer judge Michael Capaldo, who will guide you through the tasting of different Italian craft beers, while explaining the different characteristics, ingredients used and the history of the Italian craft beer culture in Italy. Delicious Italian food will be served through the evening.

Pellegrino Artusi’s Video Tributes

The Italian Cultural Institute Sydney together with the Italian Trade Agency in Sydney and the Federation of Italian Chefs in Australia would like to celebrate the 200th anniversary of Pellegrino Artusi’s birth by dedicating two videos to the famous Italian author. Pellegrino Artusi published the cookbook La scienza in cucina e l’arte di mangiar bene libro artusi(Science in the kitchen and the art of eating well) which is the very first Italian national cookbook after the unification of Italy in 1861. He worked on this cookbook for over 20 years, collecting 790 recipes and publishing fifteen editions, all edited directly by the author from 1891 to 1911. Two chefs from FIC Australia (Federation Italian Chefs in Australia) will illustrate two dishes from his cookbook, which is still inspiring chefs worldwide, presenting them in both their traditional and modern version. The videos will be released during the 5th Week of Italian Cuisine in the World (23-29 November) and will be available to view on the Italian Cultural Institute's Facebook page: and YouTube Channel:

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