PROSCIUTTO DI PARMA Masterclass: Authenticity & Tradition

PROSCIUTTO DI PARMA MASTERCLASS 

Monday, September 27th

10.30 am-1.30pm PST

The Italian Chamber of Commerce is pleased to invite British Columbia’s chefs, restaurateurs, food & wine buyers, sommeliers, food & wine media and influencers as well as senior students of culinary schools to attend an educational seminar about the authentic Italian Food & Wine followed by a light lunch featuring Prosciutto di Parma wine pairing dishes.

Registration

Fee: Complimentary

Open to: British Columbia’s chefs, restaurateurs, food & wine buyers, sommeliers, food & wine media and influencers as well as senior students of culinary schools.

Space is very limited and assigned on a first-come-first-serve basis.

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Chef Roberto Fracchioni

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Roberto Fracchioni hails from two of the finest food-producing regions in the world: the Emilia-Romagna district of Italy and the Niagara region of Canada.

With a talent for cooking, coaching and teaching, Chef Fracchioni currently serves as the Canadian Chef Ambassador for Prosciutto Di Parma and the International Liaison for the Italian Chamber of Commerce of Ontario (ICCO), providing cross-border training, cooking demonstrations and event organization designed to educate Canadians on authentic D.O.P. and I.G.P. food products.

[vc_accordion active_tab=”0″ collapsible=”yes” style=”boxed_toggle”][vc_accordion_tab title=”Read More …”][vc_column_text]Chef Fracchioni is known for his engaging and friendly style, making him a favourite with media and students of his frequent cooking demonstrations. Throughout the pandemic, Chef Fracchioni has led online demonstrations and cooking tutorials to several hundreds of home cooks and professional chefs across Canada. From 2016 to 2020, he worked as a Chef Professor at Centennial College School of Hospitality, Tourism & Culinary Arts in Toronto, teaching culinary students and providing faculty coordination as well as organizing and hosting many Italian themed events involving Michelin-starred chefs from Italy. In the past, he has co-hosted a tour of 17 people for a two week culinary experience in Tuscany and was the host of a popular television show called Country Cooking, airing on a local cable network in Ontario.

Chef Fracchioni’s culinary training began at George Brown College Centre for Hospitality and Culinary Arts in Toronto, followed by the kitchens of some of Toronto’s most prestigious restaurants including Scaramouche, Canoe and Auberge de Pommier. He joined Niagara’s Inn on the Twenty, a country inn located in the heart of Ontario’s wine country, and in 2000 he was appointed Executive Chef. In 2005, he became Executive Chef at the AAA/CAA Four Diamond Millcroft Inn & Spa, championing a movement to encourage neighbouring chefs and restaurants to use the organic and natural foods grown in the area.

Chef Fracchioni moved to Toronto in 2010 to open Monk Kitchen at Templar Hotel, a downtown, luxuriously designed boutique hotel. As Executive Chef, Chef Fracchioni designed nightly, multi-course, blind tasting menus for guests who were entertained alongside him at the chef’s table or encouraged to wander in from the dining room to see their food being prepared. Under Chef Fracchioni’s leadership, Monk Kitchen consistently won the OpenTable.com Diner’s Choice #1 spot in Toronto in the categories of Best Food, Best Service, Best Ambience and Best Overall restaurant.

In 2014, Chef Fracchioni opened Flor De Sal, a Toronto fine dining restaurant where he served as Executive Chef and in 2016, he moved on to the country luxe destination of Hockley Valley Resort, where he improved the food quality, guest ratings and profitability of the flagship restaurant, Cabin, while consulting on the launch of the property’s new winery restaurant.[/vc_column_text][/vc_accordion_tab][/vc_accordion]
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The steps we are taking to keep our participants, staff and the public safe are described below:

• Proof of vaccination will be required prior to attending the event;
• Reservations in advance are required;
• Limited capacity:
• Masks/face shields are recommended at the entrance but not during the wine seminar;
• Sanitation will be guaranteed during the check-in and the whole duration of the event. Individual spittoons will be provided.

This Masterclass is organized within the True Italian Taste Project, a project aimed at promoting authentic Italian food and wine products worldwide.

To learn more click HERE!

For info write us at francesca@iccbc.com or call us at 604 682 1410 (M-F, 9 am – 5 pm).

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