In collaboration with Alma Cooking School, two master classes were held at the Stenden Hotel Management School in Leeuwarden and the Hotelschool The Hague on the Amsterdam campus.
The meetings were organized with the aim of informing /training the future management class of the horeca sector in relation to the problems of the “Italian Sounding” in order to offer an overview of the main Italian excellences.
Alma has suggested the internationally renowned chef Stefano Santi, a lecturer at the homonymous school, as a speaker.
In both the “True Italian Taste” master classes, the Secretary General of the Chamber of Commerce, Nicoletta Brondi, presented the project explaining what it means to fight the phenomenon of “Italian Sounding”, providing some data on the size of the phenomenon both in terms of areas geographical areas concerned, which in terms of economic damage to the Italian economy. Subsequently, chef Stefano Santi explained the difference between the POD, IGT and STG, providing examples related to Italian products known in the Netherlands. In particular the Masterclass at the Stenden Hotel Management School involved 14 students of the gastronomy course of the Stenden Hotel Management School.
The theoretical lesson was followed by a brief tasting of some types of Parmigiano Reggiano to highlight the differences between the types of Parmigiano Reggiano (red, plain and hill cows) and the different maturations.
The Amsterdam-based Hotelchool The Hague Masterclass involved 60 students of the Hotelchool Den Haag’s gastronomy course in Amsterdam.
The masterclass saw the development of 4 thematic workshops on Extra Virgin Olive Oil, Prosciutto of Parma, Parmigiano Reggiano and flour and fresh pasta.