The Italian Experience • 29.07.2016
One-week practical course with chef Walter Zanoni
When it comes to pasta, Italy can boast of a culinary heritage with no equals in the world. During the month of July, CAST hosted a one-week practical course with chef Walter Zanoni aimed at a group of chefs and entrepreneurs from Australia and other countries. Their objective is to learn new techniques for their restaurant, but also the initial skills required to open a pasta factory.
Michela Martini, head of teaching at CAST Alimenti, explains: “The teacher has brought in the classroom a classic set of regional recipes, from pizzoccheri to lasagne, but he has also dedicated a great deal of attention to the evolution of various techniques and machinery, even in the use of alternative flours or unusual ingredients such as chlorophyll”. Sampling of typical italian products such as extra virgin olive oil and balsamic vinegar also played a strong role, as did meetings with renown chefs such as Iginio Massari.
CAST director Vittorio Santoro explains: “One of our main aims is to spread the concept and knowledge of Made in Italy. Our recent “Italian Celebration Day” event at the Culinary Institute of New York and educational courses such as this ( which have us hosting foreign professionals with specific needs ) all serve this purpose. For our school promoting the quality of italian dishes in the world is not just an honor, but a duty”.
