Science in the Kitchen and the Art of Eating Well
November 25 @ 7:00 pm - 8:30 pmFREE
An introduction to Pellegrino Artusi the father of the modern Italian cuisine
Join our online seminar dedicated to Mr Pellegrino Artusi, the author of the cookbook La scienza in cucina e l’arte di mangiar bene (“Science in the Kitchen and the Art of Eating Well”)
His book is a milestone in the history of Italian cuisine. Thousands of chefs and home-cook have learned from it.
In occasion of 200 years anniversary of his birth, we will discuss the importance of his book and its influence on the modern Italian cuisine with two special guests: Mr. Paolo Fassina, wine and food expert, vice-president of the Dante Alighieri Society and Chef Andrea Spagoni, head chef of the Michelin starred restaurant the BeefBar in Hong Kong
For details and registration, please click HERE