The True Italian Taste Master class successfully took place on October at Lotte Hotel in Seoul. The aim of this event was to support and promote the authentic Italian food products in South Korea, in particular DOP and IGP Products. Our selected number of guests from the F&B sector had the chance to taste high quality Italian raw materials such as 12-24-36 months Parmigiano Reggiano, 6-12-25 years Aceto Balsamico and 24 months Prosciutto di Parma. It was a great opportunity to savor the differences that months or years of maturation can make in the final taste of fine Italian products. The Italian Chef Roberto Carcangiu was invited to illustrate the differences between these DOP and IGP products and to cook live a few typical Italian dishes, which were later served to our guests. A special thanks goes also to the President of ITCCK F&B committee and executive Chef at Lotte Hotel Sebastiano Giangregorio for his continuous support to our organization. The event is part of the project “True Italian Taste” promoted and funded by the Ministry of Economic Development (MISE) and carried out by Assocamerestero, in cooperation with the Italian Chambers abroad. “True Italian Taste” is part of the program “The Extraordinary Italian Taste”

Related Materials:
http://www.koreaherald.com/view.php?ud=20191021000864&ACE_SEARCH=1
http://www.sommeliertimes.com/news/articleView.html?idxno=14864

blog.naver.com/qkrwlz/221682482118

https://blog.naver.com/winenart/221689132884



    

You can find more pictures here
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  http://www.itcck.org/korean/sub/event/gallery.asp?mode=list&s_e1_idx=0