Itchefs-GVCI and Cesare Casella Dean of the School of Italian Studies at the International Culinary Center presented, as a part of the IDIC 2012 celebrations, a series of Demonstrations that put the focus on the importance of the hands as a main "ingredient" of different disciplines such as fresh pasta making, pizza making, cold cuts and Italian pasticceria.
Tradition and innovation in the Italian Pasticceria
Master Pastry Chef: Gianluca Fusto
The magic of making fresh pasta: orecchiette & tarallini from Puglia
Master Chef: Pietro Zito
The joy of making salami, salsiccia and Co.
Master Butcher: Simone Fracassi