On December 8, 2020, the famous Chef Pasquale Vari welcomed us to the kitchens of the Institut de tourisme et d’hôtellerie du Québec (ITHQ) to present us with a masterclass on the preparation of two typical recipes from Lake Garda: Risotto all’Amarone and Tortelli di Zucca.
A native of Calabria, Italy, Pasquale Vari has been a teaching chef at the ITHQ since 1995. After receiving his degree in Italian cuisine from the Vibo Valentia hotel school in 1984, he went on to earn two ITHQ degrees: one in Professional Cuisine (1986) and one in Progressive Cuisine for Restaurants and Hotels (1987).
Highlights of his career include winning the gold medal in the 1991 Relais & Châteaux Awards of Excellence competition (Canada), and acting as expert chef for Québec to analyze the profession of Cook for Red Seal Canada. The coauthor of Parmigiano Reggiano (Éditions de l’Homme, 2006), he was also one of three professors who held a culinary workshop and cooked for the Duke and Duchess of Cambridge during their 2011 visit. In May 2012 he won the Renaud-Cyr award in the Chef Trainer category, and the following year his peers named him Chef cuisinier national for 2013. He has also acted as consultant and judge on the popular television show Les Chefs.
During the Masterclass, our master of ceremonies, Guénaël Revel, wine expert and author of several books on the subject, will present wine pairings for the dishes prepared by the chef.
Located between the pre-Alpine belt and the Po valley, Lake Garda belongs to three regions, Trentino, Lombardy and Veneto. Riviera degli Ulivi is also the name which the Venetian shore is commonly referred to.
It is the largest lake in Italy that offers enchanting views and villages that make everyone fall in love. From the mountains of Trentino to the vineyards and olive groves of the Veronese and Brescia side, this lake is perfect for a tour, which can be done by car, motorcycle or bicycle.
Chef Pasquale Vari demonstrate how to use authentic products from Lake Garda including, Grana Padana DOP, Rice Vialone Nano Veronese IGP and Garda extra virgin olive oil DOP, in 2 delicious and easy to make recipes.