On September 14th, the famous Chef Pasquale Vari welcome us in the kitchens of the ITHQ to present delicious authentic recipes made with products from the region of Emilia-Romagna.
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 Souper gourmand italien chez soi webinar, 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 : Romio Albana Romagna DOCG 2018 et ‘Notturno’ Sangiovese di Romagna DOC 2018, Drei Donà.
On the menus: Two recipes made with authentic products from Emilia-Romangna
Chef Pasquale Vari will demonstrate how to use and enhance incredible authentic products from Emilia Romagna, specifically; Prosciutto di Parma DOP, Parmigiano Reggiano DOP and Aceto Balsamico di Modena IGP, through 2 delicious and easy to make recipes.
♦ Tortelli di Erbette con burro fuso e Parmigiano Reggiano DOP