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Flavours of Italy Culinary Workshops

September 3, 2016 @ 10:00 am - September 4, 2016 @ 4:00 pm

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Flavours of Italy Culinary Workshops

workshop event
Date: 3 & 4 September 2016, Saturday & Sunday
Time: 10am,12pm, 2pm & 4pm
Price: $20.00++ (HSBC cardholders) $25.00++ (Other payment modes)
Venue: ToTT Cooking Studio, 896, Dunearn Road, Singapore 589472
Dress Code: Smart Casual


Create culinary magic with one’s own hands by learning from any of the 8 leading Italian maestros on 3 and 4 September at ToTT Cooking Studio. Pick up valuable insights from these culinary experts as they prepare signature dishes that can be easily recreated at home. With 4 demonstrations per day lasting for an hour, these notable chefs will demonstrate 2 Italian inspired recipes to allow participants to discover the art of bringing to life delicious flavours.

3 September 2016, Saturday
About Chef Roberto Galetti from Garibaldi Italian Restaurant & Bar
Dish 1 – Cavatelli Pasta with Infused Mascarpone Lavazza Coffee and Porcini Mushroom
Dish 2 – Italian Panna Cotta infused with Lavazza Coffee

About Chef Dennis Lucchi from Buona Terra
Dish 1 – Pork Lasagna
Dish 2 – Poached Egg with Fontina, Asapargus Gratin and Black Truffle

About Chef Davide Bizzarri from Fratelli, Resorts World Sentosa (RWS)
Dish 1 – Risotto alla Milanese
Dish 2 – Merluzzo, Pea Velouté, Truffle

About Chef Diego Chiarini from OSO Ristorante
Dish 1 – Penne Pasta with Beetroot Pesto, Shrimps and fines Herbs
Dish 2 – Fresh Tuna Loin marinated “Mediterranean” style, Pear Salad

4 September 2016, Sunday
About Chef Gabriele Piegaia from Burlamacco
Dish 1 – Assorted Bruschetta with Stracciatella Cheese, Artichokes, and Parma Ham
Dish 2 – Ricotta Cheese Ravioli in Fresh Tomato Sauce and Basil

About Chef Mario Cittadini from Dolce Vita, Mandarin Oriental Singapore
Dish 1 – Parmesan Emulsion Stuffed Tortelli with Truffle Caviar
Dish 2 – Seared Hokkaido Scallops with Braised Lettuce, Passion Fruit & Nori

About Chef Mario Caramella from inITALY Bar Ristorante
Dish 1 – Baked Conchiglie Tricolour Carecci with Smoked Scamorza Cheese, Parma Ham, Sundried Tomatoes and Riviera Olives
Dish 2 – Zabaglione with Moscato

About Chef Riccardo Catarsi from il Cielo, Hilton Singapore
Dish 1 – Charcoal Pumpkin Ravioli with Chickpea Cream, Red Onion Balsamic Vinegar and Black Truffle
Dish 2 – Chilled Seabass with Beetroot Fantasy, Sundried Tomatoes and Fish Reduction


September 3, 2016 @ 10:00 am
September 4, 2016 @ 4:00 pm