World Cooking Workshop Home Dishes in Italy

Date: Sunday, January 26, 2020
Venue: Minato City Gender-equality Center

We had the pleasure of having Mr. SUDA Yuji (right photo) as an instructor. He is a chef and owner of an Italian restaurant named “La Vita” at Yotsuya 3-Chome. He was charmed by Firenze when he visited there in his twenties and, thereafter, stayed there for three years. He assisted a trattoria during his stay and acquired the recipe of mom’s home cooking. He opened the restaurant “La Vita” in 1993. He takes Italian local cuisine seriously and continues to study it through his once-a-year visit to Italy. Ms.KOIKEDA Yuki, a director of contents production, as well as Ms.MAJIMA Kaori, a sommelier dell’Olio, kindly assisted the workshop.

The menu for the day was as listed below:
①Brandacujun of mother MariaLuigia in Liguria: add some cod to boiled potato and garlic and mash them together with olive oiled egg yolk after draining them from hot water.
②Brasato of GianCarlo in Piemonte: put red onion, celery and carrot into a mixer; add some rosemary, majoram and thyme appropriately; stew burnt beef shank in red wine.
③Bean and tomato pasta of mother Carmine in Toscana: put the sauce made by chickpeas, tomato sauce and pancetta over the pasta.
④Tiramisu: whip the egg yolk with granulated sugar and add some mascarpone cheese; produce meringue from egg white with granulated sugar; stack egg yolk and egg white over meringue and savoiardi and cool it in a refrigerator.
⑤Espresso Coffee

All the participants were quite satisfied by the delicious dishes cooked thanks to the effective and expeditious lectures given. They also enjoyed Mr.SUDA’s talk on the Italian dishes, Ms.KOIKEDA’s talk on small villages in Italy and Ms.MAJIMA’s talk on olive oil.

(Written by MATSUZAKI Kazuko, World Cooking Workshop Committee, and translated by SUDA Yasushi, PR & Internet Committee Associate)