(August 7, 2017) Introducing the 2nd Week of Italian Cuisine in the World, which will be held all over the world between November 20 and 26, the Italian Cultural Institute in Sidney announces the second of a series of cooking classes dedicated to Italian regional cuisine. After Tuscany, introduced by Chef Gabriele Taddeucci, the next class, scheduled for August 22, is dedicated to the Abruzzo region, introduced by chef Andrea Tranchero. During his demonstration the participants will learn the secrets to prepare authentic regional specialties such as “pallotte cacio ova” (pecorino cheese and eggs fritters in tomato sauce), “fusilli con ragù rustico” (fusilli with rustic ragout), “arrosticini di agnello e assoluto di zafferano” (lamb skewers with saffron and pecorino sauce). A tasting of the prepared dishes accompanied by wine from Abruzzo will follow the class. Andrea Tranchero has 25 years of experience in a career that started in his homeland, the Italian Piedmont region. Today he is the Executive Chef for Barilla in Australia and the Italian Ambassador of Barilla Australia and New Zealand. Before reaching Australia, Andrea has travelled the world, working in Italy, France, USA, China and Japan cooking at top starred restaurants, such as the Grand Hotel Europa in Cervinia and the Principi di Piemonte in Sestriere, the Bice Restaurant at the Four Seasons Hotel and the Armani Restaurant in Tokyo, the Cicada in Los Angeles, L’Enoteca Restaurant in Paris. Tranchero’s cuisine has won over many celebrities, including Italian fashion icon Giorgio Armani, Richard Branson and former Italian President Giorgio Napolitano. (Red)

ABOUT / ABRUZZO CUISINE

The cuisine from Abruzzo is very diverse and derives from the pastoral traditions of the mountainous regions of the interior as well as from those of the seaside.