SOLD OUT! — 2nd Night Added Friday, April 5, 2019
Join passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique, in-depth exploration and live demonstration of one of Italy’s most famous cheeses, mozzarella, and its much rarer and sophisticated cousin, burrata.
This fun and delicious evening will begin with general introduction to the world of Italian cheeses, and demonstration and tasting of traditional Italian mozzarella knots with Master Cheesemaker Angelo Pelosi.
We’ll then look at the making of burrata, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small pouch and filled with a combination of fine shreds of mozzarella curd (stracciatella) and fresh cream. The pouch is closed, and sometimes wrapped in a leaf of the Asphodelus plant. (The leaves and the cheese last about the same time, 3-4 days, and thus fresh leaves are considered a sign of a fresh cheese).
When the resulting burrata (literally “buttered” in Italian) is sliced open, a spurt of thickened cream flows out in a moment of high culinary drama. The cheese has a rich, buttery flavour and retains its fresh milkiness. It is best when eaten within 24 hours and is considered by some to past its prime after 48 hours; hence the extreme rarity — and price — of the authentic Italian product in Canada.
Chef Luciano will prepare a few dishes that highlight burrata’s luxurious qualities, and discuss other recipe ideas. There will be ample tasting opportunities and a lively discussion of Italy’s rich culinary heritage, history and ongoing role in the preservation of traditional foodways.
$90 + HST
Chef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef, Luciano is also President of Slow Food Toronto, Board Director of the Italian Federation of Chefs, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine though teaching, both in Canada and Italy, as well as TV appearances and culinary tours. He is a passionate food advocate, working with projects like Jamie Oliver’s Food Revolution and Soupalicious, as well as an accomplished personal chef, executive chef, teacher and food consultant.