Japan: Italian Chamber Commerce promotes workshop on Pizzoccheri
Tokyo - The Italian Chamber of Commerce in Japan has organized on October 26th a Practical Workshop in 'Pizzoccheri from Valtellina', a traditional fresh pasta dish made with buckwheat flour and dressed with butter, potatoes, cheese, and savoy cabbage. Chef Cristiano Pozzi will lead partecipants through the preparation of this delicious, but yet-to-be-known, Italian pasta from Lombardia. Born in Lecco, Italy, in 1973, throughout his career Pozzi has worked with worldwide known chef such as Gualtiero Marchesi, Marco Pierre White, Enrico Derflingher and Massimo Bottura. He was deputy executive chef at Hyatt Hotel in Guam and has been living in Japan for thirteen years, where he worked, among others, for Armani / Ristorante in Ginza.