The Week of Italian Cuisine in the World is being held in Croatia from November 13 to 19. There were new activities to discover and savour Italian cuisine every day. One particularly memorable event was a cooking Masterclass at Aspira Zagreb, where first- and third-year Gastronomy students learned how to prepare classic Italian dishes with chefs Daniele Priori and Carlo Finucci. The emphasis was on using high-quality ingredients and cooking with enthusiasm.
The esteemed attendees included famous chef Branko Ognjenović, the dean of Aspira University of applied sciences Alen Jerkunica, and the Italian ambassador Pierfrancesco Sacco.
Alen Jerkunica, dean of Aspira, gave a welcome speech and ended it with an Italian proverb stating that food is the essence of life.
– I am honored that we have gathered together to mark the eighth consecutive Week of Italian Cuisine. I would like to thank His Excellency Pierfrancesco Sacco for deciding to hold this event at Aspira and chefs Daniele Priori and Carlo Finucci for passing on their knowledge to the students at the masterclass, thanked the dean Jerkunica.
The Italian ambassador then addressed the audience.
– Thank you Aspira for agreeing to organise this significant event honouring Italian cuisine. Also,We also appreciate the cooks for creating such a beautifully presented dish, and most importantly, we thank the students for improving their knowledge of real Italian food today.
While the guests were enjoying the deliciously prepared delicacies, chef Daniele Priori and Carlo Finucci addressed the students and presented them with special gifts.
– Thank you for everything and I hope we will have the opportunity to see each other again. You made a great impression on me. At the age of 54, I have been in this profession for 35 years, and my primary focus these days is giving guidance. This job is demanding and requires passion and strength. My advice to you is to stick to tradition and what your grandmothers used to prepare. Now everyone wants to do “fusion”, and it often is “confusion”, if it is not done properly, the chef shared his advice to the students after the flawlessly served dishes.
The delight of delectable meals expertly made, the contentment of learners owing to newly acquired knowledge, and the contentment of chefs with the skills of the students and the smiling guests highlighted this occasion and well captured the essence of Italy that permeated Aspira Zagreb.
