Italy, with only 3% of the European surface area, has around 2000 edible species out of a total of 6000 present in Europe, thus representing around a third of European biodiversity in terms of edible products. This rich biodiversity contributes to the variety and tastiness of Italian cuisine, with simple dishes that highlight the ingredients. Sensorial Cooking offers an experience made up of three moments:
1) Guide in the sensorial and qualitative analysis of the ingredients,
2) Preparation of typical Italian dishes
3) Tasting, pairing them with high quality Italian wines.
We will be present at Tempio di Adriano in Rome together with International Buyers to present our sensorial cuisine experiences to a selected international audience of tourist operators.
15 September 2023
We have been selected for the Make Faire 2023 edition of Rome which will be held at the Roma Capitale exhibition center, on that occasion we will present the "sensory analysis in gamification mode".
20-22 October 2023
The sensorial cooking classes begin and will be held every Wednesday for 16 lessons according to the following calendar. At the end, participants will be issued a certificate of "professional sensory panelist with specialization on typical Italian products" recognized by the IASPPP ( International Association of Sensorial Professional Panelists and Paneleaders)
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09 November 2023