The 10th edition of the Week of Italian Cuisine in the World (SCIM) was inaugurated in Hong Kong under the coordination of the Consulate General, with a masterclass delivered by Chef Romeo Morelli (Aqua Restaurants Group) for the students of the International Culinary Institute. Chef Giandomenico Caprioli (Restaurant Giando) opened the programme of five culinary masterclasses scheduled to run through Friday. Further sessions will be conducted by Chefs Angelo Aglianò (one Michelin star), Antimo Merone (one Michelin star), Giuseppe De Vuono (two Michelin stars), and Zeno Bevilacqua, representing the restaurants Tosca, Estro, Octavium and LucAle respectively.
Chef Valerio Mandile (Restaurant Grissini) oversaw the luncheon organized within the framework of Vinocondiviso, an initiative dedicated to the promotion of Italian wine. The most recent edition, held on Sunday, 16 November, focused on Sangiovese, with the participation of 22 importers presenting 74 labels to an audience of over 150 attendees.
The Hong Kong programme for the 10th edition of SCIM also includes a dinner organized with the support of the Italian Cultural Institute in Hong Kong, in partnership with the Dante Alighieri Society and the local delegation of the Accademia Italiana della Cucina. The menu will highlight culinary traditions featured in the works of Andrea Camilleri, whose centenary is being commemorated this year.
On Sunday, 29 November, the Hong Kong delegation of the Cavalieri di Alba will host its annual gala dinner, which will spotlight Piedmontese truffle and the region’s wine excellence.
With the support of ICE Hong Kong, four appointments dedicated to chocolate preparation and tasting will also be held, conducted by the Tessieri School – School of Culinary Arts and Pastry of Tuscany. In addition, the Italian Chamber of Commerce in Hong Kong and Macao will coordinate an event dedicated to the Italian aperitivo tradition, in collaboration with Campari and Parmigiano Reggiano.
