A masterclass with two masters of high-level cuisine, chef Antonio Scalera and pastry chef Fabrizio Galla, and a lunch with the fruits of this training offered to a few dozen guests: this was the initiative held in Madrid on the occasion of the IX Week of Italian Cuisine in the World, at the IES Hotel Escuela, the hotel-management school of the Community of Madrid, in collaboration with the Italian Embassy in Spain.
Together with the students of this institute, Scalera and Galla prepared a popular fish-based menu, including starters with steamed prawns, herring caviar and scallops, a risotto with turnip tops and anchovy powder, and a legume soup with cod, and sealed with a trio of desserts consisting of gianduiotti, Mont Blanc and pastiera.
Present at the event was the Italian ambassador to Spain, Giuseppe Buccino Grimaldi. "It is a real pleasure to be at this school for a new collaboration project in the field of education, which is being renewed for the fourth consecutive year," he said, also congratulating Scalera and Galla on the "incredible success" of the lunch they proposed. "The idea that cooking is another area in which Italy and Spain can strengthen their cultural ties perfectly reflects the spirit of the Week of Italian Cuisine in the World," he added. "We are a small hotel school in the Community of Madrid, but we try to do everything with the utmost care," said the director of the IES Hotel Escuela, Miguel Ángel Pérez, "we feel proud of the possibility of coordinating activities such as today's between the educational system and companies".
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