Italian culture was front and centre Tuesday at Conestoga College.
The special event was organized with help from Toronto’s Terroni Restaurant Group for Italian Food and Heritage Week.
Attendees got a chance to talk to local suppliers, chefs and restaurant owners.
“There are so many cuisine ingredients from different regions in Italy that make different kinds of pasta which make the cuisine so interesting – very unlike what we have in North America,” explained Keith Muller, executive dean for the School of Hospitality.
Dozens of first-year students also sat in on a masterclass week to learn from seasoned chefs.
“It’s nice to meet the students and exchange our passion for Italian food,” said Terroni Group Executive Chef Ruben Rapetti, who also co-hosted the masterclass.
Joining Rapetti was Giovanna Alonzi, the executive chef at Sud Forno.
“Goosebumps! [I’m] excited to meet so many potential new colleagues, and lovers of Italian food,” …