One of the most important missions of the Summit is that of providing businesspeople and customer opinion leaders the opportunity of making the acquaintance of authentic quality Italian cuisine and of the typical products of Italy. Therefore, the Summit ran a robust programme of Master Cooking Classes, in which guest chefs from all over the world took leading roles. The very successful cycle of Master Classes was organised with the Towngas Cooking (see the program), under the direction of Chef Margaret Fu, a great connoisseur of Italian cuisine (and compliments for her Italian). Besides the highly appreciated Master Classes by Philippe Leveillé, Claudio Sadler, Andrea Tonola, Paolo Manfredi, Odette Fada, Gaetano Simonato and Francesca D’Orazio Buonerba, Paolo Predonzan, a master gelataio (ice-cream maker) and for years now a Hong Kong resident and owner of the gelateria I Scream, was very successful with his classes on the secrets of Italian ice-cream.
A particularly qualified public participated into the seminar ‘La vita è dolce’, on Italian pasticceria, promoted in collaboration with Vero Chocolates and held by the Fabbri 1905 pastry chef Christian Shaberraiter. Among the attendants were Louisa Ho, president of the Hong Kong Bakery and Confectionery Association, executive chefs of some hotels and clubs, for instance, Paul She Chon of Mira, Chow Chan Leung and Benny Wong Hoi Hing of the Hong Kong Club and pastry chefs of various important outlets, among others, Andrea Bonafini of Isola Restaurant, Christophe Duvernois of the City of Dreams Macau, Donald Ho of the Grand Hyatt Hong Kong, Rochy Lai of the Agnes B. and Ludovic Douteau of the Peninsula Hotel. Among the journalists were Athle W. Estacio directress of Restaurateur Magazine, Lisa Kuang and Yesun Wong, editors of Vogue.Digital.Lifestyle. The seminar by Pasqualino Barbasso and Nicola Demo on the rising and flours in the preparation of pizza, held at the Luna Pizzeria in the Aberdeen Marina Club and carried out with the support of 5 Stagioni, was highly appreciated. Last but not least, the Master Class held by Marco Sacco and Franco Canta on the truffle at the Va Bene restaurant was a great success.