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True Italian Taste

Masterclass with Chef Pasquale Vari (Video)

  • December 15
  • 18H00
  • Online - Facebook Live

On December 15th, at 6 pm, the famous Chef Pasquale Vari welcome us for a new masterclass on two Christmas recipes from Emilia Romagna.

To watch the live video click the link below :

The Masterclass will be broadcasted live on Facebook Tuesday December 15th at 6pm !
Please share the link to this free event in your network!

We can’t wait for you to join us !


Chef Pasquale Vari

A native of Calabria, Italy, Pasquale Vari has been a teaching chef at the ITHQ since 1995. After receiving his degree in Italian cuisine from the Vibo Valentia hotel school in 1984, he went on to earn two ITHQ degrees: one in Professional Cuisine (1986) and one in Progressive Cuisine for Restaurants and Hotels (1987).

Highlights of his career include winning the gold medal in the 1991 Relais & Châteaux Awards of Excellence competition (Canada), and acting as expert chef for Québec to analyze the profession of Cook for Red Seal Canada. The coauthor of Parmigiano Reggiano (Éditions de l’Homme, 2006), he was also one of three professors who held a culinary workshop and cooked for the Duke and Duchess of Cambridge during their 2011 visit. In May 2012 he won the Renaud-Cyr award in the Chef Trainer category, and the following year his peers named him Chef cuisinier national for 2013. He has also acted as consultant and judge on the popular television show Les Chefs.





Recipes made with authentic products from Emilia Romagna

Discover authentic products from Emilia Romagna including, Prosciutto di Parma DOP, Pancetta piacentina DOPRiso Delta del Po IGPMortadella di Bologna IGPParmigiano Reggiano DOP, Aceto balsamico di Modena IGP.

Want to make the recipes at home? ⇒ See soon the step-by-step recipes HERE!

Find all authentic products presented at Les passions de Manon.



Chef Pasquale Vari demonstrate how to cook 2 delicious recipes :

  • Stuzzichino di Mortadella di Bologna IGP con una dadolata di pera all’aceto balsamico di Modena IGP
  • Passatelli di Parmigiano Reggiano DOP e Zucca in brodo di gallina  

We will also have the honor to see the preparation of a Risotto con piselli by Chef Carla Brigliadori of Casa Artusi.

Want to make the recipes at home? ⇒ See soon the step-by-step recipes HERE!



Casa Artusi is a prestigious culinary institution from Forlinpopoli, Italy. It carries on the legacy of Pellegrino Artusi, whose book, La Scienza in Cucina e l’Arte di Mangiare Bene (or, “The Science of Cooking and the Art of Eating Well”) has shaped the way the world knows Italian cooking over the last century. On celebre Bicentainaire de naissance de Pellegrino Artusi



Our Wine Expert

During the Masterclass, our master of ceremonies, Guénaël Revel, wine expert and author of several books on the subject, will present wine pairings for the dishes prepared by the chef.








Discover the region of Emilia-Romagna

Emilia-Romagna is an essential destination for food lovers. Beyond its classic culinary specialties, such as Prosciutto di Parma, Parmigiano Reggiano and balsamic vinegar, the region is also the origin of many typical Italian dishes.

To find out more, visit our Wine and Travel Italy website.

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