Italian culture was front and center at Conestoga College on Tuesday.

The special event was organized with the help of Toronto’s Terroni Restaurant Group for Italian Food and Heritage Week.

Participants had the opportunity to talk with local suppliers, chefs and restaurant owners.

“In Italy there are a lot of culinary ingredients that come from different regions and create different types of pasta, which is what makes the cuisine so interesting; it is very different from what we have in North America,” explained Keith Muller, executive dean of the School of Hospitality.

Dozens of first-year students also attended the masterclass week to learn from experienced chefs.

“It is great to meet the students and share our passion for Italian food,” said Terroni Group Executive Chef Ruben Rapetti, who also hosted the masterclass.

Rapetti was joined by Sud Forno’s executive chef, Giovanna Alonzi.

“I got goosebumps! “I’m excited to meet so many potential new colleagues and those who love Italian food,” he said.

A cooking demonstration was held at Conestoga College on November 19, 2024. (Ashley Bacon/CTV News)

Italian Trade Agency representative Marco Saladini also attended the event.

“What is important for us is that many professionals, prospective professionals, knowledgeable students and excellent professionals from shops, restaurants and similar businesses come together to taste the flavors and see how they are made. Using materials differently. Our hope is that they will expand their horizons and consider buying more products, different products from Italy,” Saladini said.

Extra virgin olive oil and bread sit on a table at Conestoga College on November 19, 2024. (Ashley Bacon/CTV News)

Taste the future

The show highlighted Italian cuisine and offered a sneak peek at a new schedule for 2025.

Conestoga College will launch an Italian master’s cuisine program next September.

“We were working with the Italian Trade Commission and the Italian council when developing the program,” Muller said.

The day also gave some important advice to promising chefs.

“Do not lose courage. It takes a lot of trying to get the dough out correctly, to get everything right. “Keep tasting and trying,” Alonzi advised.

“The most important thing is to make a good sauce, to make sure the pasta is cooked correctly,” Rapetti added.