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A Taste of Tuscany



A Taste of Tuscany

Cooking class by Gabriele Taddeucci

Introducing the 2nd Week of Italian Cuisine in the World

The Italian Cultural Institute is pleased to announce a cycle of monthly cooking classes, each one of them dedicated to a different region of Italy. The cycle will represent an introduction to the 2nd Week of Italian Cuisine in the World, which will be held all over the world, including Sydney, between the 20th and the 26th of November 2017.

The first cooking class, held by Gabriele Taddeucci, Head Chef at Osteria Balla Manfredi, will present a series of dishes from the region of Tuscany. The participants will learn some traditional regional recipes and enjoy them at the end of the class with the accompaniment of a delicious glass of Tuscan wine.

Tuscan food is based on the Italian idea of cucina povera or “poor cooking”. A concept that started very literally, as it’s about simple, hearty meals and inexpensive ingredients which are easily found in the countryside: legumes, bread, cheese, vegetables, mushrooms and fresh fruit. Tuscan cooking doesn’t include complicated seasoning. Instead, it is made using fresh, high-quality ingredients that bring out the natural flavours in each dish, simple or not.

taddeucciGabriele Taddeucci’s passion for food began over two decades ago, with his first role as a pizza hand in his home city, Lucca (in Tuscany). Throughout Gabriele’s culinary career, he has fine-tuned his skills as a chef, working in restaurants throughout Italy, France, Switzerland, England, America and Australia. Gabriele has worked for a number of leading restaurants and chefs, such as Attilio Di Fabrizo, Executive Chef at Villa San Michele Hotel in Florence, and Giorgio Locatelli from London’s Locanda Locatelli. In 2008 Gabriele moved to Australia to work alongside Chef Massimo Bianchi and open Uccello at Merivale’s Ivy. Finally, in 2011 he met Stefano Manfredi and fell in love with his new restaurant concept at The Star, and in September of the same year he started working at Osteria Balla as Head Chef. In his role, he works closely with Stefano to deliver a modern interpretation of the Italian ‘osteria’ cuisine.

Cost: $60.00 (IIC members: $45)logo casa barilla

Limited spaces (max. 24 participants)

Booking essential:


Date: Monday, July 24, 2017

Time: From 6:00 pm To 8:30 pm

Organized by : Istituto Italiano di Cultura

In collaboration with : Casa Barilla

Entrance : With fee


Casa Barilla, 4 Annandale Street, Annandale