{"id":377,"date":"2023-03-15T19:50:11","date_gmt":"2023-03-15T23:50:11","guid":{"rendered":"https:\/\/iicmontreal.esteri.it\/?page_id=377"},"modified":"2026-07-02T09:27:55","modified_gmt":"2026-07-02T13:27:55","slug":"cooking-workshop","status":"publish","type":"page","link":"https:\/\/iicmontreal.esteri.it\/en\/lingua-e-cultura\/i-corsi-di-lingua\/cooking-workshop\/","title":{"rendered":"Cooking, pastry and wine workshop"},"content":{"rendered":"<p>Would you like to know more about the treasures of Italian gastronomy?<\/p>\n<p>Take part in our cooking workshops where our guest chefs will share their know-how and recipes with you in Italian, French or English.<\/p>\n<p>In a friendly atmosphere, discover the preparation of an Italian recipe that you will enjoy together with an accompanying wine.<\/p>\n<p>For the spring session from <strong>September 28th, to december 7th, 2026<\/strong>, we offer 7 cooking workshops, 2 pastry workshops and 1 wine tasting workshop.<\/p>\n<ul>\n<li><strong>In-person modality<\/strong><\/li>\n<li><strong>Prerequisite your sweet tooth<\/strong><\/li>\n<li><strong>Time: 6 p.m. \u2013 8 p.m.<\/strong><\/li>\n<li><strong>Duration: 2 hours<\/strong><\/li>\n<\/ul>\n<p><strong>CALENDAR OF ACTIVITIES :<\/strong><\/p>\n<p><strong>Eggplant Parmigiana<\/strong><br \/>\nDate: <strong>Monday, september 28th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Davide Mongillo<\/strong><br \/>\n<em>Born in the Vomero neighborhood of Naples, he completed his high school education before training at the Institut de tourisme et d\u2019h\u00f4tellerie du Qu\u00e9bec (ITHQ). Throughout his career, he has held various positions in the restaurant industry, notably serving as sous-chef, caterer, and head chef at the restaurant Laloux in Montreal.<\/em><\/p>\n<p><strong>Neapolitan Pizza<\/strong><br \/>\nDate: <strong>Monday, October 5th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>James Biello<\/strong><br \/>\n<em>James Biello is a pizzaiolo, pasta maker, and the founder of La Cucina Di Ietta, a mobile Italian catering company based in Montreal and inspired by his Italian roots. Trained in the traditional art of Italian pizza and pasta\u2014notably in Bologna and with the Associazione Verace Pizza Napoletana (AVPN)\u2014James shares his passion for authentic Italian cuisine through culinary workshops and events.<\/em><\/p>\n<p><strong>Pasticciotto Salentino<\/strong><br \/>\nDate: <strong>Monday, October 19th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Dario Bivona<\/strong><br \/>\n<em>Dario Bivona is an amateur pastry chef and the grand winner of the 2022 televised culinary competition \u201cLe Meilleur p\u00e2tissier du Qu\u00e9bec\u201d.<\/em><\/p>\n<p><strong>Polenta con baccal\u00e0 mantecato alla triestina<\/strong><br \/>\nDate: <strong>Monday, October 26th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Fabrizio Caprioli<\/strong><br \/>\n<em>Born in Trieste, he began working in the kitchens of his hometown thirty years ago. He opened a restaurant in the heart of the city before deciding to move to Montreal in 2004. In 2013, he opened his restaurant, Barcola Bistro, on Park Avenue, where he continues to cook today.<\/em><\/p>\n<p><strong>Bubbles, Prosecco and Italy (Tasting of five wines selected by the sommelier)<\/strong><br \/>\nDate: <strong>Monday, November 2nd, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Dominic Demers<\/strong><br \/>\n<em>A certified sommelier from the ITHQ, Dominic Demers enthusiastically shares his love of wine through accessible and personalized tasting workshops. With his rich experience and insatiable curiosity, he creates friendly gatherings where beginners and connoisseurs alike can explore the pleasures of wine at their own pace. A former SAQ advisor, Dominic combines expertise with a warm approach to offer a unique and lively experience.<\/em><\/p>\n<p><strong>Saffron Spizzulus with Campidanese-Style Sauce (Sausage, Tomato and Saffron)<\/strong><br \/>\nDate: <strong>Monday, November 9th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Anna Maria Vinci<\/strong><br \/>\n<em>A passionate cook and food blogger, Anna Maria has made it her mission to introduce Sardinian cuisine, in particular, to Montreal.<\/em><\/p>\n<p><strong>Roman Style &#8211; Pizza al Taglio<\/strong><br \/>\nDate: <strong>Monday, November 16th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Richi Ourichian<\/strong><br \/>\n<em>Richi Ourichian is the founder and pizzaiolo of Segreta \u2013 Pizza al Taglio, a Roman-style pizza al taglio concept in Montreal. Inspired by a documentary on Italian pizza as well as a life-changing trip to Rome, he developed a deep passion for high-hydration doughs, long cold fermentations, and traditional pan-baking techniques\u2014a craft he perfected under the guidance of Massimiliano Saieva.<\/em><\/p>\n<p><strong>Penne alla puttanesca<\/strong><br \/>\nDate: <strong>Monday, November 23rd, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Davide Mongillo<\/strong><br \/>\n<em>Born in Vomero, Naples, he completed his secondary education before training at the Institut de tourisme et d\u2019h\u00f4tellerie du Qu\u00e9bec (ITHQ). Throughout his career, he has held various positions in the restaurant industry, notably working as a sous-chef, caterer, and chef at Restaurant Laloux in Montreal.<\/em><\/p>\n<p><strong>Focaccia Barese<\/strong><br \/>\nDate: <strong>Monday, November 30th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Dario Bivona<\/strong><br \/>\n<em>Dario Bivona is an amateur pastry chef and the grand winner of the 2022 televised culinary competition \u201cLe Meilleur p\u00e2tissier du Qu\u00e9bec\u201d.<\/em><\/p>\n<p><strong>Fruttone leccese (Filled with jam and dried fruit\/nuts)<\/strong><br \/>\nDate: <strong>Monday, December 7th, 2026<\/strong><br \/>\nTime: <strong>6 PM &#8211; 8 PM<\/strong><br \/>\nBy <strong>Dario Bivona<\/strong><br \/>\n<em>Dario Bivona is an amateur pastry chef and the grand winner of the 2022 televised culinary competition \u201cLe Meilleur p\u00e2tissier du Qu\u00e9bec\u201d.<\/em><\/p>\n<p><strong>RATES<\/strong><\/p>\n<ul>\n<li>Cooking workshops and wine tasting workshop \u2013 $75\/2 hours<\/li>\n<li>Pastry and wine workshop \u2013 $60\/2 hours<\/li>\n<\/ul>\n<p>No discount applicable. No refunds.<\/p>\n<p>To contact us (514) 849-3473 <a href=\"mailto:cours.iicmontreal@esteri.it\">cours.iicmontreal@esteri.it<\/a><\/p>\n<p>To\u00a0<a href=\"https:\/\/iicmontreal.esteri.it\/en\/lingua-e-cultura\/i-corsi-di-lingua\/registration-terms-and-conditions\/\"><strong>register<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Would you like to know more about the treasures of Italian gastronomy? Take part in our cooking workshops where our guest chefs will share their know-how and recipes with you in Italian, French or English. In a friendly atmosphere, discover the preparation of an Italian recipe that you will enjoy together with an accompanying wine. 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