(實習班) Consulate General of Italy - Consulate General of Italy -意大利菜證書課程 (共三堂)

Consulate General of Italy -意大利菜證書課程 (共三堂)

(Lesson 1) 
Instructor: Chef Giuseppe De Vuono, Executive Chef of Two-MICHELIN-Starred Italian restaurant Octavium
Sunday  15 Mar  10:00a.m. - 1:00p.m.
(Lesson 2) 
Instructor: Chef Romeo Morelli, Executive Chef of Aqua Restaurants Group
Tuesday   17  Mar  7:00 - 10:00p.m.
(Lesson 3)
Instructor: Chef Angelo Aglianò, Culinary Director of Tosca di Angelo at The Ritz-Carlton Hong Kong
Tuesday 24 Mar  7:00 - 10:00p.m.
Course Fee: $3,200  + Towngas Fun 10pts (CPPC0271) *Member discounts are not applicable (CPPC0286) (total 3 lessons)

Lesson 1: 
A Michelin-starred Italian restaurant - Experience elegant Italian fine dining with high ceilings, fountains, chandeliers, and stunning views at Tosca di Angelo. With gourmets crafted by the dedicated culinary professionals and personalized service provided by the restaurant team, diners embark on a gastronomic journey where Mediterranean-inspired cuisine, seasonal ingredients sourced from Italy and fine wines are brought together.
Chef De Vuono was born in Messina, Sicily, and studied at the Hotel Higher Education Antonello da Messina. At 16, he interned in the Aeolian Islands, where he learned to respect nature's produce. He later won a Silver Medal at a European culinary competition. 
After graduation, he moved to London, working in Michelin-star restaurants and 5-star hotels, including Locanda Locatelli and The Connaught. In 2018, he joined Tosca di Angelo at The Ritz-Carlton in Hong Kong, earning 1 Michelin star for three years. He then worked at Otto e Mezzo BOMBANA, helping maintain its 3 Michelin stars alongside Umberto Bombana.The 29-year-old Chef Giuseppe De Vuono, took the helm as Executive Chef of Octavium Italian Restaurant in June-2023, after a change in the culinary team and helped the
boutique restaurant retain its vaunted two Michelin star status in the Michelin 2024 and 2025 Guide for Hong Kong.
Instructor: Chef Giuseppe De Vuono, Executive Chef of Two-MICHELIN-Starred Italian restaurant Octavium
Sunday  15 Mar  10:00a.m. - 1:00p.m.
Practice & Demo: 
1. White Asparagus  
2. Sea Urchin Custard -bronte Pistachio Soufflé, Raspberry Gelato

Lesson 2: 
A Piedmontese, Chef Romeo combines deep respect for Italian traditions with a flair for innovation, shaped by his experience in Michelin-starred restaurants and fine-dining venues across Europe, the Middle East, and Asia.
“At aqua, I aim to honour Italian traditions while reimagining them for a modern audience. My goal is to create dishes that feel elegant yet comforting, and to offer guests a connection to Italy through every bite.” Chef Romeo explains.
Instructor: Chef Romeo Morelli, Executive Chef of Aqua Restaurants Group
Tuesday   17  Mar  7:00 - 10:00p.m.
Practice & Demo: 
1. Seared Scottish Salmon with Caviar Green Rocket and Citrus Dressing
2. Potatoes Gnocchi with Green Zucchini and Sicilian Red Prawns

Lesson 3: 
Chef Angelo Aglianò, Culinary Director of Tosca di Angelo at The Ritz-Carlton Hong Kong, brings over two decades of experience shaped by his Sicilian heritage and mentorship under Joël Robuchon. His philosophy focuses on elevating simple, traditional Mediterranean flavors into refined fine-dining creations, highlighting seasonal ingredients, elegance, and authenticity while blending Italian roots with local inspiration.
Instructor: Chef Angelo Aglianò, Culinary Director of Tosca di Angelo at The Ritz-Carlton Hong Kong
Tuesday   24 Mar  7:00 - 10:00p.m.
Practice & Demo: 
1. Ricciola Selvatica | Lattuga Sedano e Alghe | Caviale Kaluga
Wild Hamachi with Celtuce, Seaweed and Kaluga Caviar
2. Mezzi Paccheri “Mancini” | Gamberi Rossi | Pesto al Basilico Fresco
Sustainably Grown Mezzi Paccheri “Mancini” with Sicilian Red Prawns and Organic Basil Pesto Sauce