[Date and Time]

11/26(Sun) 11:00-13:30

11/27(Monday) 11:00-13:30

[Membership Fee]

14,300 yen (tax included)

We will be holding "Italian Cuisine Vol.2" with Akiko Katano, who runs the cooking school "apeya cucina" in Tokyo, and Morimi Kobayashi of "Casa Morimi", an importer of Italian ingredients.

This will be Akiko's second cooking class, and she will teach us how to make classic Italian dishes using ingredients and seasonings from Casa Morimi.

We hope that by hearing from the two of them about the producers' thoughts, life in Italy, how they use seasonings, and other topics, and learning the background of the ingredients and dishes, you will be able to further enrich your everyday meals.

This year is the season for "new olive oil," so we will be offering everyone the opportunity to sample freshly pressed olive oil.

Selected by Casa Morimi: Capezzana and Zahara.

Although the harvest this year was smaller than last year, the result was excellent.

Although it will still be a while before the new olive oil arrives in Japan, we will be accepting advance orders for the new olive oil from those attending the class.

We will also be introducing a wide range of other pastas and seasonings recommended by Casa Morimi.

Please look forward to it.

We look forward to seeing you all.

apeya cucina / Akiko Katano

He is the founder of "Apeya Cucina," a dining establishment for people who love good food. He incorporates the essence of Italian culinary culture and strives to create healthy cooking methods using carefully selected ingredients and seasonings from domestic and international producers for each season.

While staying in the mountains of Northern Italy as a student, he discovered the charm of the local cuisine, and after living in Italy with his family, his love for Italian culinary culture deepened even further.

Since returning to Japan, he has traveled around Italy, interacting with chefs and mammas, and staying at farms and wineries. Based on the experiences he gained, he now offers dishes full of Italian aromas that can be easily recreated at home.

Casa Morimi / Morimi Kobayashi

Lives in Milan.

In 2008, he obtained the Olive Oil Taster qualification from the Italian Olive Oil Taster Association.

In 2009, he moved to Italy and completed a Master's degree in Italian Gastronomy and Tourism at the University of Gastronomic Sciences run by Slow Food.

Since 2014, he has been a part-time lecturer in the master's program at the same university.

Representative of the NPO Orto Dei Soni.

Casa Morimi sells ingredients and seasonings that are painstakingly produced by selected Italian producers.