Many foodies in Japan already know that some of the best Italian cuisine can be had without going to Italy. While the pandemic means restrictions on travel, there are no barriers in Japan to access the Italian flavors diners crave.
To promote authentic Italian tastes for enjoyment even at home, the Italian Chamber of Commerce in Japan organized The Authentic Italian Table, an event held Monday and livestreamed from Minato Ward, Tokyo.
"Italian cuisine is simple and similar to Japanese cuisine," Elio Orsara, the chef who runs the restaurant Elio Locanda Italiana among other businesses in Tokyo, said during the event, the third of its kind held in Tokyo and part of a project led by the Economic Development Ministry of Italy.
"Both cuisines place importance on ingredients," said the Calabrian native.
This year's theme focused on healthy food, vegetarian cuisine and baking at home.
"We've got the impression that more people have become aware of food origins," said Shunsuke Nakajima, an ICCJ event manager. "People have also increasingly opted for eating well at home amid the pandemic."
Besides a panel discussion with chefs from ICCJ-accredited Italian restaurants such as PepeRosso in Tokyo, the nationwide Tanto Tanto group and Focaccia di Recco 500 in Tokyo, as well as a video message from Italian celebrity chef Benedetta Parodi, was a live cooking show.
Mario Frittoli, an Italian chef based in Tokyo who has made frequent media appearances, collaborated on a meal with Satoshi Sumiya, who runs Forno a legna Panezza, a bakery in Ishioka, Ibaraki Prefecture. Frittoli made a pasta dish using pecorino cheese, dried tomato, balsamic vinegar and other ingredients that have Italian certifications, while Sumiya made bread using the baking skills he acquired in Genzano, the Italian town famous for its bread.
Across the globe, more people have been cooking at home as the pandemic has forced many restaurants and other eateries to close their doors. Amid changing dining restrictions in Japan, restaurants have become aware of the increasing demand for home delivery and takeout.
Event participant Takeshi Toba, the owner of Nido in Tokyo, said his restaurant started offering meal kits to make dishes such as lasagna at home.
"We've carefully chosen what to offer to keep the quality of food close to the dishes offered at the restaurant," he said.
Added Frittoli: "The situation is tough, but our passion hasn't waned. We should come up with new ideas and take on new challenges."
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