The Chinese New Year has always been an interesting, yet far away festivity; as Paolo Gorrieri (Manager Chinese Culinary Institute) stated, ”Their New Year is more like our Christmas.” Since it is so far away, the holiday is celebrated in most ethnically diverse cities around the world. Italy, having always been considered a country of traditions, (especially when it comes to food), is no exception.

“If your mom cooks Italian food, why should you go to a restaurant?”

– Martin Scorsese

As much as we like to think ourselves as an international population, we do have a great flaw: underestimating other cuisines; in this case the internationally venerated and appreciated Chinese Cuisine. This is one of the reasons that led Gambero Rosso to organize a cultural project to celebrate Chinese New Year that combines the best Chinese cuisine, with the best Italian wine. The event, hosted by the company, began the 21st of February 2016, and ended the 5th of March. The project had three parts: show cooking, cooking lessons, and sampling, and four destinations: Rome, Milan, Naples, and Turin.

For the cooking and food portion of the event, Gambero Rosso did not compromise. The featured chefs were flown in from the Chinese Culinary Institute of Hong Kong, one of the most prestigious institutes in the world in Chinese cuisine.

Chef Leung Kin Sum was Head Chef of numerous prestigious restaurants in Hong Kong and China in 2005. The same year he became a Senior Instructor, he received the Occupational Qualification Certificate- Second Level (Technician) Chinese Food Preparation, which is a tribute from the People’s Republic of China. In 2009 he participated at the World Street Food International Conference & Festival (USA). In 2008-2009 he won The Best Presentation Award and The Best Vegetarian Dish Award.

Chef Chan Chun Hung has more than 30 years of culinary experience, and training. He worked in numerous renowned restaurants before entering the Hospitality Industry Training and Development Centre in 1992. Now he is Senior Instructor at the Chinese Cuisine Training Institute.

Though the chefs spoke Chinese, a lovely lady, Victoria Almonte, translated what the chefs were doing and the ingredients they were, giving us the opportunity to observe, as well as practice, an art unknown to us. I had the pleasure of meeting the chefs and learn how to cook some of their delicious dishes.

The first incredible dish we observed being created was Steamed Fungus Bun, which thankfully we did not have to cook or it would have been a kitchen disaster in a matter of two seconds. The second plate consisted of Pork and Shrimp Dumplings, better known as Xiao Mai. This was the first plate we had to prepare. First the chefs provided the cooking demonstration and then we had our fingers in the pie, literally. Next we watched the chefs applying their magic to create amazing Fried Sea Bass filets with sweet and sour sauce, accompanied by some Chinese Vegetables. This was probably the hardest to cook, especially when your cooking experience is limited to white burnt rice and overcooked pasta (and yes, I am Italian). Thankfully the chefs saw my difficulty and ran to the rescue. The last dish was Claws Stuffed With Shrimp Fried Crab. Nothing more needs to be said than just spectacular.

What impressed me most were the manual skills with which the food was handled. Apparently, in China they are not used to cooking with machines but rely only on their hands (except while frying, of course).

The vineyards that collaborated at the event are two of the most popular in Italy: Casale Del Giglio and Consorzio Tutela Vini Oltrepo’ Pavese.

In 1967, Casale Del Giglio laid its foundations in Agro Pontino, Le Ferriere, Comune di Aprilia, thanks to Dott. Berardino Santarelli, who hails from Amatrice. At the time the vineyard was a place yet to be discovered, where no one had already ventured. This is  why Casale Del Giglio is a research and development project.

Consorzio Tutela Vini Oltrepo’ Pavese’s mission is to safeguard and strengthen Oltrepo’ Pavese’s wine. It was founded in August 4th 1960, by a producer’s foundation.

After every dish we were introduced to various wines that would fit perfectly with the taste of our Chinese food. After a glorious tasting of two wines per dish and close examination I was very impressed with the combination between the Antinoo wine, and the Xiao Mai.

The day after the cooking lesson, which I will always cherish as probably the only time I have had fun in a kitchen, the Chinese New Year event per se was held in a room adorned with Chinese props. Here the participants had the opportunity to taste the fabulous wine accompanied by the food. The event was an opportunity to watch the masters getting down to work; and for those a little braver; to join them in the cooking, led by the chefs themselves. Every dish was followed by a close explanation of the wine the vineyard’s representative placed side by side that specific food.

After all, it was a successful evening, an interesting and fun way to gain some knowledge on the Chinese culture, and maybe gain a new skill to try in the kitchen.

Gambero Rosso

http://www.gamberorosso.it