Gusto Italiano Masterclasses @ Good Food and Wine Show [5 - 8 June 2015]

The Gusto Italiano stand at Good Food and Wine Show will feature master classes and guided sensory experiences dedicated to the appreciation of Italian certified Prosciutto di Parma, fresh handmade pasta and expert advice on how to get the best experience from wine by using the correct glasses. Experience Italian produce like never before with live cooking demonstrations and sampling throughout the day.

Don’t miss out on this chance to learn from some of the finest Italian chefs Melbourne has to offer!

Identifying authentic Italian Prosciutto di Parma with Bertocchi and Beretta – By Chef Luca Ciano
Extraordinary Italian flavours available at Piedimonte’s - by Chef Stefano Garusi
Pizza, Amore e Fantasia – by Chefs Michele Usci and Tony Nicolini
Identifying authentic Italian Prosciutto di Parma with Bertocchi and Beretta – By Chef Luca Ciano
Fresh cheese making at home with Electrolux – by Chef Damien Walsh
A match made in heaven: Bormioli Rocco glasses to make wine sing – by Sommelier Marco Senia


Luca Ciano

Born and raised in Milan, Luca’s career includes the famous 2 Michelin-starred restaurant ‘Il Luogo di Aimo e Nadia” in Milan, as well as international experiences in London, Bermuda and Australia. He developed the Casa Barilla Cooking School in Sydney, where he continues to offer regular demonstrations. He has contributed to the Australian BBC Good Food Magazine and currently consults for restaurants, magazines and Italian brands in Australia and around the world.

Marco Senia

Marco is from a small town in the northern province of Padua in Italy. After many years in the mechanical engineering field, he decided to turn his passion for wine into his job. After a sommelier training course, he became an official taster and own a wine shop in Italy. Moving to Australia, he founded Australian and New Zealand Institute of Sommelier, a not-for-profit organisation linked with AIS (Associazione Italiana Sommelier) with the aim to spread and develop Italian wine knowledge. He is currently a Wine Representative at Twelvebottles.

Michele Usci

Michele is a “Maestro di Cucina”. He originates from the “Scuola Alberghiera A. Panzini” in Senigallia, a renowned Italian culinary school, where he qualified as a chef and attained a Diploma as a teacher. He came to Australia in 1993 and was employed by South Yarra’s Caffé e Cucina where he remained for a number of years and was head chef at the time the Restaurant was awarded two chefs Hats in The Age Good Food Guide. Michele is the founder and president of the Italian Federation of Chefs, Australia (FICDA).

Simone Garusi

Simone’s passion for food started in Italy when he was very young, under the influence of his grandparents, who were both chefs. Growing up on a farm, Simone learned how to work with food in its natural state and to prepare it in many different ways. Aged 14, he took his fascination with cooking to the professional kitchen. Be it watching him preparing a lasagne or hand-made tortellini, or simply seeing his eyes light up when he talks about food, it is obvious that this is his calling in life.

Tony Nicolini

Born into hospitality, Tony spent his formative years growing up between Australia and Italy, working with the best in the industry, honing his skills and absorbing everything cultural around him. Tony opened his first pizzeria in 1997 alongside his father, the true pizza pioneer. Watching his father’s modest approach, he learnt the art of pizza and the art of true Italian hospitality. Numerous hospitality ventures later what began as a humble pizzeria in suburban Melbourne has now grown into the modern Italian Gastronome that is DOC.  Crowned the pizza king in The Age Epicure in 2009, Tony’s journey is clear…’s not just a quest for the perfect pizza but a quest for the perfect pizza experience!