Cucina con noi! is a series of live interactive culinary workshops featuring local Italian chefs demonstrating how to prepare traditional Italian meals. Join us on June 16 at 7:30pm as we learn all the necessary techniques, from selecting ingredients to prepping, chopping, whisking, and sautéing to make the best Pasta alla Carbonara. Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favourite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: eggs, guanciale, and cheese.
Chef Bio
Mattia Pagliara was born in Milano where his family moved in in the eighties. He was then raised being exposed to both the northern and southern Italian traditions, where food was at the centre of everyday life. Starting as a teenager, he worked in restaurants before moving to Australia for five months at the age of 21. He then moved to Vietnam, where he stayed for almost a decade running Italian restaurants and exporting his beloved culinary heritage to the local market. Pagliara moved to Canada in 2016 with his wife and daughter. In 2019, he joined the newest Eataly as the Chef of La Scuola di Eataly Toronto.
Wednesday, June 16 at 7:30pm
