by Rosezita Awang (General Manager S.I.B. Consulting)
They say that a cuisine has caught on when the
recipes are pronounced in the correct way. That certainly can
be said for Italian cuisine in Singapore and Singaporean have
now mastered the correct pronunciation of pasta alle vongole,tiramisu
and cappucino that now compete appetizingly as dining choices
against chicken rice,mango pudding and teh tarik!
As our taste evolves and our appetite becomes sophisticated,we
tend to be more discerning in our choices of cuisine and critical
of its origin and authenticity. Good chefs,the frontrunners of
cuisine evolution and trend,have always to keep themselves abreast
in refining their arts.Constant upgrading of their skill and re-training
keeps them in the
frontline.
This was precisely what Sviluppumbria (the agency
in-charge of promoting the Italian region of Umbria)and Italian
Trade Commission,Singapore (ICE)set themselves up to do.They sponsored
the training and taste -refining of 8 talented chefs from eight
Singapore international hotels in a totally immersed Italian experience.The
fully sponsored mission took place from 16 to 24 March 2002 in
Umbria -a region of gentle contrasts. B lessed with fertile land
and good climatic condition,the hills of Umbria are dotted with
olive groves and topped with medieval towns and villages.Bound
as it is to its roots,Umbrian cuisine owes its excellence to the
quality of the fresh produce that inspires its recipes.With loving
care and skill,housewives continue to execute recipes filched
from their grandmothers ' handwritten cookery books,the pages
now yellowed with age and use.Yet the region is full of experimental
chefs whose creativity often ventures beyond the bounds of imagination.
The intensive 7-day study/training programme was aimed at understanding
regional Umbrian cuisine whilst exercising and sharpening the
fundamentals of Italian cooking.It focused on a wide range of
ingredients and products,the different preparations methods and
cooking styles.The varied taste experience and gastronomic traditions
of Umbria -an atmosphere steeped in cultural traditions and a
way of life that have surpassed the test of time.
The training took place at the Scuola Nazionale dell 'Alimentazione
(SNA)-the National School of Food and Nutrition -a school set
up for professionals by professionals located in a thirteenth-century
monastery in the heart of the medieval city -of Perugia,the capital
of Umbria.It was integrated by guided visits all around Umbria
that include a visit to the wine museum in Torgiano,a visit to
the town of Norcia, highlighting the tradition of artisan butchers,a
vegetable and fruit market and a biological cattle farm.
Participants had first-hand experience in tasting the variety
of luscious extra virgin olive oil,its process and terminology;an
understanding at how the precious truffles are "harvested
" and what made them world famous and an insight on the production
of Italian "prosciutto " and"salami ".
T he integration of theoretical lessons, practical experience,combined
field visits whilst sampling some of the region 's best cuisine,evolved
into an intense gastronomic and cultural "gym " that
was both nourishing for the soul and a feast for the senses.
How would ordinary Singaporean gain from such
event?Well for one,they will have the chance to savour Umbrian
specialities and cuisine that the 8 chefs are eager to prepare,showing
off their newly acquired skills in the various UmbriaWorld promotions
to be held in Singapore by the 8 participating Hotels between
June and November.
Second,there will be a wider selection and choice of Umbrian food
products,wines and ingredients in Singapore.Thirdly,when there
's an exchange of knowledge,there 's likelihood for elevation
of taste,understanding and demand. Naturally,the food related
trade between Umbria and Singapore can only follow!
