Dear Members and Friends,
The China-Italy Chamber of Commerce (CICC) is glad to announce that the “Masterclass Guangzhou 2021” has been successfully held in Guangzhou on Wednesday, 12th May.
尊敬的会员朋友们：
中国意大利商会很高兴地宣布，“广州2021巧克力大师班”于5月12日完满落幕。
The event was held in the frame of the project “True Italian Taste”, promoted and financed by the Ministry of Foreign Affairs and International Cooperation of Italy and carried out by Assocamerestero in collaboration with the Italian Chambers of Commerce abroad to enhance and safeguard the authentic Italian food product. The event was opened to experts in the F&B sector, media, influencers, journalists, KOLs, bloggers, nutritionists and Italian food buyers. It is aimed to value the authentic Italian food by introducing their quality to the audience; increase the perception of Chinese consumers on authentic Italian products and enhance the visibility of Italian companies in the F&B field in China.
本次活动在“真正意大利风味”项目框架之下，由意大利共和国外交与国际合作部推广并资助，由海外意大利商会总会统筹，由海外各意大利商会组织举办，旨在保护真正的意大利产品。活动向饮食业从业者、媒体、美食博主、记者、营养学家、意大利食品买手等开放。活动目标在于通过向中国公众介绍正宗高质的意大利食品，提高消费者对品质的认识，提高中国市场中对意大利产品的消费率，以及在中国推广意大利食品和饮品。
The event was opened by Mr. Vincenzo Raffa, China-Italy Chamber of Commerce Guangzhou office manager, who gave a warm welcome to all the participants expressing thanks to all the guests, sponsors and attendees on behalf of the CICC.
活动由中国意大利商会广州办公室经理陈文先生开幕，他热情地欢迎了与会宾客，感谢所有嘉宾、赞助商、合作伙伴和来宾的支持。

The opening note was followed by the speech of Mr. Giorgio Daviddi, Deputy Consul General of Italy in Guangzhou, who introduced the topic “chocolate” to the audience, focusing on 3 points: history, territory and cohesion.
接着，意大利驻广州副总领事戴伟德先生，向来宾发表了就巧克力为主题的简短讲话，着重介绍三点：历史、地域和连接性。

Following the speech of the Deputy Consul General, Mr. Raphael Cooper, CICC Board Member, gave a brief introduction on the Project “True Italian Taste”, bringing up the concept of “Italian sounding” in the market, emphasizing the importance of identifying the authenticity of the products’ origin.
随后，中国意大利商会董事拉斐尔•库柏先生简单介绍了“真正意大利风味”项目，着重提出了“仿冒意大利产品”的现象，强调了甄别产品真正产地的重要性。

Afterwards, the real Masterclass began. The Masterchef from Bellavita of Foshan, Mr. Giulio Zhang, shared the inspiration and idea of the dish “Fuoco Freddo”. Then he showed how to accomplish the dish step by step, and the attendees got down to the recipe following his instruction.
最后，大师班活动正式开始。来自佛山Bellavita意大利餐厅的张友亮大厨分享了他创造本道菜品“冷色焰火”的灵感和理念。随后大家在大厨的带领下一步一步地着手制作这道特别的甜点。

After the first step of “Semifreddo”, Nicola Di Silvestro of Novi, gave a detailed and interesting introduction on the Italian chocolate. He presented the production, origin, history and benefits to the attendees, in order to illustrate the importance of Italy in the industry of chocolate.
完成了第一步的“意式香料冻”之后，来自Novi的Nicola Di Silvestro先生，详细地介绍了巧克力的生产、源头、历史和食用好处，向来宾介绍了意大利在巧克力产业中的重要地位。

After the chocolate presentation, the participants went back to continue their dishes. When the DIY session was almost at the end, Mr. Welling Zhang of Carpigiani, introduced the Gelato machine to the audience, showing how to do the strawberry sorbetto with their professional and advanced machine, which was a unique and new experience for the guests.
随后大家继续创作菜单。接近尾声的时候，卡比詹尼的张名锋先生介绍了他们的冰淇淋机，并现场展示如何制作手工意大利冰淇淋，这对在场所有人来说都是一次独特新奇的体验。

At the end, following the guide of chef, the participants composed their dishes using their own imagination with a Ferrero Rocher to refine the work. Then everyone tasted their dish with a small glass of “Carmenos”, passito rosso Veneto IGT.
当所有制作步骤都完成之后，来宾们发挥自己的创造力装盘，并放上一颗费列罗金莎巧克力以点睛。最后，大家都品尝了自己的作品，并佐以一款 名为“Carmenos”的干酿。