Matteo captures your imagination with his creative, contemporary approach to traditional dishes from the Veneto, Emilia Romagna and Fruili Venezia giulia regions. Each has their own unique ingredients and distinctive flavours: Koo Wee Rup green asparagus spears with Parmigiano sauce, pancetta and brined salted egg; anolini in brodo, rounds of home-made ravioli pasta filled with turkey, prosciutto and cinnamon served in chicken broth; cotechino in crosta, a dough encrusted pork sausage served with lentils and pickled fennel, traditionally enjoyed during the holiday season, particularly on New Year’s eve; and to finish, a wickedly delicious surprise summer dessert.
Northern Italy: A Holiday Feast
Creative and Contemporary
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chef/Owner/Food Consultant, Knife & Fork Cooking School
Founder of Knife & Fork Cooking School Matteo Toffano has brought together the winning combination of skills + knowledge + connection to create a place where food lovers can learn and make, relax and enjoy. After years in high-end restaurant kitchens and Italian villages, Matteo brings his know-how to the Daylesford-Macedon region.
Matteo Toffano is a passionate chef, presenter and mentor, having worked at the three-starred Michelin restaurant Le Calandre with acclaimed chef Massimiliano Alajmo. Following six years as chef de cuisine at Grossi Florentino Upstairs in Melbourne followed, where Matteo explored his abiding love of Italian food.
Matteo has travelled Australia presenting Italian cooking to students and enthusiasts while highlighting the importance of Australia’s produce and culture. Veneto born, Matteo gained a Diploma of Professional Chef of Italian Cuisine from the internationally acclaimed La Scuola Internazionale di Cucina Italiana, Alma. Matteo has also found recognition in many culinary competitions, most recently being as a finalist at Uniliver Chef of the Year 2017 and 2018, and one of ten semifinalists for the prestigious San Pellegrino Chef of the Year 2018 (Pacific).
Knife & Fork Cooking School in regional Victoria, with its community of producers and appreciation of fine food, can be found at Cornwall Park in Toolern Vale where Matteo offers hands on cooking workshops, private dinning events and food consultation.