Hong Kong's new-found passion for Europe's 'mother cuisine' is sending sales of Italian food soaring.
The trend indicates that diners are not only flocking to Italian restaurants, they are also buying more Italian produce in supermarkets and delicatessens and learning to cook the cuisine at home.
'Italian food is appealing for its simple style of cooking and healthy nature,' Trade Commissioner Leonardo Radicati said. 'The olive oil, grains, vegetables, herbs, fish, cheese, fruit and wine of the ancient Mediterranean diet is increasingly regarded as the ideal modern way to eat.' Sales of olive oil, in particular, are on a roll. Exports of virgin olive oil rocketed by 84 per cent last year to US$530,000. Sales of regular olive oil topped US$400,000. Overall, Italy has cornered a 70 per cent share of the market.
The Trade Commission has now launched a campaign to cash-in on the craze and further promote Italian-style dining.
Earlier this year, it recruited renowned chefs from five top restaurants to run a month-long Italian cookery course for final-year students at the Hong Kong Polytechnic University's Department of Hotel and Tourism Management.
Teaching youngsters the tricks of the trade were Angelo Sabatelli (Grissini, Grand Hyatt), Claudio Rossi (Mistral, Grand Stanford Harbour View), Gianni Lacalendola (Cova), Giovanni Greggio (Nicholini's, Conrad) and Ken Au (Camino, Excelsior).
Following the culinary classes, Italian olive oil expert, Marco Mugelli, conducted an 'olive oil tasting' at the Hong Kong Jockey Club in Happy Valley.
