關於 bruschetta in italian ，我們在網路上蒐集到這些相關的討論、資訊與評價

Every Monday Wine x Italian Food session, at @theitalianclubhongkong 🍷. Sessions start from HKD $688-888. This time I attended the Tuscan Chianti + Brunello class:

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🌟The 1st highlight was my perennial favorite ham, Cinta Senese DOP prosciutto, produced in the province of Siena, Tuscany. By the best producer, with only 8 hams exported to Hong Kong per month. I always thought this is probably the most complex Italian ham u want to eat weekly, but it's not cheap, it's got all the taste in the world, yet much more approachabla pliable. Different beast to eating my other beloved Jamon Ibericos from Spain/Portugal, or the Basque side or recent trendy Chinese hams.

Don't forget that separately, The Italian Club also sells these which I have posted some b4:

•Tuscan Wild Boar
•Bresaola Valtellina Cured Beef IGP Rigamonti
•Culatello di Zibello DOP. Last batch I ate here was from the elusive Spigaroli! 😬

🌟 Pecorino di Pienza Cheeses. 2 types for this Wine Tasting

Pairing 🍷: Le Difese 2015 Tenuta San Guido, Tuscany

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🍷Toscana Sangiovese IGT "Nicole" 2017 Cosimo Maria Masini

🌟 Italian Sausage Spicy Bruschetta

Lump Crab Meat 🦀 , Avocado, Shaved Fennel, Chilli & Dill on Bruschetta. This was great this time. Jamie's Italian and Taipei is now looked after by Chef @Cheftonyburd, who is well trained in Michelin Restaurants in the World & previously headed Mercato by Jean Georges. Great to see him on board here & improving the food 【Jamie's Italian, Hong Kong】

「小小課程」八月加開：８／１１（五）義大利料理＋美食攝影課程

目前課程中有兩天有名額釋出，填寫報名表單就會排上候補名單：
０８／１２（六）義大利料理＋美食攝影課程
０８／１４（一）工作室一日美食攝影課程

跟Grace老師商量後，我們決定在８／１１（五）加開一堂「義大利料理＋美食攝影課程」，畢竟這麼辛苦準備的菜單與課程，想要跟更多人分享！同時分享給大家當天要學的義大利家常菜兼午餐菜單！

「MENU／菜單」

＊前菜＊
Salame, cheese, bruschetta platter
義大利臘腸、起司與義式香烤麵包

Fruits tartare with smoke salmon and mozzarella
新鮮水果佐煙燻鮭魚與馬茲瑞拉起司

＊主菜／手工義大利麵＊
Ravioli in Parmigiano Fondue
手工義大利餃佐起司白醬

Spaghetti with bell pepper, almond pesto and cherry tomato
義大利麵佐彩椒杏仁小番茄醬汁

Fregola Sarda with Zucchine and stracciatella
薩丁尼亞麵疙瘩佐櫛瓜stracciatella絲綢起司

＊甜點＊
Crostata with homemade Marmalade
義式烤派佐自製有機柑橘醬

Tramisù
提拉米蘇

－－－－－－－－－－－－－－－－－－－

課程內容：
／義大利料理課：開胃菜、手工義大利餃與甜點。
／午餐餐桌的造型與佈置。
／基礎攝影技巧與構圖理論。
／如何運用自然光。
／後製編輯（手機：VSCO，相機：Lightroom）
／示範一個情境場景的製作過程：從發想、食物造型、佈景造型、實際拍攝到後製編輯。

課程費用：５２００元
（不包含到工作室的交通費，但會提供讓大家共乘的方案。）

其中包含：
／咖啡、茶、水
／義大利料理課
／美食攝影概論課
／義大利料理課所需食材
／午餐
／吉雅自己做的蛋糕
／筆記本與筆

教學內容會以數位相機為主，但並不限制同學攜帶的器材，若僅以手機拍攝也可以，但是要有心理準備課程中將有很多時間是以相機的角度在做講解。

工作室地點：新北市三峽北大特區
（報名成功後將提供詳細地址與交通方式）

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「詳細課程資訊」
義大利料理＋攝影：
http://www.thelilstudiophotography.com/classintro-italian

工作室一日攝影課程：
http://www.thelilstudiophotography.com/classintro/workshop

報名網址：
http://www.thelilstudiophotography.com/registration-2-august2017

Cómo hacer guacamole Japonés muy fácil y delicioso!

I used wasabi instead of chili, cayenne pepper, or any hot spices.

Very simple and tasty, so I hope you like this idea :D

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Wasabi Guacamole Japonés (Japanese-Style Wasabi Guacamole)

Difficulty: Very Easy
Time: 10min
Number of servings: 2 people

Ingredients:
1 ripe avocado
100g (3.5oz.) sashimi grade red tuna
50g (1.7oz.) tomato
1 tbsp. or more Parmigiano-Reggiano
1 tbsp. lemon juice
1 tsp. Usukuchi Shoyu (light-colored soy sauce) *saltier and has a thinner texture than the regular dark-colored soy sauce
1 tsp. or more Wasabi in tube *freshly grated Wasabi is perfect
1 tsp. sesame oil
chopped green onion (or asatsuki) *if preferred
unflavored tortilla chips

Directions:
1. Bring a pot of water to a boil, dip the tomato for a few seconds to soften the skin, then peel. Seed tomato and cut into small pieces.
2. Cut red tuna into small pieces.
3. Using a fork, roughly mash the avocado. Add lemon juice (to prevent browning) and mash some more to coat.
4. Add Usukuchi Shoyu (light-colored soy sauce) and Wasabi mixture and sesame oil. Using a spoon, gently mix to keep the flavor of wasabi and sesame oil.
5. Then, fold in tomato, tuna, and freshly grated Parmigiano-Reggiano.
6. Sprinkle some chopped green onion (if preferred) and serve immediately with tortilla chips.

*Another way to serve: Serve on top of toasted baguette slices with Shiso leaves! Sprinkle white sesame seeds and/or chopped green onion if available.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/03/blog-post_27.html
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Music by
Kevin MacLeod
Modern Jazz Samba
http://music.incompetech.com/royaltyfree2/Modern%20Jazz%20Samba.mp3
http://incompetech.com/m/c/royalty-free/licenses/
http://www.youtube.com//kmmusic

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