A History of Italian Cuisine in Singapore


A History of Italian Cuisine in Singapore

Wednesday 22 November 2017 | 6.30pm to 9pm (Registration starts at 6pm!)

National Museum of Singapore, Gallery Theatre, Basement Level

Exploring thirty years of Italian food in Singapore, “A History of Italian Cuisine in Singapore” focuses on the evolution and exchanges in food culture that have made Italian cuisine so popular and unique in Singapore. Through the insights of Master Chef Giacomo Gallina from Italy and prominent local chefs and restaurateurs such as Salvatore Carecci from Pasta Fresca, Beppe De Vito from IlLido Group, Andrea and Francesca Scarpa from the Da Paolo Group and Denis Lucchi from Buona Terra, this edition of Singapore and the World shines a new light on the gastronomic diversity that uniquely defines Singapore.

A History of Italian Cuisine in Singapore is presented by the National Museum of Singapore, Embassy of Italy, Italian Cultural Institute and, Italian Academy of Cuisine as part of the International Week of Italian Cuisine.

A selection of Italian food and drinks will be served after the panel.

About the speakers

Giacomo Gallina, Master Chef

With a career that began over 40 years ago, Giacomo Gallina headed some of the most recognized restaurants in the world, such as the Dolce & Gabbana Gold Restaurant in Milan and the celebrated OTTO Ristorante in Singapore. He has been recognized as a master of the art of Italian cooking throughout Europe, Asia, Africa, North and South America.

Salvatore Carecci, Pasta Fresca

Born in Minervino Di Lecce, Apulia, Italy, Salvatore Carecci grew up with a family who owned several farming lands. With the desire to travel and also his love for the sea, he enlisted himself in the Italian Navy at a tender age of fifteen. It was when he met his Singaporean wife that he decided to settle down to pursue his passion for food. Salvatore started his business in Singapore with an Italian restaurant of only three tables. His insistence on using the freshest and best ingredients and his legendary friendliness with customers quickly made authentic South Italian food, and Pasta Fresca, into a hit with Singaporeans.

Beppe De Vito, IlLido Group

Beppe De Vito’s passion for food first began while he was still a child, living in Italy and working at his neighbourhood cafe. Fast forward 20 years, and Beppe was sent to work in Singapore via London by renowned Italian restaurant group Bice. After racking up an impressive set of skills and experiences from helming several prestigious F&B establishments, Beppe finally opened his own restaurant, ilLido. Since then, Beppe has become a restaurateur who has built numerous dining destinations in Singapore, and has become a well-known personality in the local F&B industry.

Denis Lucchi, Buona Terra

Born in the small town of Brescia Lombardy, Chef Denis has always enjoyed experimenting with various ingredients sourced from all over Italy. His emphasis on using only the freshest and to Chef Denis has trained in some some of the premier restaurants in London and Rome and having worked with celebrated chefs at a Michelin-starred restaurant in Lake Garda. He has worked in an impressive list of distinguished Italian restaurants in Singapore, including Gattopardo and Garibaldi.

Andrea Scarpa, Da Paolo Group

Andrea Scarpa was trained in Alma (Parma, Italy), a leading International educational and training centre for Italian cuisine. He then worked in 2-Michelin star restaurant, Trussardi alla Scala (Milan, Italy), Hotel Bauer (Venice, Italy), and 1-Michelin star restaurant, Seinpost (Netherlands). Through constant innovation and introduction of new dishes and cooking techniques across Da Paolo entities, Chef Andrea has made his presence felt in Singapore’s food scene. He is now the Group Executive Chef and oversees the culinary direction for the Da Paolo Group.

Francesca Scarpa, Da Paolo Group

Currently in her twelfth year with Da Paolo, Francesca Scarpa is constantly innovating and challenging industry norms to elevate the brand's standing in the local Food and Beverage scene. A graduate from the University of Melbourne with a Bachelor in Science, Francesca started off serving customers in Da Paolo. Currently the Head of Products and Marketing of the Da Paolo Group, she is also the daughter of Judie and Paolo Scarpa, the founders in 1989.

  • The event description was updated. Diff#297042 2017-11-21 11:34:21
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Wed Nov 22, 2017
6:30 PM - 9:00 PM SGT
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