The International Institute of Culinary Arts (IICA), New Delhi, recently hosted Michelin-star Chef Italo Bassi for an exclusive Italian cuisine masterclass as part of the 10th edition of the Week of Italian Cuisine, an initiative by the Embassy of Italy. IICA has been the Embassy’s Culinary Institute Partner for over five years.
Chef Italo Bassi, Michelin Star Chef, expressed his appreciation for the experience, “It is a pleasure to engage with passionate young chefs at IICA. I am impressed by the institute’s commitment to global culinary education. Sharing my Italian culinary philosophy and then experiencing the vibrant flavours, colours, and spices of Old Delhi has been truly enriching. India’s food culture is remarkable and deeply inspiring.”
Chef Italo led a hands-on session for students and faculty, demonstrating advanced Italian culinary techniques and contemporary styles. He showcased the preparation of Spaghetti Alla Chitarra with Garlic, Oil, Chilli and Anchovies and presented more than ten pasta shapes, emphasising artisanal pasta craftsmanship. Chef Matteo Bonin, Executive Chef at Italo’s restaurant, assisted during the workshop, offering additional professional insights. The session was attended by Anna Ruffino, Counsellor & Head of the Economic and Innovation Department, Embassy of Italy.
Chef Virender S. Datta, Founder & Chairman, IICA, shared his perspective on the collaboration: “At IICA, we aim to shape well-rounded culinary professionals who are exposed to diverse global practices. Chef Bassi’s visit reaffirms the importance of international mentorship in building the next generation of chefs. Such interactions help broaden perspectives and elevate India’s position in the global culinary community.”
Following the workshop, Chef Italo and Matteo were hosted for a South Indian lunch prepared by IICA faculty and students, highlighting India’s regional culinary diversity. Chef Italo also participated in a curated Old Delhi Food Walk, exploring iconic dishes, traditional cooking methods, and the Khari Baoli spice market to understand India’s gastronomic heritage.
The week concluded with a special dinner hosted by the Ambassador of Italy to India, where Chef Italo led the menu execution, assisted by IICA Executive Chef Sumit Gupta and a team of students, strengthening cross-cultural culinary engagement between Italy and India.
“Hosting Chef Italo Bassi at IICA reflects our commitment to providing world-class exposure to our students. Our long-standing collaboration with the Embassy of Italy has enabled us to bring global culinary experiences to India. This workshop strengthens our belief that true culinary learning happens when cultures, techniques, and traditions come together.” said Arjun S. Datta, COO & Managing Director, IICA.
Dining and Cooking