The aT Paris branch held a new menu demonstration event on June 29, 2022, in Milan, Italy, under the theme “K-Food, Into Italian Cuisine.” The event targeted opinion leaders in the food industry, including restaurant and hotel chefs, as well as institutional catering professionals, showcasing ways to incorporate K-Food into their menus.

Renowned Italian chef Daniel Canzian participated in the event, presenting four fusion dishes that combined healthy Korean ingredients such as fermented sauces (jang), kimchi, and king oyster mushrooms. The menu included spaghetti with ssamjang, pork dishes using kimchi, king oyster mushrooms paired with Italian risotto (cagnone), and more. Additionally, traditional Korean beverages like sujeonggwa (cinnamon punch), sikhye (sweet rice punch), and traditional liquors like bokbunja (black raspberry wine) were offered for tasting, receiving an enthusiastic response from participants.

Chef Daniel Canzian remarked, “I’ve learned that one of the strengths of Korean food culture is its healthy and balanced cooking methods using vegetarian-friendly ingredients like kimchi, fermented sauces, and king oyster mushrooms, which have a texture different from European mushrooms.” He added, “These ingredients also suit the Italian diet, which values the flavors of aged ingredients.”

Meanwhile, a representative from an Italian institutional catering company who attended the event expressed interest, saying, “Simply replacing traditional Italian sauces with Korean fermented sauces creates a unique and exotic flavor that isn’t off-putting.” They also mentioned that the simple preparation methods could make these dishes suitable for not only restaurants but also cafeterias that serve quick lunch options.