The Italian Cultural Institute Sydney and Italian Trade Agency Sydney join forces to celebrate the 8th Week of Italian Cuisine in the World with an exclusive event, "Culinary Gems of East Lombardy: A Gourmet Expedition". Set in the stunning new Italian restaurant, Bottega Coco, located in Barangaroo, this evening promises to be a feast for the senses that will transport the audience to the rich history, flavours and culture of East Lombardy.

Often overlooked when compared to their neighbour districts of Milan or Venice, the eastern provinces of Lombardy – Brescia, Mantova, Cremona and Bergamo - are in fact true gems of culinary Italian tradition. To celebrate the food and wine of East Lombardy, the Italian Cultural Institute and the Italian Trade Agency have enlisted two exceptional chefs, each hailing from this captivating region. With their expertise and passion, they will guide you through recipes that have been cherished for generations, in conversation with the engaging MC food writer, Roberta Muir, editor and co-author of A Lombardian Cookbook (2015).

Renowned for his mastery in the art of risotto, Chef Matteo Zamboni (Brescia) will unveil the secrets of crafting the perfect dish. With a step-by-step demonstration, he will immerse you in the flavours of Brescia and will share tips and stories behind this beloved Italian classic. Drawing inspiration from the aristocratic Gonzaga family's culinary traditions, Chef Eleonora De Marchi (Mantova) will showcase a historical recipe that dates back to a bygone era.

After witnessing the masters at work, the talented Bottega Coco's Head Chef, Pier Davide Maiuri - whose prestigious career includes a stint in three-Michelin Star Alinea restaurant in Chicago - will replicate the showcased recipes. Guests will have the opportunity to savour the authenticity and richness of this unique Italian terroir, through its flavours and ingredients accompanied by such prized wines as Franciacorta, Lugana, Chiaretto del Garda Classico and Ronchedone IGT.

Matteo Zamboni hails from a small town in Italy's Brescia province, where at the age of thirteen he discovered his passion for hospitality while working in a local restaurant's kitchen. After five years of hospitality school, Matteo embarked on a global culinary journey to learn from the world's best chefs. His training includes stints at prestigious Michelin-starred establishments like Rome's three-star La Pergola, Milan's two-star Ristorante Cracco, and Tokyo's three-star RyuGyn. In 2009, Matteo had the privilege of cooking for the Royal family of Qatar.

More than a decade ago, Matteo relocated to Australia, where he fell in love with the culture and lifestyle. He became the sous chef at the two-hatted Ormeggio at the Spit and later headed the kitchen at the iconic Pilu at Freshwater. Following a successful pop-up restaurant venture, he assumed the role of Executive Chef at the renowned Jonah's at Whale Beach. In early 2022, Matteo and his team launched Civico 47, a casual fine dining restaurant in Paddington, with aspirations to become a beacon of the Italian food scene in Sydney.

Matteo's culinary journey extends beyond the kitchen, as he collaborates with food, design, and high-end home appliance brands, showcasing his engaging yet approachable cooking style. He's actively involved in charity events and serves as a proud ambassador for the Miracle Babies Foundation. Matteo is not just a talented chef but also a father, amateur cocktail maker, and a part-time surfer.

Eleonora De Marchi’s culinary journey began by managing and honing her skills in three rigorous restaurants. Her frequent international travels have enriched her culinary creations with a wealth of tasting memories, while her heightened sensitivity to sensory stimuli allows her to appreciate intricate aromas and unique ingredient characteristics. With a passion for genuine conviviality, Eleonora emphasizes authenticity and loyalty to high-quality raw materials. She shared her skills with students during weekly cooking lessons at the prestigious Sale & Pepe cooking school in Milan for five years, where she became an integral part of the esteemed chef team.

Eleonora's versatility extends to collaborating with food sector companies for product development, recipe creation, and live cooking demonstrations. She also excels as a personal chef, orchestrating memorable events and inspiring teamwork through culinary experiences. Her commitment extends to a project promoting sustainable agriculture and circular cuisine development, including cooking therapy for disabled children. Currently residing in a beautifully renovated agricultural courtyard, she enjoys raising chickens, tending to her organic garden and orchard, and sharing her life with her four loyal dogs. With 42 years of marriage, four daughters, and a cherished grandson, Eleonora De Marchi embodies culinary artistry, passion and connection.

Roberta Muir holds a Master of Arts degree in Gastronomy from the University of Adelaide. She is the accomplished author of The Sydney Seafood School Cookbook and 500 Cheeses. Roberta is also recognized for her co-authored works, including A Lombardian Cookbook, with Alessandro Pavoni, A Sardinian Cookbook with Giovanni Pilu and Wild Weed Pie with Janni Kyritsis

She managed one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market, for over 23 years.

Her mission is to simplify the culinary journey for home cooks, fostering a love for exploring new cuisines and ingredients. She is a certified Sherry educator, Australian Ambassador for International Sherry Week (6-12 November 2023), and a distinguished cheese judge. Roberta's boundless enthusiasm for cooking, eating, drinking, and traveling shines through her work, making her a true culinary luminary.

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