Parmigiano Reggiano, Prosciutto di Parma & Pasta masterclass

Luca Portrait 2019_0139.jpg
Luca Portrait 2019_0139.jpg

Parmigiano Reggiano, Prosciutto di Parma & Pasta masterclass

100.00 110.00

Friday 22 November
6:30 pm - 9:00 pm

Celebrity chef Luca Ciano will cook and demonstrate a crafted 3 course Italian meal for you. Take advantage of the early bird price!

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Parmigiano Reggiano, Prosciutto di Parma & Pasta Dinner

Celebrity Chef Luca Ciano cooking dinner just for you!


This is not the hands-on cooking class you are custom to see at VIVE, but rather a unique opportunity to witness an incredibly passionate and knowledgeable Chef sharing his skills, tips, and his stories while cooking up a 3 course meal just for you: Sit down, relax and let the Chef do the magic just for you.

Buon Appetito!


  • A crafted Italian 3 course meal, designed around Parmegiano Reggiano, Prosciutto Di Parma and Pasta.

  • To attend a cooking demonstration before sitting down at the dining area to enjoy the food cooked by the Chef.

  • Expert knowledge and insights from Luca himself.

  • A complimentary welcome Riccadonna Proscecco glass to awaken your senses.

  • A complimentary Birra Moretti served during dinner.

  • Best-selling Seasonal Journey Cookbook valued at RRP $49.99 will be offered for purchase on the night reduced to $29.99.


  • Snack: Fresh ricotta, Prosciutto di Parma & Parmigiano Reggiano Fritters, fresh tomato Basil Chilli Jam

  • Primo: Spaghetti Chitarra, Parmigiano Reggiano cream sauce, crispy Prosciutto di Parma, zucchini flowers & Saba

  • Dolce: Moscato & Limoncello Sabayon, marinated strawberries, crumbled cantucci biscuits


  • Your love of Italian food and your appetite

About Chef Luca Ciano

Born and raised in the culinary capital of Milan, Italy. It was destiny that Luca inherited his passion for food and culinary exploration in his homeland. Luca’s interest and passion for food commenced with his Mum and Nonna when he was just eight years old, taking his first few steps with them in the direction of becoming a chef.
Luca’s established career includes the famous 2 Michelin-starred restaurant ”Il Luogo di Aimo e Nadia” in Milan, as well as international roles at London’s Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia, his adopted homeland at the Sheraton on the Park, The Westin in Sydney and Cypress Lakes Resort in the Hunter Valley.
In 2001/2002, he took part in the Salon Culinaire International de Londres Competition where he was awarded a medal for Senior Pasta Class, and a Merit Award in the Nestle’ Master Chef Grand Prix. A number of his signature dishes from Luca’s London roles have been published in Chefs of Distinction (2003 and 2004 editions).
In 2008 Luca joined Barilla Australia & Asia, where he established the iconic “Casa Barilla” cooking school, where he developed a catalogue of regular hands-on cooking classes and demonstrations in Sydney. Based on regional Italian gastronomy, and showcasing the variety of Italy’s cuisine, Luca has travelled with this concept around Australia, New Zealand across Asia.
In 2012 Luca was awarded in Italy by APCI (Professional Italian Chef Association) ‘Les Toques Blances D’Honneur’, honorary professional career award.
Luca was a contributor to the Australian BBC Good Food Magazine from 2010-2013, where several of his signature Italian regional dishes have been published on a regular basis. Luca currently consults for restaurants, hotels, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations, as well as part of his ambassador roles. Luca has appeared on Channel 7’s The Morning Show, ABC & 2GB Radio and TVSN.
In 2015, Luca released his own signature product range which includes hand made pasta sauces and Olive Oils and his best selling cookbook, LUCA’S SEASONAL JOURNEY, was released in April.