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VIDEO: 2008 CIA Worlds of Flavor Conference

Behind the scenes at the CIA Worlds of Flavor Conference: A Mediterranean Flavor Odyssey; November 6-8, Greystone Campus, St. Helena, Calif.

-- Restaurants & Institutions, November 25, 2008

RELATED: Learning from the Mediterranean
R&I shares 10 cooking tips from the Culinary Institute of America's Worlds of Flavor conference.
Cooking Demo: Chef Paul Bartolotta of Bartolotta Ristorante di Mare prepares Caramote Prawns with Cannellini Beans at 2008 CIA Worlds of Flavor Conference

Recipe: Caramote Prawns with Cannellini Beans

WATCH VIDEO

Cooking Demo: Sicilian Chefs Accursio Craparo from Ristorante La Gazza Ladra in Modica and Ciccio Sultano from Il Duomo in Ragusa, Sicily, prepare two different pastas using the same regional Sicilian ingredients: anchovy, bottarga, citrus zest, carrots, chile flakes and garlic. Moderated by Chef Nate Appleman of A16 and SPQR restaurants in San Francisco.

Recipe: Spaghetti and Anchovy Tartare with Tuna Bottarga and Carrot Juice

Recipe: Spaghetti with a Sicilian Squeeze

WATCH VIDEO
Discussion: Chef Paul Bartolotta shows off the assortment of Mediterranean seafood he uses at Bartolotta Ristorante di Mare in Las Vegas to Christoforos Peskias, executive chef of 48 The Restaurant from Athens, Greece
WATCH VIDEO
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