Italian food has become one of the most popular cuisines the world over, but like all culinary traditions it is not a fixed thing; some dishes stick very close to their ancient roots, others have evolved to incorporate new ideas and ingredients. Tonight Chef Luciano Schipano shares with you a delicious mix of classic recipes and creative updates that capture the spirit of this justly world-class cuisine. Don’t miss the exquisite mushroom risotto, cooked on site in the spectacular Pentolo, a giant 1-metre wide suspended pan imported from Italy; the largest of its kind in Canada!

Long-time Dep favourite, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, lush combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get their name from the characteristic conical dishes of the same name that they are most often cooked in.

African traditions, Indian spices, and tropical ingredients all go into making Jamaican food a culinary treasure that is beloved the world over. Chef Billy Bass brings his Caribbean roots to the table with this hearty meal of Jamaican-inspired recipes, including his signature charcoal-grilled Jerk chicken, just in time for Caribana weekend.