Kagawa University Agriculture

On November 4, 2025, the Faculty of Agriculture hosted a special event titled “Talking About Wheat: Sanuki Udon and Mamma’s Pasta.” We invited Agri Chef Enzo Barbieri, recognized as one of the leading figures in traditional Southern Italian (Calabrian) cuisine.

This event was held as the opening program of “Shio-Tsunagi AmiciAlici 2025 Autumn” (November 4–6), organized by the Ibukijima Project.

About Agri Chef Enzo Barbieri

Chef Barbieri’s family-run farm holds official BIO (organic agriculture) certification, producing vegetables, fruits, and olive oil. He practices strict farm-to-table cooking, using local products to create cuisine that reflects the blessings of the region. His restaurant is widely praised at international gastronomy festivals and cultural exchange events, and is often called “the Temple of Calabrian Gastronomy.”

Udon & Pasta Workshop

The workshop began with a presentation by three students from the Faculty of Agriculture, who introduced how to make Sanuki udon in English using slides. These students have previously demonstrated udon making overseas as part of the university’s international training programs, under the guidance of language instructors Professor Lutes and Lecturer Khalife.

Next, Professor Okuda, whose research focuses on vegetable horticulture, gave a talk titled “The richness of udon culture lies in its toppings and condiments.” He explained how condiments such as green onion, ginger, and grated daikon not only enhance flavor and aroma but may also provide health benefits. Following this, Professor Takamuraintroduced “Kagawa Hontaka,” a traditional local chili pepper variety, which drew enthusiastic questions from Chef Barbieri.

After the presentations, participants—including faculty members and students—experienced udon making under the instruction of Assistant Professor Mizuta, who studies wheat in the Faculty of Agriculture. In the faculty’s “Udon Studies” course, many students have hands-on practice, but the highlight was the traditional foot-kneading technique, which surprised Chef Barbieri and his wife—yet they fully enjoyed the experience.

Pasta Demonstration by Chef Barbieri

After tasting the udon, everyone moved on to the long-awaited pasta demonstration by Chef Barbieri and his wife. With impressive skill, he shaped the dough into pasta while guiding students through the process. Although the students initially struggled, they quickly improved with hands-on support.

For seasoning, Chef Barbieri used anchovy powder and olive oil, resulting in a remarkably flavorful dish.

Shared Food Culture

Wheat and dried anchovy (iriko)—important ingredients in both Fuscaldo, Italy, and Kagawa, Japan—revealed unexpected cultural similarities. The philosophy of using local ingredients and valuing regional food traditions is shared both by Chef Barbieri and by faculty and students in our agriculture programs.

Thanks to this meaningful exchange, the event became a valuable and unforgettable learning experience for the students.