:: itchefs-GVCI ::

Grana Padano

Italian Cuisine Worldwide Awards 2011



Mario Batali, New York, USA

Mario Batali

His involvement in the Eataly, New York City, is only the latest act of a career in which, he, as chef, restaurant owner, food commentator and TV personality, has constantly promoted quality Italian cuisine and culture. His business success is based on a solid knowledge of the history of Italian cuisine, its regional characteristics and Italy in general. Millions of Americans have been introduced to genuine tenets of Italian cuisine thanks to Mario’s communication skills. He has always had a special relationship with Bologna and his province where he made his first steps as a chef, and during IDIC 2010 he was pronounced honorary Apostolo della Tagliatella.

 

The Table of Records? Emilia Romagna! The First Region in Europe with 33 products Dop and Igp


Italian Cuisine Worldwide Awards

When speaking of typical Italian oenogastronomy, inevitably, the first name that comes to mind is ‘Emilia Romagna’. And that’s no coincidence; in fact, Emilia Romagna is the record holding territory. The numbers alone demonstrate this (as well as the taste buds); this is the birth place of 33 products from Dop to Igp; from Prosciutto di Parma to Parmigiano Reggiano, from Mortadella to traditional Aceto balsamico. There is no other region in Europe of such a high density of labels of quality. And what do we drink to accompany them? Obviously, nothing else other than wines of correspondingly high quality. And so, 20 types of Doc (without naming the derivatives of each one), to which must then be added Italy’s oldest white Docg, the Albana di Romagna.

Italian Cuisine Worldwide Awards

Such a wealth and quality of products has also become a source of tourism. Today, Emilia Romagna is one of the very few territories of Italy that has developed a regional system to receive tourists; from Piacenza to Rimini, there are fifteen Streets of Wines and Flavours. That is to say, that there is an organised circuit, more than two thousand kilometres long, with 1,500 marked steps. So, the tourist can stop and enter the places as he or she likes, farms, cellars, cheese-producing dairies, prosciutto-producing pig farms, agritourism and arts and crafts boutiques.

Among the most interesting packets is the weekend spent with a boat trip on the Po River and a visit with a demonstration to a cheese producing dairy. Otherwise, there is a bicycle trip to a town of art combined with a tasting of wine or a certain type of cheese.

Italian Cuisine Worldwide Awards

For the all the curious and the gourmands, 22 museums of taste are now open; from the one of Prosciutto in Langhirano, Province of Parma to the one of Parmigiano Reggiano in Soragna, Province of Parma, from the one of traditional Aceto balsamico in Spilamberto, Province of Modena to the Garden of Herbs in Casola Valsenio, Province of Ravenna. And if you don’t have time to organise your holidays, there is someone to do it for you. Touristic packets, weekends, excusrions and tastings are found at the site www.strade.emilia-romagna.it.

And now the latest novelty in Emilia Romagna (with an unedited and still unique format) is the Wine Food Festival, a billboard of 40 events in the span of three months, feasts, fairs and tastings dedicated to the excellent products of Emilia Romagna; The most recent one finished in December, with the record of one and a half million visitors. All the curiosities can be found at the site www.winefoodfestival.it

Italian Cuisine Worldwide Awards
Casa Artusi: the gastronomic center dedicated to Italian home cooking
 

Italian Cuisine Worldwide Awards

Italian Cuisine Worldwide Awards

The mission of the Italian Cuisine Worldwide Awards is to honour individuals who have made an outstanding contribution to the introduction, spreading and preservation of the Italian food and wine culture in the countries they live in or in global context. The Awards, promoted by itchefs-gvci.com, are granted annually to chefs, writers, journalists and business people, for the work performed in the previous year or during their careers.

The award receivers are nominated after a lengthy survey among the over 1200 GVCI (Virtual Group of Italian Chefs) associates and selected by an international panel of professionals, which includes the President of GVCI.


THE RECIPIENTS


ICWA FOR CONTRIBUTIONS MADE IN THEIR CAREER

  • PAUL BARTOLOTTA, Las Vegas, USA
  • MARIO BATALI, New York, USA
  • DOROTHY HAMILTON, New York, USA
  • DAVID CHEUNG, Hong Kong, CHINA
  • DOMENICO CROLLA, Glasgow, UNITED KINGDOM
  • BEPPE DE VITO, SINGAPORE
  • ROBERTO GALETTI, SINGAPORE
  • TONY MAY, New York, USA


ICWA LIFE AWARDS

  • ARRIGO CIPRIANI, Venezia, ITALY
  • ANGELO MINOGGIO, Milano, ITALY


2010 GVCI CHEF OF THE YEAR

  • GIANNI FAVRO, Bangkok, THAILAND
Italian Cuisine Worldwide Awards
From left to right: Rosario Scarpato, Massimiliano Alajmo, Cesare Casella,
Paul Bartolotta, Dorothy Cann Hamilton and Paolo Monti
 

Gaeta's Sculpture for the ICWA 2011

Italian Cuisine Worldwide Awards

The Italian Cuisine Worldwide Awards 2011 are represented by 10 limited-edition artistic sculptures made in Faenza ceramics (city and comune of Faenza) realized by the artist Goffredo Gaeta. They are offered by the Emilia Romagna, Italian Region with the highest number of typical quality foods protected by geographical status in Europe (PDO, PGI).

Italian Cuisine Worldwide Awards
Italian Cuisine Worldwide Award 2011 and his creator: the artist Goffredo Gaeta
 

Paul Bartolotta, Las Vegas, USA

Paul Bartolotta

There is a constant, recognisable thread in the career of Paul Bortolotta: to elevate the level of Italian cuisine in the US. A goal that he has consistently achieved, from the day he became the James Beard Best Chef Midwest in 1994 (the first Italian chef ever) to his successful nine year tenure of the Spiaggia Restaurant in Chicago; from the opening of the Ristorante di Mare, at the Wynn Las Vegas Hotel & Casino (for which he imports one and a half tons of seafood a year from Italy) to the second James Beard accolade in 2009, Best Chef Southwest. Besides his unquestionable culinary talent and his winning business perspective, Bartolotta has been and is a relentless educator, who contributes to defeat stereotypes. As far as Italian cuisine is concerned, his life, his career and his values are a model, an example to follow, by any chef of Italian cuisine working outside Italy.

 
Page 3 of 3
  • 1.jpg
  • 2.jpg
  • 3.jpg
  • 4.jpg
  • 5.jpg
  • 6.jpg
  • 7.jpg
  • 8.jpg
  • 9.jpg
  • 10.jpg
  • 11.jpg
  • 12.jpg
  • 13.jpg
  • 14.jpg
  • 15.jpg
  • 16.jpg
  • 17.jpg
  • 18.jpg
  • 19.jpg
  • 20.jpg
  • 21.jpg
  • 22.jpg
  • 23.jpg
  • 24.jpg
  • 26.jpg
  • 27.jpg
  • 28.jpg
  • 29.jpg
  • 30.jpg
  • 31.jpg
  • 32.jpg
  • 33.jpg
  • 34.jpg
  • 35.jpg
  • 36.jpg
  • 37.jpg
  • 38.jpg
  • 39.jpg
  • 40.jpg
  • 42.jpg
  • 43.jpg
  • 44.jpg
  • 45.jpg
  • 46.jpg
  • 47.jpg
  • 48.jpg
  • 49.jpg
  • 50.jpg
  • 51.jpg
  • 52.jpg
  • 53.jpg
  • 54.jpg
  • 55.jpg
  • 56.jpg
  • 57.jpg
  • 58.jpg
  • 59.jpg
  • 60.jpg
  • 61.jpg
  • 62.jpg
  • 63.jpg
  • 64.jpg
  • 65.jpg
  • 66.jpg
  • 67.jpg
  • 68.jpg
  • 69.jpg
  • 70.jpg
  • 71.jpg
  • 72.jpg
  • 73.jpg
  • 74.jpg
  • 75.jpg
  • 76.jpg
  • 77.jpg
  • 78.jpg
  • 79.jpg
  • 80.jpg
  • 81.jpg
  • 82.jpg
  • 83.jpg
  • 84.jpg