:: itchefs-GVCI ::

Grana Padano

2009



LIVE YOUR LIFE “AL DENTE” IN BUENOS AIRES

News

Buenos Aires. A network of 38 Italian Restaurants, based in the capital of Argentina and its province, has just been created. Leaded by TV celebrity chef (and GVCI member) Donato De Santis, the network aims at increasing quality and genuineness in the establishments that serve so-called Italian Cuisine. The Italian cultural heritage left by hundred of thousands migrants is still alive, despite it’s almost a century since the last wave arrived, but the quality and authenticity of Italian cuisine in Argentina are quite low. For this reason another good news is the advertising campaign just launched by one of the oldest Argentine pasta maker, Matarazzo, of clear Italian roots. The campaign “Vivi la Vida al dente” (“Live your life al dente”), projected by Liebre Amotinada Ideas agency and aired by TV and radio, is quite a revolutionary initiative for a country where pasta is eaten almost mushy.

 

A USEFUL GLOSSARY FOR PROFESSIONALS AND FOOD LOVERS

News

New York. From "abbacchio” (a Roman term for baby lamb) to “zabaglione” (Fluffy amalgam of egg yolks, sugar and wine (usually Marsala), from abboccato" (lightly sweet wine) to "zuppa" (soup), thousands of food and wine related Italian terms are featured in the Glossary published by the New York branch of ICE (Italian Trade Commission). A free, quick to use and accurate source to help Italian food and wine professionals and food enthusiasts all around the world. Bookmark Italian Cuisine and wine glossary

 

SD26 – GREAT CHEF ODETTE FADA IS BACK

News

New York - Odette Fada, talented chef and GVCI’s associate, is back to the front line at the helm of the SD26 the re-born San Domenico Restaurant. The new creation of Tony May, an Italian Cuisine trend setter in the Big Apple, is located in 19 E 26th Street, near Madison Square Park. Fada and May are determined to refresh the image of the old restaurant, which according to the critics was good but “not especially exciting”. They aim at appealing younger customers in a district where the competition is strong: very close to SD26 there are well established restaurants such as Tabla and A Voce. But Odette and Tony are confident that their new proposal of quality and surprising Italian Cuisine will be appreciated by their customers. In bocca al lupo, Odette.

 

MARTIN TUFRÒ TAKES LA VITA È DOLCE IN LIMA

News

Lima. For the first time the local Cordon Bleu has Italian sweets in its Pastry courses. “I thought it was a good idea and very appropriate for the students curricula of the third and fourth cycle to include parts of Italian Pasticceria”, says Martin Tufrò, and Italian-Argentine pastry chef who despite his young age has plenty of experience and talent. Semifreddo all’amaretto with savoiardi, fresh fruit and caramel, three colours pannacotta with white chocolate sauce and classic Panettone and Zabaglione are among the recipes and techniques that students are learning. In 2006 Martin Tufrò won the worldwide competition Targa Amarena Fabbri for his dessert and his participating to a Fao book against hunger in Latin America.

News News
 

CULATELLO FINALLY AVAILABLE IN CANADA

News

OTTAWA - Starting this month, Culatello and a number of specialty Italian pork cold cuts (coppa, pancetta, salame) are finally available for Canadian consumers. The “liberalization” is the due to the end of a negotiation between the UE and the Canadian food inspection agency (Cfia) and includes cuts matured for at least 90 days. Italian products such typical Prosciutto (Parma and San Daniele) were already freely imported by Canada. Chefs and Italian food lovers welcome the news, which expands the offer of salumeria italiana in Canada.

 
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