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Hong Kong - Celebrity chef Jamie Oliver will open 30 Italian family-style restaurants in Asia, with the first one set to open its doors to his gastronomic followers in Hong Kong early in 2010. The move marks the first step in taking his chain Jamie's Italian - which now has five eateries in England - outside his hometown, to a region which takes pride in its rich diversity of international cuisine and where the economy is picking up faster than anywhere else in the world.

"Why Asia? Of all the markets, it has by far the fastest-growing economy," said Edward Pinshow, president of Tranic Franchising, which formed a venture with Jamie's Italian International for the Asia expansion. "The Chinese have become extremely fond of Italian food. In Japan, Jamie's become a household name," he said on Tuesday. They plan to roll out another 24 eateries in other parts of the region over the next five years, with China, Japan, Taiwan and Korea among the most likely candidates for location. He said the menu would offer a full-course meal with antipasti, main dish, dessert, plus a glass of Italian wine, for an average of 300 Hong Kong dollars (about 38USD) per head. "At Jamie's restaurants, you will often find a blue-collar worker, a student, and the chairman of a blue-chip company side by side having a meal," said Pinshow, while stressing that everything they served would be "natural and organic."



Bauli, the Italian firm based in Verona that produces the famous Pandoro and Panettone bought the historic brands Motta e Alemagna, from the Swiss multinational Nestlé, together with the factory of San Martino Buonalbergo. “The only true strategic plan of a family company as ours is to deliver a stronger and more solid business to the next generation”, Alberto Bauli, the Chairman of the firm, said in an interview with Stanislao Porzio, founder of Re Panettone and food historian. Porzio has a particular expertise on the history of Panettone, the Italian traditional Christmas sweet, born in the city of Milan. It was Angelo Motta, a pastry chef, that in 1919 began to change the history of Panettone production. He was soon followed by the business Gioacchino Alemagna, both brands were very successful for various decades. Bauli, the son of a former Italian migrant to Argentina, said also that Bauli has guaranteed the employment of former Nestlé workforce. More info on the Panettone history in La Vita è dolce




Happy cows aren’t on Facebook, The Lone Tuscan rides again, Splish Splash, are just some of the hilarious posts you may find on Italian Cooking in the loop, the blogspot run by Gvci’s and New York based Cesare Casella, Chef Patron of Salumeria Rosi in New York’s Upper West Side and Dean of Italian Culinary Insititute of the Big Apple.




There are several  Italian Cuisine Chef and Executive Sous Chef positions available in Dubai, Shanghai, Beijing, Saudi Arabia. An expert Pizzaiolo is wanted in New York. For more information or to send your CV please write to us.





Pasticceria or pastry is an essential part of Italian cuisine and “La Vita è Dolce” is an initiative promoted by itchefs-GVCI for the appreciation of Italian pasticceria around the world. It aims at promoting the sweet end of the meal experience, a traditional expression of Italian amenities and good living, at the centre of which is found il dolce, the dessert, accompanied by wines, liqueurs and coffee.

La Vita è Dolce is a ride around the world in 20 sweet-steps. In each one a GVCI chef, of a renowned Italian restaurant, presents a dessert (dolce) of Italy’s great pasticceria tradition, according to the original recipe but in an upbeat and creative way. Each restaurant will have the dessert as a special on its menu for a week. See the calendar below. During that same week, you will find here, on itchefs-gvci.com, the video with the step-by-step recipe of the basic traditional dessert, executed by head pastry chef, Francesco Elmi, articles on the history of each dessert, curiosities and, moreover, the interpretation of the dessert made by a talented chef working abroad. Francesco Elmi realised the recipes in the laboratories of Fabbri 1905, in Bologna. The historic Italian company is also the main sponsor of this initiative.

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