:: itchefs-GVCI ::

Grana Padano

2009



FOR THE FIRST TIME CHIANTI WINERIES WILL NOT RELEASE ALL VINTAGE

News

The producers located in Chianti Classico have agreed to sell only 80 % of this year’s production in an attempt to stabilize prices in the market. Chianti Classico Consorzio have taken this first-time-ever decision due to their concen for the falling bulk prices, which could tarnish the reputation of the Tuscan DOCG. Wineries will hold back 20 % of the wines produced with the 2009 harvest for a minimum of 24 months. "It’s an experiment. And it’s not too painful for the estates, especially for those who produce Riserva wines”, said a representative of the Consorzio. The Riserva category requires an extra 24 months of ageing. The main idea is to avoid speculation after bulk prices for Chianti Classico fell drastically during 2008 and early 2009.

 

 

THE BEST DIET FOR LIFE IS THE MEDITERRANEAN DIET

News

Parade Magazine— with a readership of 33 million people—has just given the Mediterranean Diet the "Best Diet for Life" title. Only a few days before, the Journal of the American Medical Association (JAMA) announced new scientific studies, authored by Prof. Nikolaos Scarmeas (Columbia University), reconfirm the connection between the Mediterranean Diet and a lower risk of Alzheimer's disease. Dr. Scarmeas and colleagues found out that people who ate according to the Mediterranean Diet pattern (or a similar one) and regularly exersized moderately had a 48 % lower risk of developing Alzheimer’s disease than those who did not follow this lifestyle.

 

CHILE: ITALIAN CUISINE FOR SMART GIRLS AND BOYS

Children’s Day, last Sunday in Chile, and GVCI Roberto Illari, chef patron of Bel Paese Restaurant, in Santiago, organized a special celebration. Games, fun, a cooking class and plenty of Italian food in entertaining shapes, for his little guests. Funny Pennette al sugo, hilarious lasagne and flying cotoletta alla Milanese. Children’s cusine of excellent quality. Watch the photos here.

Bel Paese Restaurant
Bel Paese Restaurant
The children cooking dressed with caps by Levoni

The kids showing their final plates
The kids showing their final plates
 

FESTIVAL OF BRODETTO AND FISH STEW AT FANO LIDO

“It seems to me that a study of Italian fish soups, of which there is a considerable variety, with ancient traditions, should have beneficial effects on our daily food”, wrote Elizabeth David, in her book Italian Food, since its first edition in 1954. It’s not sure if the organisers of the International Festival of Brodetto and fish soups were inspired by the great English food writer, but certainly their Event has been a success to date. The VII edition of the Festival will be held at Fano Lido (Ancona, Marche) from September 10th thru 13th, 2009. Brodetto is among the many Italian fish soups and is very common on the Adriatic coast. Elizabeth David, with her precision, included in her book the recipe of brodetto, with the traditional ingredients. “Two or three varieties of squid (seppie, calamaretti, calamaroni), eel, red mullet, spigola (sea bass), sole, and canocchie (squilla mantis), a flat-tailed Adriatic and Mediterranean crustacean with a delicate flavour and lilac marks on its white flesh. Also called pannocchie and cicala di mare”. But in the section dedicated to the Italian Fish soups gave also the recipes of Burrida, from Genoa, Cacciucco (Livorno), Zuppa di pesce alla Caprese, Zuppa di Cozze – e di peoci in Venezia.

 

GVCI CHEFS ON THE MOVE: DUBAI

After 5 years at the Jumeirah Beach Hotel, in which he was also the Chef de Cuisine at the Italian Restaurant Carnevale, Andrea Strim is now the Executive Sous Chef of al Burj Al Arab, the 7-star super luxury Hotel. From September 1st, Susy Massetti, after leaving the Sas Radisson Hotel in Bahrain, where she was Executive chef, will come back to the Sheraton Hotel and Resort.

 

 
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