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Grana Padano



A Master class on Italian Semifreddo was recently held by the chefs Vincenzo Pezzilli (director) and Maurizio Lai at the Boscolo Etoile Academy in Beijing’s Piazza Italia complex. The “Istituto Superiore Arti Culinarie Boscolo Etoile” was founded in 1985 by Rossano Boscolo, a veteran of the hotel, restaurant and pastry business. Currently Rossano is not only the president of the Academy but he also runs the Boscolo Hotel together with his brothers.
Piazza Italia started the cooking school to teach Italian Cuisine lovers how to cook, however the Etoile Academy is also based on the idea that whatever a customer sees and tastes in Piazza Italia, he or she can also buy, including their recipes.

Maurizio Lai
Maurizio Lai
Pezzilli and assistant making semifreddo
Pezzilli and assistant making semifreddo



A Manager is wanted for a prestigious Italian Restaurant in Hong Kong. He or she must have previous experience and knowledge of Italian food and wine. Please contact us to receive further information




"People like me do read blogs, I´m very human." said Italian-born Sirio Maccioni, co-owner of the French Restaurant Le Cirque in New York. He had just learned that in a blog someone wrote a post titled “Only a Jerk Would Eat at Le Cirque”. After reading such a remark, Maccioni proceeded to invite the author of the post, who had also written that at Le Cirque not only the food was merely mediocre but also they were rude to him, back to the restaurant. "I thought he might think we wouldn´t care about something like that and I wanted to let him know that people do pay attention. … And we want to make things right."
Robert, the author of the blog, and his family were invited and they were doted upon during a free meal.




Italians are increasingly at risk of loosing their culinary culture. That traditional recipe left by grandmothers could be soon forgotten. The truth is that, apparently, a growing number of Italians are unable at preparing their traditional dishes and the many TV programs on the air are not helping. This information comes from the results of a recent research realised by Fipe-AxisResearch on “Italians at the table: products, recipes, places”. From the same study it emerges that the preservation and transmission of Italian culinary traditions is more and more in the hands of chefs and restaurateurs. At home, the kitchen is still women’s realm but Italians tend to eat less with other members of the family and their meals are less complicated than they used to be. From the survey it also emerges that Italians believe that recipes can be properly learned only from mum or from a book, not from TV programs. Despite the fact that Italians are in favour of a healthier lifestyle many of them can not distinguish a fresh egg from one that is not. Meanwhile, the price of food remains the main concern in Italy. Due to the current economic crisis Italians ended up not inviting friends and relatives at home as they did last year. Nor they go out with the same frequency they used to but when they do, they pay a lot of attention to the quality of the cuisine and the good company.


Itchefs friends in the news

Word to the wise: If Francesco Farris asks you to dinner at his 1940s Bluffview bungalow, say yes, cancel everything and get there as fast as you can.
When it comes to entertaining, Mr. Farris, executive chef at Arcodoro & Pomodoro in Dallas, does not cut corners. His impromptu, everyday dinners are legendary. And on a perfect Monday night in early spring, with birds in the trees and the temperature hitting 80 degrees, Mr. Farris, a native Sardinian, lit his cigarette, let it dangle from his mouth and began cooking for his handful of guests.

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