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Grana Padano

2010



The Pasta Book

Food author Julia Della Croce presents her new work “The Pasta Book” edited by Williams-Sonoma. In her 13th book so far, she presents a variety of traditional Italian recipes that focus mainly on rustic, home cooking and the use of seasonal ingredients.









PRELIMINARY APPEARANCES AND BOOK SIGNINGS for “ITALIAN HOME COOKING” book:

  • Nov 4 from 6-8 pm, short talk, demo, tasting, book signing, Tyler Florence Shop, Mill Valley, CA
  • Nov 5 from 6-7 pm, short talk and book signing, Omnivore Books, San Francisco, CA
  • Nov 16 from 12:30-1:30 pm, cooking demonstration, Better TV, Nationally Syndicated Show, CT
  • Nov 20 from 3-5 pm, joint book signing with author Joan Gussow, Village Book Store, Pleasantville, NY--open to the public
  • Nov 27 demo,  3-4 pm, Cooking with Marilyn Harris radio show, Cincinnati, OH
  • Nov 30, 7-9 pm, book launch party, DiPalo Fine Foods, 200 Grand St, NY, NY RSVP Ron Longe, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
  • Dec 3, Chicago Gourmet dinner event, Pensiero, Evanston, IL
  • Dec 4, all-day, Chopping Block, Chicago, Il, demos, 55,000 attendees
  • Dec 11, DiPalo Fine Foods, 200 Grand St., NY, NY, short talk and book signing--open to the public
  • Dec 13, 6-9 pm, Kings Cooking Studio, Short Hills, NJ, cooking class--contact: Cherry Huntoon, (973) 258-4009, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
 

ITALIAN WINES: 2010 A VERY GOOD VINTAGE

 

Italian wines

2010 harvest has started in Italy with a great forecast: it will be a very good year for quality and quantity with a production increase estimated of 2.5% (+4.3% in the North and +0.3% in the South). The estimates come from the Confagricoltura´s (Italian Confederation of Farmers) “Wine Observatory” that monitors 700 of the most prestigious Italian wine companies. The total production is estimated in 46.5 million hectolitres, which is within the average values of the last ten years.

The regions expecting the highest increase in quantity are Piedmont (+10%) and Umbria (+15%). Excellent vintage for the wines of Trentino Alto Adige (quantity remains the same), Emilia Romagna (+2.14% in quantity) good to excellent in Tuscany (+0.2% volume), Lombardy (+2.5%) and Friuli Venezia Giulia (+5%). Good to excellent vintages in southern Italy: Puglia (+3.5%); Sicily (less 2.75%). In Sardinia good, but with a sharp drop in production (-10%), good vintages in Campania and Calabria (+13% for each region).


Vintages in Italy (estimates from Confagricoltura)

Year
Thousands of hectoliters
2000
54.088
2001
52.293
2002
44.604
2003
44.096
2004
53.135
2005
50.566
2006
49.631
2007
42.588
2008
46.247
2009
45.422
2010
46.553
 

EATALY NEW YORK: “IT IS NOT JUST A MARKET, BUT A FOOD EXPERIENCE”

Eataly

"Food is more sacred than commerce." With these words Mario Batali, the Italian- American celebrity chef introduced Eataly New York, the huge imported Italian Food hall (50.000 square feet). Eataly is a concept developed by the ebullient entrepreneur Oscar Farinetti with the blessing of Slow Food. The first one was opened and is still developing in Torino, Italy. Its Big Apple version required an investment of US 25 millions and has partners that include Batali, Joe Bastianich and his mother, TV celebrity chef Lidia Matticchio Bastianich.

Eataly
Lidia Bastianich

Eataly
Oscar Farinetti

Eataly is combination of fancy Italian grocery stores with individual retail departments offering the best and the most typical of Italian made food and wine products: pastry by Luca Montersino, bread, a butcher, a fishmonger (David Pasternack), pasta, cured meats, cheese, hand-made mozzarella (Il Laboratorio), some of which are directly connected to their own sit-down restaurants with waiter service.

There´s also a gelato shop, a coffee bar, and places selling panini and pizza (from the Napoli originated franchising Rossopomodoro), a wine store (and soon a rooftop beer garden – la Birreria), a bookstore and a warehouse showroom. Lidia Bastianich has her cooking school (La Scuola) as well.

 

QUALITY PDO POTATO HAS ITS FESTIVAL IN BOLOGNA

 

Patata in BO

The 2010 edition of PATATA in BO will be launched in Bologna, the capital city of the Emilia Romagna Region, with a Gala Dinner held on 21st September. PATATA in BO is an event dedicated to the potato: a typically poor yet essential ingredient with a wide variety of uses. The queen of the event is the variety native from Bologna, recently declared a Protected Denomination of Origin (the only potato in Europe), and Patata in Bo promotes its consumption and the surrounding territory.

Today the potato is a key element of the agriculture of the region Emilia Romagna and the high quality of the product makes Bologna a point of reference for all of Italy. During the week of September 21-27, the potato will be featured on the menus of the best restaurants in the city and province, with an entertainment program based on food and wine culture and with conferences and debates for the potato industry operators.

 

XIII COUS COUS FEST IN SAN VITO LO CAPO

 

Cous cous fest

The 13th Cous Cous festival of San Vito Lo Capo will be held from 21st to 26th September. It’s presented as a celebration of integration, a festival of peoples, traditions, cultures, sounds and emotions. Eight countries (Ivory Coast, France, Israel, Italy, Morocco, Palestine, Senegal and Tunisia) gather around a dish of couscous to inspire exchange, enhance the differences and celebrate the harmony of a ‘colourful world’ – a rainbow of cultures.

Cous Cous is an ingredient of Sicilian Cuisine that has been used, at least, since mid XVI century in Italian southern regions. During the Festival that will take place in the beautiful marine city of San Vito Lo Capo (Sicilian province of Trapani) nine chefs from the mentioned countries with a multitude of cous cous dishes will compete in the already traditional international competition. They will be evaluated by two panels of judges: the expert judges, food and wine journalists, and the People’s Panel, a hundred festival visitors who will vote for their favourite dish.

 
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