:: itchefs-GVCI ::

Grana Padano

2011



Itchefs-GVCI with the CNO for the Program of Traceability and High Quality of Italian Extra Virgin Olive Oil


Program of Traceability and High Quality of Extra Virgin Olive Oil

Itchefs-GVCI has been collaborating with the Program of Traceability and High Quality of Extra Virgin Olive Oil of the Consorzio Nazionale degli Olivicoltori for a year now. In 2010, we´ve organized events: in Moscow, Delft, Stuttgart and the Italian Cuisine World Summit.

2011 promises to be even more successful. We´ve started with a presentation in the context of the International Day of Italian Cuisines in NY and Montreal. It´s a joint effort we are pleased to be a part of with the members of the itchefs-GVCI because it aims at promoting one of the most treasured ingredients essential to the making of fine Italian Cuisine.

 

Lambrusco: The new Italian Renaissance

Is the title of a campaign promoted to restore the image of the most known Italian wine in the world. Promoted by the Enoteca Emilia Romagna, it will involve over 40 fine Italian restaurants (in 20 countries) of the itchefs-gvci network. Each chef will present a recipe that matches the best Lambruscos produced in the Region of Emilia Romagna, 2010 harvest. In the last few years the winemakers of the Region have consistently put on the market expressions of this wine that gained the approval of important wine guides. These Lambruscos have nothing to do with the poor quality brands -or appalling imitations- often found in so-called Italian restaurants (and not only) all around the world. The aim of the campaign is to contribute to the renaissance of Lambrusco, as a true ambassador of quality Italian Cuisine.

 

The CNO in New York City


The CNO (Consorzio Nazionale degli Olivicultori), a 40-year-old Italian National Organization of more than 200.000 olive producers, was also present in the IDIC 2011 hosting a special presentation of its Program of Traceability of High Quality Italian Extra Virgin Olive Oil in New York City in a Luncheon prepared by GVCI Chef Paolo Monti at the Italian Culinary Academy.

 

Vittorio Lucariello is the new chef at Tosca

GVCI long time member Vittorio Lucariello is the new chef at Tosca Restaurant at the brand new and very luxurious Ritz Carlton Hotel in Hong Kong. Vittorio has an impressive career that includes working at the Grissini (Grand Hyatt HK) and the Angelini (Shangri-la HK) Restaurants. This new destination will for sure be an equally successful one. Named after one of the best-loved operas of all time, Tosca will offer Southern Italian cuisine in a dramatically stylish backdrop. The open kitchen design and high ceiling complete the unique and spectacular dining experience that bares Vittorio´s touch of using the freshest ingredients to highlight it´s natural flavors. The Restaurant is due to open next March 29th.

 

Francesco Farris is opening “Zio Cecio”, his new venture in Dallas

Next May, GVCI veteran Francesco Farris will open his new restaurant “Zio Cecio” in Dallas, his town of residence since 1991. Above anything else, Francesco enjoys cooking and being a host to his customers. He owns a unique cooking style, with a vast knowledge of Italian cuisines in particular of his native Sardinia. So this will be a not-to-be-missed-experience!

 
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