:: itchefs-GVCI ::

Grana Padano

2011



Talented itchefs-GVCI Associates Protagonists of the Sfoglino D´Oro Award in Bologna

From left to right, the GVCI musketeers: Francesco Farris, Giuseppe Atzori, Daniel Evangelista,
Ignazio Podda, Donato de Sanits, Dario Congera, Jessica Botta

The International Award Sfoglino D´Oro (The Golden Doughmaker) is a contest organized by the Municipality of Bologna and devoted to dough making (tirare la sfoglia) in the traditional style of the Capital of the Emilia Romagna Region. The Challenge was open to all those professional sfoglini (dough stretchers) who think that dough making is an art, which requires ability and experience. Selected participants from all over the world competed on Sunday 2nd October 2011 in the picturesque setting of the ancient library Salaborsa in the heart of Bologna. The event attracted large audience, more than 2000 people have passed through the Piazza Coperta in the morning. A jury, made by prestigious components, selected the 2011 Golden Doughmaker (Sfoglino d’oro): Beniamino Baleotti.

Itchefs GVCI Honorary President and one of its alma maters Rosario Scarpato, surrounded by
participant Chefs Jessica Botta, Daniel Evangelista, Francesco Farris, Dario Congera,
Giuseppe Atzori, Ignazio Podda and Donato de Santis

Talented itchefs- GVCI associates coming from all over the world accepted the challenge and competed among 23 particpants. Handmade dough is the result of a difficult art to muster and requires skillful hands. It was, originally, a women’s task and now it is a fundamental legacy of the Italian Chefs working abroad. Our chefs: Giuseppe Atzori, Jessica Botta, Dario Congera, Donato De Santis, Daniel Evangelista, Francesco Farris, Ignazio Podda took part in the competition to give their contribution to the preservation of this unique technique of the Italian culinary culture.

Beniamino Baleotti, the winner of the award, was born in Bologna in 1984 and he lives in Pianoro (BO). He´s a professional sfoglino.

The participants with Nadia Monti, Assesor of Productive Activities of the Comune of Bologna


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Chefs's profiles


GIUSEPPE ATZORI

Born in 1964 in Verona is a chef with 32 years of experience in the field of culinary arts. He learnt the true meaning of produce and cuisine very early in his life, from his family, who tried to make him understand the importance of gastronomy and authentic flavors. At the young age of 14, he entered the Istituto Alberghiero di Bardolino and now after so many years of experience he´s Executive chef at the hotel Vista Real in Guatemala. Passion and love is his creed in cuisine.


JESSICA BOTTA

Just as her own mentor, Chef Fabio Trabocchi of Fiamma, taught her, Chef Jessica Botta emphasizes to her students the importance of supreme attention to detail and respect for craftsmanship at all stages of the culinary process, from prep to plate. Her favorite cookbook, Le Ricette Regionale Italiane, has no shortage of recipes for her preferred dish to cook and eat: pasta! Her leadership and integrity instill students with confidence, and her dedication to the New York Women’s Culinary Alliance demonstrates her devotion to advancing the ideals of the industry. Joined The International Culinary Center in 2008.


DARIO CONGERA

Dario was born in Savona Italian Riviera from an Italian family. His love for food and beverage came when he was very young. He started to work at the age of 14 in a small hotel in his home town Finale Ligure. Since then, he's lived in some of the world's most glamorous grounds –Rome, St. Moritz, Paris, Cairo, Jakarta and Shanghai and now he´s back in Taipei. Dario has worked for many international hotel industry companies –Four Points, Shangri-la, Sheraton, and Westin. His profound passion for cooking has been developed in his illustrious career, Dario is known for his dedication and keen eye for detail with extensive multinational experience, strong customer service ethos. Aside from being an exceptional Dario likes listening rock and heavy metal music and playing drums.


DONATO DE SANTIS

Born in Milan and grew up in Puglia, Donato began his career at L'Antica Osteria del Teatro, Piacenza (Emilia Romagna). A veteran of Italian cuisine abroad, worked in famous establishments in the United States as well as Gianni Versace's personal chef at Casa Casuarina and New York. In Argentina and Latin America, since 2000, he has become a famous chef and host of television programs. He´s the owner and soul of Cucina Paradiso, deli, wine, coffee and more, located in Buenos Aires, and has published successful books that have won important international accolades.


DANIEL EVANGELISTA

Daniel Evangelista is a talented chef who completed his education at hotel school management in 1990 and supported by his seasonal and evening work experiences reached the rank of chef, while working in several restaurants in Milan. To satisfy his desire to learn new cuisine cultures he moved to Paris where, together with chef Aristide Devita, newly graduated from Alain Ducasse - The Cortile founded the restaurant Fra Diavolo. Daniel went then to Sydney where he opened another successful restaurant in Little Italy. Finally he landed in Ankara where in the last eight years he has opened a number of restaurants, managing the Mezzaluna´s cuisines at the same time.


FRANCESCO FARRIS

He spent his childhood years in Orosei on his native island of Sardinia. After graduating with a liberal arts degree from the Instituto Agrario in Nuoro, Francesco worked with many exclusive resorts in Italy, both as cook and manager, including Salice d'Ulzio in Piedmont. He joined his brother in the United States in 1991 to pursue a career in the restaurant industry, in both of their restaurants: Arcodoro and Pomodoro, Houston. This year has opened 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.


IGNAZIO PODDA

Ignazio has a keen understanding of modern and traditional cuisine and permits himself creativity in the kitchen. From Italy’s Alpine Valle d’Aosta, where he received his training and launched his career, he broadened his experience with three years as chef in Italian and Japanese restaurants in pretentious San Francisco, California and since 2002 has been based in Jamaica, where he is presently holds the position of executive chef at the Royal Plantation Villa and consults other resorts in the West Indies.


 

Italian Cuisine Worldwide Awards 2012

The pre selection for the Grana Padano Italian Cuisine Worldwide Awards 2012 is underway. This time it will be in charge of the recently certified Italian Cuisine Master Chefs. Conceived to honour individuals who have made an outstanding contribution to the introduction, spreading and preservation of the Italian food and wine culture in the countries they live in. This year´s Jury will be composed as always by prestigious members of the food and wine industry: Luigi Cremona, Paolo Marchi, Vinicio Eminenti, Roberto Bava and Rosario Scarpato. The ceremony will take place in Moscow and New York during the next IDIC edition.

See past editions: 2011 and 2010.

 

Marcello Russodivito celebrated the 25th Anniversary of his restaurant

Last June 16 and 23 Marcello´s celebrated it´s 25th Anniversary in a big way. All his friends, guests and supporters assisted to the Lafayette Theatre in Suffern, NY where the event, hosted by the Brindiamo TV show hostess Ornella Fado, took place. Featuring the Fun Bunch Big Band and a special show by singer Crisitna Fontanelli among others. Congratulations on this achivement! More info.



 

Antonio tardi: the achievement of excellence thru simplicity

Antonio Tardi has been head Chef at the Marco Polo Restaurant for one year now, he has earned his reputation for Italian traditional dishes with a contemporary twist in a context of fine dining. His most recent idea is a menu full of evocations and memories of his Neapolitan childhood and upbringing. Of course, Chef Tardi has added to those dishes his own mark, coined after many years of experience. His philosophy: La semplicita' e una conquista! (Simpliciy is a conquest).

Now everyone can enjoy wonderful dishes such as: Cured Tuna served with Crème Fraiche Quail Eggs and Caviar, Scialiatelli served with Calamari and Clam Sauce, Baccalà served with Potato, Artichokes and Burrata Sauce, a Minestra Maritata and more. A piece of Napoli in a 38th floor overlooking the city of Taipei.

 

Mario Caramella: "My style is contemporary but I retain authenticity"

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