:: itchefs-GVCI ::

Grana Padano



GVCI president Mario Caramella, Chef Patron of inItaly restaurant in Singapore is campaigning to reiterate the identity of the Italian Restaurant industry around the world. Italian Cuisine has not only thousands of original dishes that are masterpieces of excellent flavor, highly beloved all around the world. It has also its original timings and ways of serving meals, such as merenda (snack), stuzzichini (tidbits), besides the classic structure of the meal, usually conformed by antipasto, primo piatto (first course), secondo con contorno (main course with garnish) and dolce (dessert). So, according to chef Caramella, there is no need to introduce brunches and tapas in Italian restaurants with the sole purpose of following globalized and unauthentic trends.


Fabio Trabocchi´s Casa Luca Restaurant is one of GQ´s 25 Best Restaurants in America, 2014

GQ Magazine has focused on restaurants that have figured out what men crave when it comes to dining out. It´s no longer barbeque and meatballs but rather “places that slake our appetite, romance the hell out of us, and provide us with a sense of promise and possibility.” That implies the work of “visionary chef-auteurs serving up dishes no one has ever imagined—or will soon forget.” One of these visionary-chefs is Fabio Trabocchi whose Casa Luca Restaurant in Washington DC has made it to the top 25 with its luscious and rustic Italian dishes from the Marche region that will always leave the dinners fulfilled, no nonsense!



A very old quarrel between Italian chefs and pizzaioli may finally come to an end, especially in Italian Restaurants abroad. There is a common place among chefs, according to which even the most talented pizza makers are not cooks but only artisans who make only one “dish” and are not capable of managing an entire menu. On the other hand, pizzaioli say that chefs will never make a proper pizza, even if they have a wood fire oven, as many Italian Restaurants abroad have. The argument may sound odd to many international consumers who don’t understand that in Italy there is a difference between pizzeria and restaurant. They simply expect to see pizza in the menu of their favourite Italian restaurants. 


The invention of Maurizio De Riggi, the very young chef of the Restaurant Markus in San Paolo Belsito, near Naples, seems like the perfect solution: he created the Markerita (from Markus, the name of his restaurant) that looks, smells and tastes like a traditional Margherita, it even has the burnt “cornicione” (the edge of the pizza) BUT is prepared with the homemade pasta dough. Yes, you read well: he uses the same dough as to say... prepare lasagne, not the one for pizza, and this requires a very skilled chef as Maurizio. It’s very hard to tell the difference between the pasta pizza and the original pizza. “It’s a pizza that a pizzaiolo cannot make. It’s a chef’s pizza”, says De Riggi. He´s right and his Margherita could become very soon a trend in Italian fine restaurants abroad.


Presented in Milan: The partnership between Emirates and Itchefs-GVCI

From left: George Banks, Enrico Bartolini, Massimo Lazzerini, Rosario Scarpato

The partnership between Emirates Airline and the International Day of Italian Cuisines 2014 was presented to the media in Milan on Wednesday February 13, 2014. Fabio Lazzerini, Manager Emirates Italy, Rosario Scarpato, Director IDIC 2014 and ITCHEFS-GVCI, and George Banks, Emirates Catering Concept Development Manager welcomed the journalists and explained the aim of the partnership between the most important network of chefs, restaurateurs and culinary professionals working in Italian Cuisine abroad and one of the most successful world airlines. Mr Lazzerini presented in the occasion the New Italian Flavors menu available on the route Milan MXP- New York JFK-Milan MXP. Mr. Banks stressed that Emirates caters many original Italian products and the support of The International Day of Italian Cuisines (IDIC) demonstrates the airline’s special attention to detail and authenticity, which defines its global approach to cuisines.

Rosario Scarpato pointed out that the collaboration with Emirates had already two important moments: the celebration of the Italian Cuisine World Summit 2013 in Dubai and the IDIC in New York - Not by chance the guest of honour of the day was Chef Enrico Bartolini, of restaurant Devero Milan (Two Michelin stars). Bartolini had cooked the Gala Dinner of IDIC 2014 in New York and presented to the media one of the dishes of that evening: Roast Chicken with a sauce of citrus from Amalfi coast. A classic celebration of the Italian Sunday lunch revisited by one of the most talented young Italian Chefs.



Ivan Salicru, GVCI Chef of the Year



GVCI President, Mario Caramella announced recently that Chef Ivan Salicru is GVCI Chef of the Year. Ivan, a clear representative of the Third Generation Italian Cuisine Chefs receives this recognition that arrives after a 12 year career path with Giorgio Locatelli. Today, he´s looking for a new venture so: Congratulations on this achievement and good luck!

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