:: itchefs-GVCI ::

Grana Padano

2014



SEBASTIANO GIANGREGORIO, CHEF FOR THE POPE IN KOREA

Our associate Sebastiano Giangregorio used his well-known skill and passion to make sure the Pope had an excellent culinary experience while in South Korea recently. Here is his interview (in Italian) on Rai news!

 

ITALIAN CUISINE WORLD SUMMIT 2014: WHO'S WHO

CONFIRMED PARTICIPATING RESTAURANTS

  • ALTA BADIA – Emirates Towers Hotel;
  • ARMANI RISTORANTE – Armani Hotel;
  • BICE – Hilton Hotel;
  • BICE MARE – Souk Al Bahar;
  • BUSSOLA ON THE BEACH – The Westin Mina Seyahi Beach Resort;
  • CASA MIA – Le Meridien Hotel Airport;
  • EMBASSY K45 – Grosvenor House;
  • EMIRATES ACADEMY OF HOSPITALITY MANAGEMENT;
  • FRANKIES – JBR;
  • L’OLIVO – The Rixos Hotel The Palm,
  • LOUNGE CAFÉ’ ITALIANO – Arenco Tower;
  • MERLETTO – Marriott Hotel Al Jaddaf;
  • POSITANO – JW Marriott Hotel Marquis;
  • ROBERTO’S – DIFC;
  • ROSSO at Amwaj Rotana;
  • RONDA LOCATELLI – The Atlantis
  • VIVALDI - Sheraton Creek Hotel
  • CAPITAL CLUB Summit dining room laboratory by Marco Sacco


MASTER GUEST CHEFS FROM ITALY

  • TOMMASO ARRIGONI, Innocenti Evasioni, Milano *
  • ENRICO BARTOLINI, Devero restaurant, Milan **
  • SALVATORE BIANCO, Il Comandante, Napoli *
  • LIONELLO CERA, Antica Osteria Cera, Lughetto (Venezia) **
  • PINO CUTTAIA, La Madia, Licata (Agrigento)**
  • FELIX LO BASSO, Unico Milano *
  • GIORGIO LOCATELLI, Locanda Locatelli, London (UK) *
  • PASQUALE PALAMARO, Indaco Restaurant, Ischia (Napoli) *
  • GRAZIANO PREST, Tivoli Restaurant, Cortina D’Ampezzo*
  • DANIELE REPETTI, Nido del Picchio, Carpaneto Piacentino (PC)*
  • ANTONELLA RICCI E VINOD SOOKAR, Al fornello, Ceglie Messapica *
  • NIKO ROMITO, Casa Reale, Castel Di Sangro ***
  • ANGELO SABATELLI, Rist.Angelo Sabatelli, Monopoli (Bari) *
  • MARCO SACCO, Piccolo Lago Restaurant, Verbania **
  • CLAUDIO SADLER, Sadler Restaurant, Milan **
  • EMANUELE SCARELLO, Agli Amici (Udine) **
  • SANDRO AND MAURIZIO SERVA, La Trota Restaurant, Rivodutri (Rieti) **
  • TANO SIMONATO, Tano Passami l’olio, Milano *
  • ROBERTO FRANZIN, La Taverna, Colloredo Monte Albano (UD)*
  • SERGIO VINEIS, Il Patio restaurant, Biella *
  • MARIANNA VITALE, Sud, Quarto (Napoli) *
  • VINCENZO CANDIANO Locanda Don Serafino** Ragusa
  • VINCENZO GUARINO, L’Accanto* Vico Equense
  • IGOR MACCHIA, La Credenza* San Maurizio Canavese
  • RICCARDO DI GIACINTO, All’Oro* Roma
  • ALFREDO RUSSO, Dolce Stil Novo* Venaria Reale (Torino)
  • ROSANNA MARZIALE, Le Colonne* Caserta

• Michelin Stars


FROM THE REST OF THE WORLD

  • MARIO CARAMELLA, InItaly, Singapore,
  • CESARE CASELLA, Ristorante Rosi, New York (USA)
  • PAOLO MONTI, Gaia Group, Hong Kong
  • LUIGI MAGNI, Uilliams, Moscow - Russia
  • WALTER POTENZA, Potenza Restaurant, Providence (USA)
  • PIETRO RONGONI, Risotto Master Chef (Moscow)
  • MAESTRI PIZZAIUOLI
  • DOMENICO CROLLA, Bella Napoli, Glasgow (UK)
  • DAVIDE CIVITIELLO, Napoli (Italy)
  • PASQUALINO BARBASSO, Cammarata (Italy)
  • MASTER BUTCHER - SIMONE FRACASSI, Arezzo (Italy)
  • SUMMIT SOMMELIER - DELPHINE VEISSIERE

DUBAI HOSTING CHEFS (TO DATE)

  • PAOLO BELLAMIO - ROSSO (Rotana Amway JBR)
  • ALESSANDRO BOTTAZZI - RONDA LOCATELLI (Atlantis)
  • FRANCESCO CAVAZZINA - L’OLIVO (The Rixos Hotel)
  • COSIMO DANESE - BICE (Hilton Hotel)
  • FRANCESCO GUARRACINO - BICE MARE (Souk Al Bahar)
  • ANTONIO IACOVELLI - MERLETTO (Marriott Hotel Al Jaddaf)
  • MAURIZIO LAZZARIN - CASA MIA (Le Meridien Airport)
  • MARCO LEGITTIMO _ BUSSOLA ON THE BEACH (The Westin Marina Hotel)
  • THOMAS MARCHI - EMBASSY K45 (The Grosvenor House)
  • CLAUDIO MELIS - ALTA BADIA (Emirates Towers Hotel)
  • ANDREA MUGAVERO & ALESSANDRO MICELI - ROBERTO’S (The Bay Gate)
  • FABIO NOMPLEGGIO - FRANKIES* – (Al Fattan Marine Towers)
  • ANDREA PASTORE - POSITANO (JW Marriott Marquis)
  • ALESSANDRO SALVATICO - ARMANI RISTORANTE (Armani Hotel)

STAFF

  • ROSARIO SCARPATO, Director, Italian Cuisine World Summit
  • AIRA PIVA, Director of Culinary Operations / ITALIAN RESTAURANT CONSULTING
  • VINCENZO PEREZ, Director of the Italian Professional Cooking Certificate at Emirates Academy of Hospitality Management
  • KAROLINE STECKLEY

SUMMIT ADVISOR IN DUBAI

  • MAURIZIO PELLI, Italian Food Writer /Expert 
 

Partnership and Sponsorship Opportunities for this Year’s Summit

The Italian Cuisine World Summit is a world-renowned culinary extravaganza highlighting the best of the Made in Italy global brand for high quality and lavish lifestyle outside of Italy. This year’s Summit, now in its sixth year, has the support of Italy’s major players in food and wine, fashion and culture. Dubai’s finest Italian restaurants will be hosting gala events and uniquely- themed evenings featuring Michelin-starred Italian chefs from some of the most famous Italian restaurants in the world.

 

The Summit is a great opportunity for:

a) Made in Italy firms interested in promoting their products and image in both Dubai and the Middle East market
b) Dubai and/or Middle East-based companies representing Italian firms (not only for the agro-industrial sector)
c) Dubai and/or Middle East-based companies providing quality services to the local market who want to be associated with a very prestigious event and provide their prime customers the chance to enjoy a unique event
d) Companies and institutions interested in promoting the image of Dubai as a world food capital and a global tourist destination

Sponsorship and partnership packages are still available for this year’s Summit. For more information, please contact us This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Checking in on this Year's Italian Cuisine World Summit

Dubai, November 7-20, 2014

The Italian Cuisine World Summit is the most influential event promoting Italian quality food, beverage and lifestyle in the world. The upcoming sixth edition is dedicated exclusively to celebrating Dubai as the world capital of Italian cuisine and lavish lifestyle outside of Italy. Created by Food and Travel Communications (Australia) in Hong Kong in 2008, the Summit is promoted in collaboration with the best Italian restaurants in Dubai and itchefs-GVCI.com, a network of more than 2500 chefs and culinary professionals working in 70 countries around the world.

This year's summit features favourite events from past editions including Michelin-starred chef at home, Piazza Grande Food show, VIP dinners, etc, as well some exciting new events: a truffle auction for charity, a Master Class on Truffles, and the Italian Cuisine Gladiators cooking contest, etc. 

If you are interested in knowing more, or you would like to partipate in this global event as a Partner or a Sponsor, please do not hesitate to contact the organizers: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

The Summit's official website italiancuisinesummit.com is the place to look for news and updates on this year's Italian Cuisine World Summit. Check back often! 

 

WITHOUT HIM EVEN ITCHEFS-GVCI WOULD NEVER HAVE BEEN

I have done a lot of writing in my life, but these are probably the most difficult lines I have ever had to write. Stefano Bonilli, Founder and Director of Gambero Rosso (the original) has passed away. I am saddened to the point of speechlessness-- angry even, for his sudden death. In recent years we have had our disagreements (nothing serious). Last week I, even promised myself to go and see him. I should have done that sooner. I feel like I have lost a member of my immediate family. No matter where I went in the world in the years that I worked with him: Eritrea, South Africa, Japan, Turkey, Russia -- everywhere I went he was a point of reference. His Gambero Rosso was not just a magazine, it was the lens through which Italians (and also foreigners) saw the world of food and wine in a new and unprecedented way. I do not want to bore you with my sadness. Rather, I think it is best to remember a person like him through what left us. In 1998 or 99, he said to me: “Go to Sydney. There is a cook there who writes to me. Go meet him and let’s do something together.” That person was Mario Caramella. We met, and a few months later GVCI was born along with the history of all of these years. The first to write about the forum was the Gambero Rosso. The director, or “SBO” as he signed his name, was a member of our forum from the beginning, I believe. He rarely posted, and when he did it was often to let us (me) have it, but that was just how he was. He was stimulating even when he was irritating or indolent. Bonilli changed the world of Italian food and wine. He was a real master, sometimes even without knowing it. And yes, it’s true. Without him, the GVCI probably never would have existed. Thank you, Director. Rosario Scarpato.

 
Page 2 of 7
  • 1.jpg
  • 2.jpg
  • 3.jpg
  • 4.jpg
  • 5.jpg
  • 6.jpg
  • 7.jpg
  • 8.jpg
  • 9.jpg
  • 10.jpg
  • 11.jpg
  • 12.jpg
  • 13.jpg
  • 14.jpg
  • 15.jpg
  • 16.jpg
  • 17.jpg
  • 18.jpg
  • 19.jpg
  • 20.jpg
  • 21.jpg
  • 22.jpg
  • 23.jpg
  • 24.jpg
  • 26.jpg
  • 27.jpg
  • 28.jpg
  • 29.jpg
  • 30.jpg
  • 31.jpg
  • 32.jpg
  • 33.jpg
  • 34.jpg
  • 35.jpg
  • 36.jpg
  • 37.jpg
  • 38.jpg
  • 39.jpg
  • 40.jpg
  • 42.jpg
  • 43.jpg
  • 44.jpg
  • 45.jpg
  • 46.jpg
  • 47.jpg
  • 48.jpg
  • 49.jpg
  • 50.jpg
  • 51.jpg
  • 52.jpg
  • 53.jpg
  • 54.jpg
  • 55.jpg
  • 56.jpg
  • 57.jpg
  • 58.jpg
  • 59.jpg
  • 60.jpg
  • 61.jpg
  • 62.jpg
  • 63.jpg
  • 64.jpg
  • 65.jpg
  • 66.jpg
  • 67.jpg
  • 68.jpg
  • 69.jpg
  • 70.jpg
  • 71.jpg
  • 72.jpg
  • 73.jpg
  • 74.jpg
  • 75.jpg
  • 76.jpg
  • 77.jpg
  • 78.jpg
  • 79.jpg
  • 80.jpg
  • 81.jpg
  • 82.jpg
  • 83.jpg
  • 84.jpg