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Mondo Lambrusco 2013 Recipe Competition


Stuffed trotter marinated with traditional aceto balsamico of Modena, lentils, rind, candied lemon, soft cream of potato purée, green sauce, traditional aceto balsamico from Modena, Parmigiano Reggiano bread stick by Luca Marchini

Professional chefs are invited to submit a recipe that either contains or can be successfully paired with Lambrusco wine.

RULES

  1. The competition is open only to professional chefs.
  2. The chef must send the recipe for 6 guests with a photo in high resolution of the dish. The recipe can either contain Lambrusco or can be a dish to be paired with this wine. Please Specify the type of Lambrusco to be used or paired with.
  3. Deadline: June 15, 2013.
  4. All recipes will be published in Mondo Lambrusco website.
  5. Prize: a flight to Italy (Lambrusco Region) in Tourist class and a 3 day stay in the Lambrusco Region.

To participate please send us an email to: This e-mail address is being protected from spambots. You need JavaScript enabled to view it containing the following information and material: your full name, name of the establishment where you work at, city, the recipe for 6 portions and a photography in high resolution of the dish.

 

June 2013: 3rd edition of the renewed Mondo Lambrusco

Quality Italian made Lambrusco will be celebrated in 2013 in the Third Edition of Mondo Lambrusco, promoted by Enoteca Emilia Romagna, Consorzio Lambruschi Modenesi and Consorzio Vini Reggiani in collaboration with www.itchefs-gvci.com. It will have, once again as a protagonist the famous wine from Emilia Romagna Region and, in particular, the best expressions of the terroir that produces it, which are flamboyantly juicy grapes with a dry finish, full of dark berry flavors and some hints of earthiness.

Lambrusco, the only red that must go in the refrigerator, is reaching more and more international markets. Far are the dark times of 20-25 years ago when the wine was considered more as a fruit juice than a wine. Things have changed thanks to the firm and long time commitment of many producers to improve the quality of their wines.

The achieved results are impressive, Lambrusco is living today its renaissance and Mondo Lambrusco is all about its celebration. The most known Italian wine around the world by far has travelled mainly with Italian Cuisine. It´s no wonder then, that talented chefs of Italian Cuisine all around the world take the lead to herald the quality Lambrusco revival.

 

MONDO LAMBRUSCO 2012: Forty Two Great Chefs for the World Renaissance of a Famous Wine

Quality Italian made Lambrusco was celebrated from May 14 to 20, 2012 by forty two talented chefs of Italian Cuisine in 15 countries (SEE THE LIST), during “Mondo Lambrusco 2012”. This was the second edition of the event, promoted by Enoteca Emilia Romagna in collaboration with www.itchefs-gvci.com, and once again had as a protagonist the famous wine from Emilia Romagna Region and, in particular, the best expressions of the terroir that produces it, which are flamboyantly juicy grapes with a dry finish, full of dark berry flavors and some hints of earthiness.

Lambrusco, the only red that must go in the refrigerator, is finally reaching more and more international markets. Far are the dark times of 20-25 years ago when the wine was considered more as a fruit juice than a wine. Things have changed thanks to the firm and long time commitment of many producers to improve the quality of their wines.

The achieved results are impressive, Lambrusco is living today its renaissance and Mondo Lambrusco is all about its celebration. The most known Italian wine around the world by far has travelled mainly with Italian Cuisine. It´s no wonder then, that talented chefs of Italian Cuisine all around the world take the lead to herald the quality Lambrusco revival.

In MondoLambrusco, each participating chef created a recipe that goes well with Lambrusco and the dish was featured in the menu of his/her restaurant, during the Mondo Lambrusco week. The Special L-Day was May 17, when all the restaurants hosted simultaneously a tasting of quality Lambrusco for media, industry operators and VIP guests.

 

Mondo Lambrusco 2011: Great Italian Chefs Celebrate the Revival of Italy´s Most Famous Wine

Mondo Lambrusco crossed all borders from 23rd till 29th May and arrived in all five continents thanks to its most important ambassadors: the world’s best Italian Chefs. The event, organised by the Enoteca Regionale Emilia Romagna (Regional Department of Wine of Emilia Romagna) and Itchefs-GVCI in collaboration with the Consorzio Marchio Storico dei Lambruschi Modenesi (Consortium for the Historic Mark of Modenese Lambrusco) and the Consorzio Marchi Storici dei Vini Reggiani (Consortium for the Historic Mark of Wines from Reggio Emilia), brought quality Lambrusco to five continents, 30 restaurants and fifteen countries.

MondoLambrusco

Thanks to this worldwide week, during which each establishment served a dish conceived for its characteristics of accompanying this wine, Lambrusco stunned the finest palates with a quality and pleasure that has opened significant prospects of its expansion onto the most renowned tables abroad.

The key evening of Mondo Lambrusco was that of 26th May, when at the Ristorante San Domenico in Imola, Emilia Romagna, an ideal trip around the world was taken by direct hook-up allowing viewers to enjoy the glasses of wine and plates of the guests who had the opportunity to talk with different chefs and taste their dishes paired with Lambrusco.

From Japan, to the United States, to Germany, Lambrusco’s bubbles have exited the world, as confirmed by Pino Piano, sommelier and director of the Ristorante Gaia of Hong Kong: “I haven’t tasted Lambrusco for years. It arrived at the restaurant because of this initiative. What I remembered was another wine. Today, Lambrusco merits a place in the best wineries in the world.”

Analogous approval was made clear by the hook-ups with Sapporo, Japan, where there was a great party accompanied by Lambrusco, with Russia, where the Emilian red was the star of the inauguration of the terrace of the prestigious Sky Lounge Café, Ekaterinburg, and with Brazil, where the Latin character easily adapted itself to the sparkling happiness of Lambrusco.

The verdict, worldwide, was extraordinary: Lambrusco stuns and is enjoyed by everyone who approaches its best expressions for the first time, thus undermining rooted prejudices by the simple act of tasting. And even if Mauro Forghieri, the former technical director of Ferrari, present at the initiative, declared himself to be a great appreciator of Lambrusco di Sorbara at the Ristorante Cavallino Ferrari World, dedicated to ‘red’ par excellence, the Lambrusco of Reggio Emilia and Parma, Emilia Romagna, that was presented was particularly appreciated.

The Italian restaurants abroad, especially those belonging to the itchefs-GVCI network, also deserve credit for this accomplishment.

“They represent a strong link in the system of appreciation of quality products. They’ve contributed to making our culture known, now it’s time to name them our ambassadors of wine,” stated Rosario Scarpato, general manager of itchefs-GVCI and the creator of the Mondo Lambrusco campaign.

“Collaborating was particularly interesting for us; – explained the president of the Enoteca Regionale Emilia Romagna, GianAlfonso Roda – Lambrusco is one of the cases where Italy must put up its fists to defend a heritage from imitation; but then, it’s also an ambassador of our oenology. In fact it’s also a wine for the attraction of new customers. Maybe in the past, the market offered many low-quality products; Mondo Lambrusco wants the market to discover its true identity. The objective is that Lambrusco becomes a transmitter of Italian culture abroad.

And although the knowledge of this wine is still poor in some market segments, Mondo Lambrusco let Lambrusco’s true identity be discovered by the world’s best restaurants and by their guests, provoking a wave that will strengthen the ‘Lambrusco phenomenon’ already occurring in some countries of great wine tradition; as Pierluigi Sciolette, president of the Consorzio Marchi Storici Lambruschi Modenesi: “Today, more Lambrusco is sold in France than French wines, with the exception of Champagne, are sold in Italy.”

Just to make the event even foamier, there was the zing of Federico Quaranta together with Nicola Prudente, the hosts of the RAI radio 2 program “Decanter”, broadcast directly from the Ristorante San Domenico.

And the stars of the hook-up were: the president of the itchefs-GVCI Association, Chef Mario Caramella (Forlino Restaurant, Singapore), Chef Giulio Vierci (Il Genovese, Sapporo, Japan), Chef Giancarlo Biacchessi (Ristorante Biscotti, Jinan, China), Chef Paolo Monti (Gaia Restaurant, Hong Kong), Chef Massimo Falsini (Ristorante Cavallino, Abu Dhabi, United Arab Emirates c/o Ferrari World), Chef Francesco Spampinato (Sky Lounge Café, Ekaterinburg, Russia), Chef Pietro Rongoni (Aromi Italiani, Moscow, Russia), Chef Sauro Scarabotta (Friccò – São Paulo, Brazil), Chef Ivan Beacco (Ristorante Testaccio, New York, New York, U.S.A.), Chef Sante De Santis (San Pietro Gastro – Stuttgart, Germany), Chef Fabio Cappellano (Ristorante Il Tartufo – Delft, Holland), the reporter, Steffen Maus, direct from the InCantina (Frankfurt, Germany) and last but not least Chef Valentino Marcattilii of the Ristorante San Domenico who, not only interpreted his colleagues’ recipes, but also created a dish of his own for the occasion.

Mondo Lambrusco Around the World

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