:: itchefs-GVCI ::

Grana Padano

2009

IDIC IN THE ITALIAN CULINARY ACADEMY

News

New York City:- The Italian Culinary Academy of New York City, whose founder is Dorothy Cann Hamilton and dean is GVCI member Cesare Casella will play a prominent role in the next International Day of Italian Cuisines and they are full steam working on this event (read more on the ICA participation here).

 

 

News
 

IDIC 2010 IN THE ADELAIDE REVIEW

News

AUSTRALIA:- "The Adelaide Review" magazine has published an article on the Grupo Virtuale Cuochi Italiani (GVCI) called "The Great Debate". Written by GVCI member chef Salvatore Pepe who explains the dynamics of this unique virtual group of cooks and how it works: debating, sharing and exchanging experiences and opinions. But most of all, as a standard of authentic Italian cuisine. Also, more information on the upcoming International Day of Italian Cuisines. Click here to read the whole article.

 

Vote for chef Mario Caramella as 2009 Italian gastronomy personality

Mario Caramella

An Italian Food and Wine magazine (Italia a Tavola) launched a few weeks ago an online survey to find out who has been the Italian gastronomy personality of 2009. Online polls are not scientific measurements, but give dome sort of insight of what people broadly think. Someone added Mario Caramella, GVCI President, among the candidates, something that must be seen as of the times. This is the result of: 1. Mario has been clearly indicated as the representative of chefs and culinary professionals who work outside of Italy, in particular the members of the GVCI network,  2. this "category" is now respected as a vital part of the Italian gastronomy as a whole. With the addition of Mario to this survey, the importance of the virtual 21st culinary Italian region (the world)step further on the long road that the Group of Italian professionals belonging to GVCI have taken finally is appreciated at grassroots’ level. It is a in the, now distant, 2001. For this reason we invite all our readers – particularly those leaving outside Italy – to vote the GVCI President in this poll. Voting Mario Caramella is a way to support the cause of promoting and preserving authentic and quality Italian Cuisine around the world as well as to reward the efforts of hundreds of hospitality professionals committed to it: exactly as we do with this website, as each single itchefs-GVCI associate does, as we all together did in the extraordinary Hong Kong Italian Cuisine Summit in last October. It is only a poll, we know it, however, as we have said, it is a sign of the times. So, since there are only a few days before its closing, let’s all do what we can to bring Mario and the GVCI in the first places. Whatever will be the outcome, in a sense, we have already won considering the number of votes that Mario had to date. We have already won because after this poll there will be more people in Italy and worldwide supporting our initiatives, starting with the next International Day of Italian Cuisines, the next January 17, 2010. Vote for Mario Caramella, vote for the GVCI and it’s unique history, on http://www.italiaatavola.net/sondaggio

 

CHEF PEZZILLI LAUNCHES AGRILANDIA

News

Beijing: GVCI associate chef Vincenzo Pezzilli, formerly Executive Chef of Piazza Italia in Beijing, is now the Chief Operating Officer of Agrilandia, an organic farm that has recently started its activities in the Chinese capital. Agrilandia has various operations revolving around the farm, among which are the Casale restaurants located inside the farm itself and in the Chinese Academy of Fine Arts, plus 2 pilot ministores for a potential franchising.  Chef Pezzilli aims at creating a pole of Italian cuisine excellence in Northern China, which may continue what Piazza Italia begun but wasn´t, unfortunately, able to do so due to management flaws.

 

POMODORINI FROM VESUVIUS IS NOW PDO

News

The “pomodorino del piennolo del Vesuvio“, a round cherry tomato with a pointed end that is kept on the vine until winter, has been granted the Protected Denomination of Origin (PDO) by the European Union. This luscious pomodorino, which is cultivated in the Vesuvius (and Mount Somma) area, in the province of Naples, is now part of the more than 180 Italian food specialties protected by the European Union. The Committee promoting the PDO had to wait over 6 years to achieve such a result.

 

DONATO DE SANTIS WINS A PRESTIGIOUS ACCOLADE IN ARGENTINA

News

Donato De Santis’ Villa della Pasta, a program aired by El Gourmet Channel in South America, was awarded the Martin Fierro prize as the Best Cooking Show of the Season (2008). This is the highest recognition of Argentinean television and is the second time Donato has been honored with this award (the first one was for his program Donato Cucina in 2002). Villa Della Pasta, is a program where De Santis reveals his audience the secrets in the making of the best handmade Italian pasta.

 

TRADITIONAL DISHES FROM BOLOGNA SAFELY CODIFIED

News

The Delegation of the Accademia Italiana della Cucina of San Luca - Bologna has decided to bring together in one document the many recipes that are the symbol of  the traditional Bolognese cuisine all around the world, including the famous Tagliatelle al ragù. Pier Luigi Nanni (www.tigulliovino.it) writes that the document is deposited in the Palazzo della Mercanzia, the headquarter of Chamber of Commerce, to endure the memory of the gastronomic culture of Bologna. The list of the Accademia recipes is limited to a symbolic number: twenty-four of the most famous and popular, that have been encoded and registered by the Chamber of Commerce. Here is the list (and date of file of each recipe):

- Pane di San Petronio- San Petronio´s bread -  13 October, 2005.
- Spuma di Mortadella mousse - 14 October, 2004.
- Chicken or capon galantine - 14 October, 2004.
- Imperial Soup - May 17, 2006.
- Minestra nel sacchetto- Soup in the bag - 17 May 2006.
- Tortellini in brodo - Tortellini in broth- 7 December 1974.
- Risotto with frogs of the Bassa  - 11 October 2007.
- Tagliatelle Bolognese - April 16, 1972.
- Classic Ragu alla Bolognese - October 17, 1982.
- Lasagne verdi alla Bolognese - May 28, 2003.
- Tortelloni della Vigilia - 17 May 2006.
- Chestnut Tagliatelle - 12 October 2006.
- Friggione (onion based sauce) - 19 November 2003.
- Fried Stecchi alla Petroniana - May 17, 2006.
- Trifolato Vitello alla Bolognese - October 13, 2005.
- Cotoletta alla Bolognese - 14 October 2004.
- Cotechino Fasciato (bandaged) - 11 October 2007.
- Gran Bollito alla Bolognese (boiled meat) - October 14, 2004.
- Great boiled alla Bolognese - May 17, 2006.
- Certosino di Bologna - 21 November 2001.
- Torta di riso (Rice cake) or degli addobbi - 14 December 2005.
- Pinza Montanara - May 17, 2006.
- Torta di Tagliatelle (tagliatelle cake) or Torta ricciolina - October 13, 2005.
- Zuccherini (little sugars) Bolognesi - 11 October 2007.

 

RHODES ACROSS ITALY FROM JANUARY 2010

News

The British TV channel Good Food (BBC and Virgin Media) will launch in January 2010 the series “Rhodes Across Italy”, hosted by celebrity chef Gary Rhodes. For the occasion Rhodes puts aside his passion for English cuisine and undertakes a culinary dream journey through Italy. He´s on a mission to learn the secrets of Italian cooking from the very best.  Gary and his Sous chefs Clare and Marc, handpicked to take part in the series due to their love of food and Italy, will travel the length and breadth of Italy – from Rome to Sicily from Tuscany to Venice, discovering the delicacies of ten regions. Using the stories of the Italian contributors as a guide to find authentic dishes, Gary will learn to cook their recipes using the abundance of fresh vegetables, olive oil, seafood and of course pasta at each stunning location and will discover the traditional roots of the classic Italian dishes we all know and love. Gary Rhodes says: ‘Italy showed off to me its wonderful natural beauty, abundance of gourmet delights and proved to be one of the most memorable and fascinating culinary experiences that I can remember. I think I’ve fallen in love!’

 

THIRD MICHELIN STAR FOR CHICCO CEREA (DA VITTORIO – BERGAMO)

News

The restaurant Da Vittorio di Brusaporto (Bergamo) has been awarded the 3 stars in the 2010 edition of the Michelin guide. The restaurant is owned and managed by the Cerea family, which follows the footsteps of the charismatic Vittorio, “the most representative restaurateur that Bergamo has ever had,” who opened this place in 1966. Da Vittorio joins the other 5 three-stared restaurants in Italy: Dal Pescatore (Canneto sull'Oglio - Mn),  Enoteca Pinchiorri  (Florence), La Pergola (Rome), Le Calandre (Rubano - Pd) and Sorriso in Soriso (No). For Enrico “Chicco” Cerea (in the picture), the chef of Da Vittorio, the third Michelin star is the reward for his talent and commitment to the high Italian cuisine, which he modernizes but keeps strongly linked to the tradition, the terroir and the pristine quality of the ingredients.

 

TUSCANY PRESENTS “VOGLIO VIVERE COSI’” IN MIAMI

News

“Voglio vivere così”, I want to live this way, is the title of the campaign promoted by the Region of Tuscany and presented in Miami during the exhibition "Wine & Fashion Florence 2009".  Tuscan chefs Marco Stabile (Ora d’aria, Firenze),  Fabrizio Innocenti (Grand Hotel Excelsior Firenze) e Stefano Frassineti of Toscani da Sempre (Pontassieve) have delighted the guests with their dishes, particularly the members of the exclusive "Cellar Club" of the Biltmore Hotel in Coral Gable, where the Executive Chef is GVCI associate Gaetano Ascione. More than 30 Tuscan companies, representing sectors such as fashion, agriculture, quality craftsmanship and tourism, took part in the event and were given the opportunity to consolidate their presence in an important and strategic market like the U.S.

alt=""

 

HK$1 MILLION PAID FOR A WHITE TRUFFLE AT THE AUCTION IN ALBA AND HONG KONG

News

The famous White Truffle Auction was once again held with simultaneous events in Alba, Italy and Hong Kong at Crown Wine Cellars with an outstanding HK$1 million being paid for the largest truffle which weighed in at 760 grams. 

A consortium lead by Mr Joseph Bae, a local prominent businessman, out-bid a final Italian attempt at HK$900,000 with a successful final bid of HK$1 million to rapturous (Hong Kong!) applause 60 feet under a Shouson Hill mountain in the former secret military bunkers of Little Hong Kong.

The superb 8-course dinner was awash with truffles and was specially created by Michelin rated Italian chef Massimo Camia who flew to Hong Kong especially for the glittering event.  The outstanding vintage Italian wines were generously donated by Mr Fabio Catteneo of AVRI Switzerland, one of the largest European merchants.

A grand total of HK$2.19 million was raised for charity, of which the organizers are proud to state that every cent raised went directly to the following charities: MOTHER´S CHOICE and CHANGING YOUNG LIVES FOUNDATION.
Guests included society favourites, as well as prominent businessmen and women including Ranjan Marwah, Gene Reilly, Jim Thompson, Shirley Chiu, Louis Gave and famous wine makers such as Federico Ceretto and Sergio Barale

The truffle arrived in Hong Kong by air and has been presented to its proud owner, Joseph Bae, by the Grand Master of the Knights of Alba, Mr Alfredo Boratto at a closed dinner and presentation ceremony hosted by the Knights of Alba (Asia).

PHOTO: THE PRINCIPLE TRUFFLE A FEW MINUTES AFTER ITS ARRIVAL AT CROWN WINE CELLARS - SAFELY IN THE HANDS OF THE GRAND MASTER OF THE KNIGHTS OF ALBA, MR ALFREDO BORATTO

 

News
 

SALUMERIA ROSI CELEBRATES ITS 1st BIRTHDAY

News

Salumeria Rosi is a small, neighborhood salumi shop and restaurant. The Salumeria is located in New York City's Upper West Side and offers a wide variety of traditional Italian cured meats to be enjoyed on the spot or taken to go.

The Rosi family has produced high-quality salumi in Italy for generations. They are as passionate about pork as they are tradition. One year ago they teamed up with Chef Cesare Casella - Italian chef per eccellenza - to create a special menu of prepared-foods and dishes, typically found in salumerie across Italy. Now, a year has passed since they opened its doors. Happy 1st Birthday!!!

 

DOLCEVI: THE ITALIAN MADE DESSERT WINES TRADE SHOW

News

Saturday the 21st and Sunday the 22nd of November 2009 at Bassano del Grappa, in the province of Vicenza, Italian made dessert wines will be the center stage of DolceVi, a trade show and exhibition that will take place at Palazzo Bonaguro.

In addition to wine and food professionals, the event is open to the general public. The show offers the opportunity to get to know and taste some of the best Italian produced dessert wines, paired with sweet specialties and traditional products from the Veneto region. Conventions and laboratori del gusto (taste laboratories) will complete the event, discussing the status of these types of wine and how to pair them successfully.

High quality and competitive prices are the key to success for dessert wines. Producers, journalists and marketing professionals will analyze the market perspectives for these types of wine at the important Fall 2009 meeting.

 

THE ITALIAN CUISINE ASIA SUMMIT IN THE SOUTH CHINA MORNING POST

News

CHINA - people are still talking about the Italian Cuisine Asia Summit. The South China Morning Post has covered the event and published the article "Master chefs keep Italy on the culinary map" together with a video on the Summit.










alt=""

 

TAGLIATELLE AL RAGÙ BOLOGNESE, THE OFFICIAL DISH OF THE IDIC 2010

News

The dish of the next International Day of Italian Cuisines (IDIC) will be Tagliatelle al ragù alla bolognese.  Hundreds of Italian chefs around the world will repeat on January 10th 2010 the ola of the last two years, when the dishes to be celebrated and protected were Carbonara and Risotto alla Milanese. The announcement was made during the last Italian Cuisine Asia Summit, during the Industry Workshop on “Italian Cuisine in Asia: the next 20 years”. Tagliatelle al ragù, originally and icon of the city of Bologna and its surroundings, is by now one of the most popular dishes of Italian Cuisine and therefore the most counterfeited around the world. “We want to let Italian food lovers all around the world know how to cook and enjoy a quality authentic tagliatelle al ragù which, in the majority of the cases, has nothing to do with the awful, wrongly called ´bolognaise sauces`”, says Bali based GVCI’s President Mario Caramella. The International Day of Italian Cuisines is born out of the mission of both educating worldwide consumers to enjoy authentic and quality Italian cuisine and protecting their right to get what they pay for when going to eateries labelled as “Italian”. Organized by itchefs-gvci.com the International Day of Italian Cuisines promises to be an exciting and successful world wide event, as the last two editions were.

 

LIVE YOUR LIFE “AL DENTE” IN BUENOS AIRES

News

Buenos Aires. A network of 38 Italian Restaurants, based in the capital of Argentina and its province, has just been created. Leaded by TV celebrity chef (and GVCI member) Donato De Santis, the network aims at increasing quality and genuineness in the establishments that serve so-called Italian Cuisine. The Italian cultural heritage left by hundred of thousands migrants is still alive, despite it’s almost a century since the last wave arrived, but the quality and authenticity of Italian cuisine in Argentina are quite low. For this reason another good news is the advertising campaign just launched by one of the oldest Argentine pasta maker, Matarazzo, of clear Italian roots. The campaign “Vivi la Vida al dente” (“Live your life al dente”), projected by Liebre Amotinada Ideas agency and aired by TV and radio, is quite a revolutionary initiative for a country where pasta is eaten almost mushy.

 

A USEFUL GLOSSARY FOR PROFESSIONALS AND FOOD LOVERS

News

New York. From "abbacchio” (a Roman term for baby lamb) to “zabaglione” (Fluffy amalgam of egg yolks, sugar and wine (usually Marsala), from abboccato" (lightly sweet wine) to "zuppa" (soup), thousands of food and wine related Italian terms are featured in the Glossary published by the New York branch of ICE (Italian Trade Commission). A free, quick to use and accurate source to help Italian food and wine professionals and food enthusiasts all around the world. Bookmark Italian Cuisine and wine glossary

 

SD26 – GREAT CHEF ODETTE FADA IS BACK

News

New York - Odette Fada, talented chef and GVCI’s associate, is back to the front line at the helm of the SD26 the re-born San Domenico Restaurant. The new creation of Tony May, an Italian Cuisine trend setter in the Big Apple, is located in 19 E 26th Street, near Madison Square Park. Fada and May are determined to refresh the image of the old restaurant, which according to the critics was good but “not especially exciting”. They aim at appealing younger customers in a district where the competition is strong: very close to SD26 there are well established restaurants such as Tabla and A Voce. But Odette and Tony are confident that their new proposal of quality and surprising Italian Cuisine will be appreciated by their customers. In bocca al lupo, Odette.

 

MARTIN TUFRÒ TAKES LA VITA È DOLCE IN LIMA

News

Lima. For the first time the local Cordon Bleu has Italian sweets in its Pastry courses. “I thought it was a good idea and very appropriate for the students curricula of the third and fourth cycle to include parts of Italian Pasticceria”, says Martin Tufrò, and Italian-Argentine pastry chef who despite his young age has plenty of experience and talent. Semifreddo all’amaretto with savoiardi, fresh fruit and caramel, three colours pannacotta with white chocolate sauce and classic Panettone and Zabaglione are among the recipes and techniques that students are learning. In 2006 Martin Tufrò won the worldwide competition Targa Amarena Fabbri for his dessert and his participating to a Fao book against hunger in Latin America.

News News
 

CULATELLO FINALLY AVAILABLE IN CANADA

News

OTTAWA - Starting this month, Culatello and a number of specialty Italian pork cold cuts (coppa, pancetta, salame) are finally available for Canadian consumers. The “liberalization” is the due to the end of a negotiation between the UE and the Canadian food inspection agency (Cfia) and includes cuts matured for at least 90 days. Italian products such typical Prosciutto (Parma and San Daniele) were already freely imported by Canada. Chefs and Italian food lovers welcome the news, which expands the offer of salumeria italiana in Canada.

 
  • «
  •  Start 
  •  Prev 
  •  1 
  •  2 
  •  Next 
  •  End 
  • »
Page 1 of 2