"RICOTTA DI BUFALA CAMPANIA" IS A PROTECTED DENOMINATION (PDO)
‘Ricotta di bufala campania’, (‘Buffalo Ricotta from Campania’) has been listed with the European Designation Commission DOP in the official register of protected designation of origin. Italy can boast of as many as 210 DOP and IGP products. The peculiarities of ‘Ricotta di bufala Campania’ are strictly determined by the qualities of the prime materials which, only if and when produced within the defined area, will certainly be of superior characteristics to those obtained in other areas: buttermilk, fresh buttermilk cream and milk from buffalos. The production area of ‘Ricotta di bufala Campania’ DOP consists of most of the administrative area of the Regions of Campania, Lazio, Puglia and Molise. More precisely it is composed of the basin around the Rivers Garigliano and Volturno and between the River Sele Plane and the zone of Cilento, in the coastal area as also along the valleys in Campania; centred between the River Amaseno Valley and the nearby Pontina Plana in Lazio; the plane and the hilly face of the Province of Foggia at the foot of the promonory of the Gargano in Puglia and only the township of Venafro is interesting in Molise; it yields little and it is under the management of the Region of Molise.
A Sicilian Food Temple of the past among Sellerio´s Great Pictures
Munich:: The famous L’Ingrasciata, a legendary Trattoria in Palermo of the 1950’s, is among the 25 stunning pictures of the Sicilian capital taken by photographer Enzo Sellerio that are being exhibited from June 10 in the Biedermann Gallery in Munich (Germany). Enzo Sellerio was among the most famous neo-realist photographers of his time, and food and the life at the table, were often the subjects of his pictures as in the case of L’Ingrasciata (The fattened) which used to be temple of the typical and traditional food in Palermo.The tile of the exhibition is “Enzo Sellerio – Fotografie 1950 -1960”.
“Pasquale” Makishima triumphs at the International Championship of Pizzaiolo
The Japanese Akinari "Pasquale" Makishima was elected the miglior pizzaiolo (best pizza maker) of the 9th International Championship of Pizzaiuolo Naples-Caputo Trophy. Akinari, who has added ‘Pasquale’ to his name in honour of his maestro pizzaiolo, Pasquale Parziale of the Pizzeria Parziale on Corso Umberto, Naples, subjected himself to a competition lasting two days between 150 pizzaioli gathered together for the occasion of the ‘Vulcano Buono’ (‘Good Volcano’) of Nola near Naples. Second place went to the Neapolitan Vincenzo Caciali and third was won by Vincenzo Sandrico.
At the 8th International Championship, in 2009, Akinari already won third place and was nominated the Ambasciatore dei Pizzaioli Napoletani (Ambassador of Neapolitan Pizzaioli) to Japan. This year among those receiving the ‘title’ Ambasciatore della pizza napoletana nel mondo (Worldwide Ambassador of the Neapolitan Pizza) is Fabian Martin, an eccentric Spanish pizzaiolo from Livia, Gerona who, for the occasion of the Championship invented micro pizze-gelato, with mozzarella, parmigiano and gelato di pomodoro (yes, tomato ice-cream!).
For the organizers, presided by Sergio Miccù, who is responsible for the Associazione Pizzaioli Napoletani(Association of Neapolitan Pizzaioli), this Pizza Festival was “a true success in the number and quality of the participants.” From the Japanese delegation 20 pizzaioliarrived in Naples, along with seven French, five Spanish and ten American pizzaioli, among who was the many-time champion, Tony Gemignani.
“Ours is the only Italian championship that awards the pizzaiolo and not just the pizza – declared Carmine Caputo – because the difference is to be found in the skills of the person working beside the oven.” The webpage OAS_RICH('Middle'); Pizza Napoletana Stg is dedicated to and states all the positive traits and the stories that make this tradition, this craft, our pizzaioli’s hands that guarantee gastronomic excellence to the world.
S.T.G. (Traditional Specialty Guaranteed)
1st Akinari "Pasquale" Makishima (Japan)
2nd Cacialli Vincenzo
3rd Sandrico Vincenzo
1st Albachiara Attilio ex aequo Fabian Martin (Spain)
2nd Izzo Stefania
3rd D'Erasmo Marcello
Pizza for celiacs
1st Schettino Cecilia
2nd Montoli Egidio
3rd Schettino Annapia Cravero
1st Salvo Umberto
1st Acrobatic- free style singular Marisa Camonita (34 vaults)
1st Pizza speed Sergio Donaro (40.03 seconds)
1st Longest pizza Michele Maresca
Pizza by length
1st Giorgio Riggio
2nd Fiorello Angelo
3rd La Marca Alberto
Ambasciatori della Pizza Napoletana nel Mondo
Tony Gimignani (U.S.A.)
Fabian Martin (Spain)
Akinari "Pasquale" Makishima (Japan)
Senator of Pizza Napoletana
Prizes in memory of the maestri pizzaioli Ernesto Cacialli, Esterina Sorbillo, Ciccillo Raggio
The Restaurants with the Best View of the Italian Summer
Massimo Bernardi, the smart Italian oenogastronomic reporter, author and curator of the Dissapore website, celebrated the beginning of the summer in Italy by naming the eight restaurants with the best view in Italy – according to him –. The good thing about this is that in these restaurants with great views – in difference to many others –, you also eat very well.
Via Roncato, 60, Massa Lubrense, Province of Naples, Tel 081 8789552
This hotel, of minimal decoration, Mediterranean pines, Christoph Bob’s, the chef that is, Mediterranean cuisine and the splendid view out over Naples (1), Nisida (2), Procida (3) Ischia (4), Capri (5), and, on clear days, Ventotene (6), together offer the most moving ‘restaurant with a view’ in Italy. Average price €80/90.
Village of Sbarcatello, Porto Ercole, Province of Grosseto, Tel. 0564 858111
A building nestled in the slopes of Mount Aegentario, seemingly more by divine will than by the hand of man; absolutely unique in Italy. Average price €90/100.
Piazza Trinità dei Monti, 6, Rome, Tel. 06 69934726
Rome as you’ve never seen it, not even from the terrace of the pergola of the hotel Cavalieri. Average price €90/100.
Via Narciso, 59, Polignano a Mare, Province of Bari, Tel. 080 4240677
The hotel is in the centre of the village, and nevertheless, the sea is seen everywhere, below you, beside you, everywhere! The sea has carved out the enchanting natural grotto in which you dine. Average price €90.
5. Rossellinis of the Hotel Palazzo Sasso
Via San Giovanni del Toro 28, Ravello, Province of Salerno, Amalfi Coast, Tel. 089 818181
There is no corner of the Palazzo Sasso, one of the most elegant hotels of the Amalfi Coast, in which the sea doesn´t give views of dazzling beauty. The two Michelin stars presented to Rossellinis, the hotel restaurant, are a slight touch of generosity, but it’s difficult for the cuisine of the chef, Pino Lavarra, to be disappointing. However, the price is a shame. Average price €120.
Via Filippo Turati, 87, village of Mergozzo, Verbania, Stresa, Province of Verbano-Cusio-Ossola, Tel. 0323 586792
Beautifully isolated, on the edge opposite the delightful village of Mergozzo, the new veranda of the Piccolo Lago guarantees the longest of sunsets disturbed only by the crawl of the little ducks that await the wave. How relaxing! A two-Michelin-star-awarded cuisine completes the picture. Average price €80.
Via D. Taiani, 48, Maiori, Province of Salerno, Tel. 089 877022
Here, facing Capri, with the isle of ‘Li Galli’ in front of you, is some of the region’s finest cuisine, that of Pierfranco Ferrara. It’s a unique attempt to pair off haute cuisine and inexpensive local fish, and what a success! Average price €110/120.
Village of Ronco, 123, Cortina, Province of Belluno, Tel 043 63339
A room at the Toulà of Cortina is the possibility of living a myth. It also helps to look at the blue horizon interrupted by the Dolomite Alps while eating genuine dishes. Average price €90.
[Images: Flickr/Thilos, Flickr/WallyWorld2006, Flickr/Paris Helena, Flickr/Dainee, Viaggiatore Gourmet]
PROSCIUTTO, PANCETTA AND MORTADELLA CONQUEST THE WORLD
Italian deli meats triumph on tables around the world: during the darkest economic year since 1929, exports of ham, bacon and mortadella increased by 3.6% in quantity and 3.3% in value. 110,000 tons of products were exported, and brought Italy a turnover of 860 million euros, says ASSICA, the Association of Meat Industries. The most popular exported meats in 2009 were cured ham (+2.1%), cooked ham (+2.6%), bacon (+6.1), mortadella (+11.3%) and bresaola (+12.3).
“Export is a primary goal,” said President Francesco Pizzagalli, “and the positive numbers in 2009 are the result of a strategy ASSICA put in place to confirm our deli meats in the world. We recently obtained an extension of the range of meats so that virtually all of them can now be exported to Canada and South Africa. Negotiations are in progress also with India, Thailand and Taiwan. The excellent positive trend of our exports confirms that one of our strong points of our products, their quality and inimitability, which allow us to succeed on world markets where there are opportunities for growth and profitability. In this tough year, this result was also due to the ability of Italian deli meats to remain competitive on other markets”.
MARSALA WINE THE SYMBOL OF THE UNIFICATION OF ITALY
Let’s make Marsala the symbol of the unification of Italy. This is the request of the highest of state officials, of the Paladins of the Wines of Sicily, the Voluntary Association of Tutelage and Promotion of our House’s most Famous Wine in the World for the 150th anniversary of the Unification of Italy to be celebrated this year. In 1860, the One Thousand soldiers in red shirts led by Guiseppe Garibalbi, who led the process of the unification of Italy, disembarked in Marsala. Marsala was already then a wine town par excellence; in fact, almost a century earlier, its wine had been discovered and then enhanced by the Englishman, John Woodhouse and then by the Ingham-Whitakers and the Florios. History recalls that the landing of the One Thousand was favoured by the presence of the British ships and by those for wine transportation in the Port of Marsala. Garibaldi, himself, having returned to Marsala, named a type of Marsala that he particularly liked: Garibaldi Dolce. And the 99 ships of the Florio Company carried Marsala everywhere around the world, thus bolstering the competitive strength of the English commercial fleet.
FOOD AND WINE CONSUMPTION IN ITALY: THE LATEST TRENDS
There have been some enormous changes in the Italian diet from the post-war period till today; the consumption of meat has increased 300%, the consumption of bread and pasta has diminished and that of fruit and vegetables increased. On an average, the daily consumption of kilocalories have increased by 56% (2.281 in 1950, 3.685 today), while in the same period, food expenses have decreased from 45 to 15% of average earnings opure the average household budget. Notable is also the fall of the amount of wine consumed per capita per annum; in the ‘50s more than more than 100 litres, today no more than 28 litres, but in compensation, the tendency is now towards higher quality.
These are some of the results of the recent polling, Rapporto Censis Coldiretti, reporting about the consumption of Italian agricultural food products. Coldiretti is an association which unites an important amount of the Italian farmers. Furthermore, mid morning and afternoon snacks have been given up by two out of three Italians who are generally young, female, single and residents of the South and the islands, Sicily and Sardinia for example, who prefer a bun, crackers, a roll or yogurt. Lunches are little different from dinners, both almost always consisting of pasta among other things, in fact 2.1 million Italians eat it twice a day.
“From this report – said Giuseppe De Rita, the president of Censis – emerges a cautious, even if individualist, consumer. Unquestionably, with respect to the past, we’ve taken many steps forward.” The fact that the Italian consumer loves more and more kebab or enjoys eating ethnic food, to the detriment of Italian products, doesn’t worry the experts. What’s most important is that the safety of the foodstuffs, even more so than the prima materia. It’s good that it comes from abroad, just as we suppose that an Italian restaurant in London uses products made in Italy.
Appeal to the President of the Republic to declare Marsala that product that symbolizes the Unity of Italy. The proposal of the Association of the Paladins of the Wines of Sicily.
TERROIR VINO 2010, GENOVA: WHERE WINE, PEOPLE AND THE WEB MEET
Terroir Vino, a smart wine and food exhibition format, will be held in Genova next June 7, in the Magazzini del Cotone. It presents to the trade press, professionals and aficionados, a top selection of winemakers and wines resulting from the choices made by the panel of tasters of the wine magazine TigullioVino.it. The show rewards those that, beyond their high quality level and excellent quality-price ratio, have also managed to impart a strong emotion and the respect of their grape varieties or their terroir.
TigullioVino.it, created in April 2000, has become a reliable reference for wine and food information on the Web in Italy. This publication presents not only "trendy wines" or "top flight wines", but rather wines that deserve attention for their quality, originality and ease of drinking.
After the success of the previous editions, the meeting point has been moved to the Magazzini del Cotone, one of the most well served congress areas in town. Terroir Vino was born out of the need to stimulate communication and feedback between winemakers, professionals, consumers and independent media (mostly on line media); the name "Terroir Vino" responds to an effort to bring about a common ground for dialogue and exchanges between viticultural areas.
FALLING EURO: GOOD NEWS FOR ITALIAN CUISINE ABROAD
The European Currency (Euro) keeps losing ground to the US dollar and many other international currencies. What for some may sound as bad news is instead wonderful news for the worldwide industry that´s based on quality Italian cuisine, wine and beverages. Import of Italian products in many countries around the world has suddenly become more convenient than it was a few weeks ago. Coldiretti, the Italian association of agricultural producers said that, as a consequence of this new situation, the export of Italian wine towards the US had a 6% increase. Even more encouraging are the perspectives in other markets, more specifically in Asia (starting with Japan, China, Korea and Thailand), in the Middle East and in Brazil. In the next few months, it will likely be remarkably more convenient to open or manage a quality Italian Restaurant in any of these countries. The only exception is Argentina where the Government, as soon as it foresaw that foreign quality ingredients would be less expensive for the weak Euro, forbade the import of quality ingredients. The prohibition is officially presented as a way to protect the national industry although the imported goods represent only a mere 3% of the national food offer.
PARMA CIBUS IS BACK
The 15th edition of Cibus, the international exhibition dedicate to food, will be held in Parma from May 10 to 13. This year, organizers expect more than 1.000 buyers from 55 countries, looking for the best food specialities and almost 900 journalists on the trail of the latest innovations, the most traditional, the most creative and above all, the best products. The successful Cibus formula gives space for professionals, concentrating in a few days the attention of the market’s protagonists.
Within the Cibus exhibition will be “Dolce Italia”, a space dedicated to the great confectionery products.
Parma market itself as the very centre of Europe’s food valley, near the research pole for Italian food, in the city seat of EFSA (European Food Safety Authority). In the last few years the fame of Cibus has been slightly overcast by Tuttofood, a new Italian Food Fair, based in Milan.
IN MEMORY OF A GREAT ITALIAN CHEF ABROAD: MARCO ZAMPIERI
Picture by Alexander Lavrin
Marco Zampieri, 44, one of the most talented Italian chefs working abroad, has just passed away. He was the Executive Chef of Cantinetta Antinori in Moscow (Russia), a restaurant opened by the famous Italian wine producing family. Marco died from cancer after a long fight against his disease. His premature death left the international community of Italian chefs and culinary in shock. Many messages of condolence were sent by the members of the itchefs-gvci network, from all over the world. Some of them were sent by former work colleagues of his.
“In Moscow Marco was considered an icon of Italian Cuisine”, said Pietro Rongoni, chef Patron at La Serenata Restaurant in the Russian capital, who was among the first to meet with Marco, in 2004, when he went to work for Antinori.
“Not only Moscow lost one of its best chefs, but we lost a very good friend”, said Alexander Lavrin, one of the most respected Russian food writers. “He was such a good man”, adds Anastasia Borisenkova, a food writer belonging to Argo (Association of Russian Gastronomy Observers). “We shared many meals together, I am very sad”, remembers Rongoni, senior member of itchefs-GVCI. Born in the Piemonte Region, in Crusinallo, Marco received the Italian knighthood for culinary merits just last year. He had worked with some very talented Italian chefs as Claudio Zarenti and Paolo Viviani (Hotel san Rocco – Orta). Ciao Marco, we will miss you, may you rest in peace.
A view of the Cantinetta Antinori in Moscow
Marco Sacco and Andrea Tranchero: From a Small Lake to a Yellow River
Marco Sacco, chef patron of the two-Michelin-star Restaurant Piccolo Lago (Verbania, Italy), has just announced his newest venture. He's about to open The River Club Restaurant in Beijing (China) together with brother Carlo and his family, in partnership with Eric Wang: respected local businessman. Marco has chosen as Corporate Chef a very gifted chef and senior member of itchefs-gvci: Andrea Tranchero, former Executive Chef at Ristorante Armani in Tokyo, Japan. Sacco was Guest Master Chef at the latest edition of the Italian Cuisine Asia Summit in Hong Kong (that Tranchero attended as well) and at the celebration of the International Day of Italian Cuisines in Stuttgart, both events promoted by itchefs-gvci.
Dishes from The River Club Menu Zero
Piccolo Lago Progetti, the company that will manage the new restaurant in Beijing, was launched at Sacco's restaurant in Verbania (Italy) with the presence of media representatives and authorities among which was Mr. Zhang Li Min, General Consul of China in Italy. For the occasion Andrea Tranchero prepared the River Club Menu Zero, a tasting of the dishes that will be served at the new restaurant located in China's capital city along the Yellow River. Sacco and Tranchero aim at creating a cuisine that will have a clear Italian traditional basis with an innovative twist, that is, open to the ingredients they may find in China as well as to some of the culinary traditions of that great country.
Left: Mr. Zhang Li Min (in the middle), General Consul of China in Italy
Right: Carlo Sacco and Eric Wang toast to The River Club
Photos by Claudio Sacco
Drain of Culinary Talents? Why a Gifted Chef wants to leave Italy
Nicola Cavallaro is chef patron of the San Cristoforo Restaurant in Milan. He is widely recognised as one of the most talented in town. His neat, contemporary Italian cuisine, with some exotic twists, is strongly based on the quality of regional ingredients. Despite the many accolades he has collected (many believe he is close to get a Michelin star), Nicola, a GVCI Forum member, is seriously considering leaving Italy, to go to work as a chef abroad. The critical economic situation in Italy has made life even harder for fine cuisine restaurants such as the San Cristoforo. Nicola, who has worked abroad for almost ten years, including in New York, London and Hong Kong, has talked with itchefs-gvci.com about his decision in the following interview.
Why do you want to leave Italy?
When you do a cuisine of high level, the kind which I do, the required investments are considerable. To maintain a restaurant with significant ongoing costs, without financial backup, is quite difficult, if not impossible. It’s very difficult to work without an adequate economic reward. Abroad instead – while only in rare occasions in Italy – there are serious and proper food businesses that invest in restaurants and chefs. Not to mention hotel chains that transform their restaurants into flagships of their companies.
Where would you like to go?
I’d like to go to Oceania or to South East Asia. The reason? I have already had the opportunity of working over there, even though only for short periods. I find those areas very interesting in terms of business and quality of life.
As chef or restaurateur?
I have already had some appealing proposals for a partnership in Australia and New Zealand, though nothing concrete.
What kind of cuisine would you do abroad?
I’d like to hold the name of our traditional cuisine high, however, open to some contamination, taking advantage of the local ingredients. I personally believe that the cuisine I am doing in Milan can be exported everywhere.
Would you work in a restaurant that offers straight traditional Italian cuisine no fussiness no experimentations?
Like it or not, cuisine progresses with the times in which it lives. Technology helps us, experimentation as well. I don’t discard any option a priori.
In your opinion, how much should an Italian Chef abroad earn?
I think his earnings should be proportional to his culinary and management skills. He must be a good PR manager of himself as well.
In Italy, a quality restaurant is often equal to small size, few seats. Abroad it’s another story. Are you prepared?
I’ve worked in a situation in which in a couple of hours we used to serve 800 omelettes Benedictine, scrambled eggs etc. When I was in New York, as a sous chef responsible for the lunch, we used to serve 200 customers without a problem. Of course the numbers must duly match the numbers of employees the restaurant has at disposal.
In Italy the number of kitchens run by non-Italian-born chefs is increasing. Where will Italians and gourmet travellers coming to Italy eat the dishes of tradition in the future?
The work of a chef is a tough one. Today many people after only a few years of cooking school or training consider themselves finished chefs. The foreign cooks who work for me here in Milan prepare dishes of the same level as mine. The secret is in the correct training. Of course, foreign chefs cannot understand completely the reasons behind some of the dishes of our tradition, but they can replicate them in a very adequate way.
Do you fear being left without the right ingredients if you go abroad?
I believe that it’s absolutely no difficulty to find the right ingredients everywhere with the exception of a few countries with special duties and regulations. There are also places in the world where it’s very easy to find as good ingredients as those available in Italy.
Traveling Italian Talent: Igor Macchia in Asia
Another talented Italian chef, Igor Macchia of La Credenza Restaurant, San Maurizio Canavese, Piedmont, is about to go abroad, but for a limited period of time. He will travel for more than one month through Asia, leaving the helm of the kitchen of his one-Michelin-starred restaurant totally in the hands of his partner Giovanni Grasso. Macchia, a long term GVCI associate, will cook in some prestigious restaurants in Hong Kong, Macau, Taipei and Huangzhou. In Hong Kong he will cook at the Mistral, where the chef in charge is Claudio Dieli, another GVCI associate.
Igor, well-known for his eclectic, contemporary Italian cuisine, based on ingredients of exceptional quality, is among the most promising young chefs of the Piedmont Region. During his Asian tour he will be Guest master chef at the Galaxy Hotel in Macao (April 27-28), at the Marco Polo Restaurant in Taipei (April 30- May 5) and at the Hyatt Regency Hotel in Huangzhou, China. Igor is not new to these lengthy tours in Asia, which he uses to promote his cuisine and quality Italian ingredients, as well as authentic educational trips, to increase his culinary knowledge and to broaden his mind.
REUTERS´ FALSE NEWS: “THE FRENCH MAKE THE BEST PIZZA IN THE WORLD”
“The French, not the Italians, are the world’s best pizza makers.” Bruno Soleri, the executive chef at Florentia Ristorante in Toronto, Canada, couldn’t believe what he was hearing. That was last April 2 and it was accompanied by a video titled “France declared best pizza maker.”
It had just been put on line by Reuters, the prestigious English news agency. He sent the link to www.itchefs-gvci.com with this comment: “I am no kind of ultranationalist who is convinced that whatever we Italians do is the best in the world, but this piece of news really annoyed me”. Bruno has worked in acclaimed restaurants such as Gualtiero Marchesi and Claudio Sadler in Italy, Chez Panisse in California and Canoe in Toronto. According the Reuters video, the organizers of Paris Pizza and Pasta Expo, celebrated last March 30 and 31, had crowned a French pizzaiolo, as the best in the world, after a competition among 200 pizza makers coming from all over the world. “Sometimes our French cousins, who certainly have some of the greatest culinary traditions in the world, go a bit over the top with their pride”, adds Soleri, who makes pizza as well (“it’s a joy”), having learnt the art from a Neapolitan pizzaiolo, and still believes that the Italians have some kind of world leadership in authentic pizza making.
“In pizza competitions, juries cannot always be trusted”, says Pasqualino Barbasso, Sicilian chef and GVCI associate, known around the world as the “acrobatic” pizzaiolo. So, what really happened in Paris? Was the competition fixed? No, nothing like that. The news that the French make the best pizza in the world is simply not true. Reuters invented it. The competition at Paris Pizza and Pasta Expo was just among French pizza makers, called France Pizza Tour. Perhaps it looked too boring to Jon Dereck, the Reuters journalists who covered the event and manipulated reality. Furthermore: there was no competition between French and Italians whatsoever, the Expo is marketed as the Salon de la Restauration Italienne (Italian Restaurants Fair), it’s a celebration of Italian Cuisine in France. So the French are not the best pizza makers in the world but they are generally very serious and competent about their pizza: they consume huge quantities of it (only in the U.S. is its consumption higher), they call the pizza maker a ‘pizzaiolo’, exactly as in Italy, and favour pizza made with Italian techniques and ingredients.
"FOOD & ART WEEK" AT IL TEATRO DOHA
Four Seasons Hotel Doha is celebrating its fifth anniversary by introducing "Food & Art Week at Il Teatro", an exhibition that displays the art collection of famous Italian Artist Fabrizio Trabucco who interpreted in the culinary creations of two Italian Star Chefs: Michelin Star Chef Matteo Vigotti and Il Teatro Italian Chef Mauro Bellodi, a GVCI associate.
Doha is Capital of Arab Culture 2010 and Four Seasons Hotel Doha makes its contribution to this event hosting
Fabrizio Trabucco's exhibition that displays the cultural exchange between Italy and Qatar, between modern, contemporary art and haute cuisine.
LINO SAURO’S GATTOPARDO OPENS IN SINGAPORE
Gattopardo, the last joint venture of the Garibaldi Group of Restaurants, and the Sicilian Chef Lino Sauro, has opened in Singapore. It´s an Italian pizza bar that features food from southern Italy and has a range of style and taste from zesty to delicate.
The new eatery, that belongs to the Group founded by the Chef Roberto Galetti, serves elegant dishes such as roasted fish with a sprinkle of wild mint and grilled fresh prawns in lemon leaves presented in a charming terracotta pot – reflective of how Italians from the South appreciate the purity and texture of their food.
Nestled within the lush foliage of the Fort Canning Park, Gattopardo is a must-dine for all lovers of fine Italian cuisine. Gattopardo, tiger-cat in English, is the title of one of the most important Italian novels of the 20th century, authored by the Sicilian writer Giuseppe Tomasi di Lampedusa and published in 1958.
VITIGNO ITALIA IN NAPLES (16-18 MAY)
The sixth edition of Vitigno Italia, a fair dedicated to wines made with autochthonous grape varieties, will be held in Naples from 16 to 18 May. As wine writer Tom Hyland pointed out: “while you won’t find any examples of Cabernet Sauvignon, Merlot or Chardonnay here, you will be able to taste some glorious wines made from Greco, Fiano, Aglianico, Nero d’Avola and hundreds of other local varieties”. Starting last year, Vitigno Italia is held in the historic Castel dell’Ovo, on the shores of the Gulf of Napoli, to stress the historic importance of indigenous grape varieties. Though the fair is mainly dedicated to wineries of Campania Region and other Southern areas, there are many exhibitors from other important oenological regions of Italy, including Tuscany, Piemonte and Veneto. Within Vitigno Italia, Luigi Cremona, a renowned Italian food and wine writer will host, one more time, the successful culinary festival Cooking X wine. To read more about 2009 edition of Vitigno Italia got to Tom Hyland blog.
ITALIAN CUISINE WORLD SUMMIT AND GVCI´S GENERAL MEETING
The Italian Cuisine World Summit organized by itchefs-gvci.com will be held in Hong Kong from November 2nd thru 7th. It has been announced by Rosario Scarpato, Summit Director, and chef Paolo Monti, Culinary Supervisor of the Summit, after a meeting held in Hong Kong with the chefs of the 15 Italian Restaurants involved in the event. Mario Caramella, President of GVCI (Virtual Group of Italian Chefs), has announced that, in the occasion of the World Summit a General Meeting of all GVCI members, will be held on November 3rd, to celebrate the 10 years of the foundation of GVCI Forum, that today has almost 1200 participants, working in 70 countries.