Sauro Scarabotta received the Paladar Award
Sauro Scarabota, itchefs-GVCI associate, has received the Paladar Award for his work at Friccò, Salumeria. His wife Rita assisted to the ceremony together with maitre Luciano Martins, baker Marzio Kimura and chef Francisco Avelino. In the photo with Roberto Gazzi (journalist and friend) in the center.
Risotto World Summit: The Finale
It has been announced. The finals of the Risotto World Summit
2013 will take place January 23rd 2014 in Milano.
With the participation of the winners of the Hong Kong and New York Challenges as well as Italian residing Chefs it will be an event to remember! It will be an exciting celebration of a dish that, with its countless variations
, is a universal messenger of Italian culinary traditions and lifestyle.
The Risotto World Summit
aims at reaffirming the history of this dish, its indisputable Italian roots
, the reasons for its success around the world.
Andrea Tumbarello, itchefs- GVCI associate, leading the rebirth of the restaurant business in Marbella
It is only a few days ago that Chef Andrea Tumbarello, long time Spain resident opened a new "Don Giovanni Ristorante", now in Marbella, that promises to be the up and coming spot for high quality restaurants. Andrea has already made a name for himself in Spain so much so that he is also known as "Trufarello" or as being the favorite Real Madrid pizzaiuolo. He keeps expanding his horizons and spreading the best of the Italian Cuisine tradition.
4 Qualitalia Fanchise Shop among the 50 Best Italian Restaurants in the Netherlands
Fabio Cappellano, long time GVCI associate has proudly received the news that 4 of the Restaurants of the Qualitalia franchise are among the 50Best Italian Restaurants in the Netherlands. Well done!
Giorgio Nava´s CARNE S.A. Best Steak Restaurants in South Africa 2013
"I consider it an enormous honor to win this award in the land of Boers where the grill (BRAAI) and the barbeque sauces of every color and flavor are considered a religion!!! Meat of remarkable quality, olive oil and rosemary are the secret!!!" said long time Itchefs-GVCI associate. Congratulations!!!!
Mariano Fernández was awarded in Chile the Squisito! Italian Cuisine Award
It was in the context of the Squisito! initiative that took place in Buenos Aires and Santiago de Chile. This award was conceived to honor individuals who have made an outstanding contribution to the introduction, spreading and preservation of the Italian food and wine culture in the countries they live in.The awardees were:
Mr. Mariano Fernández
Mr. Valerio Garuti
Mr. Alberto Rosselli
Mr and Mrs Jaime and Laura Martínez
Mark Ladner won the GVCI Chef of the Year Award early this year
As Mario Caramella, GVCI president said "this year we will award a non Italian chef who makes Italian Cuisine... he´s one of the Chefs that we, at GVCI call the Third Generation Italian Cuisine Chefs: MARK LADNER”.
A few days ago, he received the silver Pan from itchefs-GVCI and celebrated taking a picture with all the Del Posto Team.
To read more on this award and Mark Ladner.
Linguistic and gastronomic landscapes in Italy
The University for Foreigners of Perugia and the European University Centre for Cultural Heritage, in collaboration with the Università dei Sapori di Perugia, organize the course “Linguistic and gastronomic landscapes in Italy”.
The course will take place in Ravello (Italy), from 16th to 21st September 2013.
For further information and enrollment:
University for Foreigners of Perugia
Tel. +39 075 5746 351
Luca Signoretti announces the Dubai Summit in the Chamber of Commerce Magazine
ItChefs Associate Chef Luca Signoretti was a part of the first Italian Cuisine and Wines World Summits that took place in Hong Kong. Luca is now the Chef at Roberto´s Restaurant in Dubai and his involvement in the next Summit appeared on Ospitalità Italiana, the Chamber of Commerce Magazine. This year Itchefs-GVCI is celebrating the organization of the 5th Edition of the Summit in Hong Kong and for the first time, the Summit is moving to Dubai where the initiative is lead by non other than him.
SQUISITO!: The First Gastronomic Congress on Italian Food in Latin America
Master Chef Gincarlo Perbellini, Master Butcher Simone Fracassi and Acrobatic Pizzaiolo Pasqualino Barbasso have been confirmed as guests for Squisito! that will take place in Buenos Aires, Santiago de Chile and São Paulo this August. All three masters of their own fields will offer demonstrations and classes.
The aim of Squisito! is to provide only authentic Italian cuisine and quality products together with fashion, design and the typical Italian gioia de vivere. The event is promoted by the network itchefs-GVCI and in particular by some of our most distinguished representatives: celebrity TV chef Donato de Santis, in Buenos Aires, Fricco’s chef owner Sauro Scarabotta in Sao Paulo (Brazil) and Roberto Illari, executive chef of Golf 50 in Santiago de Chile.
041 - The Book by Chef Fabio Baldassarre
With the valuable and most welcome Forewords by Fausto Arrighi, Allan Bay, Davide Di Corato, Luigi Cremona, and Enzo Vizzari, this book explores unconventional paths to the table.
The recipes are not divided into "appetizers, dishes, sweets", they are following categories and areas of inspiration. The right idea to approach different foods and ingredients can come from a journey, a memory, from the vision of a painting by a particular cooking technique, the desire to dip the bread in a rich gravy...
Further info and buy the book.
An educational plan on Italian Cuisine in Russia
Rosario Scarpato with Chef Antonio Mercier
of Tartufo Bianco Restaurant
Rosario Scarpato, GVCI honorary president has recently visited Russia in order to iniciate a plan of collaboration with Golden Fork Awards among other institutions. The idea is to launch a plan of spreading and education on Italian Cuisine in Regional Russia that will unite Itchefs-GVCI and the Italian Cuisine and Wine Academy that in Russia is directed by Ched Pietro Rongoni.
Italian Chefs Success Stories. From Italian Chef to Luxury Hotel Executive Chef
One of the hightlights of the Parma Italian Cuisine in the World Forum was the conference and demo by chefs GIORDANO FAGGIOLI, Executive Chef Ayana Resort and Spa, Bali (Indonesia), ROBERTO MANCINI, Executive Chef Asiana International Hotel, Saigon (Vietnam), VINCENZO PEREZ, Director of Culinary and Brand Development Q-Gourmet, United Arab Emirates, and ANDREA SACCHI, Director of operations – Executive Chef Fullerton Hotel and Fullerton Bay Hotel, Singapore.
The event was introduced by Rosario Scarpato and Michele Camolei and it included cooking demos by all four chefs.
Giordano Faggioli (photo © Paolo Della Corte-Food Republic)
Roberto Mancini (photo © Paolo Della Corte-Food Republic)
Vincenzo Perez (photo © Paolo Della Corte-Food Republic)
Andrea Sacchi (photo © Paolo Della Corte-Food Republic)
New York Chefs to Celebrate Mondo Lambrusco 2013
From left to right: Andrew Welch, Vincenzo Pezzilli, Ivan Beacco and Diego Bigucci
Mondo Lambrusco 2013, the third edition of an initiative to promote these wonderful, quality sparkling wines had as guests four remarkable New York City Italian Cuisine Chefs. They hosted the initiative at their respective restaurants and were part of the tasting that took place recently at the International Culinary Center. They were: Ivan Beacco (Acqua), Diego Bigucci (Macelleria), Vincenzo Pezzilli (Gastronomia Culinaria) and Andrew Welch (Tarallucci e Vino).
See the photo gallery for more on this event.
The Importance of the Manager in the Italian Restaurant Abroad
One of the conferences at the Italian Cuisine in the World Forum was the official presentation of AIRM (Alliance of Italian Restaurant Managers) through a very rich and interesting meeting of Restaurant Managers, Owners and Patrons who threw some light on the subject. The speakers were LUCIO ARTICO, Restaurant Manager Bvlgari Tokyo, Japan, STEFANO BASSANESE, Restaurant Manager, Domani Hong Kong, MICHELE CAMOLEI, Assistant Director F&B Holiday Inn Golden Mile, Hong Kong, ROBERTA MO, Restaurant Manager, Sabatini Shanghai, China, PIETRO RONGONI, Chef Patron Aromi Moscow, Russia and ANDREA TUMBARELLO, Owner of da Andrea, Madrid, Spain.
Food and Wine MBA in Bologna: Scholarships
Massimo Bottura surrounded by students
As you know since the establishment of GVCI we are committed to the promotion of Italian cuisine in the world in all its forms. With this in mind, thanks to an agreement between itchefs-GVCI and Alma Graduate University of Bologna, we are promoting their prestigious Master in Food and Wine (with orientation Italian Cuisine). For further info: http://bit.ly/133YKu3
The agreement provides the candidates for the Master presented by members of our network the possibility to receive a partial (10,000 Euros) or total (27,000 euro) scholarship to attend the Master.
If you have colleagues, relatives or friends interested in obtaining one of these Masters (equivalent to secure their future professional in every part of the world) write to
. The deadline is: July 1 2013.
The courses are taught by highly qualified teachers, with the participation of Italian chefs like Massimo Bottura, Moreno Cedroni and Gennaro Esposito.
Joe Bastianich (center)
SQUISITO! The First Congress of Italian Cuisine in Latin America
An unprecedented first Congress of Italian Cuisine in America Latina has been announced for the second part of next August. It will be called “Squisito!” and it´s promoted by the network itchefs-GVCI and in particular by some of our most distinguished representatives: celebrity TV chef Donato de Santis, in Buenos Aires, Fricco’s chef owner Sauro Scarabotta in Sao Paulo (Brazil) and Roberto Illari, executive chef of Golf 50 in Santiago de Chile. They will have the pleasure of hosting in the three cities some friends and famous colleagues from Italy: Michelin star chefs and famous artisans of typical Italian products that will work together with Italian chefs working in other major Latin-American cities. Dinners, tastings, events, master classes: the aim of Squisito! is to provide only authentic Italian cuisine and quality products together with fashion, design and the typical Italian gioia de vivere. The event will take place in Buenos Aires, it will be launched in Sao Paulo (Brazil) and there will be a post Congress in Santiago de Chile. More news in the next few days. Stay tuned!
Chef Paolo Monti protagonist of a popular TV show in China
Paolo Monti, the Gaia Group Executive and senior itchefs-GVCI associate, and his Shanghai brigade were the protagonists of a famous culinary competition broadcasted by Sohu TV station. Together with his colleagues, all itchefs GVCI associates, Corrado Michelazzo, Marco Busatti and Domenico Cicchetti, they faced a lively and competent Chinese team. The competition was tough and in the end they were defeated (the jury was made exclusively of Chinese guests). However, even with the limited and odd ingredients they had available (the show has an intriguing format that sometimes can penalise western chefs), Chef Monti put together an exquisite five course Italian meal realised without salt and sugar, which he couldn’t keep during the race for ingredients at the beginning of the show. “We realised the ultimate in healthy food within Italian”, he joked at the end of the competition and the audience of the TV liked, given the audience rating the program had. The menu was Sea food carpaccio withegg- goat cheese; Pigeon with tagliatelle; Slow braised veal breast with sweet rice wine and pumpkins puree; Strawberry sorbet with apple and pistachio fried ravioli.
Otto e Mezzo Bombana, 39th World´s Best Restaurant
Otto e Mezzo Bombana Hong Kong has been called "A taste of Italian showmanship and superbly executed cuisine" and for this and much more it has been awarded one of San Pellegrino´s World´s Best 50 Restaurants. Otto e Mezzo is the 39th best restaurant and as a part of the world of Italian Cuisine we are proud of such an accomplishment considering Bombana is always true to Italian tradition, with utter refinement, yes, but never loosing touch with what makes Italian cuisine great.
The Next Front in the Food Movement According to Marcella Hazan
One of the most well known Italian cookbook authors Marcella Hazan recently celebrated her 90 birthdays. Born in Cesenatico, Marcella is the author of one of the most successful books on Italian Cuisine of all times: Essentials of Classic Italian Cooking. Marcella is famed for her aversion to microwave and convenience foods. So she was particularly delighted by receiving as a gift Cooked, the last book by Michael Pollan. “Welcome aboard, Michael – wrote Marcella on her blog – I have been driving that wagon for forty years”. She commented in this way the pledge of Cooked, that “we should use more salt in the kitchen, not less, that microwave and convenience foods don’t actually save time and that the next front in the food movement should be your kitchen”.
Matteo Scibilia, First Italian Chef Awarded for Cultural Cause
Matteo Scibilia, chef owner of the restaurant Osteria della Buona Condotta, in Ornago (Milano) was rewarded with the Italian Silver Medal for Cultural Merits. It’s the first time that a Chef receives this award traditionally reserved to artists, scientists, writers and filmmakers. Matteo, who has been Master Guest chef in many itchefs-GVCI events, has been rewarded for his commitment to the defence of the values and techniques of Italian Cuisine. It’s not the first time that Matteo is at the forefront of the cultural battle for keeping the identity of Italian Cuisine. In the past he has been advisor of the Italian Minister of Culture (again, it was a first time ever that a chef was called to that role).
Lunch with Naomi Campbell, a Day in the Life of Mario Caramella
“I wake up in the morning, spend 1 hour at the massage and ten minutes in my private pool. Then I have a traditional Italian breakfast in the garden followed by a meeting with my directors and then it's on to a game of golf with my investors.
Afterwards, it's on to a late business lunch at inItaly Bar Ristorante with Naomi Campbell, and a late afternoon drive with my wife in my vintage Lamborghini Diablo to Marina bay Sands for shopping.
In the evening, I fly to Hong Kong on my private jets with my friends and have dinner at Grissini at the Grand Hyatt. Then, I have late night chats with my guests at inItaly Bar Ristorante, 30 Craig Road, Singapore.”
This, and much more you will find in an interview Mario Caramella did for Urban Journey, a worth reading piece on food, wine, living in Singapore and his take on classic and contemporary Italian Cuisine.
New Professional Challenge for Franco Luise in Jerusalem
Franco Luise is the new Executive chef of the Waldorf Astoria Hotel of Jerusalem. Franco, a long time itchefs-GVCI associate, is also a very prolific book author who has produced interesting works for both the professional and food lover readership. Recently he has been Chef Consultant for Electrolux and previously Executive Chef of the luxury Molino Stucky Hotel in Venice. Franco has a long experience as a Chef abroad and among the other nations, he worked extensively in Portugal.
Andrea Sacchi wins an Award of Excellence
Andrea Sacchi, The Fullerton Hotel, won the BERNARDAUD Executive Chef of the Year at the 2013 Awards of Excellence. This award seeks to recognise an Executive Chef who is directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel environment in Singapore. He was chosen for his consistently set standards of excellence in the culinary arts as well as providing excellent dining experiences.
Andrea Sacchi here with GVCI President Mario Caramella during the Award Ceremony
Andrea Tranchero Head Chef of Modo Mio
Andrea Tranchero, long time Itchef-GVCI associate is now Head Chef of the Ristorante Modo Mio, Burswood, Australia. Andrea represents the new generation of talented Italian chefs who have changed the history of Italian cuisine abroad and after a long road in very significant Asian cities (Tokyo, Beijing) he continues to spread his quality Italian cuisine in Australia.
ItChefs-GVCI associate Mirco Nocchetti to Kuwait City
ItChefs-GVCI associate Mirco Nocchetti leaves his homeland to begin his work as Executive Chef of the Hotel Missoni in Kuwait City. In bocca al luppo!
Itchefs GVCI Associate, Vincenzo Pezzilli to New York´s upper west side
Itchefs GVCI Associate, Vincenzo Pezzilli has very recently opened his new restaurant in Manhattan. It´s called Gastronomia Culinaria and it promisses to take it´s guests to an authentic journey through Italy´s food and wine.
53 west 106 st (between Manhattan Ave. and Columbus Ave.)
Risotto speaks russian with Pietro Rongoni
ItChefs GVCI long time associate and one of the major influences on authentic Italian cuisine in Moscow, Pietro Rongoni, has recently published a book on Risotto. The publication is in Russian and it´s the ultimate risotto source in that language.
Chef Caramella Celebrates Tiramisu at the Asia Food Channel and Launches Caramella Wine Selection
Almost at the same time of his last appearance on the Asia Food Channel (Singapore), where he celebrated the Tiramisù, Mario Caramella, Chef Patron of inITALY Restaurant Singapore, introduced his private label wines specially curated for inITALY’s signature Italian creations. A consummate wine lover and true traditional Italian, Chef Mario Caramella believes no Italian meal is complete till there’s a glass of vino (or two) in front of each person at the table. Indeed, Italian wines are made to go with food; high acidity levels - quite literally - make your mouth water, cleansing the palate and preparing you for the next irresistible mouthful of home-made eggplant caponata, or parma ham, or risotto all’onda, or even that perfectly-grilled beef Fiorentina.
Wanting to share the pleasures of this essential Italian experience with his guests at inITALY, Chef Mario proudly presents his very own ‘Caramella Selection’ range of wines, specially curated to pair perfectly with his signature cuisine. Each wine hails from the private harvest of boutique wine growers in Piemonte, Italy, and is personally tasted and selected by Chef Mario before being bottled. Chef Mario’s initial portfolio encompasses five quintessential Piemontese wines – Barolo, Barbaresco, Nebbiolo d’Alba, Dolcetto d’Alba and a Moscato d’Asti.
Matteo Bergamini, SD26, Is Best Emerging Chef of Italian Cuisine in New York 2013
Matteo Bergamini, 31, chef or SD26 Restaurant, is the Best Emerging Chef of Italian Cuisine in New York 2013. Matteo has been awarded with this title during the launch of the 6th IDIC - International Day of Italian Cuisine at the International Culinary Center in Manhattan. The IDIC is by now a wonderful opportunity to celebrate culinary professionals all around the world, who have distinguished themselves for the promotion of authentic and quality Italian Cuisine. The announcement of the Best Emerging Chef of Italian Cuisine came after we asked the 20 chefs and Restaurateurs who last year were given the New York Italian Cuisine Awards and other senior professionals to make their nominations.
Matteo Bergamini was born among olive groves and vineyards in Toscolano on Lake Garda in Northern Italy. At the early age of 10, he began working alongside his father in their family butcher shop. Knowing he wanted to be in the restaurant industry, Matteo attended the Caterina De Medici Hotel School in Gardone Riviera where he continued to improve his skills and increase his knowledge about traditional Italian products and cuisine. After graduation, Matteo went to Bourg en Bresse, France where he worked in the restaurant La Reyssouze under chef Alain Detain, learning French technique and cuisine. Matteo then returned to Italy to work at the restaurant Miramonti L’altro where he would be introduced to Chef Odette Fada from San Domenico NY.
When he was 23 years old, Matteo arrived in the United States to work as a sous chef at San Domenico NY under the direction of Tony May. Two years later, Matteo returned to Italy to work as a personal chef to the Russian Minister of Economics along with culinary stints in Egypt and South Africa, continuing to hone his culinary skill and perfect his palate. In 2006, Matteo returned to New York City and resumed his work with San Domenico NY before taking a position at Daniel. During his time at Daniel, Matteo worked his way up through the ranks, earning the position of Chef de Tournant.
In 2009, Matteo joined Chef Odette Fada to open SD26, the reincarnation of San Domenico on Madison Square Park, as Chef de Cuisine. In May 2010, Matteo was named Executive Chef at SD26. Matteo brings his unique approach to modern Italian cuisine to the kitchen at SD26 and has become an integral part of the team that will usher in the next generation of San Domenico to New York City.
Mark Ladner is GVCI Chef of the Year
Mario Caramella, GVCI president has announced who is GVCI Chef of the Year and said: “As every year, we nominate one of us as Chef of the Year. In the past, we have awarded those who had endured serious life threatening situations. It´s always great to be able to nominate someone for better reasons and, for a change, this year we will award a non Italian chef who makes Italian Cuisine... he´s one of the Chefs that we, at GVCI call the Third Generation Italian Cuisine Chefs: MARK LADNER”.
At Del Posto, which he runs with partners Mario Batali, Jason Denton, and Joe and Lidia Bastianich, Mark cooks a sensible interpretation of regional Italian “Cucina Classica”, utilizing responsibly raised and locally grown products. Del Posto holds a 4-star rating from the New York Times, and one star from the prestigious Guide Michelin. He has been working with many influential chefs such as Todd English, Scott Bryan and Jean Georges Vongerichten and worked in various successful Italian restaurants (Babbo, Lupa, Otto).
Here an interview we had the opportunity to make with Mark Ladner:
Interview by Anthony Scillia
Q: Who are some of your Italian culinary inspirations?
A: I'm certainly most influenced by the spirits of both Mario Batali and Lidia Bastianich, but also Cesare Casella and other great Italian chefs such as Gualtiero Marchesi, Massimiliano Aljamo and my recent favorite Pino Cuttaia. I'm also heavily influenced by Italian art and design, Michelangelo & Leonardo Da Vinci for example, and Italian service ware houses such as Richard Ginori, Alessi or Ruffoni. I also have some less obvious admiration for amazing Italian tastemakers such as the mid-century designer Gio Ponti (who designed for Richard Ginori for many years), the early 20th century futurist Filippo Tommaso Marinetti or the great international restaurateurs, the Cipriani family. As well as the fashionistas Emilio Pucci and Mui Mui Prada. Just to name a few...
Q: What drew you to Italian cuisine in the first place?
A: It chose me! The contrast of smooth cutting edge style and design with the warmth and conviviality of family and home inspired simplicity.
Q: Is there one traditional dish of Italian cuisine that was most "inspiring" for you and why?
A: Roman cacio e pepe exemplifies all that I admire about Italian sensibilities. Smooth and silky, firm and creamy texture, salty and piquant. Very few ingredients come together in equal balance. Simple is sophisticated.
Q: What is your concept of authenticity in terms of Italian cuisine and how important is it for the marketing of your restaurant?
A: To me, the most important aspect of Italian authenticity is primarily using fresh food, grown close to home that is prepared simply. In restaurant marketing, in Manhattan today, the diner is very knowledgeable and has lots of choices of where to spend their money and time. Diners have expectations that are not always easily met. Offering a recognizable meal that is also new and exciting while simultaneously offering flexibility for people to customize their experience based on their individual needs, wants and desires seems to be the most challenging thing for us to manage right now.
Itchefs-GVCI associate Franco Luise in charge of Opening the New Waldorf Astoria Jerusalem
Itchefs-GVCI associate Franco Luise has decided to leave his current position as Electrolux Professional Corporate Chef to Executive Chef in charge of Opening the New Waldorf Astoria Jerusalem. He´s getting ready for this new challenge that will be effective next March 2013. Congratulations!