DE SANTIS WINS HIGHEST HONOR IN SOUTH AMERICAN TV
Congratulations to Chef Donato De Santis, who remains Italy’s greatest Communicator in Latin America, as well as an amazing chef! He was awarded the prestigious Martin Fierro award, which is the highest recognition for TV artists in Argentina.
The Italianisimo show won Best TV Cooking Program for the season 2013. For Donato it is the 3rd award of this kind among many others he has collected during his successful career.
Donato joined Utilisima / Fox in 2012 and has participated in the following programs.
Pizza alla Donato (in onda)
Italianisimo (in onda)
Los Donato (Reality Show)
Donato and his wife, Micaela, are the owners of CUCINA PARADISO, dispensa - ristorantino e bar, which is specialized in selling high quality products. They also have a vast cantina with Italo Argentinian wines.
Congratulations to Chef Donato De Santis, who remains Italy’s greatest Communicator in Latin America, not to mention a great chef. He was awarded the prestigious Martin Fierro award, which is the highest recognition for TV artists in Argentina!
The Italianisimo show won Best TV Cooking Program for the season 2013. For Donato it is the 3rd award of this kind among many others he has collected during his successful career.
The 6th Edition of the Italian Cuisine World Summit 2014, which crowns Dubai as the ultimate World Food Capital, will start with an extraordinary Gala Opening Party at The Rixos Hotel on the Palm on November 7, 2014.
Last year over 450 guests participated in the Party, the cream of Dubai F&B industry, distinguished media, VIPs and discerning food lovers who enjoy the best of what Made in Italy has to offer. A similar crowd is expected this year to welcome a stream of 30 other Michelin-Starred Italian chefs who will join forces with local Italian chefs in some of Dubai’s most exclusive Italian restaurants with a common aim: to showcase, celebrate, promote and educate about traditional cuisine and its quality ingredients.
Michelin-starred Master Italian chefs TANO SIMONATO (Tano Passami l’olio, Milan *), CLAUDIO SADLER (Sadler Restaurant, Milan **) and TOMMASO ARRIGONI (Innocenti Evasioni, Milan*) will present exclusive creations they developed specifically for this Gala Evening. They will be assisted by Kjell Kollin, Rixos' Executive chef, and Francesco Cavazzina, chef of L’Olivo, the Italian restaurant in the hotel. The event will be coordinated by Giacomo Puntel, F&B Manager of Rixos and Chef Aira Piva, the Summit’s Director of Culinary operations.
Rixos the Palm Dubai
The Palm Jumeirah East Crescent
ITALIAN CUISINE WORLD SUMMIT 2014 CALENDAR OF EVENTS
This year's edition of the Italian Cuisine World Summit features a full calendar of events, including The Piazza Grande Food show (November 14-15, Dubai Polo & Equestrian Club) with music, entertainment and lots of food, Casinetto’s Best Pizza in the UAE Competition, Lavazza’s 3 Espresso Contest – Best Espresso in the UAE, Risotto World Contest and 3 acrobatic pizzaiolos, VIP dinners, as well as exciting new events such as a truffle auction for charity. Don’t miss the launch of the Pasta Premier League, a promotion cum competition reserved exclusively to the world’s most talented Italian chefs, their restaurants and the most celebrated brands of Pasta.
Our associate Chef Alex Lenti has had some exciting opportunities this year to share the staples of the authentic Italian menu with several royals in the Maldives and Bangkok including the King of Saudi Arabia and well princesses from Thailand and Buthan. In the photo, Alex with a Thai princess the day of her birthday in Bangkok.
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!
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)
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)
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
SUMMIT ADVISOR IN DUBAI
MAURIZIO PELLI, Italian Food Writer /Expert
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
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:
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!
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.
The Italian government has awarded Chef Antonio Carmine Lombardi the Stella al Merito del Lavoro which comes with a new title, Maestro del Lavoro. This prestigious award recognizes Italian citizens who have distinguished themselves through outstanding skill, hard work, and moral conduct. Chef Lombardi, who is currently based in Istanbul, is Corporate Executive Chef of the Turkish Group Mezzaluna. He began his international career while still performing his military service in Alexandria. After a short stint in Milan working at the Tuscan restaurant, Delfino, he got his first big break in New York at the restaurant Paper Moon in 1989. In 1997 he accepted an offer from Giorgio Armani to open the Emporio Armani Caffé in Istanbul where he served as Executive Chef. It was during that period that he became a television and media personality in Italy and abroad collaborating with local and foreign magazines, newspapers, and television outlets. In 2007 he began working as Executive Chef for Mezzaluna, heading 8 restaurants and 130 cooks and plans for significant growth in the near future.
Itchefs congratulates Chef Lombardi for this great and well-deserved honour!
Gennaro Miele (owner) and Giuseppe De Stefano (Executive Chef) continue to wrack up awards for La Pizza, Pizzeria and Restaurant in Beijing. Most recently, they were recognized by City Weekend Magazine for Best Pizza in Beijing Readers’ Choice Awards (Dining and Nightlife) and Best Buffet Editor’s pick. They were also rewarded by The Beijinger, for Outstanding Italian Pizza as part of their Readers’ Restaurant Awards. Long known as the home to authentic Naples Pizza and Italian cuisine in Beijing, it is no surprise that La Pizza should be recognized yet again!
Long time itchefs-GVCI associate Luigi Magni is now in Moscow after being appointed Chef at the famous Italian eatery Uilliams, owned by Chef Uilliam Lamberti.
Luigi has had extensive experience abroad working in Tokyo and China with two Michelin-starred Chef Marco Sacco with whom he also worked at Piccolo Lago Mergozzo. Before joining Uilliam, Luigi worked with Tonino Cannavacciuolo at Villa Crespi.
Twenty-seven Italian chefs working in 23 countries met at Academia Barilla for the third edition of the contest.
The results are in from this year's Pasta World Championship organized by Academia Barilla in collaboration with itchefs-GVCI.
Congratulations are in order for Chef Luca Torricelli, of L'Argentino in Lugano, Switzerland for his "Spaghetti con gamberi rossi di Sicilia al Mojito" which helped him beat out 26 contenders for this year's title.
The top-ranking finalists included reigning champion (2013) Chef Giorgio Nava, as well as Chef Armando Capochiani, and Chef Giuseppe Zanotti.
For highlights and photo gallery, click here.
Last June Marrone supported the IV Italian Cuisine in the World Forum promoted by itchefs-GVCI. The Forum brought professionals from around the world to Vico Equense to discuss the future of Italian cuisine and what should be done to use it to create great opportunities for young people. Marrone is proud to work alongside Chefs and operators who strongly affirm that the future of our cuisine can count on a solid and concrete basis and continue to make use of the best technology and innovation, the undisputed characteristics of the Italian industry.
Alma Graduate School, Business School of the University of Bologna
2014-2015 Academic year
1st Place Vincenzo Perez for his award winning risotto "Cacio e pepe con carciofi e asparagi"
2nd Place Riccardo Fanucci for his "Verde Giugno".
Itchefs in collaboration with
Boscolo Etoile Academy
Tuscania June 11-12, 2014
Italian chefs from around the world in meet in Tuscania at the prestigious Boscolo Etoile Academy to compete. The jury, presided by Director of Italia a tavola, Alberto Lupini, will choose this year's winning risotto at a special awards ceremony to be held on June 12.
Regulations require strict adherence to traditional methods and include toasting the rice first and slowly adding broth.
Visiting chefs will also take part in the official launch of the Risotto International Academy and hold a workshop for Boscolo students on the challenges and advantages of working in Italian restaurants abroad.
The events in Tuscania are part of the fourth edition of itchefs' Italian Cuisine in the world forum which began in Vico Equense (Naples) on June 8.
Quality rice provided by:
Poor Pesto got another beating in the Press. This time in the May issue of What’s On UAE on page 69. In it, readers got a glimpse of what Chef John Gomes calls “Italian Pesto.”
Let us just state here for the record that itchefs-GVCI, a group of over 2000 Italian chefs working outside of Italy, does NOT endorse making Pesto with either butter or a hand blender.
Dubai is quickly becoming a vibrant capital of Italian cuisine outside Italy. With over 200 fine Italian restaurants there and an ever-growing interest in promoting authentic and original Italian food, we are optimistic that the Italian Cuisine World Summit being held there in November will offer ample opportunities to spread the good word of traditional Italian recipes!
In case you need a refresher course on Pesto, take a look at this video, and remember Grandma (NOT the diavolina!) when it’s time to make that Pesto the RIGHT way!
Joe Bastianich, co-owner of Eataly New York at the opening of the Nutella Bar.
I was in Naples with chef Aira Piva recently, on our way to Vico Equense where the next Italian Cuisine in the World Forum, will be hosted during the annual Festa organised by Gennaro Esposito. Almost by chance we ended up in the Mattozzi Pizzeria (via Filangieri). Mattozzi is a historic name of Pizza in Naples, so we decided to enter. The pizza and the sfizi were edible. At the end Chef Aira (he was born in Milan) asked the waiter for a memorable Neapolitan Espresso. Surprised and almost upset the waiter said: “We don’t serve coffee here” and mumbled a number of unconvincing excuses. I couldn’t believe to my ears. We then asked for a dessert and another waiter suggested their “Special” Torta di Nutella. I exploded: “What’s going on here, I asked”. Are you going to totally sacrifice our identity? If in an outpost of Neapolitan cuisine there is no Espresso and the dessert of the house is Nutella, we really have some problems here”. The head waiter listened to my grumble and with a patronising tone replied: “Times in Italy are changing”, almost to say “Where are you coming from you troglodytes?” I felt ashamed, not for me, but thinking of the hundred thousands of people all around the world that are embracing the culture of espresso, believing that it has its roots in Naples. I smelled the decadence. Presenting Nutella as a kind of typical, gastronomic ingredient is a bit too much for me. Nothing against Nutella itself but little of Italy remains inside that product today. I know that respectful food writers as Gigi Padovani present Nutella as a made in Italy product but that’s true only in Italy. Nutella in the world is a much globalized product, made in 11 different countries, with ingredients (as palm oil) that have nothing to do with Italy and its culinary traditions. On top of that, up to now the worldwide marketing of Nutella has avoided to push any link with Italy. I was twice upset; for what had happened at Mattozzi, and two because just yesterday I read that starting May 12 New York City´s Eataly will be replacing its wine store with a Nutella Bar (there is already one at Chicago’s Eataly). Definitely “times are changing” but as Cicero wrote “O tempora o mores “- Oh what times! Oh what customs!
Starting this end of May, itchefs GVCI associate, Andrea Tranchero, will be the Executive Chef (Italian Ambassador) for Academia Barilla in Australia and New Zeland. His new responsibilities that mean representing, not only Barilla but Italian Cuisine at large, will be educational, will involve the creation of new recipes and much more. Quoting Chef Tranchero "After 30 years of hard work both in Italy and abroad I´m once again ready to tackle a new, positive "Made in Italy" adventure."
The date of the Finals of the Pasta World Championship have been announced. It will take place June 12 & 13. Organized by Academia Barilla with the collaboration of Itchefs-GVCI, twenty four international talented chefs coming from 20 countries, the finalists form last year included and the winners of the qualifyers that took place in Buenos Aires, Dubai and São Paulo will attend and try to win the final Award.
IV FORUM OF ITALIAN CUISINE IN THE WORLD
Vico Equense, Tuscania 8-12 June, 2014
Over 50 cooks, restaurateurs and journalists from around the world will gather in Vico Equense for the IV Forum of Italian Cuisine in the World promoted by itchefs- GVCI, an international network of more than 2,200 members working in 70 countries. The Forum will begin on June 8, 2014 during Festa a Vico organized by Chef Gennaro Esposito. With more than 100,000 restaurants worldwide, the Italian restaurant industry is thriving and providing constant fuel to the Made in Italy engine. Further, Italian restaurants abroad promote tourism in Italy and Italian culture and offer appealing opportunities for skilled employment to thousands of young Italians. The Forum continues at Boscolo Etoile in Tuscania (June 11-12 ), one of Italy’s premier culinary institutions. Forum events will have their official launch in Naples at the Circolo Conottieri on June 8 , during Emergente Sud with Luigi Cremona e Lorenza Vitali.
TOPICS OF DISCUSSION
In the plenary session of the Forum at Vico Equense (June 10) and on Orientation Day in Tuscania (June 11 ) Discussion topics will include how to maintain standards of quality and authenticity of Italian cuisine abroad, defining a model for creating a winning Italian restaurant outside of Italy, and how to protect from rampant, and sometimes unfair competition. At Vico these issues will be discussed with dozens of chefs working in Italy (Each year, the event in Vico attracts more than two hundred professionals from every region). In Tuscania chefs from abroad will speak to an audience of young professionals training at Boscolo Etoile about the opportunities and challenges of working in restaurants abroad.
From left to right: Mario Caramella, Aira Piva, Marco Sacco.
INTERNATIONAL RISOTTO ACADEMY AND RISOTTO WORLD CONTEST
In Tuscania, June 11-12 The International Risotto Academy, an institution that aims to promote and preserve Risotto as an authentic expression of Italian gastronomic culture, makes its debut. Fifteen chefs from different countries around the world will compete in the Risotto World Contest, including the winners of international qualifiers. The contest will be judged by gastronomic experts (Alberto Lupini, Director, Italia a Tavola) and Michelin-starred chefs (Tano Simonato , Tano passami l’olio, Milan).
PASTA WORLD CHAMPIONSHIP
A delegation of chefs participating in the IV Forum of Italian cuisine in the World will participate in the Final of the Pasta World Championship in Parma at Academia Barilla, on June 12-13, with 25 finalists working in as many kitchens around the world.
ITALIAN RESTAURANTS IN THE WORLD
The growth of Italian restaurants abroad has traditionally been the result of private initiative. At one time it was Italian emigrants, while today it is foreign investors riding the wave of the popularity of Italian cuisine, especially in Asia. These same investors are looking to hire Italian born and trained professionals, chefs and managers for their luxury hotels, etc. With this in mind, it is no surprise that IV Forum of Italian cuisine has no public support and is entirely funded by the collaboration between companies and a network of industry professionals.
For more information:
ROSARIO SCARPATO, Director of the Forum ,
From left to right, the Chefs in the City: Riccardo Messina of Acqua e Farina Shanghai, Marco Barbieri of Da Marco, David Bassan of Maison Pourcel Shanghai, Corrado Michelazzo of 10 Corso Como Shanghai, Marco Busatti of Isola Shanghai and Giuseppe Tino of Gaia 2 Shanghai.
On the 24th of April chef Corrado Michelazzo hosted in 10 Corso Como the first stop of the itinerant charity event 2014 edition.
Chefs in the City is a Shanghai based nonprofit organization comprised of some of the city’s premier Italian chefs, aims to create the very best of the “Italian culinary experience” but with globally sourced ingredients of the highest quality.
The location for this year Chefs in The city will be: 10 Corso Como, Acqua E Farina, Maison Pourcel, Isola, Da Marco and Gaia 2.
In December CITC will throw a party in which the net amount of money of the second edition of CITC will be officially donate to Cancer Recovery Center.
The Chefs of the Event were: Riccardo Messina of Acqua e Farina Shanghai; Marco Barbieri of Da Marco; Corrado Michelazzo of 10 Corso Como Shanghai; Giuseppe Tino of Gaia 2 Shanghai; Marco Busatti of Isola Shanghai; David Bassan of Maison Pourcel Shanghai.
GaiaGroup Executive Chef Paolo Monti, was present to support the event.
Following the launch of the thermaline range in 2013, Electrolux Professional has announced the arrival of the thermaline Modular 80 & 90, premium modular cooking structures that can seamlessly connect the multiple applications of a high productivity kitchen.
Packed with innovation, thermaline Modular 80 & 90 allow operators to reduce energy consumption in kitchens and obtain the very best results and highest levels of efficiency. Cooking features such as the Electrolux Professional Ecotop allows users to save up to 35% of energy consumption, whilst the patented flower flame burners concentrate the heat on the bottom of the pan, reducing energy wastage and enabling savings of up to 65%.
The thermaline Modular 80 & 90 also present the aquacooker for multi-purpose cooking (sous-vide, bain marie, pasta cooker), as well as high power chargrill tops, a free-cooking top for direct cooking or with pans, fry tops with non-stick surfaces, refrigerated bases so chefs have everything at hand, a full surface induction top that allows up to 16 pots to be in use at once and the opportunity to save energy and quickly recover maximum power with automatic stop&start devices, including standby mode on electric appliances and Ecoflam on gas burners.
The thermaline Modular 80 & 90 also enable chefs to get the very best results when cooking, with the most accurate temperature settings - up to 1° C accuracy - thanks to the electronic control and thermocouple for electric appliances.
Marco Parisi, Senior Product Manager and Head of the Therma Competence Center at Electrolux Professional, commented:
“The thermaline Modular 80 & 90 are fantastic applications for any high productivity kitchen. They are incredibly durable configurations and fit in seamlessly with the thermaline ProThermetic boiling and braising pans.
“Being able to customise all of the parts to match the personality of the chef is a huge benefit, especially since each individual cooking element is highly innovative and offers ease of use. Chefs can pick and choose the cooking functions from the thermaline Modular 80 & 90 that will allow them to cook exactly how they’d like to and help them develop a menu that reflects the style of cooking they want to bring to their customers.
“It’s a seamless design and the thermaline is a real mark of quality to – it has been since 1871.”
The thermaline Modular 80 & 90 are one of the most flexible modular systems on the market. Chefs can choose from three possible configurations (against the wall, back to back and island); different control panel options (one side and two side operation); two body heights at 700mm and 800mm; two body depths of 800mm and 900mm and 16 cooking functions.
A unique internal 304 AISI stainless steel and 2 mm thick structure with the innovative Thermodul connecting system also guarantees a seamless alignment between all modular functions. The internal frame guarantees the greatest stability and longer life, as well as structural reliability in any installation options (supported on legs, cantilever, stainless steel or concrete plinths).
The Swiss excellence of the thermaline range offers attention to details, impeccable finishings and extraordinary reliability. The new premium cooking range, thermaline was even included in the international and prestigious ADI DESIGN INDEX 2013 for its stunning design. This recognition is the key to winning the famous Compasso D’Oro.
Parisi added: “The thermaline Modular 80 & 90 are modular cooking systems that any chef would be proud to have in their kitchen for years to come.”
thermaline Modular 80 & 90 will be launched in February 2014.
From right: Rosario Scarpato, Italian Consul General in Dubai Giovani Favilli, Alan Panella of JBP (organizer of the event) Chef Luca Signoretti, Robertos' Restaurant
It was called the "Carnicelli Experience". It took place on April 6th at the Emirates Towers Hotel, Presented by Alan Panella, Hosted by Chef Luca de Negri and with Maurizio Carnicelli, a great Master Butcher from Tuscany, as a special guest. Chef Luca Signoretti of Roberto's Restaurant and promoter of the Italian Cuisine World Summit in Dubai, greatly contributed to the organization of the night.
The whole menu was planned around meat. This versatile ingredient that Mr Carnicelli knows so well was present in various dishes such as: Carpaccio, Ossobuco, Trippa alla Fiorentina, Salsiccia and other delicacies! The most important representatives of the food and wine industry of Dubai were the guests of the night.
Are you looking for a job? Or looking for staff in the Restaurant and Catering industry worldwide?
Itchefs-GVCI presents: the Italian Restaurant Job Center. The first Recruitment Agency born out of a network of more than 2500 professionals working worldwide.
Visit the Job Center and learn more.
Electrolux has supported various Itchefs-GVCI initiatives in the past. From the Parma Forum to the Italian Cuisine World Summit in Dubai. Now we renovate our partnership presenting the new Thermaline 80 & 90 : designed to optimize profit and please customers. Download and learn more about this product.
The 4th Italian Cuisine in the World Forum (take a look at two of our previous editions 2013 2012 ) is coming and this year it will take place in the context of the Festa a Vico 2014. A creation of 2 Michelin stared Chef Gennaro Esposito (Torre del Saracino, Vico Equense, Napoli), the Festa a Vico is a manifestation that invites the young culinary promises to take part of this open air celebration.
GVCI president Mario Caramella, Chef Patron of inItaly restaurant in Singapore is campaigning to reiterate the identity of the Italian Restaurant industry around the world. Italian Cuisine has not only thousands of original dishes that are masterpieces of excellent flavor, highly beloved all around the world. It has also its original timings and ways of serving meals, such as merenda (snack), stuzzichini (tidbits), besides the classic structure of the meal, usually conformed by antipasto, primo piatto (first course), secondo con contorno (main course with garnish) and dolce (dessert). So, according to chef Caramella, there is no need to introduce brunches and tapas in Italian restaurants with the sole purpose of following globalized and unauthentic trends.
Fabio Trabocchi´s Casa Luca Restaurant is one of GQ´s 25 Best Restaurants in America, 2014
GQ Magazine has focused on restaurants that have figured out what men crave when it comes to dining out. It´s no longer barbeque and meatballs but rather “places that slake our appetite, romance the hell out of us, and provide us with a sense of promise and possibility.” That implies the work of “visionary chef-auteurs serving up dishes no one has ever imagined—or will soon forget.” One of these visionary-chefs is Fabio Trabocchi whose Casa Luca Restaurant in Washington DC has made it to the top 25 with its luscious and rustic Italian dishes from the Marche region that will always leave the dinners fulfilled, no nonsense!
MARKERITA! THE REAL CHEF’S PIZZA, A CULINARY MASTERPIECE PREPARED WITH HOME MADE PASTA
A very old quarrel between Italian chefs and pizzaioli may finally come to an end, especially in Italian Restaurants abroad. There is a common place among chefs, according to which even the most talented pizza makers are not cooks but only artisans who make only one “dish” and are not capable of managing an entire menu. On the other hand, pizzaioli say that chefs will never make a proper pizza, even if they have a wood fire oven, as many Italian Restaurants abroad have. The argument may sound odd to many international consumers who don’t understand that in Italy there is a difference between pizzeria and restaurant. They simply expect to see pizza in the menu of their favourite Italian restaurants.
The invention of Maurizio De Riggi, the very young chef of the Restaurant Markus in San Paolo Belsito, near Naples, seems like the perfect solution: he created the Markerita (from Markus, the name of his restaurant) that looks, smells and tastes like a traditional Margherita, it even has the burnt “cornicione” (the edge of the pizza) BUT is prepared with the homemade pasta dough. Yes, you read well: he uses the same dough as to say... prepare lasagne, not the one for pizza, and this requires a very skilled chef as Maurizio. It’s very hard to tell the difference between the pasta pizza and the original pizza. “It’s a pizza that a pizzaiolo cannot make. It’s a chef’s pizza”, says De Riggi. He´s right and his Margherita could become very soon a trend in Italian fine restaurants abroad.
From left: George Banks, Enrico Bartolini, Massimo Lazzerini, Rosario Scarpato
The partnership between Emirates Airline and the International Day of Italian Cuisines 2014 was presented to the media in Milan on Wednesday February 13, 2014. Fabio Lazzerini, Manager Emirates Italy, Rosario Scarpato, Director IDIC 2014 and ITCHEFS-GVCI, and George Banks, Emirates Catering Concept Development Manager welcomed the journalists and explained the aim of the partnership between the most important network of chefs, restaurateurs and culinary professionals working in Italian Cuisine abroad and one of the most successful world airlines. Mr Lazzerini presented in the occasion the New Italian Flavors menu available on the route Milan MXP- New York JFK-Milan MXP. Mr. Banks stressed that Emirates caters many original Italian products and the support of The International Day of Italian Cuisines (IDIC) demonstrates the airline’s special attention to detail and authenticity, which defines its global approach to cuisines.
Rosario Scarpato pointed out that the collaboration with Emirates had already two important moments: the celebration of the Italian Cuisine World Summit 2013 in Dubai and the IDIC in New York - Not by chance the guest of honour of the day was Chef Enrico Bartolini, of restaurant Devero Milan (Two Michelin stars). Bartolini had cooked the Gala Dinner of IDIC 2014 in New York and presented to the media one of the dishes of that evening: Roast Chicken with a sauce of citrus from Amalfi coast. A classic celebration of the Italian Sunday lunch revisited by one of the most talented young Italian Chefs.
GVCI President, Mario Caramella announced recently that Chef Ivan Salicru is GVCI Chef of the Year. Ivan, a clear representative of the Third Generation Italian Cuisine Chefs receives this recognition that arrives after a 12 year career path with Giorgio Locatelli. Today, he´s looking for a new venture so: Congratulations on this achievement and good luck!