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ITCHEFS-GVCI “COOKING WITH OLIVE OIL” AT AREZZO MEDOLIVA 2008 |
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Written by itchefs
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From 17th to 19th May itchefs-gvci will be at Medoliva, the Fair of the Mediterranean olive tree, which will be held at the Centro Affari, Arezzo, Tuscany. In the Cooking with Olive Oil section, eight of our most talented chefs will prepare special recipes highlighting olive oil. Medoliva aims at becoming a point of reference for consumers of Mediterranean olive oil and a meeting point for related buyers, machinery and equipment producers, research centres and universities, chefs and restaurateurs along with the mass media.
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ITALIAN MOZZARELLA AND WINE: A SORRY SAGA OF DISINFORMATION AND ALARMISM OF THE INTERESTED |
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Written by Rosario Scarpato
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![23._mozzarella[1].jpg](images/stories/23._mozzarella[1].jpg "23._mozzarella[1].jpg") Disinformation, media superficiality and the alarmism of those with particular interests are behind the last Mozzarella and Italian wine improperly called scandals. In this, as in so many other cases, has been the disinformation that spread uncontrolled. How Italian Cuisine professionals and itchefs-gvci members around the world have reacted? Some basic information to set the record straight.
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NEW AND CURRENT ITALIAN CULINARY POSITIONS WORLDWIDE |
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Written by itchefs
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A new unique service for qualified jobseekers, employers and recruiters.
Are you an Italian Cuisine Chef? Are you looking for a top-notch job in either the culinary or hospitality industry, related to Italian food and wine worldwide?
Chefs, cooks, food and beverage managers, restaurant managers, sommeliers, shop managers or staff, post your classified ad on itchefs-gvci Online Classifieds. IT’S COMPLETELY FREE!
Send your ad now or ask for advice:
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
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CICCIO SULTANO’S DUOMO – RAGUSA (SICILY) THE REALM OF A CULINARY GENIUS |
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Written by Viaggiatore Gourmet
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 Are you interested in knowing what dishes the top Italian chefs serve in their restaurants back in Italy? Are you looking for being inspired by pictures of best contemporary Italian Cuisine? Now you have the chance: reviews of some of the finest Italian Restaurants will be available on this site from now on thanks to Viaggiatore Gourmet (alias Altissimo Ceto), an independent Italian online restaurant guide
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ALMA – THE INTERNATIONAL SCHOOL OF ITALIAN CUISINE JOINS ITCHEFS-GVCI FRIENDS |
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Written by itchefs
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Alma, the world’s leading international training centre for Italian Cuisine, directed by the Italian Master Chef Gualtiero Marchesi, joins itchefs-gvci friends. With its headquarters in the splendid Palazzo Ducale di Colorno near Parma, Emilia Romagna Region, Alma trains chefs from around the world, creating true professionals of Italian Cuisine. Alma is the first supporter of the project Online Classifieds.
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A WORLD-WIDE HIT: THE INTERNATIONAL DAY OF ITALIAN CUISINES STARRING AUTHENTIC PASTA ALLA CARBONARA |
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Written by itchefs
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 On 17th January 2008, authentic and no less delicious Pasta alla Carbonara was prepared, served and enjoyed around the world in order to say NO! to the proliferation of bogus Italian Cuisine, NO! to the forgery of Italian ingredients and NO! to the counterfeiting of the Italian lifestyle.
Italian cuisine professionals and lovers of Italian cuisine, at all points of the compass joined itchefs-gvci for the first international celebration of authentic and good quality Italian Cuisine. As Mario Caramella, GVCI’s President, points out: “we proclaimed the International Day of Italian Cuisines to remind everybody that genuine Italian cuisine outside Italy is not only a pleasure, it’s their right – every day of the year”.
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ITALIAN CUISINE ABROAD: BACK TO THE AUTHENTIC ROOTS |
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Written by itchefs
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 The successful celebration of the International Day of Italian Cuisines, with the promotion of the authentic Pasta alla Carbonara, an icon of forged Italian cuisine in the world at large, has showed us that we are on the right path.
Therefore, Itchefs-gvci now launches the program: “Italian Cuisine Abroad: Back to the Authentic Roots”. We have selected a list of dishes of Italian cuisine that at all latitudes are the most exposed to savage forgery, from Bruschetta to Risotto alla Milanese, from Saltimbocca alla Romana to Sicilian cassata. For each one, in the next few months, we will publish:
- the authentic recipe
- its history
- some excellent variations
- the most recurrent imitations
- pictures of the recipe/dish as prepared by one of itchefs-gvci’s associates
- wine matching suggestions
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ITALIAN CUISINE CHEFS WORKING OUTSIDE ITALY: THE NO-NO LIST |
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 Unfortunately, for a number of reasons, there is a lot of confusion concerning dishes of Italian Cuisine in the world. Therefore, chefs and restaurateurs working outside Italy who really want to offer authentic Italian Cuisine must offer dishes as they are made in good restaurants in Italy. Too often outside Italy impostors of quality Italian restaurateurs take advantage of their clients' ignorance and serve dishes that have nothing to do with the diverse and vast repertoire of classic Italian cuisine. Here are some pieces of advice from Mario Caramella, executive chef in Indonesia and GVCI's President. They are based on his long-time experience as an Italian chef abroad and on that of many other itchefs-gvci members.
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2007: A YEAR OF CHANGE, A YEAR OF SUCCESS |
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Written by Rosario Scarpato
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The year 2007 has truly been an extraordinary turning point for GVCI and consequently for all of Italian cuisine outside of Italy. For the first time ever, Italian chefs operating abroad have been participating in various major international fairs and events promoting Italian food & wine, together with prestigious Italy-based colleagues. Such events have been held at Cibus Rome, at Milan’s TuttoFood, Naples' Vitigno Italia, La Morra’s Asta del Barolo Wine Auction (Asta del Barolo) and at Alma Viva (Colorno, Parma) conference in October. Here are the reports of these very special events that marked GVCI’s life in 2007.
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A MATURE AND CREDIBLE GROUP |
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Written by Mario Caramella
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The GVCI (Virtual Group of Italian Chefs) has grown up and it has the right age to go out into the world, with what I mean that we have matured, our discussion are based on real problems of our category.
We will keep talking among ourselves as we have done during the last six years but with the itchefs&Co project a door will open to the world of information and will make sure that our opinions are public. It’s a great step and we must thank Rosario Scarpato’s commitment.
Itchefs&co will take care of GVCI’s image in the world, since it is thought out and written in English. The idea is to make the GVCI the only credible network of Italian chefs working around the world, recognised by all people involved in the industry.
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ITALIAN CUISINE ABROAD: ONLY A DOP CHEF (AND HIS COMPANIONS) CAN MAKE THE DIFFERENCE |
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Written by Rosario Scarpato
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Let’s look at the situation from a contemporary perspective. On one side, we have millions of consumers of Italian cuisine around the world, definitely a market potentially bigger than the Italian one. These are consumers eager to flavour one of the most fashionable (and healthy) gastronomy of the world, in the places they live. They often pay good money for it and accordingly have the right to get an authentic, quality culinary experience.
On the other hand, the worldwide boom of Italian Cuisine has generated such a proliferation of bad imitations that, never as now, have Italians been so genuinely worried – worried about the increasing corruption of their gastronomy, the systematic forgery of their products, the counterfeiting of their culture, a good part of which is already being swallowed by globalisation. Some dishes, such as bolognaise, tiramisu, carbonara and veal Parmesan, have always belonged to the global village culture rather than to the Italian one. |
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