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Grana Padano

International Day of Italian Cuisines 2011

IDIC 2011: The Global Program

Pesto alla Genovese

Click here to read the worldwide program of events for the IDIC 2011.


Bali goes green with Pesto alla Genovese

Michele Greggio, Mario Caramella, Giordano Faggioli and Massimo Sacco
Michele Greggio, Mario Caramella, Giordano Faggioli and Massimo Sacco in a photo shooting
to promote the IDIC 2011: Pesto genovese day in the local media

Chefs Mario Caramella, GVCI President, Michele Greggio, Giordano Faggioli and Massimo Sacco all Bali based, got together to promote the upcoming IDIC 2011 with the local media. Each chef will add Pesto alla Genovese to the menus at their restaurants on January 17 to celebrate authentic Italian cuisine.

As Mario Caramella puts it: “The International Day of Italian Cuisines is without a doubt a celebration of Italian flavors and culinary culture, and what’s more it’s an initiative promoted by Italian chefs abroad who are the ones who maintain the identity of Italian cuisine on international markets. Without this identity, it would be very difficult to sell food products ‘made in Italy’ abroad.


IDIC 2011: Almost 1000 Chefs Joined the Global Ola

Pesto alla Genovese

Pesto Genovese (see its history here) was the official dish of the International Day of Italian Cuisines (IDIC) that took place on Monday January 17, 2011. It was IDIC´s fourth edition: the previous ones celebrated Pasta alla Carbonara, Risotto alla Milanese, Tagliatelle al Ragù Bolognese.

As the past editions, the IDIC was a worldwide celebration of authentic and quality Italian Cuisine, to defend it from bogus and counterfeiting. Hundreds of chefs and restaurateurs all around the world (see the Map) prepared simultaneously on that day Pesto Genovese with pasta, according to an authentic recipe. As in the past, the backbone of the global ola of Pesto Genovese were the GVCI associates in over 40 countries together with hundreds of italian food or just good food lover.

The 2011 IDIC was launched in New York City with two days (12 and 13 January) of great events, hosted by Cesare Casella, Dean of the Italian Culinary Academy and itchefs-GVCI senior member.

International Day of Italian Cuisines
Cesare Casella
International Day of Italian Cuisines
Massimiliano Alajmo
International Day of Italian Cuisines
Massimo Bottura

Talented chefs from all over the world – leaded by 3 Michelin starred Massimiliano Alajmo of Le Calandre Restaurant (Rubano – PD), who cooked the Gala Dinner for the Italian Cuisine Worldwide Awards - gathered in the Big Apple for a Media and Industry Preview of the worldwide Monday January 17 celebration. There was a video conference with Genova, where the IDIC was launched in Italy, and Singapore, where a sister event was held at Forlino Restaurant hosted by Guest Master Chef Massimo Bottura (Osteria Francescana, Modena, n. 6 in the 50 Best World Restaurant). On January 17, during the Pesto Genovese ola, there were special events in various cities, organised by itchefs-gvci senior members: Pietro Rongoni in Moscow, Elena Ruocco and Francesco Carli in Rio De Janeiro, Giulio Vierci in Sapporo and Donato De Santis in Buenos Aires.

International Day of Italian Cuisines
Itchefs-gvci chefs celebrating in Beijing (sent by Marino D'Antonio)

As an important part of this year´s IDIC celebration there was the qualification round of the World Pesto Genovese Championship made with a mortar. Both chefs and food lovers were able to participate in these events in: New York City, Genova, Moscow, Sapporo, Rio de Janeiro and Buenos Aires. For more information, please check our Program.

The International Day of Italian Cuisines is born from a mission: "we certainly aim at educating worldwide consumers, but more than anything else, we want to protect their right to get what they pay for when going to eateries labelled as "Italian", that is: authentic and quality Italian cuisine." says Rosario Scarpato, GVCI Honorary President, and IDIC 2011 Director.

International Day of Italian Cuisines
Pesto Championship 2011 in Sapporo (Japan) and Buenos Aires (Argentina)

The Recipe of the Consorzio del Pesto Genovese

Pesto alla Genovese

Consorzio Pesto Genovese website



Pesto alla Genovese
Andrea Della Gatta,
Conzorzio Pesto Genovese
  • 50g of PDO Genoese basil leaves
  • PDO Riviera Ligure Extra virgin olive oil
  • 6 Tbsp grated Grana Padano or Parmigiano Reggiano
  • 2 Tbsp Pecorino (romano, toscano, sardo or siciliano)
  • 2 cloves of Vessalico garlic
  • 1 Tbsp Italian pine kernels
  • 1 tbsp chopped walnuts can be substituted for the pine kernels
  • Coarse sea salt from Cervia flats


  1. Start by pounding the garlic and salt in the mortar with wooden pestle, until you get a smooth paste.
  2. Add the basil, a handful at a time, and keep grinding using a circular motion until each batch of the leaves is incorporated. To preserve the essential oils in the basil, you shouldn’t be too rough with it.
  3. Add the pine kernel and grind some more.
  4. Add the cheeses and mix well.
  5. Add the oil, little by little, until the Pesto has the right consistency
  6. Serve with pasta or added to minestrone.

The recommended pastas are trofie, trofiette or trenette, but it goes with just about any pasta. I usually serve it with spaghetti or linguine.


Mario Caramella’s preferred way of enjoying Pesto

Pesto alla Genovese

Trenette with Pesto Genovese, Potatoes and Green Beans (serves 4)


  • 280 gm Trenette
  • 160 gm Pesto Genovese
  • 160 gm young green beans
  • 160 gm potato cut brunoise
  • 20 gm pine nuts
  • Freshly grated Grana Padano
  • Ligurian extra virgin olive oil


  1. Cut the potato brunoise and wash under running water
  2. Cut the edges of the green beans eliminate the filament on the side and cut in half longwise
  3. Prepare a large pot of salted boiling water and cook the Trenette together with the green beans and the potato on it, until the trenette are al dente. By the time the pasta is cooked the beans and the potato cut brunoise will also be cooked
  4. Prepare a hot ceramic bowl big enough to receive the ingredients and allow you to mix it comfortably
  5. Start by placing half of the pesto in the bottom and add 2 spoon of water from the pot and stir, do the same for the rest of the pesto but keep it a side
  6. Strain now the pasta the beans and the potato, immediately place all this steaming ingredients in the ceramic bowl add the rest of the pesto on top and start mixing by adding some more grated cheese
  7. Arrange the Trenette in forur individual hot pasta plates or bowls decorate with the pinets and little sprikl of olive oil


  • I cut the beans longwise and cut the potato brunoise so that when I roll the fork this two ingredients will be also included in the bite with the trenette.
  • Pigato d`Albenga is my recommended wine!



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