:: itchefs-GVCI ::

Grana Padano

Italian Cuisine Worldwide Awards 2011

Welcome to Faenza, Town of Ceramics

Italian Cuisine Worldwide Awards

If it’s true that every town has its own destiny, that of Faenza is ceramics. In this small artistic town between Bologna and Florence, fantastic ceramics of great originality are produced. Half of every year, Faenza is full of thousands of tourists from every part of Italy and Europe. Just think that in 1100, medieval Faenza was already famous for its artistic ceramics.

The name ‘Faenza’ is derived from the French ‘faience’, a word that in the entire world means majolica, glazed terracotta of refined clay.

Italian Cuisine Worldwide Awards

And there has been no lull in this fame during the last millennium. And today, the fabulous history of Faenza’s ceramics is represented in the Museo Internazionale delle Ceramiche (International Museum of Ceramics), otherwise known as the Mic, in viale Baccarini 19. In its field, it is one of the most important in the world. It consists of various sections: schools, Italian and foreign, the ancient series of ancient Greece, Tuscany and ancient Rome and from far-off countries, such as pre-Columbian, African and Oriental creations. And there’s a wonderful series signed by famous artists, such as Picasso, Matisse, Chagall, Meandri and Burri.

These days, there are around 50 artistic botteghe del fuoco (‘fire boutiques’) that are small workshops and kilns that the public can enter to experience live each and every phase of the elaboration. There are also schools for the education of technicians of the ceramics industry of all parts of the world, international demonstrations, exhibits and conventions.

Italian Cuisine Worldwide Awards

Art and Culture

The museum alone would make the trip to Faenza worthwhile. However, Faenza is also a town of outstanding artistic and architectural features. There are two beautiful squares linked in Renaissance style, fascinating palaces, the large cathedral of the 15th century, the typical arcaded streets, a historic, 18th-century theatre and museums sporting a wealth of precious works of art. Want some advice? Walk up the octagonal bell tower of Santa Maria Vecchia to enjoy the stimulating panorama of Faenza from above.

Fine Dining

Faenza is an important agricultural and foodstuff centre. The zone is particularly known for its vegetable gardening and fruit farming as well as for its distillations. The fruit of the territory of Faenza is of high quality, especially its own, famous type of peach, the Peach and Nectarine of Romagna Igp. Its grappa and other grape distillates are excellent, too.

Italian Cuisine Worldwide Awards

The surrounding hills are cultivated with olive groves and vineyards. Its most famous olive oil is extravirgin olive oil from Brisighella Dop. And the wines denominated ‘Colli di Faenza Doc’ are also of best quality.

Dining is the triumph of the flavours of Romagna: pasta sfoglia spread out with a rolling pin, flatbread, typical ovine meats, lamb and mutton prepared with aromatic herbs, salami, fresh and sheep cheeses.


Angelo Minoggio, Milano, ITALY

Angelo Minoggio

Chef Angelo (83) is now enjoying his retirement in Milan (Italy) after a long career that saw him at the helm of the kitchens of the Ussuri hotels, all round the world. Mr Minoggio was the forerunner of the current qualified Italian chefs working abroad. He was a globetrotting chef in the sixties and seventies of the last century, at a time in which in the majority of the Italian restaurants outside Italy there were improvised cooks often only equipped with their enthusiasm. Chef Angelo, in those years and since, won the respect and esteem of his brigades as well as of his foreign colleagues.


Tony May, New York, USA

Tony May

Throughout his whole career, Tony May, restaurant manager and restaurateur, has never ceased promoting Italian cuisine and products made in Italy. He has from the beginning been committed to raising the level of high quality Italian dining especially by means of the examples of his successful enterprises from that of the San Domenico on. Through the years, Tony has developed his own, very Italian style in the management of restaurants, a style that, since, dozens of colleagues have used as a point of reference.
Tony has indeed become a savvy businessman, but yet he enters his battles, for example the one for the authenticity of Italian cuisine and the one against the unpreparedness of oenogastronomic critics, with militant passion. A distinguishing connoisseur of Italian cuisine deeply versed in its history, he has always occupied himself with the education about the true nutritional tradition of Italy, be it for the consumer or for the professional of the sector. Although Tony has occupied himself almost exclusively in the USA, his career and his commitment are great examples for any entrepreneurs and culinary professionals who have set high quality Italian cuisine as the objective of their profession activity, no matter in which part of the world they are active in.


Roberto Galetti, SINGAPORE

Roberto Galetti

Roberto Galetti is a shining example of the figure of the contemporary Italian chef abroad. Now in his forties, born in Brescia, Lombardy, schooled in Italy, with work experience in London, Salzburg, Buenos Aires and Tokyo, he opened the Garibaldi Restaurant in Singapore in 2003. Since then, his professional status has moved ever upwards, not only as chef but also as restaurant entrepreneur. In 2009, his Garibaldi restaurant won the title of Restaurant of the year at the World Gourmet Summit, where, last year, he won the title of Chef of the Year. However, all along, the heart of his business has always been in Italian cuisine and especially in the Italian cuisine that he likes. He believes that the authenticity of the ingredients and the genuineness of the dishes are of highest importance. He enjoys cooking in a traditional manner, simple food, just what he likes to eat. He enjoys experimenting but then, he is not fond of using ingredients that are not part of the Italian culture.


Gianni Favro, Bangkok, THAILAND

Gianni Favro

Talented chef and wine expert born in Pordenone, in the Northern Italian region of Friuli Venezia Giulia, Gianni built his culinary reputation on 3 principles: Mediterranean style (which means culinary traditions of Italy freely interpreted by Gianni), modernity and top quality raw ingredients. Gianni has an extensive experience as an Italian Chef in Thailand, previously he had worked in Hong Kong, Germany and, of course, in Italy at Sardegna, Costa Smeralda- Campiglio. Since 1996 Gianni’s Restaurant has been an outpost of quality Italian cuisine in Thailand and in 2010 he received the GVCI chef of the year recognition.

  • «
  •  Start 
  •  Prev 
  •  1 
  •  2 
  •  3 
  •  Next 
  •  End 
  • »
Page 1 of 3
  • 1.jpg
  • 2.jpg
  • 3.jpg
  • 4.jpg
  • 5.jpg
  • 6.jpg
  • 7.jpg
  • 8.jpg
  • 9.jpg
  • 10.jpg
  • 11.jpg
  • 12.jpg
  • 13.jpg
  • 14.jpg
  • 15.jpg
  • 16.jpg
  • 17.jpg
  • 18.jpg
  • 19.jpg
  • 20.jpg
  • 21.jpg
  • 22.jpg
  • 23.jpg
  • 24.jpg
  • 26.jpg
  • 27.jpg
  • 28.jpg
  • 29.jpg
  • 30.jpg
  • 31.jpg
  • 32.jpg
  • 33.jpg
  • 34.jpg
  • 35.jpg
  • 36.jpg
  • 37.jpg
  • 38.jpg
  • 39.jpg
  • 40.jpg
  • 42.jpg
  • 43.jpg
  • 44.jpg
  • 45.jpg
  • 46.jpg
  • 47.jpg
  • 48.jpg
  • 49.jpg
  • 50.jpg
  • 51.jpg
  • 52.jpg
  • 53.jpg
  • 54.jpg
  • 55.jpg
  • 56.jpg
  • 57.jpg
  • 58.jpg
  • 59.jpg
  • 60.jpg
  • 61.jpg
  • 62.jpg
  • 63.jpg
  • 64.jpg
  • 65.jpg
  • 66.jpg
  • 67.jpg
  • 68.jpg
  • 69.jpg
  • 70.jpg
  • 71.jpg
  • 72.jpg
  • 73.jpg
  • 74.jpg
  • 75.jpg
  • 76.jpg
  • 77.jpg
  • 78.jpg
  • 79.jpg
  • 80.jpg
  • 81.jpg
  • 82.jpg
  • 83.jpg
  • 84.jpg