:: itchefs-GVCI ::

Grana Padano




New York City:- The Italian Culinary Academy of New York City, whose founder is Dorothy Cann Hamilton and dean is GVCI member Cesare Casella will play a prominent role in the next International Day of Italian Cuisines and they are full steam working on this event (read more on the ICA participation here).






AUSTRALIA:- "The Adelaide Review" magazine has published an article on the Grupo Virtuale Cuochi Italiani (GVCI) called "The Great Debate". Written by GVCI member chef Salvatore Pepe who explains the dynamics of this unique virtual group of cooks and how it works: debating, sharing and exchanging experiences and opinions. But most of all, as a standard of authentic Italian cuisine. Also, more information on the upcoming International Day of Italian Cuisines. Click here to read the whole article.


Vote for chef Mario Caramella as 2009 Italian gastronomy personality

Mario Caramella

An Italian Food and Wine magazine (Italia a Tavola) launched a few weeks ago an online survey to find out who has been the Italian gastronomy personality of 2009. Online polls are not scientific measurements, but give dome sort of insight of what people broadly think. Someone added Mario Caramella, GVCI President, among the candidates, something that must be seen as of the times. This is the result of: 1. Mario has been clearly indicated as the representative of chefs and culinary professionals who work outside of Italy, in particular the members of the GVCI network,  2. this "category" is now respected as a vital part of the Italian gastronomy as a whole. With the addition of Mario to this survey, the importance of the virtual 21st culinary Italian region (the world)step further on the long road that the Group of Italian professionals belonging to GVCI have taken finally is appreciated at grassroots’ level. It is a in the, now distant, 2001. For this reason we invite all our readers – particularly those leaving outside Italy – to vote the GVCI President in this poll. Voting Mario Caramella is a way to support the cause of promoting and preserving authentic and quality Italian Cuisine around the world as well as to reward the efforts of hundreds of hospitality professionals committed to it: exactly as we do with this website, as each single itchefs-GVCI associate does, as we all together did in the extraordinary Hong Kong Italian Cuisine Summit in last October. It is only a poll, we know it, however, as we have said, it is a sign of the times. So, since there are only a few days before its closing, let’s all do what we can to bring Mario and the GVCI in the first places. Whatever will be the outcome, in a sense, we have already won considering the number of votes that Mario had to date. We have already won because after this poll there will be more people in Italy and worldwide supporting our initiatives, starting with the next International Day of Italian Cuisines, the next January 17, 2010. Vote for Mario Caramella, vote for the GVCI and it’s unique history, on http://www.italiaatavola.net/sondaggio




Beijing: GVCI associate chef Vincenzo Pezzilli, formerly Executive Chef of Piazza Italia in Beijing, is now the Chief Operating Officer of Agrilandia, an organic farm that has recently started its activities in the Chinese capital. Agrilandia has various operations revolving around the farm, among which are the Casale restaurants located inside the farm itself and in the Chinese Academy of Fine Arts, plus 2 pilot ministores for a potential franchising.  Chef Pezzilli aims at creating a pole of Italian cuisine excellence in Northern China, which may continue what Piazza Italia begun but wasn´t, unfortunately, able to do so due to management flaws.




The “pomodorino del piennolo del Vesuvio“, a round cherry tomato with a pointed end that is kept on the vine until winter, has been granted the Protected Denomination of Origin (PDO) by the European Union. This luscious pomodorino, which is cultivated in the Vesuvius (and Mount Somma) area, in the province of Naples, is now part of the more than 180 Italian food specialties protected by the European Union. The Committee promoting the PDO had to wait over 6 years to achieve such a result.

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