:: itchefs-GVCI ::

Location: Academa Barilla

WORKING IN ITALIAN RESTAURANTS ABROAD
Workshop for chefs and culinary professionals who wants to work abroad

	AIRA PIVA Executive Chef, Direttore Itchefs Italian Restaurant Job Center
	ROSARIO SCARPATO Forum Director

	PAOLO ALABISO Kuala Lumpur, Malaysia
	MICHELE CAMOLEI Assistant Director F&B Holiday Inn Golden Mile, Hong Kong
	MARIO CARAMELLA Chef owner InItaly Restaurant Singapore, GVCI Forum online President
	GIORGIO NAVA Chef owner restaurants Keerom 95, Carne etc, Cape Town (South Africa)
	PIETRO RONGONI Chef Patron Aromi Moscow, Russia

Location: Agriturismo Carra di Casati

FORUM WELCOME DINNER

CELEBRATING 50 YEARS OF THE CONSORZIO DEL PROSCIUTTO DI PARMA

Location: Academa Barilla

Registration

FORUM OFFICIAL OPENING

ITALIAN FOOD, WINE AND RESTAURANTS: THE WINNING MODEL ABROAD

	ROSARIO SCARPATO Italian Cuisine in the World Forum Director
	GIANLUIGI ZENTI Academia Barilla President

THE FUTURE OF ITALIAN FOOD AND WINE IN THE WORLD. TRADITION OR INNOVATION IN THE KITCHEN OF THE SUCCESSFUL ITALIAN RESTAURANT ABROAD?

	PIER BUSSETTI Executive Chef Aragvi Moscow
	MARIO CARAMELLA Chef owner InItaly Restaurant Singapore, GVCI Forum online President
	LUIGI CREMONA Food writer, Rome
	VINICIO EMINENTI Former Italian Restaurant Manager, Academia Italiana Della Cucina, Guangzhou, China
	GIORGIO NAVA Chef owner restaurants Keerom 95, Carne etc, Cape Town (South Africa)
	GABRIELE PAGANELLI Chef owner Paganelli group of Restaurants, Toronto (Canada)
	CLAUDIO SADLER Sadler Milano, former owner restaurants in China and Japan
	MARCO SACCO Chef-owner Piccolo Lago Verbania, former Chef owner River Restaurant Bejiing, CHIC President

ROSARIO SCARPATO Forum Director

ITALIAN FOOD AND WINE – WORLD CONSUMER EXPECTATIONS

PAOLO MELEGARI Consumer Insight Manager

ITALIAN PDO INGREDIENTS AND ITALIAN CHEFS ABROAD: THE GRANA PADANO CASE

NICOLA CESARE BALDRIGHI Grana Padano Consortium, President

Grana Padano Taglio Sartoriale Tasting

LUNCH

THE ITALIAN CHEF IN HISTORY

GIANCARLO GONIZZI Library Curator Academia Barilla

ITALIAN RESTAURANTS ABROAD & THEIR PRESENCE IN THE GUIDES. The case of Tokyo, Hong Kong and Stuttgart

	LUCIO ARTICO Restaurant Manager Bulgari Tokyo Japan
	STEFANO BASSANESE Restaurant Manager, Domani Hong Kong
	SANTE DE SANTIS Chef Owner, San Pietro Restaurant, Stuttgart Germany
	GIAN PAOLO GALLONI Former Michelin Guide Communication Manager
	STEVIE KIM General Coordinator Vinitaly International, Verona, Italy

ELECTROLUX PRESENTS: ITALIAN CHEFS SUCCESS STORIES. FROM ITALIAN CHEF TO LUXURY HOTEL EXECUTIVE CHEF (including Demo Cooking)

	GIORDANO FAGGIOLI Executive Chef Ayana Resort and Spa – Bali (Indonesia)
	ROBERTO MANCINI Executive Chef Asiana International Hotel – Saigon (Vietnam)
	VINCENZO PEREZ Director of Culinary and Brand Development Q-Gourmet - United Arab Emirates
	ANDREA SACCHI Director of operations – Executive Chef Fullerton Hotel and Fullerton Bay Hotel Singapore

	MICHELE CAMOLEI Assistant Director F&B Holiday Inn Golden Mile, Hong Kong
	ROSARIO SCARPATO Forum Director

GREAT WINES FROM EMILA ROMAGNA
Guided Tasting

GIANNI RODA President Enoteca Regionale Emilia Romagna

NEW ICMC CEREMONY

GALA DINNER

TRADITIONAL & INNOVATIVE ITALIAN COOKING x CONSUMERS ABROAD

	PIER BUSSETTI Executive Chef Aragvi Moscow
	MARCO SACCO Chef-owner Piccolo Lago Verbania, former Chef owner River Restaurant Bejiing, CHIC President (2 Michelin Stars)
	CLAUDIO SADLER Sadler Milano, former owner restaurants in China and Japan (2 Michelin Stars)
	ANDREA TRANCHERO Modo Mio, Perth, Australia
	YOSHI YAMADA Harbor Brewery, Tokyo, Japan

FOOD AND WINE TOURISM IN ITALY

GIANLUIGI ZENTI Academia Barilla President

THE FUTURE OF ITALIAN CUISINE AND ITALIAN INGREDIENTS

	FABIO CAPPELLANO Owner Il Tartufo Restaurant, Delft, THE NETHERLANDS
	GAETANO PALUMBO Executive Sous Chef Royal Orchid Sheraton and Towers, Bangkok, THAILAND
	WALTER POTENZA Potenza Restaurant, Providence, USA
	SAURO SCARABOTTA Chef Owner Fricco’ Sao Paulo, BRAZIL

HOW TO IMPORT SPECIALTY ITALIAN FOOD DIRECTLY FROM ANYWHERE IN THE WORLD BY SAI TRANSPORT

THE IMPORTANCE OF THE MANAGER IN THE ITALIAN RESTAURANT ABROAD

	LUCIO ARTICO Restaurant Manager Bulgari Tokyo Japan
	STEFANO BASSANESE Restaurant Manager, Domani Hong Kong
	MICHELE CAMOLEI Assistant Director F&B Holiday Inn Golden Mile, Hong Kong
	ROBERTA MO Restaurant Manager, Sabatini Shanghai China
	PIETRO RONGONI Chef Patron Aromi Moscow, Russia
	ANDREA TUMBARELLO Owner da Andrea, Madrid, Spain

ACADEMIA BARILLA PASTA WORLD CHAMPIONSHIP OFFICIAL OPENING

Location: Hotel de la Ville

LUNCH

PASTA AND TECHNOLOGY BY ELECTROLUX

	CHEF NICOLA BINDINI
	CHEF MAURIZIO BOTTEGA

MASTER COOKING CLASS

HIGH ITALIAN CUISINE AND PROSCIUTTO DI PARMA

CHEF ALBERTO ROSSETTI It Tramezzo (1 Michelin Star)

WORKSHOP & TASTING

HOW TO TASTE QUALITY ITALIAN EXTRAVIRGIN OLIVE OIL AND MATCHING IT WITH RAW INGREDIENTS

	CRISTIANO DE RICCARDIS Olive Oil Taster
	FRANCESCA VANNINI Brand Ambassador Terre del Sole Extra Virgin Olive Oils and Consorzio Nazionale degli Olivicultori

ANNOUNCEMENT PASTA WORLD CHAMPIONSHIP FINALISTS

END OF THE DAY ACTIVITY

DINNER

OFFICIAL PRESENTATION OF AIRM – Alliance of Italian Restaurant Managers

FORUM FAREWELL

PASTA WORLD CHAMPIONSHIP FINAL

PASTA PARTY