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International Day of Italian Cuisines 2010



Sangiovese di Romagna & Tagliatelle: a terroir driven ideal marriage


Tagliatelle al ragù and red wine (Photo Stefano Calamelli)

What’s the wine to drink with Tagliatelle al Ragù Bolognese? Undoubtedly the best matches are the Italian dry red wines, medium bodied. However, according to the experts of Enoteca Regionale Emilia Romagna, there is an almost perfect pairing base on the terroir: Sangiovese di Romagna DOC, which has been produced since ancient times in the same region where the dish was born, in the provinces of Bologna, Forli-Cesena, Rimini and Ravenna.
Romagna occupies the south-western sector of the Regione Emilia-Romagna. It is an extremely diverse area extending over about 8,000 km2, from the coastal areas of Rimini and Riccione to east of Bologna. Between the two extremities are gentle hills that yield some of the best –and best-known– wines of the Region.

More wine than water
In past times people in Romagna used to drink more wine than water, as it was hygienically safer, pleasant and energy giving, three characters which made it suitable for the farmers’ hard lifestyle. It isn’t surprising, then, that “e’ bè” (the drink) ended up automatically referring to it and that wine is present in many proverbs and traditions, like that of pouring a glass of wine under a vine-tree on Christmas morning, in order to encourage grape production in the following year.

Sangiovese di Romagna is without doubt the king of Romagnan wines: some even say it reflects the nature of Romagnan people: frank, outgoing, hospitable, sometimes rough but sincere and delicate inside. Just think about Federico Fellini’s characters in the movie that best represents Romagna, Amarcord: at once cunning and naïve, sexi and unsophisticated; in a word genuine people. Fellini’s attachment to this wine is stated in this same movie: “What a great Sangiovese!”, and he himself always paired his favourite food (cappelletti, tagliatelle and passatelli) at Rimini’s Grand Hotel with Sangiovese for a red wine. Another real Romagnan, Fellini’s scriptwriter Tonino Guerra, has always shown his attachment to Sangiovese di Romagna, to the point that he in the past he even accepted to be a testimonial for it.

Romagna disputes with neighbouring Tuscany over the origin of Sangiovese. Whatever its origin, in the Romagna sub-region Sangiovese found the ideal soil and climate to develop and spread, marking the most suitable terroirs to the point that some towns, like Predappio, even display a Sangiovese grape bunch on their coat of arms.

Where the name comes from
Various stories tell how Sangiovese got this name. Some relate it to the fact that this vine sprouts early, around the second half of June, identified with San Giovanni’s celebration. Others think the name comes from Mount Giovo, upon which rests the town of Santarcangelo di Romagna. Also the most fascinating story about Sangiovese’s name is set in Santarcangelo. As the story goes, during a banquet at a Franciscan Monastery this wine was served some illustrious guests, who appreciated it so much that they asked which wine it was. Nobody had given it a name yet, but a witty monk immediatly answered that the name was “Sanguis Jovis”, Jupiter’s blood, hence the name Sangiovese.


Tonino Guerra

In the last thirty years, the new generation of wine producers has brought in new technologies and vinification and grape farming techniques, taking the quality and character of Romagnan wines, especially Sangiovese di Romagna, to unprecedented levels. As the journalist Andreas Marz put it: “I think I can point out that, compared to Tuscans, these wines are a little more round, fuller. Maybe their acitidy is lower, and their tannins are sweeter. I’d almost bet that a blind tasting between the best ten Sangiovese di Romagna and the best ten Sangiovese-based Supertuscans victory of Romagnan wines.” Nowadays, this is widely known to the experts and that is happening increasingly often in oenologic contests and events.

The Sangiovese di Romagna appellation, established in 1967, holds four subdivisions: Sangiovese di Romagna Novello, Sangiovese di Romagna, Sangiovese di Romagna Superiore and Sangiovese di Romagna Superiore Riserva."Superiore" indicates that the grapes are grown to the south of the Via Emilia, and in any case, that the wine's alcohol content is not less than 12,5 Vol%. When the word "Riserva" is added, it means that the wine is aged for at least two years, unlike the Superiore, which can be released on April 1 of the year following the harvest. The “novello” type is to be drunk very young and has a minimum alcohol content of 11,5 degrees. It is to be obtained from at least 50% of wine produced by carbonic maceration.

Sangiovese di Romagna characteristics


Sangiovese grape

The characteristics of the wines of this DOC, which must consist of at least 85% Sangiovese, are ruby red color with violet reflections, floral bouquet with violet and blackberry accents, dry, balanced palate, and silky tannins. These wines display a distinctive balance between elegance and structure, a balance that makes them top quality wines capable of aging at length in the cellar. Served at 18 °C it perfectly matches egg pastas with ragu, white meat roasts as well as boiled meat and grilled. 173 wineries produce this renowned wine, and many, which enjoy both critical and commercial success, are also exported.

 

IDIC 2010 celebrated: a world of Tagliatelle al Ragù

An irresistible worldwide ola of tagliatelle al ragù bolognese has been the protagonist of the 2010 International Day of Italian Cuisines (IDIC) celebrated on Sunday 17th January. Pictures and reports of the IDIC 2010 celebration will be soon on this website. In the map above you may find out in which establishments hundreds of chefs, in more than 50 countries, have simultaneously prepared this dish to say "no" to the forgery and counterfeiting of Italian products and cuisine around the world. Once again, the chefs of the GVCI (Virtual Group of Italian Cooks), a network of over a thousand professionals in Italian oenogastronomy who work all over the world, have lead and promote this global event. The last two IDIC celebrated first, Spaghetti alla Carbonara and then Risotto alla Milanese and these dishes were featured on the menus of over 400 restaurants.

“If there’s a dish that represents the worst worldwide forgery of Italian cooking, it has to be the so-called bolognaise,” says Mario Caramella, president del GVCI and executive chef of a large hotel, sporting an Italian restaurant, in Bali, Indonesia. “It’s prepared out of the most bizarre ingredients, often with overcooked spaghetti, sold in a can; stuff that has nothing to do with genuine original tagliatelle al ragù,” adds Caramella. Here you may find more about authentic tagliatelle al ragù, its history, curiosities and recipes (An Authentic Recipe by Mario Caramella and Other Classical Recipes)

The International Day of Italian Cuisines is without a doubt a celebration of Italian flavours and culinary culture, and what’s more” explains Rosario Scarpato, food writer, GVCI Honorary President and director of itchefs-gvci.com; “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”.

 

2010 IDIC: The Countdown Has Started

 

The International Day of Italian Cuisines (IDIC) will return on Sunday January 17, 2010.  As in the past editions, it will be 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 list) will cook simultaneously on that day Tagliatelle al Ragù alla Bolognese, according to an authentic recipe (see recipe). As in the past the backbone of the global ola of Tagliatelle will be the GVCI associates in over 40 countries. But any Italian Food lover or any lover of just good food can join the ola, by just registering here. The 2010 IDIC will be launched in New York City for two days (13 and 14 January) of great events, hosted by Cesare Casella, Dean of the Italian Culinary Academy and itchefs-GVCI senior member. Talented chefs from all over the world – including 3 Michelin stared Chicco Cerea and Mario Batali - will gather in the Big Apple for a Media and Industry Preview of the worldwide Sunday January 17 celebration.  In Europe, Stuttgart will be one of the main events of the International Day of Italian Cuisines, with a special celebration of Tagliatelle al Ragù alla Bolognese and the Sunday’s meal (Il pranzo della domenica), one of the most defining moments of Italian culinary traditions. Stuttgart based celebrity chef Sante De Santis, will host gifted chefs such as Marco Sacco (Piccolo Lago Verbania, Italy), Roland Schuller (The Drawing Room, Hong Kong) and Donato De Santis (Buenos Aires).

 

International Day of Italian Cuisines 2010, January 17

 

International Day of Italian Cuisines Official Launch In New York City

January 13 & 14, 2010

 

The International Day of Italian Cuisines of 17th January 2010 will be launched with a world premiere on 14th January to be held at the Italian Culinary Academy (ICA) in New York City. “Due to its history, NYC is the ideal capital of worldwide Italian cuisine,” says Cesare Casella, executive chef of Salumeria Rosi in the Big Apple, leader of the GVCI in USA and more than anything else director of the Italian Culinary Studies of New York International Culinary Institute. Participating in a symbolic collective cooking of tagliatelle in the New York City premiere, will also be Mario Batali, the American chef who, maybe more than any other, has contributed to acquainting the USA with modern oenogastronomic Italy. Batali is a scholar of ragù alla bolognese, having taken his first steps as chef in the city of Bologna and the surrounding province. The evening before, 13th January, also at the ICA of New York City, during a Gala Dinner, the list of the Italian Cuisine Worldwide Awards will be announced, to recognize especific personalities in different countries who have stand out in their dedication in making genuine Italian culinary culture known. The dinner will be prepared by Chicco and Roberto Cerea, chef patrons of Da Vittorio, Brusaporto, Province of Bergamo, recently awarded their third Michelin star, without any doubt, two of Italy’s most prominent chefs.


Wednesday 13 January 2010

15.00 - 17.00 INDUSTRY WORKSHOPShort seminars and guided tastings of Italian Food products and wines of excellence

at the ITALIAN CULINARY ACADEMY
462 Broadway
New York, NY 10013-2618
(888) FCI-CHEF
(212) 219-8890

www.italianculinaryacademy.com

SHOWCASEItalian Food products of excellence

at the ITALIAN CULINARY ACADEMY
462 Broadway
New York, NY 10013-2618

www.italianculinaryacademy.com
20.00 IDIC 2010 VIP GALA DINNER Cesare Casella hosts Master Chef: Chicco Cerea (Da Vittorio, Bergamo), newly crowned with 3 Michelin Stars

ITALIAN CUISINE INTERNATIONAL AWARDS- PROCLAMATION

at the ITALIAN CULINARY ACADEMY´S Restaurant
462 Broadway
New York, NY 10013-2618

www.italianculinaryacademy.com


Cesare Casella's profile

Chicco Cerea's profile
22.30 NEW YORK CHEF´S NIGHT OUT Some of the most talented Italian (and non Italian) chefs in town will meet and celebrate the excellence of Italian food and wine

at the ITALIAN CULINARY ACADEMY´S Restaurant
462 Broadway
New York, NY 10013-2618

www.italianculinaryacademy.com


Thursday 14 January 2010

11.00 - 14.30 WORLDWIDE LAUNCH - PREVIEW International Day of Italian Cuisines 2010 Conference, audiovisual presentation, cooking show, tasting, products showcase

Hosted by Chef Cesare Casella, Dean of the Italian Culinary Academy.
Guests:
Mario Batali chef, restaurant owner, food writer and TV personality
Chicco Cerea (Da Vittorio, Bergamo, Italy), newly crowned with 3 Michelin Stars
Mario Caramella (Hyatt Sanur Hotel, Bali, Indonesia), GVCI´s President
Rosario Scarpato, food and wine TV producer, International Day of Italian Cuisines Director and GVCI´s Honorary President
Paolo Monti (Gaia,Hong Kong), chef, GVCI´s Moderator, Culinary Supervisor of the Italian Cuisine Asia Summit
Matteo Scibilia, Chef, Counselor of the Italian Minister of Culture for all the issues related to Italian cuisine
Alberto Lupini, Food writer, Italia a Tavola´s Editor
Gianfelice Guerrini (Maranello- Italy) Ferrari Formula 1 Chef

The protagonist of IDIC 2010: Tagliatelle al ragù alla Bolognese
All the chefs invited will cook tagliatelle with Daniele Minarelli, Antica Osteria Bottega, Bologna.

Exhibition by a Sfoglina (traditional fresh pasta maker) from Bologna who will prepare fresh Tagliatelle all’uovo

at the ITALIAN CULINARY ACADEMY THEATRE
462 Broadway
New York, NY 10013-2618

www.italianculinaryacademy.com


Mario Batali's profile

Mario Caramella's profile

Rosario Scarpato's profile


Paolo Monti's profile

Matteo Scibilia's profile

Alberto Lupini

Daniele Minarelli

Gianfelice Guerrini

SHOWCASEItalian Food products of excellence

at the ITALIAN CULINARY ACADEMY
462 Broadway
New York, NY 10013-2618

www.italianculinaryacademy.com
15.00 - 17.00 COOKING MASTER CLASSGuest Master Chef Chicco Cerea (Da Vittorio, Bergamo, Italy), newly crowned with 3 Michelin Stars

at the ITALIAN CULINARY ACADEMY THEATRE
462 Broadway
New York, NY 10013-2618

www.italianculinaryacademy.com
 

International Day of Italian Cuisines 2010: Stuttgart


Sante De Santis and Itchefs-GVCI present:
Stuttgart, Italian Cuisine Capital

Celebrating the Italian Cuisine of Sundays ("Il Pranzo Della Domenica") and Tagliatelle al Ragù alla Bolognese

 

On 17th January 2010 Stuttgart will be the epicentre of the great ola of tagliatelle al ragù. Falling on Sunday, the 2010 IDIC will be a unique opportunity to celebrate the Italian Sunday Lunch, “Il Pranzo della Domenica": that according to the Italian tradition it´s the day reserved for a special meal. These meals deserve an exclusice chapter in the history and life of Italian Cuisines. Sante De Santis, GVCI chef and a true local celebrity, will host three great chefs who are to arrive to interpret the Italian Sunday Lunch from different periods. On 16th January, it will be Donato De Santis’ (Buenos Aires, Argentina) turn and on 17th January, Roland Schuller’s, once chef of the Don Alfonso and today working in Hong Kong. Monday 18th, Marco Sacco of the Piccolo Lago, Verbania, Piedmont, holder of two well-earned Michelin stars, will interpret the Sunday dinner of the future. Stuttgart will have video hook ups with different cities around the world where the ola will be in the midst of celebration, and will be, of course, in connection with Bologna, where a great homage to tagliatelle al ragù will be held.


Saturday 16 January 2010

10.30 - 12.30 COOKING MASTER CLASS Chef Roland Schuller from The Drawing Room, Hong Kong
Recipes for Il pranzo della domenica

at SANTE´S KOCHSCHULE

Heusteigstraße 45
70180 Stuttgart

(€ 65,00 - bookings at www.santedesantis.de)

Roland Schuller's profile
From 11.00 ITALIAN WINES AND TAGLIATELLE AL RAGÙ ALLA BOLOGNESE TASTING Chef Sante De Santis and Guest Chef Elena Ruocco from Rio De Janeiro (Brazil), assisted by Thomas Mühlhaupt, will cook the famous and delicious Italian dish according to the tradition.
Sommellier: Leo Ravaldini.

at METRO

SB - Großmärkte Esslingen

Elena Ruocco's profile
13.00 GRANDE PRANZO DELLA DOMENICA ITALIANA: as in the old days Chef Konrad Sluga hosts Master Guest Chef Donato De Santis from Buenos Aires (Argentina) who will present some classic dishes of the Italian Sunday presented with a contemporary twist.

at DI GENNARO RISTORANTE

Von-Pistorius-Straße 1
70188 Stuttgart
Tel 0711 / 1 68 53-0

4 course menu € 55,00 per p.
(does not include wine and drinks)
For further info and reservations log on to: www.santedesantis.de

Donato De Santis' profile
16.00 TASTING OF ITALIAN PRODUCTS OF EXCELLENCE Exhibition by a Sfoglina (traditional fresh pasta maker) from Bologna who will prepare fresh Tagliatelle all’uovo
Chef Mauro Giancaspro will cook authentic Ragù alla Bolognese

at DI GENNARO FEINKOST UND WEINIMPORT
Von-Pistorius-Straße 1
70188 Stuttgart
Tel 0711 / 1 68 53-0

Activity free of charge - For further info and booking log on to: www.santedesantis.de


Sunday 17 January 2010

12.00 EXHIBITION BY A SFOGLINA (TRADITIONAL FRESH PASTA MAKER) FROM BOLOGNA
at RISTORANTE SAN PIETRO - ER CUPPOLONE

Heusteigstraße 45
70180 Stuttgart
13.00 LA TAGLIATELLA AL RAGU BOLOGNESE E IL GRANDE PRANZO DELLA DOMENICA ITALIANA: contmporary style Guest Master Chef: Roland Schuller from The Drawing Room, Hong Kong
Assisted by Roberto Careddu, Chef of Er Cuppolone – San Pietro, and his brigade.

Live Video conference with Bologna (Italy) - Festival delle Tagliatelle al Ragù Bolognese
Live Video conference with restaurants taking part of the global ola of Tagliatelle al Ragù alla Bolognese

at RISTORANTE SAN PIETRO - ER CUPPOLONE

Heusteigstraße 45
70180 Stuttgart

Roland Schuller's profile


Monday 18 January 2010

11.00 - 15.00 INDUSTRY WORKSHOPS Showcase, tasting and introduction to Italian food and wine of excellence

WINE MASTER CLASS
I vini della domenica (Sunday Wines)

at DI GENNARO FEINKOST UND WEINIMPORT
Von-Pistorius-Straße 1
70188 Stuttgart
Tel 0711 / 1 68 53-0
19.00

IL GRANDE PRANZO DELLA DOMENICA ITALIANA: the future

Guest Master Chef: Marco Sacco, Ristorante Piccolo Lago, Verbania, Italy

at RISTORANTE SAN PIETRO - ER CUPPOLONE
Heusteigstraße 45
70180 Stuttgart

Marco Sacco's profile
 
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