There is a deep disappointment among the Italian "molecular" chefs. With the publication in the Official Gazette of the Italian Republic, the "Urgent measures concerning the protection of consumer health with respect to the catering sector" are now effective. With these measures chemistry is practically banned in the kitchens and chefs who use new methods of preparation, cooking, pairing and presentation of food such as the freezing liquid nitrogen or the use of vacuum for the preparation of mousses and meringues, are penalised. Ettore Bocchia, executive chef of the Grand Hotel Villa Serbelloni in Bellaria declared that he is breaking the law since is still using liquid nitrogen. He added that he is ready to report himself to the authorities because removing the liquid nitrogen would make a great leap backward in the history of cuisine. In 2003, chef Bocchia signed the "Manifesto of the Italian molecular cuisine", with the goal of preserving traditional Italian flavors and taking advantage of the benefits of liquid nitrogen, considered an excellent refrigerant. Bocchia has studied with Davide Cassi, the Chairman of the degree course in Gastronomic Sciences and lecturer in molecular gastronomy at Colorno's Alma cooking School. Cassi, who was the first promoter of chemistry in the kitchen in Italy, said that the measures issued by the Italian Government are yet to be fully understood, so, it’s a bit premature to protest.

The famous Italian restaurant Cipriani in London, owned by Arrigo and Giuseppe Cipriani, and frequented by stars as David Beckham and Naomi Campbell has been ordered to change its name. The Court of Appeal of London has confirmed a sentence issued by a High Court Judge, two years ago. The Court has agreed that the ownership that the mark Cipriani no longer belongs to the Venetian family, but to the Orient Express group, that purchased it together with the homonymous hotel on the Laguna in 1967.

Italian TV food journalist Bruno Gambacorta has received a special Premiolino award for his articles and TV programs on the Italian food culture and the made in Italy products. Premiolino – The taste of sincerity is the most prestigious journalism award in Italy given to professionals who have contributed to the defence of the independence of opinion and freedom of the press. Bruno Gambacorta, who is the creator of the popular RAI – TV program Eat Parade Tg2, received the Birra Moretti Award, established in the edition of 2009.

A couple of weeks after the huge celebration of the International Day of Italian Cuisines 2010, GVCI´s President Mario Caramella prepared the Tagliatelle al Ragù Bolognese at the Bali Hyatt Sanur. Since Mario was in New York City during the celebration, where he participated in the World Premiere of IDIC 2010, he decided to postpone the preparation of the tagliatelle and to cook them according to a particular technique: as suggested some decades ago by Giacomo Agnesi, the founder of a well know Italian pasta manufactures. Here are Mario’s hints:

- Put water in a large pot and bring it to a boil
- Add salt
- Add the egg tagliatelle (dry pasta)
- Put the lid on the pot
- Boil for one minute
- Pull the lid on, stirr the pasta, and put the lid back on. Turn off the heat
- Leave the tagliatelle in the pot for the time recommended by the pasta manufacturer (sometimes you need to leave it a couple of extra minutes)
- Drain and serve with the ragù alla Bolognese

Chef, author and TV personality Mario Batali has been proclaimed Honorary Culinary Ambassador of the city of Bologna. Bruno Filetti, Chairman of Bologna´s Chamber of Commerce, presented Batali with the symbolic title during the International Day of Italian Cuisines World Premiere in New York, in a video conference with Bologna. Batali, the American chef who, perhaps more than any other, has contributed to acquainting the USA with modern oenogastronomic Italy took his first steps as a chef, coincidentally near Bologna and its surrounding province. To read more on Mario Batali and his participation in the IDIC 2010 launch in New York City

Pietro Rongoni, chef and patron of Serenata Restaurant in Moscow, has been one of the protagonists of the last International day of Italian Cuisines. The celebration at his restaurant was enjoyed by his guests and covered by local media including Press tour.  On January 17, Pietro was also the protagonist of a video conference from Moscow with Stuttgart, where Sante De Santis and his guest chefs Donato de Santis, Mauro Fabbri, Marco Sacco, where enjoying a Great Italian Sunday Lunch at San Pietro Restaurant, prepared by chef Roland Schuller. Many other chefs celebrated the IDIC in Moscow, including Ezequiel Barbuto, Rongoni´s former assistant, at Piccolino Restaurant.

The last issue of the magazine So isst Italien ("That’s how Italians eat") contains a great coverage of the German celebrations of the International Day of Italian Cuisines, in Stuttgart. The article written by Kathrin Hoberg is illustrated with the outstanding pictures of  Frauke Antholz. So isst italien is on Facebook as well with other news on 2010 IDIC

Fabio Cappellano, chef patron of Il Tartufo Restaurant in Delft (The Netherlands), is likely the chef who served more Tagliatelle al ragù Bolognese during the last International Day of Italian of Italian Cuisines. With his staff  they dished out 425 portions in two hours, at lunch time. Click here to see the article on Fabio that appeared on the Schakel Middendelfland