Italian Cuisine in the World Forum: Afterword
The 3rd edition of the Italian Cuisine in the World Forum, promoted by the network www.itchefs-gvci.com, is over. Another great success thanks to the chefs, restaurateurs and Italian restaurant Managers who came to Parma from almost 30 countries. A 4 day long event where the future of Italian Cuisine was discussed as well as new recipes, presentations, the place of Chefs and Managers and much more.
Pre-forum
Chef Aira Piva presented "WORKING IN ITALIAN RESTAURANTS ABROAD", workshop for chefs and culinary professionals who want to work outside of Italy. Presentation by Rosario Scarpato.
Day 1: The Forum Begins
Photo gallery
Click on image to enlarge
Day 2: Round tables and the Pasta World Championship elimination round
Photo gallery
Click on image to enlarge
Day 3: The Pasta World Championship Finale: Giorgio Nava wins the Second edition of the competition
Photo gallery
Click on image to enlarge
Parma, June 12-15: Italian Cuisine in the World Forum
The third edition of the Italian Cuisine in the world Forum will be celebrated in Parma on next June 12-15. It’s the only Congress in which chefs, restaurateurs and media representatives coming from over 50 countries gather to discuss on both the achievements and the future of Italian Cuisine (and the related Ho.Re.Ca industry) in the world. They will be joined by food and wine producers, journalists and Michelin star chefs based in Italy.
The Forum is promoted by the network itchefs-GVCI and is supported by prestigious sponsors that play a fundamental role in the export of Italian food and wine. The Forum is an event of exceptional importance since behind the “Italian Cuisine” brand there is a vibrating industry that – according to the most conservative estimates – includes at least 80.000 Italian Restaurants that serve every day millions of eager consumers of Italian food, wine and lifestyle. These restaurants are at the same time ambassadors of both the Italian lifestyle and the unique opportunities that Italy offers to tourists. The over 100 participants to the Forum will represent in some way the approximately 800.000 people involved in the ownership, the management and the running of the Italian Cuisine industry in the world.
The Forum will feature many events, including Round Tables with experts coming from all over the world and tasting workshops on Italian typical products. In the occasion of the Forum the Italian Cuisine in the World Media Awards will be presented to international media that distinguished themselves for publishing outstanding information on Italian food and wine abroad and gastronomic tourism in Italy. For the second year in a row the Forum will host the second edition of the Pasta World Championship promoted by Academia Barilla with participants from 24 countries. At the end of Forum there will be “Export Model”, a food and wine kermesse, open to the general public as well, celebrating the products that made famous Italian cuisine around the world.
The Program

Thursday 13 June ITALIAN CUISINE IN THE WORLD FORUM |
09:00 |
Location: Academa Barilla
Registration
|
09:30 |
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 |
|
10:00 |
THE FUTURE OF ITALIAN FOOD AND WINE IN THE WORLD. TRADITION OR INNOVATION IN THE KITCHEN OF THE SUCCESSFUL ITALIAN RESTAURANT ABROAD?
Speakers:
 |
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 |
Moderator:
 |
ROSARIO SCARPATO Forum Director |
|
11:15 |
Coffe break |
11:45 |
ITALIAN FOOD AND WINE – WORLD CONSUMER EXPECTATIONS
 |
PAOLO MELEGARI Consumer Insight Manager |
|
12:30 |
ITALIAN PDO INGREDIENTS AND ITALIAN CHEFS ABROAD: THE GRANA PADANO CASE
 |
NICOLA CESARE BALDRIGHI Grana Padano Consortium, President |
 |
Grana Padano Taglio Sartoriale Tasting
|
13:15 |
LUNCH
|
14:30 |
THE ITALIAN CHEF IN HISTORY
 |
GIANCARLO GONIZZI Library Curator Academia Barilla |
 |
|
15:30 |
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 |
|
17:00 |

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 |
Introduced by:
 |
MICHELE CAMOLEI Assistant Director F&B Holiday Inn Golden Mile, Hong Kong |
 |
ROSARIO SCARPATO Forum Director |
|
19:00 |
GREAT WINES FROM EMILA ROMAGNA Guided Tasting
Presented by:
 |
GIANNI RODA President Enoteca Regionale Emilia Romagna |
 |
|
|
NEW ICMC CEREMONY
|
20:00 |
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 |
|
Friday 14 June ITALIAN CUISINE IN THE WORLD FORUM |
09:00 |
FOOD AND WINE TOURISM IN ITALY
 |
GIANLUIGI ZENTI Academia Barilla President |
|
09:15 |
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 |
|
10:15 |

HOW TO IMPORT SPECIALTY ITALIAN FOOD DIRECTLY FROM ANYWHERE IN THE WORLD BY SAI TRANSPORT
|
10:30 |
Coffe break |
11:00 |
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 |
|
12:15 |
Official Pictures |
12:45 |

ACADEMIA BARILLA PASTA WORLD CHAMPIONSHIP OFFICIAL OPENING
RULES OF THE CONTEST PARTICIPATING CHEFS |
13:00 |
Location: Hotel de la Ville
LUNCH
|
14:30 |

PASTA AND TECHNOLOGY BY ELECTROLUX
 |
CHEF NICOLA BINDINI |
 |
CHEF MAURIZIO BOTTEGA |
|
15:30 |
MASTER COOKING CLASS
HIGH ITALIAN CUISINE AND PROSCIUTTO DI PARMA
 |
CHEF ALBERTO ROSSETTI It Tramezzo (1 Michelin Star) |
 |
|
16:30 |
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 |
|
17:15 |
ANNOUNCEMENT PASTA WORLD CHAMPIONSHIP FINALISTS
|
17:30 |
END OF THE DAY ACTIVITY
|
20:00 |
DINNER

OFFICIAL PRESENTATION OF AIRM – Alliance of Italian Restaurant Managers
FORUM FAREWELL
|
|