:: itchefs-GVCI ::

Grana Padano




Mark Ladner

Cesare Casella, renowned Italian chef in New York City (Salumeria Rosi) and itchefs-GVCI leader in the US, tasted the newly launched second “Collezione” of dishes by Mark Ladner. Executive chef at Del Posto Restaurant in New York City, one of the establishments belonging to Mario Batali and the Bastianich family (Lidia and Joseph), Mark is among those non-Italian-born chefs who are amazing interpreters of theItalian Cuisine at a worldwide level. “The difference between Mark and most chefs cooking Italian, is that Mark investigates and is more knowledgeable than most the other chefs – whether Italian or not. Italian cooking is his passion and I think that because he is not Italian, he researches and learns about everything Italian to make sure his food is more authentic”.



Mark Ladner
Mark Ladner & Cesare Casella

Read what Cesare Casella writes here: "Last week I went to taste the second Collezione of Mark Ladner at Del Posto.

Mark has created something fantastic! Like in every respectable collection, each season brings something new and exciting. With Mark’s Collezione, it is not only the combination of food and wine that makes it fantastic – it is the food, wine and china – I love that!

Mark Ladner is a "biblioteca". The knowledge that Mark has about Italy, its food, history and culture is visible throughout the entire Collezione, down to the head of the tuna, Ginori plates and vintage implements of service. The difference between Mark and most chefs cooking Italian, is that Mark investigates and is more knowledgeable than most other chefs – whether Italian or not. Italian cooking is his passion and I think that because he is not Italian, he researches and learns about everything Italian to make sure his food is more authentic. And it is! Mark’s passion, combined with the infrastructure, brain trust and resources at Del Posto makes his new Collezione... True Italian cooking!

Mark Ladner
Ladner at work

The Collezione started with Pane Filone hot pot with Vittorio Cassini 2010 (the extra virgin olive oil). I recognized the pot that Mark brought to the table from afar as a vintage Alessi pot, designed by Marchesi. The bread (baked in the pot) came out of the oven just 2 minutes before. In front of the table he took the bread out of the pot, ripped it with his hands and put in on my plate. Then Mark came with a small bowl with dusty stuff, that he told me was frozen extra virgin olive oil. This was the first time in my life that I saw dry, extra virgin olive oil from Liguria, that was frozen! I think that he chose the olive oil from Liguria because they produce delicate oils. So on top of the hot bread he put the frozen oil. As I waited for the oil to turn BACK INTO LIQUID, I smelled all the aroma from the oil on the bread, and I ate it with my hands. There were no utensils on the table. I ate it all.

Mark Ladner
Anellini (rings)

Mark Ladner
Cesare picking up the anellini (rings)

Mark Ladner
100 layers lasagna

Mark Ladner
100 layers lasagna

Mark Ladner
Polenta Friuli style

Mark Ladner
Ossobuco sauce

Mark Ladner

Mark Ladner

Mark Ladner
Tree di Cacao

Mark Ladner
Tangerines on ice

Mark Ladner

I started to understand the beginning of the Collezione. The plate for the bread was from Richard Ginori, plates that all the Kings in Italy have. So at this point I begun to see what the menu was about – it is not only the food, but the vintage pots, the 1880 Richard Ginori plates, Masa Italian linens, and the glasses designed especially for Del Posto.

The next course was Pinzimonio in Bagna Caoda. Bagna caoda is a traditional dish from Piemonte. But here Mark served a non-traditional type of bagna caoda with ingredients they don’t have in Piemonte like beefy jerky, pretzels, cheddar cheese and black truffles – it was very good and very interesting because still there were no utensils.

The Soft Scrambled Eggs were served on more very rare china from Richard Ginori, this time the Museo collection. The eggs had the garlic anchioves sauce from the bagna caoda, caviar and were so soft... the combination put together was fantastic. Mark spoke a lot about this dish, but I was more interested in drinking the wine to care about the perfect combination that he put on the plate. The wine was Alteni di Brassica, 2007, from one of the most prestigious Italian wine producers (Gaja).

When the Wild Black Bass in Moorish Spices arrived, it was presented on the table in another beautiful vintage oval shapped copper pot from Alessi. On top of the pot was the fried bass skin. When Mark presented this, I first thought the fried skin was the dish itself because it was so good. But instead Mark opened the pot and there was a whole bass, the length of the pot. The pot was built specifically to cook fish (it was a Pesciera). Then he took the pot back to the kitchen, and returned with the fish flaked in small pieces and served in a vintage stainless steel round bowl (by Alessi), that was shallow, light and beautiful. Inside was the bass with sweet clams and a spiced flavor. The fish was paired with a Rose from Moltepulciano d’Abruzzo.

With the Insalata Caprese with Testina di Tonno, I tasted the head of the tuna fish in an incredible way. When I closed my eyes and ate the tuna, in my mouth I felt and tasted the head of the fish, and the cheek of the fish, because the head had so much flavor and is the best part of the animal. Mark prepared and canned the tuna fish himself. The burrata tasted like it had arrived from Italy that very morning. And the tomatoes were so sweet, like candy, I ate the vine too.

This combination and the colors was amazing. Mark’s interpretation with Italian food – it is a classic example of True Italian cooking because the burrata is a product imported from Italy, and served with a local product.

It was almost spiritual - the incredible combination of these dishes – the fact that the tuna tasted like I was eating the head of the fish and the burrata and tomato, and the choice of the sparkling Rose.

The Fonduta e Robiola Anellini with Black Truffles and Vacca Rossa (the cheese) was fun. The intention of this dish was to pick the anellini ring up with your finer and run in through the cheese and black truffles. The anellini was shaped like an engagement ring.

The 100 Layer Lasagna is 50 layers of ragù that is cooked for 6 hours and 50 layers of pasta. Again, the dish came on plates from Richard Ginori.

Before Mark served the next course of Bigoli con Anatra and Goose Liver, he brought out friulian style polenta and poured it on top of a marble table and let it sit while I ate the bigoli.

This traditional pasta (by Tony) was made with duck. It was a whole-wheat pasta made with the torchio, a typical instrument for making pasta in Veneto. Tony grated the frozen liver over the pasta. I loved the liver, it was fantastic! And the pasta was so "scrunchy" – like when it has a bite but it’s not crunchy – it’s perfect!

The dish, Veal in Ash with Grass and Corn, was served in 2 stages. The veal itself was dusted in powdered hardwood charcoal then grilled to 100 degrees. The kidney is cooked in its own fat. Alongside the veal at the table, Mark had a sauce made from ossobucco in a copper pot. He plated the set polenta, sliced the veal and finished with the vinogrette of ossobuco made with the same Barolo we were drinking! Bergadano Barolo “Sarmassa” 2001

Then he served the polenta crusty from the inside of the cast iron vessel, made only with water and extra virgin olive oil. It made a crunchy chip, and he served it on top of tall grass, with the kidney condiment. The picture is beautiful.

I was introduced to the beginning of the desserts by Brooks, and Mark joined me at the table. The Salt Baked Pineapple was the first of five desserts and began with the international symbol of hospitality, salt roasted with spices and frozen yogurt. The peel was soaked in spices and dipped in Greek yogurt and frozen. A perfect segway to the dessert courses.

The Eggplant Costata with Sheep's Milk Ricotta Straciatella and Chocolate Olive Oil was a trip into Naples. It was nice because it was equally savory and sweet. And the ricotta ice cream was the best I’ve ever had – even in Italy. It was fantastic.

The Tree di Cacao was so sexy and the Tangerines on ice were very good, along with Lidia’s Fregolotta. The way they finished the Collezione with dry cookies, and the juice of the fruit all over the table, it was so Italian – this is what it is like in Italy.

The sequence of the dishes was great too. I ate the chocolate and was so full. And then the tangerines, it made my mouth ready to eat more chocolate – because the tangerines were soft with acidity and the chocolate was crispy. The dried cookies were the perfect way to finish.

The Service of café alla Napoletana was being prepared from the start of the desserts. I know, because I smelt it! They whipped a splash of the coffee with sugar in front of me and it was delicious.

This Collezione by Mark Ladner is what I mean when I talk about True Italian cooking."

Read the article also in True Italian Cooking the new blogspot by Cesare Casella http://truitalianusa.blogspot.com/

Mark Ladner.

Protegé of Mario Batali and Executive chef at Del Posto Restaurant, Manhattan, began his education at Johnson & Wales before moving to his native Boston to cook with Todd English at the original Olives Restaurant in Charlestown, Massachusetts. Mark then moved to New York City where he worked for several years with Scott Bryan and Jean Georges Vongeritchen before opening Babbo as a sous-chef. Mark then opened Lupa, Otto and Del Posto with partners Batali, Joe Bastianich and Jason Denton.
Mark cooks a sensible blend of rustic Italian flavors, using responsibly raised and locally grown products.
He currently resides with his family in Greenwich Village.

From Italy and Chile: The Best Extra Virgin Olive Oils


Two Italian extra virgin olive oils and one from Chile have been declared the best in the world at the recent Sol d’Oro 2010, an international competition celebrated within the International Salon of Quality Extravirgin Olive Oil (Verona, 15-20 March 2010). The award for the best “light fruity” went to Agricola y Forestal Don Rafael of Santiago de Chile. For the "medium fruity" category  the prize went to  Villa Stabbia di Massa Cozzile (Pistoia - Tuscany) and for the "intense fruity" to Frantoio Quattrociocchi Americo di Alatri (Frosinone - Latium). Many Italian producers, given the bad year they had in terms of harvest quality and quantity preferred not participate in the competition. On the other hand the award received by Chile is a deserved acknowledgement for the work done by the almost 40 Chilean producers who export the 20% of the 2500 tonnes of production


Ricciarelli and Bologna’s Potato Are Now Protected By The European Union


The European Union gave the green light for the inclusion of two other Italian products in the Denominations of Protected Origin and Indications of Protected Origin (DOP and IGP in Italian). The products in question are the "Ricciarelli di Siena" and the "Patata di Bologna". The Ricciarelli are a traditonal Christmas sweet made in Siena and its surroundings since long time and today consumed all year round. The famous potato from the province of Bologna has always been a favorite of good food lovers, for its peculiar color and taste, generated by the conjunction of climate, soil, cultivation techniques and conservation systems. Soon the delicious Marrone (chestnut) della Valle di Susa is expected to enter the register of DOP and IGP as well.


Chefs abroad for the traceability of high quality Italian extra virgin olive oil


Sante de Santis, Pietro Rongoni and Fabio Cappellano

The CNO (Consorzio Nazionale degli Olivicultori), a 40-year-old Italian National Organization of more than 200.000 olive producers, has chosen three renowned chefs from the itchefs-gvci network to launch it´s European campaign for the traceability of high quality Italian extra virgin olive oil. The chefs are: Sante De Santis, chef patron of the restaurant San Pietro in Stuttgart (Germany- 23. 03. 2010), Pietro Rongoni chef patron of La Serenata in Moscow (Russia- 27. 03. 2010) and Fabio Cappellano of Qualitalia, in Delft (The Netherlands- 29. 03. 2010), who has been supported by the Restaurant Artusi. During a week of tastings and Special Dinners, open to media, opinion leaders and industry operators, the chefs, accompanied by Rosario Scarpato, itchefs-GVCI Managing Editor and GVCI Honorary President have promoted the traceability system that the CNO has created and is implementing. Top representatives of the CNO have introduced the events in all three nations introducing the system includes a voluntary certification allowing to qualify extra virgin olive oil as ‘High Quality’, when the 120 guidelines and practical indications are met by the oil producer.

These guidelines range from soil preparation, olives harvest, milling to oil distribution and storage. In such a way the Consortium not only certifies the origin of the products, following the production path from cultivation to commercial distribution but it guarantees the application of the best production practices, in order to ensure both food safety and consumers alike.

High quality Extra Virgin Olive oil, each with its special taste and aroma, are tools in the hands of creative chefs, real ambassadors of quality, who make thousands of recipes mixing ingredients in perfect combination with the many nuances in taste of the different cru of extra virgin olive oil. Italy, second producer country, is leader with the richest number of cultivars (more than 500) due to the great variety of soils, microclimates and to the long commitment of olive growers during centuries of cultivars improvement. Such richness deserves to be enhanced and disseminated. This is why the Consorzio Nazionale degli Olivicoltori, has aimed first of all at implementing the traceability of high quality Italian extra virgin olive oil.

An extensive reportage on the CNO traceability system will soon be available in www.itchefs-gvci.com.



Mario Caramella: "When Marchesi Came To Hong Kong"


Gualtiero Marchesi
A picture of the time: Mario Caramella (far left) and
Gualterio Marchesi (in white)

Gualtiero Marchesi was invited to Hong Kong by the Grand Stanford Intercontinental Hotel. It was a great success. I was the chef de Cuisine of the Mistral, the Italian Restaurant of the hotel. We had invited some prestigious Master chefs from Italy before, such as Mario Musoni. But in that occasion we were determined to do something very big, so we invited Marchesi. The concept of the Mistral, however, was far too casual for a three Michelin star chef as himself, so we decided to invade the Belvedere, the French restaurant of the hotel. The cuisine of Marchesi’s Bistrot was offered at the Mistral, and that of the Gualtiero Marchesi´s restaurant at Bovesin della Riva (first Italian Restaurant ever given three Michelin stars) at the Belvedere. Marchesi had invaded with great success practically the whole Hotel.

Marchesi was the first great Italian chef who cracked the long hegemony of French cuisine in Hong Kong. Before he came along, in the former British, people and media used to talk only of chefs as Bocuse and Robuchon. The great Italian chefs were basically unknown. With the visit of Marchesi the work of Italian chefs in Hong Kong Gabriele Colombo at the Grissini in the Grand Hyatt Hotel, Umberto Bombana at Toscana in the Ritz Carlton and myself - were finally greatly appreciated. We made the people of Hong Kong realize that the level of modern Italian cuisine was much higher than the stereotypes of pizza, pasta and a mandolin.

Gaultiero Marchesi and Mario Caramella
Gaultiero Marchesi and Mario Caramella

Journalists, television networks, many chefs and industry operators, but overall many many clients, came to see Marchesi and to taste his food. The hotel restaurants were fully booked every night, which was something quite normal for the Mistral, but not for the Belvedere, that had an average of 20 customers per evening.

Among the young chefs who came as Marchesi´s assistants there were names that are today are among the most renowned Italian chefs. Ernst Knam, for example, today one of the greatest pastry chefs in Italy, who was obsessed with soufflés. And Andrea Berton, then chef de partie at Bovesin della riva restaurant and today chef of one of the most successful restaurants in Milan.

I’ll never forget something that happened when Gualtiero Marchesi was interviewed by a journalist of the South China Morning Post. I was the interpreter. The journalist asked Marchesi how old he was. “Sixtyfive”, he answered. The journalist commented that usually at that age people retire and asked another question: Who, in Marchesi’s opinion, was the future of Italian cuisine? And Marchesi seriously replied: “I am”.


Mario Caramella



Gualtiero Marchesi

Gualtiero Marchesi, possibly the most famous Italian chef worldwide, has just celebrated his 80th birthday. There are many, the people who, in Italy and abroad, have written extensively on his life, career, cuisine and beliefs. Among the most poignant profiles on the Master Italian chef ever published is the one signed by Spanish food critic Rafael García Santos, founder and director of the prestigious publication Lo mejor de la gastronomia. Here some excerpts from the article published in 2006.

“(Gualtiero Marchesi) has acomplished a corpus of work that is utterly personal and Italian. It includes dishes whose glory will endure the passing of time. His spirit and erudition have created a school with disciples of such relevance as Paolo Lopriore, Carlo Cracco, Enrico Crippa, Davide Oldani, Andrea Berton, etc. It is as a consequence of all this that he is world famous.

Rafael García Santos
Rafael García Santos

His cooking is branded by the kind of passion that comes from art. He paints, in such a way!, using china as a canvas. The beauty as well as the minimalism in the layout of his compositions has given them character and an unmistakeable mark. He tends to display esential, very thought-over constructions, using very few elements, that express talent, loads of talent, so much so that the the way in which he carries it out makes the difference. Two, three, four elements, amazingly enough, compose an astounding, radiant body. The examples are endless. To name a few: the cold spaghetti, caviar and chives salad: a revolution of display, three details, lots of magic, the fundaments of epicure... Another artistic wonder: the open raviolo; a bold, round star of open leaves, extended and pointy like a round, see-through mille feuille ”.

Gualtiero Marchesi
Some of Marchesi´s famous dishes:
1. Rice, Gold and Saffron,
2. Fuchsia Beetroot Risotto (among others) and
3. Open Raviolo

“The reason is that Gualtiero has always been a character very sensitive to beauty, innovation, simplicity and pure, imaculate flavours. All these: the milanese feeling, the french technique and the exceptional gift of taste, both of flavour and inteligence, are a part of the most laureate of the risottos: rice, gold and saffron. A perfect tactile contrast between the cereal and the creamy sauce melting into one other self. And when you taste it, the rice keeps its identitly, the saffron appears unmistakeable and delicately”.

“Traditional flavours, sauces with the body of a model and striking artistic beauty. What can be said of such exceptional works as the spaghetti “Dritti” or the marchesian extravaganza, the virtuous fuchsia beetroot risotto, the erudite veal steak alla Rossini ... a cuisine that´s beyond good and evil. Of a character that transcendes time, that enjoys art and urges you to taste it”.



Ulaanbaatar. “Here I am, trying to describe my new adventure in Mongolia, this land so different from the places and the culture where I come from.

I was born in Friuli Venezia Giulia, my father was an alpino soldier and I spent most of my life between Alto Adige and northern Veneto. I have been involved in cuisine for long time and I guess my passion for cooking and good food comes from my grandmothers, both born in Ferrara (Emilia Romagna region).

I worked in China and Korea and recently arrived in Mongolia. Many don’t even know where this huge nation is located on the world map and, for me, it was not an easy choice, from the professional point of view. Mongolia is out of all the beaten international touristic tracks but, since my partner is Mongolian, I decided to make, for the first time in my life, a sentimental decision about my career.

The first impact wasn’t neither easy or encouraging. At the end of the first night of work I was about ready to catch the first flight back home. I felt as Gordon Ramsay in that TV series “Kitchen Nightmare”, where he goes in a restaurant and notes the many and many faults. Mamma mia. The kitchen I arrived in promised nothing good: the staff didn’t seem to be very cooperative. Fortunately, I personally knew the chef who did the opening, so I said to me: ‘There must be some good in this, so let me see the positive aspects, let me give it a go”. Soon, in the next few days, I had the opportunity to better understand who the collaborators I had really where: some of them where good, others definitively not. They all got to work each day but that was not enough. I admit I am not easy to deal with, but honestly I cannot stand people working without passion. You cannot work in this business without heart. I made this clear to my staff and as a consequence, I started to lose them one by one. They found all the possible excuses for resigning and left me in a difficult position or, as we say in Italian: “In braghe di tela”, which means you are left with nothing.

I didn’t panic though and step by step have created a new brigade. I am aware that there is some more work to do but today I have a group of collaborators that is close to what is needed for a 200-seat restaurant to work properly.

What annoys me most, today, is the fact that it’s hard to find here the daily basic products I need to produce Italian cuisine here. I am talking about very basic ingredients such as fresh basil and rosemary, just to give an example. I try to do the best I can; fortunately I have flour, eggs and durum wheat semola, so I can make good home made fresh pasta. Here my Emilian blood helps me a lot.

That’s only a first step. There is a lot to do to educate the Mongolian consumers. Here if you present a fillet cooked at the right point, meaning slightly pink, you can be sure that the client will reject it. They want it ultra well done… Then, of course, some of the customers complain because the meat is too tough. The fact is that Mongolians are used to a cuisine heavily based on soups and boiled dishes, where the ingredients (meat, potatoes, carrot) are cooked for long time. Furthermore, the meat is tough in Mongolia because there is no ageing after slaughtering. If you go to the market early in the morning, you can see the queue of live animals waiting to be slaughtered. Two hours later their meat is already lying on the market benches for sale. No aging whatsoever and the beasts are very lean, with very little fat. So forget to use strip loin for a tagliata. Mongolian clients want it ultra well done and it turns as a “suola di scarpa”, shoe leather. I can only use the fillet, which I can cook as they want it without having it too tough and dry.

There are problems with vegetables as well, despite the relative closeness to China, the authentic paradise of vegetables. The European vegetables here can turn out to be anything. You ask for two kilos of zucchini? Well, most likely you get a single zucchini of 2 kg (which my late grandfather would have used only to dry for the seeds). Slowly, my suppliers began to provide me with decent zucchini, at least in summer. In winter time the quality of vegetables goes down very much.

Fortunately the company that employs me, after seeing my efforts, has begun supporting me. Now, management authorizes me to have shipments of fresh vegetable, fresh fish, and all is necessary to run an Italian kitchen, from Beijing. It’s only a first step, I know. I am convinced, however, that with support of my company, I can put Ulaan Baatar and my restaurant, on the international map of good food and quality Italian cuisine.”



In his way, thanks to his position, he is a permanent ambassador at large of Italian cuisine around the world. Gianfelice Guerini, 2010 GVCI chef of the year, has a very special job: he commands the kitchen of the Ferrari Formula 1 team. He and his staff feed some of the greatest drivers, assistants and VIP guests in the whole Gran Prix.

Being part of one of the best known symbols of Italy – Ferrari, his cuisine is correspondingly firmly Italian and Gianfelice is very grateful to the dozen of Italian chefs working around the world (many of them belonging toGVCI) who have helped him in the last ten years to keep the standard of his Italian cuisine consistently good. Gianfelice was born in Brescia 46 years ago and worked as bartender, waiter and hotelier before becoming a chef. He is married to Natalya and has a 16-year-old daughter, Elisa. Look at the photo gallery and read what this special Italian chef says about his experience in Formula 1.




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.



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.



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.





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





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




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




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





The Italian Cuisine Worldwide Awards 2010 were announced during a Gala Dinner prepared by Guest Master Chefs Chicco and Bobo Cerea and hosted by Chef Cesare Casella at the Italian Culinary Academy in New York with the presence of two Award recipients: Lidia Bastianich and Sirio Maccioni. In the picture from left: Gianfelice Guerini, Mario Caramella, Rosario Scarpato, Lidia Bastianich, Cesare Casella, Dorothy Hamilton, Sirio Maccioni, Paolo Monti.
Read More about this event...





Stuttgart has been the epicentre of the great ola of tagliatelle al ragù. Falling on Sunday, the 2010 IDIC has been 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. Sante De Santis, GVCI chef and a true local celebrity, hosted three great chefs who had arrived in town to interpret the Italian Sunday Lunch from different periods; Donato De Santis (Buenos Aires, Argentina), Roland Schuller, once chef of the Don Alfonso and today working in Hong Kong and Marco Sacco of the Piccolo Lago, Verbania, Piedmont, holder of two well-earned Michelin stars. They were joined by Mauro Fabbri, executive chef at the Restaurant Diana in Bologna and his favourite sfoglina Luisa Lolli, who came to prepare very special Tagliatelle al Ragù Bolognese




New York City:- Under the title "Italy Comes to New York" the New York Times has announced the World Premiere of the International Day of Italian Cuisines on January 5, 2010. "A number of food and wine producers from Italy will be in New York on Jan. 13 and 14 for a variety of tastings, workshops and dinners. This is in conjunction with a Jan. 17 event called the International Day of Italian Cuisine, which is intended to promote authentic Italian recipes and products. On Jan. 13 from 3 to 5 p.m., a tasting of the foods and wines from eight Italian companies at the Italian Culinary Academy, 462 Broadway (Grand Street), will be open to the public, free".




New Delhi:- The fourth annual Vinitaly India, the only event dedicated exclusively to Italian wine in India, will take place in New Delhi, at The Park Delhi Hotel, on January 19th and 20th, 2010.
In addition to presenting quality wines from various regions of the Italian peninsula this year Vinitaly India 2010 will introduce, for the first time, quality olive oil produced by estate members of the Consorzio Olivicolo Italiano (Consortium of Italian Olive Oil Producers). The Unione Italiana Vini (UIV, or Italian Wine Union) will manage a special area dedicated to educating visitors about how to identify wine characteristics and how to taste wine critically. The UIV educational effort will be supported by an interactive seminar as well as a guided tasting of selected wines.
Vinitaly India 2010 opens on 19th January with a food and wine evening dedicated to selected guests and the press. Various seminars and free tastings will be held on the 20th January, open to trade and specialized media, featuring over 40 Italian wine-producers.

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