6th ITALIAN CUISINE IN THE WORLD: THE BEGINNING OF A NEW ERA

It has been a long and not easy journey but finally we are reaching the… starting point. The sixth Italian Cuisine in the World Forum (Casentino – Arezzo 18 – 20 June 2017) in joint venture with the Master Butcher Simone Fracassi and his unique Capolavori a Tavola – Masterpieces on the table – will officially kick off the “movement” for the bid to Unesco to reward Italian Cuisine OUTSIDE of Italy as world intangible heritage. It will be another long journey but the important was to get here. The Italian Cuisine in the World (ICW) association, which we hope can become soon a Foundation, was recently born to support the Unesco bid as a pledge to make known and rewarded the work of chefs, restaurateurs, educators and professionals OUSIDE OF ITALY committed to the authentic Italian Cuisine as well as that of those who came before them, including the legacy of Italian emigrants left I had the first discussion for a Unesco bid with the late Stefano Bonilli, founder of Gambero Rosso, in 2006. That original idea of course evolved along other lines and, in this moment, I want to thank all those who in the last 20 years, made possible that we got to this point. The thousands of chefs and restaurateurs, food and beverage manager, food and wine distributors working outside of Italy who made possible our Summits, Forums, IDIC – International days of Italian Cuisines, online discussions. With them the Italian producers that sponsored us and the many talented chefs, based in Italy, who came as guests to our events all around the world. Many of them are listed below among some of those who participate to the 3-day event in Casentino. However a special thank goes to those that have been SINCE THE BEGINNING, those who have contributed to brand Italian cuisine outside of Italy as that of a 21st Italian Culinary Region: Mario Caramella, GVCI forum president, Paolo Monti, co- founder of the Hong Kong Summits – an event that Umberto Bombana always supported, Cesare Casella, who started the IDIC in NYC, and Donato De Santis (we managed to organise an Italian Cuisine Congress in Latin America), Pietro Rongoni from Moscow, Giacomo Gallina, the late Sante De Santis from Germany, Fabio Cappellano from the Netherlands.

SOME OF THE CHEFS PARTICIPATING TO THE 3-DAY ITALIAN CUISINE IN THE WORLD – CAPOLAVORI A TAVOLA
Tommaso Arrigoni, Innocenti Evasioni, Milano*
Peppe Aversa, Il buco, Sorrento (Napoli)*
Stefano Bartolini, La buca, Cesenatico*
Salvatore Bianco, il Comandante, Napoli*
Francesco Bracali, Bracali, Massa Marittima (Grosseto)**
Arcangelo Dandini, L’arcangelo, Roma*
Gianni D’Amato, Caffe’ arti & mestieri, Reggio Emilia*
Paolo Gramaglia, President, Pompei*
Vincenzo Guarino, Il Pievano, Gaiole in Chianti•
Peppe Guida, Antica osteria Nonna Rosa, Vico Equense (Napoli)*
Agostino Iacobucci, I portici, Bologna*
Sebastiano Lombardi, Il pellicano, Porto Ercole (Grosseto)*
Valeria Piccini, Da Caino, Montemerano (Grosseto)**
Massimiliano Poggi, Poggi, Trebbo di Reno (Bologna)
Emanuele Scarello, Agli amici, Udine **
Tano Simonato, Tano passami l’olio, Milano*
Marco Stabile, Ora d’aria, Firenze*
Paolo Teverini, Paolo Teverini, Bagno di Romagna (FC)
Gaetano Trovato, Arnolfo, Colle Val d’Elsa (Siena)**
Emanuele Vallini, Taverna La carabacia, Bibbona (Livorno)
Luciano Zazzeri, La Pineta, Marina di Bibbona (Livorno)*

MASTER PASTRY CHEF
Gino Fabbri, La caramella, Bologna
Paolo Sacchetti, Nuovo mondo, Prato

PASTRY CHEF
Loretta Fanella, Opera, San Miniato (Pisa)

PIZZA CHEFS
Pasqualino Barbasso, Il falco azzurro, Cammarata (agrigento)
Renato Bosco, Sapore’, San Martino Buonalbergo (Verona)
Giovanni Mandara, Piccola Piedigrotta, Reggio Emilia
Gennaro Nasti, Bijou, Parigi
Simone Padoan, I tigli, San Bonifacio (Verona)
Panificio Menchetti, Arezzo
Pierluigi Pollice, Ó Scugnizzo, Arezzo
Ciro Salvo, 50 Kalo’, Napoli
Giovanni Santarpia, Santarpia, Firenze
Cristian Zaghini, Consultapizza

SOME OF THE CHEFS, RESTAURATEURS & FB MANAGER FROM THE WORLD
Marco Baruffaldi, Il faro, Coral Springs, Florida – USA
Vittorio Beltramelli, Nolita, PariS – FrancE
Francesco Brocca, WEC Hospitality Consulting – Thailand
Mirco Caldino, Noa, Moscow – Russia
Roberto Capone, La antigua Tahona, Rascafria – Spain
Fabio Cappellano, Il tartufo, Delft – Netherlands
Mario Caramella, President GVCI, Australia
Leandro Carrega, Rosso, Shanghai – China
Cesare Casella, Italian Studies at ICC – New York – USA
Giulio Ciccottelli, Al dente – Movenpick Hotel, Kuwait City
Armando Codispoti, Gavi, Beirut – Lebanon
Mauro Crivellin, Mauro.it, Buenos Aires – Argentina
Domenico Crolla, Oro, Glasgow – UK
Massimo Curti, Marcella, Paris – France
Donato De Santis, Cucina Paradiso, Buenos Aires – Argentina
Gerardo Dereviziis, Aqua Group, Ventiane – Laos
Emanuele Esposito, Zero8Nove, Sydney – Australia
Massimiliano Esposito, Unichef, Beijing – China
Daniel Evangelista, Istanbul – Turkey
Giordano Faggioli, Ayana Resort, Bali – Indonesia
Paolo Ferrua, Tentazioni, London UK
Stefano Fontanesi, Costa Crociere, Corporate Chef
Umberto Fregoni, Aromi e Sapori, Citta’ del Messico
Giacomo Gallina, Chef Consultant, Germany
Giacomo Gaspari, Thudufushi Ari Athol, Maldive
Sebastiano Giangregorio, Lotte Hotel, Seul South Korea
Vittorio Greco, Ottimo, Bangalore – India
Vincenzo Guglielmi, Concorde El Salam Hote, Il Cairo – Egypt
Stefano Ligori, Sicilia, Movenpick Hotel, Dubai – UAE
Gianfranco Locci, Gusto, Dublin – Ireland
Leonardo Maltese, Bice Mare, Dubai UAE
Luca Marchesi, Mercato del Golfo, Kuwait City
Maurizio Menconi, Areya Property, Bangkok – Thailand
Simone Millico, Playa del Duque, Santa Cruz de Tenerife – Spain
Federico Mocci, Claudia e Federico, Amsterdam – The Netherland
Lino Montaruli, Grand Central Hotel, Shanghai, – China
Maurizio Mosconi, Italy & Italy, Ringsted – Denmark
Giovanni Muzzillo, Da Giovanni, Corfu’ – Greece
Stefano Nicodemo, Paletto Ritz Carlton Hotel, Shenzen – China
Fortunato Ostacolo, Food for Champions, Tainjin – China
Marina Paba, Chef Consultant, Taipei – Taiwan
Gabriele Paganelli, Speducci, Toronto – Canada
Gaetano Palumbo, Sheraton Grande, Bangkok – Thailand
Paolo Pancotti, Molto Italian kitchen, Napier Valley – New Zealand
Maria Luisa Panzica, Food Marketing, Dubai – UAE
Luigi Passano, Riviera, Guayaquil, Ecuador
Maurizio Pelli, The Culinary Clinic, Dubai – UAE
Pietro Picciau, Italpast, Campana – Argentina
Manuelo Pintore, Sofitel Zallaq Thalassa Sea & Spa, Bahrain
John Ranaudo, The Westin Siray Bay Resort & Spa, Phuket – Thailand
Leonardo Russi, Limonn, Sao Paulo – Brazil
Massimo Sacco, Massimo, Bali – Indonesia
Francesco Sanna, St regis Hotel, Changsha – China
Daniele Sarno, Cinque sensi, Singapore
Michele Senigaglia, Divino, Hong Kong
Ciro Sorrentino, Raverie Hotel, Ho chi minh city – Vietnam
Francesco Spampinato, Parasole, Ekaterimburg – Russia
Giuliano Tassinari, Bice, Florida – USA
Martin Tufro, le cordon bleu, Lima – Peru
Federico Villoni, Il Cairo – Egitto