ITALIAN COOKING FOR THE GLOBAL VILLAGE: HEINZ BECK LAUNCHES THE FIRST SPECIAL EDITION IN DUBAI WITH DOZENS OF PRESTIGIOUS CHEFS

The extraordinary collection of recipes, one for each chef who took part into at least one of the ten editions of the Italian Cuisine and Wines World Summit, will be presented by three Michelin star Chef Heinz Beck – La Pergola*** – Waldorf Astoria Hotel Rome – at the Official Gala Dinner of the Summit and the presentation of Melius – The world’s 100 best Italian Restaurant, in Dubai (Armani Hotel, 20 November 2018).

The dinner will be prepared by an incredible array of Italian chefs including Silvia BARACCHI (Il Falconiere* – Cortona), Heinz BECK (La Pergola*** – Rome), Nicola CAVALLARO (Un posto a Milano), Caterina CERAUDO (Dattilo* – Strongoli, Crotone), Giuseppe CONTI (Il Torrente – Capo d’Orlando, Messina), Domenico CROLLA (ORO – Glasgow), Iside DE CESARE (La Parolina*, Acquapendente, Viterbo); Antonio DI SIENO (Macelleria Trippicella, Napoli); Enrico GERLI (I Castagni* – Vigevano, Pavia), Paolo GRAMAGLIA (President* – Pompei, Napoli), Vincenzo GUARINO (Il Pievano* – Gaiole in Chianti, Siena), Toni LO COCO (I Pupi* – Bagheria, Palermo), Giorgio LOCATELLI (Locanda Locatelli* – London), Stefano MASANTI (Il Cantinone* – Madesimo, Sondrio), Massimo MANTARRO (Principe Cerami** – Taormina), Valentino PALMISANO (Vespasia* – Norcia, Perugia), Matteo RIZZO (Il Desco* – Verona), Alfredo RUSSO (Dolce Stil Novo* – Venaria Reale, Torino), Tano SIMONATO (Tano passami l’olio* – Milano), Peppe STANZIONE (Le Trabe* – Paestum, Salerno).

They will be supported by the Dubai based hosting chefs Francesco ACQUAVIVA (Social by Heinz Beck), Salvatore BARCELLONA (Prego’s Media Rotana Hotel), Hadi ELAWAR (Eataly), Davide GARDINI (Bice Hilton Hotel), Matteo GUERRA (Matto Oberoy Hotel), Antonio IACOVELLI (Trattoria Toscana Madinat), Fortunato LEOCATA (Gusto Al Bandar Rotana Dubai Creek Hotel), Giuseppe PEZZELLA (Quattro Passi Five Hotel); Andrea RUSSO (Vivaldi by Alfredo Russo – Sheraton Creek Hotel), Salvo SARDO (Ronda Locatelli Atlantis), Michele SCIOTTI ( Leonardo Stella di Mare Hotel).

Chefs working all around will be present, including Mario Caramella, GVCI Forum on line President (Phuket), Fabio Cappellano (Il Tartufo – Delft – The Netherlands), Nicola Marino (Piazze d’Italia – Barcelona) The book includes 192 recipes of visiting chefs of the Summit, who have carried their culinary vision of Italy abroad, as well as hosting chefs who stake a small piece of their old world palate in new fertile lands from Dubai to Hong Kong to Shanghai. The launch will be part of the Extraordinary Italian Taste (the Italian Cuisine in the World Week)