Italian Cooking for the Global Village

80.00

This first extraordinary and limited edition of Italian Cooking for the Global Village (270 colour pages, € 80) has been printed in only 1000 numbered and certified copies. There are deliberately no advertising nor commercial messages in the book, which is a compendium of the best authentic contemporary Italian cuisine “export model” since collects recipes designed …

Category:

Description

192 COOKS TOGETHER for an unprecedented insight into Italian cuisine

This first extraordinary and limited edition of Italian Cooking for the Global Village (270 colour pages, € 80) has been printed in only 1000 numbered and certified copies. There are deliberately no advertising nor commercial messages in the book, which is a compendium of the best authentic contemporary Italian cuisine “export model” since collects recipes designed for out of Italy events with the best ingredients of the Italian tradition.

192 recipes from the following chefs

 

Luca Abbruzzino

Abbruzzino* – S. Janni Catanzaro, Italy

 

Luigi Acciaio            

Com’era, è – Moncalieri (TO), Italy

 

Paolo Alabiso

Kempinski Hotel – Accra, Ghana

 

Alfredo Albergatore

Luigia – Dubai, UAE

 

Federico Allegri

Private Chef – Torino, Italy

 

Tommaso Arrigoni

Innocenti Evasioni* – Milan, Italy

 

Marco Bajma

I 3 Italiani – Hong Kong, SAR China

 

Pasqualino Barbasso

Falco Azzurro – Cammarata (AG), Italy

 

Salvatore Barcellona

Prego’s, Media Rotana Hotel – Dubai, UAE

 

Enrico Bartolini

Mudec** – Milan, Italy

 

Davide Bassan

Aloro Oterra Hotel – Bengaluru, India

 

Heinz Beck

La Pergola*** – Rome, Italy

 

Danilo Bei

Emilio* – Casabianca di Fermo (FM), Italy

 

Paolo Bellamio

Yachts Private Chef – Dubai, UAE

 

Matteo Bergamini?

Black Barn – New York, USA

 

Emiliano Bernasconi

Shangri-la Hotel – Shanghai, China

 

Andrea Berton

Berton* – Milan, Italy

 

Michele Biagiola

Signore te ne ringrazio* – Montecorsaro (MC), Italy

 

 

Salvatore Bianco

Il Comandante* – Napoli, Italy

 

Beniamino Bilali

Chef and Pizza Consultant – Rimini, Italy

 

Giuseppe Biuso

Ristorante Il Cappero* – Lipari (ME), Italy

 

Marco Bottega

Aminta Resort – Genazzano (RM), Italy

 

Francesco Bracali

Bracali** – Ghirlanda (GR), Italy

 

Andrea Brambila

La Campagnola – Vairano, TI, Switzerland

 

Giuseppe Maria Brancati

Chef Consultant – Hong Kong, SAR China

 

Alessandro Breda

Gellius* – Oderzo (TV), Italy

 

Francesco Brocca

Cullinary Director, Italian Cuisine & Wines World Summit – Dubai UAE

 

Vincenzo Candiano

Locanda Don Serafino** – Ragusa Ibla, Italy

 

Fabio Cappellano

Il Tartufo – Delft, the Netherlands

 

Gianni Caprioli

Giando – Hong Kong, SAR China

 

Alfonso Caputo

Taverna del Capitano* – Marina del Cantone (NA), Italy

 

Mario Caramella

Hyatt Regency Hotel – Phuket, Thailand

 

Alesandro Cargiolli

Chef Consultant – Sarzana (SP), Italy

 

Francesco Carli

Country Club – Rio de Janeiro, Brazil

 

Cesare Casella

Chef Consultant – New York, USA

 

Valentino Cassanelli

Principe* – Forte dei Marmi (LU), Italy

 

 

Nicola Cavallaro

Un Posto a Milano – Milan, Italy

 

Moreno Cedroni

La Madonnina del Pescatore** – Senigallia (AN), Italy

 

Lionello Cera

Antica Osteria Cera** – Lughetto di Campagna Lupia (VE), Italy

 

Luca Ciano

Chef Consultant – Sidney, Australia

 

Domenico Cilenti

Porta di Basso -Peschici (FG), Italy

 

Stefano Ciotti

Nostrano* – Pesaro, Italy

 

Luca Collami

Baldin* – Genova, Italy

 

Gabriele Colombo

Hyatt Regency Hotel – Saipan, Mariana Islands

 

Dario Congera

General Manager, Fairfield by Mariott – Taichung, Taiwan

 

Giovanni Cortese

Casta Diva Resort – Blevio (LC), Italy

 

Mauro Crivellin

Mauro.It – Buenos Aires, Argentina

 

Domenico Crolla

Oro – Glasgow, UK

 

Pietro D’Agostino

La Capinera* – Taormina (ME), Sicily

 

Gianni D’Amato

Caffè Arti e Mestieri – Reggio Emilia, Italy

 

Marino D’Antonio

8 ½ Bombana – Hong Kong, SAR China

 

Cosimo Danese

Millennium Airport Hotel – Dubai, UAE

 

Iside De Cesare

La Parolina – Trevinano (VT), Italy

 

Christian De Nadai

Four Seasons Hotel – Moscow, Russia

 

Donato De Santis

Cucina Paradiso – Buenos Aires, Argentina

 

Sante De Santis

Er Cupolone San Pietro – Stuttgart, Germany

 

Michele Dell’Aquila

Macau

 

Patrizia Di Benedetto

Bye Bye Blues* – Mondello (PA), Italy

 

Riccardo Di Giacinto

All’Oro* – Rome, Italy

 

Francesco Di Noia

Four Seasons Hotel – Peninsula Papagayo, Costa Rica

 

Claudio Dieli

New World Shenyang Hotel – Shenyang, China

 

Gennaro Esposito

Torre del Saracino** – Vico Equense (NA), Italy

 

Alberto Faccani

Magnolia** – Cesenatico (FC), Italy

 

Corrado Fasolato

Spinechile* – Schio (VI), Italy

 

Gianni Favro

Gianni* – Bangkok, Thailand

 

Paolo Federici

Osteria – Hong Kong, SAR China

 

Amedeo Ferri

Barolo, Ritz Carlton Hotel – Beijing, China

 

Nicola Fossaceca

Al Metrò* – San Salvo Marina (CH), Italy

 

Leonardo Fumarola

L’Adesso – Buenos Aires, Argentina

 

Marco Furlan

Spasso – Hong Kong, SAR China

 

Fernando Galbiati

Trump International Golf Club – Dubai UAE

 

Giacomo Gallina

Bucaniere-Zegna – Bielmonte (BI), Italy

 

Davide Giardini

Bice Hilton Hotel – Dubai, UAE

 

Simonetta Garelli

Consultant Chef – London, UK

 

Vincenzo Gatti

Dining room, Park Hyatt Hotel – Guangzhou, China

 

Fabio Genghini

Le Meridien Hotel, Suvarnabhumi Golf Resort – Bangkok, Thailand

 

Anthony Genovese

Il Pagliaccio** – Rome, Italy

 

Enrico Gerli

I Castagni* – Vigevano (PV), Italy

 

Alessandro Gilmozzi

El Molin* – Cavalese (TN), Italy

 

Oliver Glowig

Chef Consultant – Rome, Italy

 

Paolo Gramaglia

President* – Pompei (NA), Italy

 

Marta Grassi

Tantris* – Novara, Italy

 

Giovanni Grasso

La Credenza* – San Maurizio Canavese (TO), Italy

 

Vittorio Greco

Ottimo, ITC Grand Chola Hotel – Chennai, India

 

Vincenzo Guarino

Il Pievano* – Gaiole in Chianti (SI), Italy

 

Matteo Guerra

Matto -Dubai, UAE

 

Vincenzo Guglielmi

Tavolino – Cairo, Egypt

 

Alfonso Iaccarino

Don Alfonso 1890** – Sant’Agata dei due Golfi (NA), Italy

 

Antonio Iacovelli

Trattoria Toscana – Dubai, UAE

 

Riccardo La Perna

8 ½ Bombana – Shanghai, China

 

 

Pino Lavarra

Tosca* – Hong Kong, SAR China

 

Maurizio Lazzarin

Casa Mia, Le Meridien Airport Hotel – Varenna (LC), Italy

 

Marco Legittimo

Bussola – Dubai, UAE

 

Stefano Ligori

Lido Complex – Hamilton, Bermuda

 

Felice Lo Basso

Felix Lo Basso* – Milan, Italy

 

Tony Lo Coco

I Pupi* – Bagheria (PA), Italy

 

Giorgio Locatelli

Locanda Locatelli* – London, UK

 

Vittorio Lucariello

Shutters on the Beach – Santa Monica, CA, USA

 

Igor Macchia

La Credenza* – San Maurizio Canavese (TO), Italy

 

Domenico Maggia

Tenuta Visconti – Policoro (MT), Italy

 

Giuseppe Mancino

Il Piccolo Principe** – Viareggio (LU), Italy

 

Paolo Manfredi

Valtellina – Milan, Italy

 

Antonino Maresca

Lapa Palace Hotel – Lisboa, Portugal

 

Enrico Maritan

Spiga – Hong Kong, SAR China

 

Giovanna Marson

Chef Consultant – London, UK

 

Rosanna Marziale

Le Colonne* – Caserta, Italy

 

Stefano Masanti

Il Cantinone* – Madesimo (SO), Italy

 

Massimiliano Mascia

San Domenico** – Imola (BO), Italy

 

 

Marco Medaglia

The Trans Luxury Hotel – Bandung, Indonesia

 

Claudio Melis

In Viaggio Claudio Melis – Bolzano, Italy

 

Alessandro Miceli

Roberto’s – Dubai, UAE

 

Corrado Michelazzo

Isola – Hong Kong, SAR China

 

Simone Millico

Bahia del Duque The Tais Hotel – Tenerife, Spain

 

Christian Milone

Trattoria Zappatori* – Pinerolo (TO), Italy

 

Rosana Milivinti

Chef Consultant, The-I-Factor LLC – Dubai, UAE

 

Paolo Monti

Gaia – Hong Kong, SAR China

 

Andrea Mugavero

Roberto’s – Dubai, UAE

 

Ivan Musoni

Park Hyatt Hotel – Abu Dhabi, UAE

 

Giorgio Nava

Carne SA – Cape Town, South Africa

 

Fabio Nompleggio

Cépe, Ritz Carlton Hotel – Beijing, China

 

Martin Obermazoner

Jasmin** – Chiusa (BZ), Italy

 

Enrico Paiola

Capital Club – Dubai, UAE

 

Pasquale Palamaro

Indaco* – Ischia (NA), Italy

 

Valentino Palmisano

Vespasia* – Norcia (PG), Italy

 

Gaetano Palumbo

Rossini, Sheraton Grande Hotel Sukhumvit – Bangkok, Thailand

 

Antonio Pappalardo

La Cascina dei Sapori – Rezzato (BS), Italy

 

 

Giovanni Parrella

WMC Group – Ho Chi Minh, Vietnam

 

Claudio Pasquarelli

Claudio* – Bergeggi (SV), Italy

 

Massimo Pasquarelli

Ritz Carlton Millenia Hotel – Singapore

 

Andrea Pastore

Pregos – Abu Dhabi, UAE

 

Maurizio Pelli

Private Chef, The Culinary Clinic – Dubai, UAE

 

Franco Pepe

Pepe in Grani – Caiazzo (CE), Italy

 

Giancarlo Perbellini

Casa Perberllini** – Verona, Italy

 

Matteo Pianozza

Osteria 89 – Ardea (RM), Italy

 

Giuseppe Pezzella

Quattro Passi, Palm Jumeirah Hotel – Dubai, UAE

 

Vincenzo Pezzilli

Gastronomia Culinaria – New York, USA

 

Pietro Picciau

Italpast – Campana Buenos Aires, Argentina

 

Nicola Portinari

La Peca** – Lonigo (VI), Italy

 

Cristiano Pozzi

Hyatt Regency Hotel – Tamuning, Guam

 

Graziano Prest

Tivoli* – Cortina d’Ampezzo (BL), Italy

 

John Ranaudo

Avani Hua Hin Resort & Villas – Hua Hin, Thailand

 

Gian Paolo Raschi

Guido* – Rimini, Italy

 

Gino Razzano

Yacht Head Chef – Montecarlo (MC)

 

Daniele Repetti

Nido del Picchio* – Carpaneto Piacentino (PC), Italy

 

 

Andrea Ribaldone

I Due Buoi* – Alessandria, Italy

 

Antonella Ricci e Vinod Sookar

Al Fornello da Ricci* – Ceglie Messapica (BR), Italy

 

Matteo Rizzo

Il Desco* – Verona, Italy

 

Marcello Rivetti

Bice International – Dubai, UAE

 

Pietro Rongoni

Baraonda – Rostov, Russia

 

Raffaele Ros

San Martino* – Scorzè (VE), Italy

 

Angelo Sabatelli

Angelo Sabatelli* – Putignano (BA), Italy

 

Marco Sacco

Il Piccolo Lago** – Mergozzo Verbania (VB), Italy

 

Claudio Sadler

Sadler* – Milano, Italy

 

Elena Ruocco

Consultant Chef – Madrid, Spain

 

Alfredo Russo

Dolce Stil Novo alla Reggia – Venaria (TO), Italy

 

Nicola Russo

Tosca*, Ritz Carlton Hotel – Hong Kong, SAR China

 

Marcello Russodivito

Marcello’s – Suffern, New York, USA

 

Franco Sangiacomo

Cafe Milano Four Seasons Hotel – Abu Dhabi, UAE

 

Francesco Sanna

Changsha, China

 

Salvo Sardo

Locanda Locatelli – Dubai, UAE

 

Fabrizio Sartor

Chicco- Beijing, China

 

Sauro Scarabotta

Ristorante Friccò – San Paolo, Brazil

 

 

 

Matteo Scibilia

Osteria della Buona Condotta – Ornago (MB), Italy

 

Michele Sciotti

Stella di Mare, Dubai Marina Hotel – Dubai, UAE

 

Crescenzo Scotti

Il Flauto di Pan*, Villa Cimbrone – Ravello (SA), Italy

 

Daniele Scotto Di Luzio

Bice Mare – Dubai, UAE

 

Michele Senigaglia

Spasso – Hong Kong, SAR China

 

Maurizio E Sandro Serva

Ristorante La Trota** – Rivodutri (RI), Italy

 

Luca Signoretti

La Mamounia – Marrakech Morocco

 

Tano Simonato

Tano Passami l’Olio* – Milan, Italy

 

Maria Grazia Soncini

La Capanna di Eraclio* – Codigoro (FE), Italy

 

Giuseppe Stanzione

Ristorante Le Trabe* – Paestum (SA), Italy

 

Francesco Stara

Hotel Capo d’Orso – Palau (OT), Italy

 

Mariangela Susigan

Gardenia* – Caluso (TO), Italy

 

Luigi Taglienti

Ristorante Lume* – Milan, Italy

 

Oriana Tirabassi

Splendido, Ritz Carlton Hotel – Osaka, Japan

 

Andrea Tonola

La Lanterna Verde* – Villa di Chiavenna (SO), Italy

 

Kentaro Torii

Piacere, Shangri la Hotel – Tokyo, Japan

 

Luigi Tramontano

La Serra* – Positano (SA), Italy

 

Andrea Tranchero

Casa Barilla – Sidney, Australia

 

 

Luca Tresoldi

The Artisan By Enoteca Pinchiorri – Dubai, UAE

 

Cyrille Troesch

Chef Consultant – Bahrein

 

Gaetano Trovato

Arnolfo da Cambio** – Colle Val d’Elsa (SI), Italy

 

Augusto Valzelli

Ristorante La Porta Antica* – Brescia, Italy

 

Angelo Vecchio

Porterhouse Restaurant – Hong Kong, SAR China

 

Sergio Vineis

Ristorante Il Patio* – Pollone (BI), Italy

 

Marianna Vitale

Ristorante Sud* – Quarto (NA), Italy

 

Pietro Zito

Antichi Sapori* – Montegrosso di Andria (BAT), Italy

 

William Zonfa

Magione Papale* – L’Aquila, Italy

 

Yoshi Yamada

Consultancy Chef – Japan