Gianmaria Morelli (centre) of Palato Gelato cooking Risotto alla Milanese for an unforgettable celebration at Noosa (Australia)
After the preview in New York City, the ola of risotto alla milanese, given the time zone of the country, started with Paolo Pancotti, chef at the Milk and Honey Restaurant, Napier, Hawke's Bay, New Zealand, at lunchtime.
Paolo Pancotti, Milk and Honey Restaurant, Napier, Hawkes’s Bay, New Zealand
This was then followed by a great Australian celebration in Noosa, Queensland, where Gianmaria and Natalie Morelli of the Palato Gelato repeated the brilliant success of last year.
Finally this ola of risotto alla milanese, being a global ola, also hit this continent. Giorgio Nava in Capetown, South Africa participated as, on the island of Mauritius, did Stefano Fontanesi, who prepared his genuine risotto alla milanese in homage to Gualtiero Marchesi and his famous dish Riso con Zafferano e Oro – Rice with Saffron and Gold. Stefano’s variation used silver instead.
As mentioned above, record keeping has proved to be particularly difficult this year. For this reason, only a handful of the events are mentioned here. To all other participants, professionals, amateur and home cooks and guests and family, not mentioned here or not know to GVCI, but not forgotten: Viva the International Day of Italian Cuisines! Down with bogus imitations trying to sell themselves Italian Cuisine!
Stefano Fontanesi, Saveur des Iles Resturant at the Dinarobin Hotel Golf & SPA, Le Morne Peninsula, Mauritius
The International Day of Italian Cuisines has been possible thanks to support of many people and companies. Rosario Scarpato, itchefs-gvci.com Managing editor wants to thank the sponsors, partners and supporters and particularly Elena Ruocco, itchefs Event coordinator, Cesare Casella, Dean of Italian Culinary Academy – New York, his assistant Nastassia Lopes, Tara Hill of the International Culinary Insitute New York, Mark Ladner, Executive Chef of Del Posto New York, Samuele Rossi, Executive Sous Chef MGM Hotel Macau, the extraordinary Aldo Palaoro and Stefano del Ry (Milan), Saverio Paffumi (Ristorarte), Roberto Bava (Bava Winery), all the contributors to this web site. Grazie!
Chefs cooking Risotto alla Milanese in Oceania
Gianmaria Morelli, Palato Gelato, Noosa
Paolo Pancotti, Milk and Honey Restaurant, Napier, Hawkes’s Bay
And in AFRICA
Vincenzo Guglielmi, Bella Vista Restaurant at the Baron and Palm Resort, Sharm El Sheikh
Stefano Fontanesi, Saveur des Iles Resturant at the Dinarobin Hotel Golf & SPA, Le Morne Peninsula
Alessandro Morino, La Palma Restaurant at the Dinarobin Hotel Golf & SPA, Le Morne
Matteo Franchini, Brezza Restaurant at the Grand Mauritian Resort & Spa
Giorgio Nava, 95 Keerom Restaurant, Cape Town