International Day of Italian Cuisines

IDIC in Europe: De Santis über alles in Germany

Sante de Santis, Er Cuppolone Restaurant, San Pietro Gastro, Stuttgart (germany) tastes his masterpiece
Sante de Santis, Er Cuppolone Restaurant, San Pietro Gastro, Stuttgart (germany) tastes his masterpiece

The celebration of the IDIC by the chefs of Italian restaurants in Europe was as manifold as it was a clear presentation of a cross-section of these professionals. Sante de Santis, in Stuttgart, Germany, had cooked Risotto alla Milanese with his customers at his Er Cuppolone Restaurant, San Pietro Gastro. It was an entertaining way of appreciating the qualities of a risotto, and then, of course, of savouring it. Sante is certainly a great transmitter of the message of authentic Italian cuisine, and not only in Germany.

The IDIC was enthusiastically received and celebrated in Francophone Europe too; Giorgio de Chirico, chef of Findi Restaurant, took part in it in the heart Paris, France, as well as Giulio Freschi who prepared risotto for a reception at the Italian Embassy in the same city; then Francesco Mammola, chef at the European Council Headquarters, Brussels, Belgium, transformed 70 kg of high quality Carnaroli into over 300 portions of excellent risotto alla milanese (No pics available; obviously, security will be security).

Fabio Cappellano, Il Tartufo Restaurant, Delft (The Netherlands) prepares Risotto alla Milanese out of his kitchen
Fabio Cappellano, Il Tartufo Restaurant, Delft (The Netherlands) prepares Risotto alla Milanese out of his kitchen

And then further, in the Netherlands, Fabio Cappellani led, from his restaurant il Tartufo in Delft, the celebration in all the restaurants of the Qual-Italia group in the land of the tulips. Guests, journalists and gastronomers had the pleasure of viewing Fabio preparing a risotto in front of them and then, once served, of relishing it.









Maurizio Mosconi
, at his restaurant Italy and Italy, in Ringsted, Denmark, paid particular attention, while cooking the celebration’s risotto, to the broth, which he made with strictly traditional ingredients.

The kitchen of Maurizio Mosconi’s Italy & Italy Restaurant in Ringstead (Denmark) working on the preparation of Risotto
The kitchen of Maurizio Mosconi’s Italy & Italy Restaurant in Ringstead (Denmark) working on the preparation of Risotto
The right ingredients for a flavourful brood (broth) at Maurizio Mosconi’s Italy & Italy Restaurant in Ringstead, Denmark
The right ingredients for a flavourful brood (broth) at Maurizio Mosconi’s Italy & Italy Restaurant in Ringstead, Denmark

Chefs cooking Risotto alla Milanese in Europe

BELGIUM
Francesco Mammola, Consiglium Europe, Bruxelles

BULGARIA
Cristiano Venturi, at the Osteria Sofia and Lavazza Resturant, Sofia

DENMARK
Maurizio Mosconi, Italy & Italy Restaurant, Ringstead

ENGLAND
Michele Martinelli, Private Chef, Suffolk

FRANCE
Giorgio de Chirico, Findi Restaurant, Paris
Giulio Freschi, Chef Embassy of Italy in Paris

GERMANY
Sante de Santis, Er Cuppolone Restaurant, San Pietro Gastro, Stuttgart

GREECE
Angelo Saracini, Athens
Luigi Favorito, Da donato restaurant. Heraklion, Crete

MONTECARLO
Gino Razzano, Motor Yacht Benetti SAIRAM , Montecarlo

THE NETHERLANDS
Fabio Cappellano, Il Tartufo Restaurant, Delft
Giuseppe Cappellano, La Vita e’ Bella Restaurant, Rotterdam
Raffaele Natale, Cucina Italiana Restaurant, Deventer
Saro Pulvirenti, That's Amore Restaurant, Den Haag

RUSSIA
Roberto Bendinelli, Podmoskovnie Vechera Restaurant, Moscow
Pietro Rongoni, La Grotta & Fidelio Restaurant, Moscow
Francesco Spampinato, Sky Lounge Restaurant, Ekaterinburg

SWITZERLAND
Teo Chiaravalloti , Resort&Suite Hotel Orselina, Locarno-Orselina, Canton Ticino

TURKEY
Daniel Evangelista, Mezzaluna Restaurant, Ankara
Antonio Lombardi, Mezzaluna Restaurant, Istanbul
Domenico Ranieri, Mezzaluna Restaurant, Izmir