International Day of Italian Cuisines

Asia: la “Staffetta del Risotto”: from Bali to the rest of the great asian cities

Valter Gosatti, The Ivy Restaurant, Ulaanbaatar, Mongolia
Valter Gosatti, The Ivy Restaurant,
Ulaanbaatar, Mongolia

“It’s freezing over here but I am happy, because I got the ingredients to prepare my risotto alla milanese from Italy”, wrote Valter Gosatti, executive chef at The Ivy Restaurant, in Ulan Batar, the capital of Mongolia, to the GVCI Forum on 17.01 while the thermometer outside was marking minus 25°C.

But the Asian “staffetta” (the correct way to translate “ola” in Italian, as suggested by the Italian Australian journalist Claudio Paroli) of risotto alla milanese reached all the warm South East Asian capitals as well: from Bali, where risotto was cooked by GVCI president Mario Caramella in a golden context, to Jakarta, Hong Kong, Tokyo, Shanghai, Shenzen, and to Bangkok, where Frederik Farina at Spasso closed the night with a bingo, offering Carbonara, last year’s IDIC celebration dish, and this year’s Risotto alla Milanese.

Bali (Indonesia): Mario  Caramella GVCI President and Executive Chef of Hyatt Hotel Sanur with his  Risotto
Bali (Indonesia): Mario Caramella GVCI President and Executive Chef of Hyatt Hotel Sanur with his Risotto
Bali (Indonesia): Risotto alla Milanese by Mario Caramella, GVCI President and Executive Chef of Hyatt Hotel Sanur
Bali (Indonesia): Risotto alla Milanese by Mario Caramella, GVCI President and Executive Chef of Hyatt Hotel Sanur
Executive Chef Andrea Tranchero (first on the left) and his brigade at Ristorante Armani, Tokyo (Japan)
Executive Chef Andrea Tranchero (first on the left) and his brigade at Ristorante Armani, Tokyo (Japan)
Cristiano Pozzi, Sous Chef of Officina Delfingher Restaurant, Tokyo (Japan) (third from left) and his team
Cristiano Pozzi, Sous Chef of Officina Delfingher Restaurant, Tokyo (Japan) (third from left) and his team
Armando Capochiani, Venexia Restaurant, Shanghai (China)
Armando Capochiani, Venexia Restaurant, Shanghai (China)
Roberto Cimmino e his mentor chef Angelo Magliaro at Mezzo Restaurant at the Sheraton Hotel Futian, Shenzhen (China)
Roberto Cimmino e his mentor chef Angelo Magliaro at Mezzo Restaurant at the Sheraton Hotel Futian, Shenzhen (China)
Andrea Assenza, Chef at the Habitu at the Pier Restaurant, Hong Kong, prepare the Risotto in fron of his customers
Andrea Assenza, Chef at the Habitu at the Pier Restaurant, Hong Kong, prepare the Risotto in fron of his customers
Michele Camolei, Osteria Restaurant at the Holiday Inn Golden Mile, Hong Kong
Michele Camolei, Osteria Restaurant at the Holiday Inn Golden Mile, Hong Kong
Marino D’Antonio, Sureno Restaurant, Beijing (China) and his staff with Risotto alla Milanese ready to go
Marino D’Antonio, Sureno Restaurant, Beijing (China) and his staff with Risotto alla Milanese ready to go
Frederik Farina, Spasso Restaurant, Grand Hyatt Erawan Bangkok, Thailand
Frederik Farina, Spasso Restaurant, Grand Hyatt Erawan Bangkok, Thailand
Giulio Vierci of Giulio’s Wine Bar and Ristorante prepares Risotto alla Milanese in Sapporo (Japan)
Giulio Vierci of Giulio’s Wine Bar and Ristorante prepares Risotto alla Milanese in Sapporo (Japan)
L’onda (the wave) of Armando Capochiani, Venexia Restaurant, Shanghai (China)
L’onda (the wave) of Armando Capochiani, Venexia Restaurant, Shanghai (China)
Antonio Massagli, Scusa Restaurant at the Intercontinental Hotel, Jakarta (Indonesia)
Antonio Massagli, Scusa Restaurant at the Intercontinental Hotel, Jakarta (Indonesia)
Olive Beach restaurant, New Delhi (India): Giuliano Tassinari’s Risotto alla  Milanese ready to be served
Olive Beach restaurant, New Delhi (India): Giuliano Tassinari’s Risotto alla Milanese ready to be served

The IDIC was celebrated in the Middle East as well. Mario Musoni, chef and owner of the restaurant Al Pino in Montescano, Pavia, Italy joined Alessandro Dal Zotto, at the Tomato Restaurant, in the Intercontinental Hotel in Muscat, Oman. In Jeddah, Saudi Arabia, Emanuele Esposito, executive chef of Il Villaggio Resort, not only cooked the risotto alla milanese, but also distributed a leaflet to his customers on which he outlined the history, the recipe and curiosities about the dish.

Mario Musoni (guest chef from Al Pino Restaurant Montescano, Pavia, Italy) and Alessandro Dal Zotto (respectively third and fourth from the left) in the kitchen of Tomato in the Intercontinental Hotel, Muscat (Oman)
Mario Musoni (guest chef from Al Pino Restaurant Montescano, Pavia, Italy) and Alessandro Dal Zotto (respectively third and fourth from the left) in the kitchen of Tomato in the Intercontinental Hotel, Muscat (Oman)
Executive Chef Emanuele Esposito, secondo a destra accovacciato, and his brigade at Il Villaggio, Jeddah (Saudi Arabia)
Executive Chef Emanuele Esposito, secondo a destra accovacciato, and his brigade at Il Villaggio, Jeddah (Saudi Arabia)

Chefs cooking risotto alla Milanese in Asia

CAMBODIA
Alessandro Colombis, Don Bosco Culinary School, Sihanoukville

128
Giancarlo Biacchessi, Murano’s
Restaurant, Crowne Plaza Hotel,
Qingdao, China

CHINA
Giancarlo Biacchessi, Murano’s Restaurant, Crowne Plaza Hotel, Qingdao
Armando Capochiani, Venexia Restaurant, Shanghai
Roberto Cimmino, Mezzo Restaurant at the Sheraton Hotel Futian, Shenzhen
Marino D’Antonio, Sureno Restaurant,Beijing
Giordano Faggioli, Danieli Restaurant, St. Regis, Beijing
Armando Galantucci, Isolabella da Armando Restaurant, Shanghai
Vincenzo Gatti, Prego Restaurant at the Westin Hotel, Beijing
Francesco Greco, Palladio Restaurant at the Portman Ritz -Carlton Hotel, Shanghai
Maurizio Lai, Tutto Pasta Restaurant at the Piazza Italia, Beijing
Angelo Magliaro, Mezzo Restaurant at the Sheraton Hotel Futian, Shenzhen
Marco Mette, Prego Restaurant, Shenzhen
Giovanni Parrella, Grand Hyatt Hotel, Beijing
Vincenzo Pezzilli, Boscolo Restaurant at the Piazza Italia, Beijing
Ruben Rapetti, Pacific Restaurant, Nanjing
Samuele Rossi, Rossio Restaurant at the MGM Hotel, Macao
Jennifer Prescott, Riviera Restaurant, Dalian

HONG KONG
Alessandro Angelini, Joia Restaurant, Kowloon, Hong Kong
Andrea Assenza, Habitu at the Pier Restaurant, Hong Kong
Michele Camolei, “Osteria” Restaurant at the Holiday Inn Golden Mile, Hong Kong
Gianni Caprioli, Isola Restaurant,Hong Kong
Claudio Dieli, Mistral Restaurant at the Intercontinental Grand Stanford Hotel, Hong Kong
Paolo Federici, Va Bene Restaurant, Hong Kong
Vittorio Lucariello, Angelini Restaurant at the Shangri-La Hotel, Hong Kong
Paolo Monti, Gaia Restaurant, Hong Kong
Luca Signoretti, Sabatini Restaurant, Hong Kong

INDONESIA

Mario Caramella, Bali Hyatt Hotel, Sanur, Bali
Antonio Massagli, Scusa Restaurant at the Intercontinental Hotel, Jakarta
Marco Medaglia,Puro Restaurant, Jakarta
Massimo Sacco, Massimo Restaurant, Sanur, Bali
Alessandro Santi, Rosso Restaurant at Shangri-La, Jakarta

INDIA
Davide Bassan, Aloro Restaurant at the Oterra Hotel, Bangalore
Manuele Chantra, Olive Beach, Bangalore
Max Cotilli, Stella Restaurant, Mumbai
Alex Lenti, Riverside Restaurant, Goa
Thomas Marchi, Hyatt Regency, Kolkata
Giovanna Marson, Prego Restaurant at the Taj Coromandel Hotel, Chennai
Max Orlati, Olive Beach, Mumbai
Giuliano Tassinari, Olive Beach, Delhi
Giuseppe Zanotti, Stax Restaurant at the Hyatt Regency Mumbai

JAPAN

Maurizio Roberti, Cinque Sensi Restaurant, Kobe, Hagoromo-Cho Nishinomiya-City, Japan
Maurizio Roberti, Cinque Sensi Restaurant, Kobe, Hagoromo-Cho Nishinomiya-City, Japan
Risotto alla Milanse by Maurizio Roberti, Cinque Sensi Kobe Restaurant, Hagoromo-Cho Nishinomiya-City, Japan
Risotto alla Milanse by Maurizio Roberti, Cinque Sensi Kobe Restaurant, Hagoromo-Cho Nishinomiya-City, Japan

Cristiano Pozzi, Officina di Enrico Restaurant, Omotesando, Tokyo
Maurizio Roberti, Cinque Sensi Kobe Restaurant, Hagoromo-Cho Nishinomiya-City
Andrea Tranchero, Armani Ristorante, Tokio
Giulio Vierci, Wine Bar Giulio Vierci, Sapporo

MONGOLIA
Valter Gosatti, The Ivy Restaurant, Ulaanbaatar, Mongolia

OMAN
Alessandro Dal Zotto, Tomato Restaurant at the Intercontinental Hotel, Muscat, Oman
Mario Musoni, Al Pino Resturant (Italy) invited at the Tomato Restaurant, Muscat, Oman

PHILIPPINES
Marco Anzani, Anzani & Bellini Restaurant, Cebu City

SAUDI ARABIA
Roberto Collini, Roberto’s Restaurant, Khobar
Emanuele Esposito, Il Villaggio, Jeddah

SINGAPORE
Angelo Ciccone, Basilico Restaurant, Singapore
Carlo Marengoni, Bologna Restaurant at the Marina Mandarin, Singapore
Marco Guccio, OTTO Restaurant, Singapore

SOUTH KOREA
Sebastiano Giangregorio, Grissini and Via del Sole Restaurants, Seoul
and Grissini Biennale Restaurant,Gwanjiu’
Luca Marchesi, Vinoteca Ristorante “Antonio”, Seoul

THAILAND
Silvano Amolini, La Gritta Resturant, Bangkok
Andreas Bonifacio, Smart Catering, Bangkok
Frederik Farina, Spasso Restaurant, Grand Hyatt Erawan Bangkok, Thailand
Gianni Favro, Gianni Restaurant, Bangkok
Luigi Girardin, Lebua The Dome Restaurant, Bangkok
Flavio Manzoni, Il Tartufo Restaurant, Bangkok
Maurizio Menconi, La Scala Restaurant, Bangkok
Gaetano Palumbo, Rossini Restaurant at the Sheraton Sukhumvit Hotel, Bangkok
Giacomo Turzo, Portofino Restaurant at the Meridian Beach Resort, Phuket
Gianmaria Zanotti, Zanotti Restaurant, Bangkok

UNITED ARAB EMIRATES
Christian Frigo, Primavera Restaurant at the Bahrain Ritz -Carlton Hotel, Bharain
Susy Masetti, Mondo Restaurant at the Raddisson Sas Hotel, Bharain
Andrea Mugavero, Bice Restaurant, Dubai
Roberto Rella, Bice Restaurant, Dubai

VIETNAM
Massimiliano Ziano, All’Opera Restaurant, Saigon