International Day of Italian Cuisines

IDIC 2012: Made By Italian Hands Demos in New York City

Itchefs-GVCI and Cesare Casella Dean of the School of Italian Studies at the International Culinary Center presented, as a part of the IDIC 2012 celebrations, a series of Demonstrations that put the focus on the importance of the hands as a main "ingredient" of different disciplines such as fresh pasta making, pizza making, cold cuts and Italian pasticceria.


10:00 hs

Tradition and innovation in the Italian Pasticceria

Master Pastry Chef: Gianluca Fusto


11:30 hs

The magic of making fresh pasta: orecchiette & tarallini from Puglia

Master Chef: Pietro Zito


14:00 hs

The joy of making salami, salsiccia and Co.

Master Butcher: Simone Fracassi


15:30 hs

The role of the hands in making great pizza

Pizza Masters: Domenico Crolla and Massimiliano Crocetti


Culinary coordinator: Jessica Botta


See IDIC 2012 Program