International Day of Italian Cuisines

International Day of Italian Cuisines 2013

International Day of Italian Cuisines

The IDIC 2013 Anteprima in Moscow

Maria Osokina, Pietro Rongoni, Guest Master Chef Marco Sacco, Rosario Scarpato, Irina Dashkova (Aromi Italiani Restaurant) and Francesca Vaninni (CNO´s Marketing Manager)

The celebration of the IDIC International Day of Italian Cuisines 2013 started in Moscow, on January 11, with a Preview Gala Dinner at the Restaurant Aromi La Bottega. Hosted by the Chef Patron Pietro Rongoni, the Dinner was prepared by Marco Sacco, from Piccolo Lago Verbania (2 Michelin Stars). The Dinner had as a theme “The importance of Extravirgin Olive oil in haute Italian Cuisine” and was part of the project of Traceability and High Quality of Italian Extravirgin Olive Oil, promoted by CNO – Consorzio Nazionale degli Olivicultori Italiani and featured the special oils made by Terre del Sole (click to see the MENU). Francesca Vannini, CNO Marketing Manager, stressed the importance of the network and of quality Italian Restaurants in the world as a base for the diffusion of Italian Extra Virgin olive oils.

The Dinner was followed by a media presentation of the IDIC activities and by the ceremony of the presentation of the Grana Padano Italian Cuisine Worldwide Award to Alexander Averin, a Moscow based photographer and journalist, who couldn’t travel to New York for the ICWA final ceremony. Dr Giovanni Iannuzzi, Chief of Staff of the Italian Embassy in Moscow, presented the Award to Averin accompanied by Rosario Scarpato, the Director of IDIC 2013. The night was brilliantly conducted by Sergey Ivanov and Maria Osokina.

Photo gallery


IDIC 2013 Launch in NYC: “Tradition is not the preservation of the ashes, but rather the transmission of fire”

Giancarlo Perbellini, Rosario Scarpato and Cesare Casella (photo: Josephine Bono)

International Culinary Center Auditorium (photo: Oggi a New York)

The launch of IDIC 2013, our 6th Edition so far, took place in New York City at the International Culinary Center - School of Italian Studies with a day of great events. In the morning, Dorothy Cann Hamilton, director of the ICC, opened the Press Conference and Live Connection with Italy where the IDIC was celebrated simultaneously, as well as in other 70 countries in the world. Cesare Casella (Salumeria Rosi), ever present figure of Italian cuisine in new York City and Dean of Italian Studies at the ICC, was the host of the day. Rosario Scarpato, creator and director of the IDIC, talked about the aims of the celebration and introduced the live connection with Italy. On the other side of the Atlantic, Jerry Di Benedetto, Maurizio Palazzo and Roberta Lara, were coordinating the Tiramisu day at the Aldus Cooking School in Milan, where qualified Master Pastry Chefs prepared the classic version of the most beloved Italian sweet around the world. During the connection, Gerry di Benedetto, the coordinator of Galdus, to describe the spirit of the IDIC, mentioned the famous aphorism by Gustav Mahler: “Tradition is not the preservation of the ashes, but rather the transmission of fire”.

Tony May, Cesare Casella and Piero Selvaggio (photo: Oggi a New York)

Sirio Maccioni (photo: Oggi a New York)

“The IDIC is also the opportunity to celebrate and reward special people who gave a very important contribution to the spreading of authentic Italian cuisine around the world”, said Rosario Scarpato, introducing the Tony May´s 50 Years in the USA. Tony May, former owner of the legendary San Domenico Restaurant in New York City (now closed) and the current owner of SD26 restaurant, has been, during is long career, a pioneer in the promotion of authentic Italian food and wine in the States. He has been the controversial (for his fundamentalist stances on Italian cuisine) animator of Italian Restaurateurs’ associations and a passionate fighter of fake Italian eateries, accusing them of counterfeiting the good, healthy and tasteful Italian fare. After Cesare Casella, three people who had known Tony May very well were invited to speak: Sirio Maccioni, the founder of Le Cirque and a veteran of the New York hospitality scene; Piero Selvaggio the owner Valentino Restaurant Santa Monica (California), another icon of Italian Cuisine in the US and finally Odette Fada, May’s Executive Chef for almost 10 years. All the speech highlighted Tony’s passion, capability and determination in his life, as well a huge dose of humanity. Tony concluded remembering some of the most important steps of his career, thanking the present, and making clear that he has no intention of retiring.

Soon afterwards the IDIC inaugurated another tradition: the proclamation of New York Best Emerging Italian Cuisine chef. Based on the nominations made by 20 of the most prestigious chefs and restaurateurs of New York City (who were rewarded last year with the Italian Cuisine New York Awards), the Award went to Matteo Bergamini of SD26 Restaurant. A causal but very welcome coincidence, because Bergamini is the current chef of Tony May restaurant.

At noon started the Master Cooking Class by Guest Master Chef from Italy Giancarlo Perbellini who revealed the secrets of making the original tiramisu, with a segment on wine pairing. Rosario Scarpato, IDIC Director explained why Tiramisu was chosen to represent IDIC 2013 and stated "If there is such a thing as globalization, then Italian Cuisine has invented it. When we defend our cuisine, we defend our culture."

Giancarlo Perbellini and Alessandra Rotondi (photo: Oggi a New York)

The day ended with the IDIC 2013 Gala Dinner at the Four Seasons NYC restaurant. It was prepared by Guest Master Chef Tonino Verro (La Contea Ristorante: Neive, Region of Piemonte). A true privilege. During the Dinner the Grana Padano Italian Cuisine Worldwide Awards were presented to the winners that will flew from all over the world to receive the Award.

Click here to read the whole Program of Events.

Photo gallery


A world of Tiramisu

The first photos of IDIC 2013´s Celebration are arriving. We are, as always, proud to see how our friends and itchefs-GVCI associates have joined in this celebration of authentic Italian Cuisine!


The Program

Check out our IDIC 2013 program, where you can see places, protagonists and info about IDIC 2013 events.

See the Program


The Map

Check out our IDIC 2013 map, where you can see which chefs and restaurants will be preparing Tiramisù on January 17. We will be updating this map as chefs, restaurants, institutions get on board our global ola!

See the Map


Tiramisù in the movies!

Son of the Bride - El hijo de la novia (original title)

2001 (Argentina)
Director: Juan José Campanella

No Reservations

2007 (USA / Australia)
Director: Scott Hicks


Tiramisu: A Classic Recipe (VIDEO)


Tiramisù cooking class by Itchefs-GVCI Associate, Frederik Farina, Hyatt Regency Danang (VIDEO)



What IDIC stands for

The International Day of Italian Cuisines IDIC was born as a reaction against the systematic forgery of Italian cuisine and products. It aims at protecting the right of worldwide consumers to get authentic and quality Italian cuisine when they go to eateries labeled as “Italian”. Thousands of chefs, restaurateurs and lovers of Italian Food all over the world join the annual IDIC appeal, a tradition by now, launched by itchefs-GVCI (Virtual Group of Italian Chefs), a network of over 1900 culinary professionals working in 70 countries. True Italian cuisine is part of the world’s cultural heritage; its celebration is not against creativity in the kitchen or innovation. It’s only about establishing some basic principles: when the name of a traditional Italian dish is used, that dish should be prepared in the traditional manner.


The secret of “young” Tiramisu is in the quality of its ingredients

Despite its enormous popularity, in Italy and around the world, Tiramisù must be considered one of the most recent “traditional” Italian sweets. Its birth date is very recent but then, its main ingredients are relatively young, too, according to the standards of other Italian traditions.

The savoiardi, for example, also known as ladyfingers in English and in French as biscuits à la cuillère, were probably born “just” in the 16th century (see Francesco Elmi’s Recipe below). Their name comes from Savoy, a Duchy on the border of Italy and France, which included lands belonging to both of today’s states. The Savoy Dynasty eventually produced the first kings of the unified Italy in the 19th century. Also known as sponge-fingers, trifle sponges or boudoir biscuits, savoiardi according to tradition were invented to celebrate the visit of a French King to the Duchy of Savoy.


Even more recent is the history of the Sicilian Marsala wine; at least in the way it is made today. It was an English wine merchant, John Woodhouse, who, in 1773, “created” it, by fortifying a very old Sicilian wine, known by the name of the town in the Province of Trapani since the times of the ancient Romans, and shipping it to the UK, his homeland. It was another Englishman, Benjamin Ingham, who further improved the quality of Marsala, and then finally, in 1833, with Vincenzo Florio, Italians too begun to produce this fantastic wine, which after some decades of decadence, in the past century, has now recovered levels of excellent quality.

The origins of Mascarpone cheese date back to the 17th century, again according to tradition, but there are no documents to confirm it. Mascarpone is a triple cream cheese made from fresh cream to which some tartaric acid is added; after this step, which is called denaturation, the whey is removed without pressure or aging. Still controversial are the origins of the name of Mascarpone, which was born in a rural area close to Milan, on the Po Plain, between Lodi and Abbiategrasso. It could come from Mascarpa, the name of a product made with the whey of stracchino or from Mascarpia, ricotta in the local dialect. Yet others claim that the real name of this cheese is Mascherpone, because it was produced on the Mascherpa family farm (cascina Mascherpa) between Milan and Pavia that no longer exists today.

Mascarpone cheese

In any case, the key to a good tiramisù is all in these ingredients and their quality. Many pastry chefs or home cooks fail when, for example, they prepare it by using a poor quality mascarpone or some replacement such as ricotta. The correct Mascarpone is critical. While Mascarpone is relatively easy to make, producers around the world still do not have the know-how or the machinery of Italian manufacturers.


The contentious origin of a piece of heaven

Plenty of legends have been created around the origins of Tiramisù. One of them connects Tiramisù to the “zuppa del Duca” made in honour of Cosimo III dei Medici (1642 – 1723), without Mascarpone cheese. From Tuscany the fame of the zuppa spread out across all of Italy, and arriving in Venice, it was given the name tirame su (pick me up). Definitively, there are no sources that prove this.

Other claims have more credibility, particularly those arguing that the Tiramisù was first created in Veneto, in the city of Treviso, but in relatively recent times, perhaps in the early Seventies of the last century.

Two claims point in that direction: In 2007, an Italian Pastry chef and baker, Carminantonio Iannaccone, who now runs the Piedigrotta Bakery in Baltimore, Maryland, USA, in an interview with The Washington Post, claimed that he was the inventor of the sweet.

Carminantonio Iannaccone and his wife Bruna
make news in The Washington Post

“Iannaccone's story is simple: he trained as a pastry chef in the southern city of Avellino, and then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the "everyday flavours of the region": strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake”

On the other hand, also convinced that Tiramisù was born in Treviso was Giuseppe Maffioli (1925-1985), but not in the Iannaccone Restaurant. Maffioli, an actor, a writer and the founding editor of Vin Veneto, a publication on the wines of the region of Veneto, wrote in an article on coffee-based desserts published in 1981 that; “Recently, just a little more than a decade ago, in the city of Treviso emerged a new dessert, the Tiramesù. It was proposed for the first time at the restaurant Le Beccherie by a pastry chef named Loly Linguanotto, who had by chance recently held a few jobs in Germany.”

The first Tiramisù of
Le Beccherie Restaurant Treviso

He added: “The dessert and its name, ‘Tiramesù,’ meant to describe an extraordinarily nutritious and invigorating food, immediately gained popularity. Tiramesù was prepared with absolute faithfulness or a few variations not only in the restaurants of Treviso, but in the entire Veneto region and in all of Italy. The Tiramesù is, after all, a coffee-flavoured “zuppa inglese” like the one made in my own house on the day of St. Joseph for my grandfather’s birthday. This old preparation, though, was not yet Tiramesù, and it must be said that the name has its own prestigious importance.”

Roberto Linguanotto, former
pastry chef of Le Beccherie

In an interview with Pietro Mascioni, in 2006, Alba Campeol, the former owner of Le Beccherie, claimed that the origin of tiramisù was an invention of her mother-in-law, after the birth of her, son (Alba’s) when she was very weak. “My mother-in-law,” she said to Mascioni “to help me recuperate some energy, gave me a zabaglione… with a bit of mascarpone cheese... and also added a bit of coffee to it.” She told Loly Linguanotto and asked him to prepare a dessert for the restaurant; “And he had the idea of making layers of Savoiardi cookies dipped in coffee. Then we added the cocoa topping. It was then that I remembered my mother-in-law’s words, and we called it ‘Tiramesù.’ It’s important to notice that in Le Becchierie tiramisù there was no Marsala Wine, while there was in Iannaccone’s. Aldo Campeoli, Alba’s husband, declared to the Washington Post, that he had never heard of Iannaccone.

Aldo and Alba Campeol, former owners of
Le Beccherie Restaurant, Treviso

The dispute is still open. What is certain, however, is that, until well into the 1970s Tiramesu or Tiramisù, was not among the typical sweets of Italy. British cookbook author Elizabeth David makes no mention of the dessert in her 1954 Italian Food, nor does Marcella Hazan in The Classic Italian Cookbook (1973). And in respect to Veneto, Fernando and Tina Raris, in La Marca gastronomica published a list of typical Veneto desserts, compiled in 1964 by Giuseppe Mazzotti, on occasion of the Sixth Festival of Treviso’s Gastronomy, in which there is also no mention of Tiramisù.


Tiramisu: The Authentic Recipe

Ingredients (10 to 12 serves)

  • 220gr Egg
  • 100gr Sugar
  • 500gr Mascarpone
  • 80gr Marsala wine
  • 50gr Coffee
  • Salt and Cocoa
  • Savoiardi (similar to but larger 15/16 than Ladyfingers)


  1. Separate the yolks from the egg whites.
  2. Beat the yolks and the sugar.
  3. Whip the whites and the salt.
  4. Add the mascarpone to the yolks and sugar.
  5. Lighten the mixture by adding the whipped egg whites.
  6. Add the marsala to the coffee.
  7. Soak the savoiardi in the mixture of coffee and marsala and lay them out in the desired mould.
  8. Alternate layers of mascarpone with layers of savoiardi; top off with the mascarpone cream.
  9. Refrigerate and sprinkle with cocoa.
  10. Serve at 6 to 8 °C

Note: it’s recommended, due to food safety reasons, to use pasteurized eggs or to cook the preparations with the eggs at 71 ºC (160 ºF).



  • 500 gr granulated sugar
  • 400 gr egg whites
  • 350 gr egg yolks
  • 450 gr low-gluten wheat W 160-180, P/L 0,45-0,50
  • 100 gr honey
  • 200 gr starch
  • 0,5 gr vanilla
  • Icing sugar for dusting


  1. Whip the egg whites with the granulated sugar until stiff peaks are formed.
  2. Trickle the egg yolks beaten with the honey into this, while delicately mixing, then add the wheat and starch, sieved and mixed with the vanilla.
  3. On baking pans, lightly buttered and dusted with flour, form lines of the resulting mixture approximately 22 cm long with a sac a poche with a large smooth nozzle.
  4. Dust the surface with the icing sugar, and eliminate the excess sugar by turning the pan upside-down and lightly tapping it.
  5. Bake at 190 ºC with open draw for approximately 10 minutes.
  6. Yields 40 savoiardi, 22 cm long

Tiramisu, a piece of heaven in your mouth is the Official Dish of the IDIC 2013

For the sixth year in a row the International Day of Italian Cuisines comes back next January 17, 2013. Once again it will be a worldwide celebration of authentic and quality Italian Cuisine. The IDIC 2013 official dish is TIRAMISÙ, undoubtedly the most widely known dolce italiano in the world. For this very reason, it is the most counterfeited as well: Tiramisu could well be the symbol of the unhindered spread of Italian cuisine in the world over the last 30 years. It has been described as heaven in your mouth, but certainly, to help make it famous the relative easiness of its preparation has occured. It’s a dessert that doesn’t need any cooking, if there are packaged savoiardi on hand. It keeps well for a couple of days, it’s served cold, so it’s ideal for the end of the meal. But, as simple as it may be, if you use incorrect ingredients and exceed in creativity in its preparation - serious and all-too-common faults - you will find yourself with a Frankenstein dessert that has nothing to do with the original dish.

An Italian gastronomer, Davide Paolini, alias il Gastronauta, was right when, some time ago, he said that both pizza and Tiramisù should be granted the European Union GTS (Guaranteed Traditional Specialty) protection. Chefs are free to be as creative as they can, but should not label their creation, however inspired it may be by a traditional dish, with the name of that dish; firstly because it misleads the customer and secondly because they are exploiting a competitive advantage that doesn’t belong to them. Instead, it belongs to the cultural patrimony of a region, a nation, and its people, who have the right to defend and preserve it, and thereby, their identity. In other words no one wants to stop a chef creating a dish in which tiramisù is made with garam masala but they simply shouldn’t call it tiramisù.

The by now traditional global ola of Tiramisù will be once again headed by hundreds of GVCI associates from more than 40 countries but any Italian Food lover or any lover of good food can be a part of this unique event. Joining the celebration is easy: just, fill in this form and prepare Tiramisù on January 17, 2013 according to the authentic recipe. We also love receiving photos from all over the world so please do so too!

JOIN the global ola of Tiramisù!


The list: chefs, restaurants and institutions joining and supporting IDIC 2013

The number of chefs and restaurants joining our International Day of Italian Cuisines celebration grows larger every year. We will be updating this list as chefs, restaurants, institutions get on board our global ola that will reach its peak on January 17th 2013 when all around the globe people will be cooking and tasting Tiramisù.


  • Mauro Crivellin, Ristorantino Italiano, Buenos Aires
  • Donato de Santis, Cucina Paradiso, Buenos Aires
  • Donato de Santis, Spazio Da Donato, Buenos Aires
  • Adrian Soldano, Capo Restaurant, Buenos Aires
  • Leonardo Fumarola, L’Adesso Ristorante, Buenos Aires
  • Sebastian Rivas Proia, Amici Miei Ristorante, Buenos Aires


  • Paolo Pecora, Sociale Cucina Restaurant, São Paulo
  • Paolo Pecora, Don pepe di Napoli Restaurant, São Paulo
  • Eduardo Graziano, Trattoria e Pizzeria Graziano, São Paulo


  • Fabio Fraticeli, Virgin Gorda


  • Gianni Poggio, Fortuna Ristorante Italiano, Regina, Saskatchewan
  • Domenic Giannotti, Domenico's Restaurant, Ottawa
  • Gabriele Paganelli, Paganelli's Risotteria, Toronto
  • Gianpiero Tondina, Copper Creek Golf Club, Kleinburg
  • Andrea Cavaliere, Soho House, Toronto


  • Michele Leone, Da Carla Restaurant, Santiago
  • Walter Monticelli, Caprese Ristorante, Santiago de Chile
  • Walter Monticelli, Enzo Cucina, Santiago de Chile
  • Roberto Illari, El Atelier Gastronomico, Santiago de Chile
  • Roberto Illari, Il Club El Golf 50, Santiago de Chile


  • Luigi Passano, Ristorante Riviera, Guayaquil


  • Giuseppe Atzori, Vista Real Hotels, Guatemala City
  • Byron Anzueto Alvarado, Hotel Intercontinental, Guatemala city
  • Esteban Garcia, Club Italiano, Guatemala City


  • Ignazio Podda, Unique Villas of the Caribbean


  • Silvia Bernardini, L'Invito Restaurant, Veracruz
  • Silvia Bernardini, L'Invito Restaurant, Papantla
  • Dave Galasso, Pizza Il Supremo, Mexico DF
  • Alessandro Moretti, Restaurante Cangrejo Azul, Oaxaca
  • Alessandro Mancuso, Palermo's Ristorante, La Paz, Baja California Sur
  • Umberto Fregoni, Aromi Sapori Restaurant
  • Umberto Fregoni, Polanco Restaurant
  • Umberto Fregoni, Aromi Sapori e Co.
  • Umberto Fregoni, Marina Nacional Restaurant


  • Fabio Boschero, Cielo Ristorante, Hilton Curaçao Resort, Curaçao


  • Alberto Gianati, Casa Italia Ristorant, San Juan de Puerto Rico


  • Cesare Casella, Salumeria Rosi, NYC
  • Carolina Perego, Fulton Restaurant, NYC
  • Alberto Lazzarino, Personal Chef, Hollywood, Los Angeles
  • Louis Coluccio Jr., A.L. Coluccio Italian Family Grocery, Brooklyn, NYC
  • Ivan Beacco, Acqua Ristorante, NYC
  • Rossano Giannini, Lanterna Tuscan Bistro, Nyack (NY)
  • Mario C. Cassineri, Bice Restaurant, San Diego
  • Marcello Russodivito, Marcello's Ristorante, Suffern, NY
  • Paola Bottero, Paola´s Restaurant, NYC
  • Francesco Farris, Zio Cecio, Dallas
  • Vincenzo Pezzilli, Gatronomia Culinaria, NYC
  • Andrea Cavaliere, Cecconi´s Restaurant, Miami
  • Andrea Cavaliere, Cecconi´s Restaurant, West Hollywood
  • Andrea Cavaliere, Soho House, New York
  • Renato De Pirro, Ristorante Cavour, Houston
  • Matteo Bergamini, SD26 Restaurant & Wine Bar, Madison Square Park, NYC
  • Carlo Allesina and David Garwachi, Café Des Artiste, Texas
  • Jasper J. Mirbile Jr., Ristorante Jasper´s, Kansas City
  • Walter Potenza, Potenza Ristorante-Bar, Providence, Rhode Island
  • Jeffrey Wurtz, Le Cirque, NYC
  • Hambone Pilecki, Cafe Hambone, Jamesburg
  • Jon Mudder, The Blonde Bear Tavern, Taos Ski Valley
  • Sirio Ristorante, NYC
  • Sirio Ristorante, Aria Resorts & Casino, Las Vegas


  • Giuseppe Zanotti, Ristorante Falcone, Minsk


  • Matteo De Carli, Casa De Carli Ristorante, Prague


  • Domingo Giacometti, Ristorante La Vela,Vedbaek, Copenaghen
  • Maurizio Mosconi, Italy & Italy Ristorante, Ringsted


  • Giorgio De Chirico, Restaurant L'Origano, Paxton Resort & Spa, Ferrières-en-Brie
  • Vittorio Beltramelli, Ristorante La Cavallina, Paris
  • Vittorio Beltramelli, Ristorante Nolita, Paris


  • Sante de Santis, Trattoria San Pietro, Stuttgart


  • Gianfranco Locci, Terrazzo Italia Restaurant, Dublin


  • Andrea Alberto, Napoli (CAM)
  • Antonella Rossi, Ristorante Napoli Mia, Napoli (CAM)
  • Salvatore Perrone, Ristorante Benita, Cogoleto (LIG)
  • Luca Dall'Argine, Ristorate Antica Osteria Tre Ville, Parma (EMR)
  • Maurizio Lai, Ristorante Semplicemente, Cagliari (SAR)
  • Claudia e Giorgio, Arti Restaurant, Bergamo (LOM)
  • Emanuele Lattanzi, Saint Vincent Casino and Resort, Saint Vincent (VAO)
  • Angelo Franchini,
  • Giacomo Gallina, EGG, Cavallirio (PMN)
  • Giacomo Gallina, Zû a Mâ Ristorante, Spotorno (LIG)
  • Federico Samaden, Scuola Alberghiero Trentino, sedi di Rovereto e Levico Terme (TAA)
  • Federico Trobbiani, Ristorante Antica Trattoria Monlue, Milano (LOM)
  • Massimiliano Telloli, Ristorante Stallo del Pomodoro, Modena (EMR)
  • Massimo Martina, Ristorante Il Fiorile, Borghetto di Borbera (PMN)
  • Max Cotilli, Ristorante Satricvm Food & Wine, Latina (LAZ)
  • Michele Martinelli, Locanda Martinelli, Nibbiaia (TOS)
  • Paolo Montiglio, Ristorante De Filippi, IPSEOA Scuola Alberghiera De Filippi, Arona (PMN)
  • Paolo Teverini, Pret a Porter Ristorante, Bagno di Romagna (EMR)
  • Paolo Teverini, Teverini Ristorante, Bagno di Romagna (EMR)
  • Paolo Petruccelli, Ristorante Palatofino di Fondi, Latina (LAZ)
  • Piero Pulli, Ristorante il Canonico, Carignano (PMN)
  • Vincenzo De Giorgio, Hotel Ristorante Buongusto, Supersano (PUG)
  • Matteo Francini e Famiglia, Motel Europa, Domodossola (PMN)
  • Alessandro Patanè, Boma Ristorante Caffe, Varazze (LIG)
  • Claudio Santin, Ristorante Vieux Braconnier, Cervinia (VAO)
  • Andrea Della Gatta, Trattoria Andrea, Genova (LIG)
  • Giorgio Broggini, Osteria Di Porta Cicca, Milano (LOM)
  • Andrea Porro, Milano (LOM)
  • Daniele Colombo, La Terrazza dell'Eden, Roma (LAZ)
  • Michele Micati, Ristorante 203, Calimera (PUG)
  • Matteo Scibilia, Osteria della Buona Condotta, Ornago (LOM)
  • Andrea Cristofoletto, Hotel Monte Sella, San Vigilio Di Marebbe (TAA)
  • Cristina Bowerman, Ristorante Glass Hostaria (LAZ)
  • Cristina Bowerman, Ristorante Romeo (LAZ)
  • Igor Macchia and Chiara Patracchini, La Credenza, San Maurizio Canavese (PMN)
  • Saverio Piazza, Il Timo Restaurant, Sheraton Catania (SIC)
  • Gianluca Conficoni, Osteria I 5 Sensi, Pomposa (EMR)
  • Antonio Milan, Hotel Ristorante Ferre´, Madesimo (LOM)
  • Giuseppe Maiorano, Osteria La Chitarra, Napoli (CAM)
  • Roberto Osellame, Ristorante Masegra (LOM)
  • Cesare Battisti & Paolo Marchi and the team of Identità Golose, Rataná Restaurant, Milano (LOM)
  • Cesare Chessorti, Presidente Associazione Cuochi Di Como (LOM)
  • Raffaele Trovato, IFSE Culinary Institute, Piobesi Torinese (PMN)
  • Beatriz Lagos-Pola, Ristorante Grande Italia, Rapallo (LIG)
  • Gianni Iacovitti, Ristorante Accademia, Firenze (TOS)
  • Isabella Vergani, Bella´s Bakery, Monza (LOM)
  • Ivan Bianco, Ristorante L'Officina Dei Sapori, Cernusco Sul Naviglio (LOM)
  • Marialuisa, Aceto, Roma (LAZ)
  • Massimiliano Sepe, NO.AU, Roma (LAZ)
  • Rosanna & Cesare, Ristorante Il Frantoio, Fondi (LAZ)
  • Anna Maria Pellegrino,, Padova (VEN)
  • Valentina Varini,
  • Andrea Pavan, Ristorante Sabaudia, Stupinigi di Nichelino (PMN)
  • Daniele and Tages Meini, Da'r Gallo, Pisa (TOS)
  • Gianni Gorga, La Casa del Tiramisù, Roma (LAZ)
  • Bianca Maria,
  • Daniela Rubino, Milano (LOM)
  • Pasticceria Il Cortiletto, Udine (FVG)
  • Ristorante Pizzeria L'Insonnia, Forli (EMR)
  • Sabrina Gualdi,, Bergamo (LOM)


  • Angelo Saracini, Athens


  • Dalia Motik, Septyni Virtieniai


  • Renato Favaro, Ristorante Favaro SARL Auberge Royale Esch-sur-Alzette
  • Renato Favaro, Ristorante Mamma Bianca, Glacis


  • Gino Razzano, M. Y. Sai Ram, Montecarlo


  • Ad Meeuwsen, Rijn Ijssel Wageningen Food & Hospitality institute, Qualitalia, Wageningen
  • Fabio Cappellano & Barbara Venica, Il Tartufo Restaurant, Qualitalia, Delft
  • Giuseppe Cappellano & Mimmo Persano, La Vita è Bella Traiteur, Qualitalia, Rotterdam
  • Hetty De Vogel, S.O.G.N.O., Beekbergen
  • Nicolette & Margit, Delissimo Traiteur, Qualitalia, Rosmalen
  • Pasquale Mangiacotti, Dolce Amaro Restaurant, Qualitalia, Delft
  • Saro & Simonetta Pulvirenti, That’s Amore Traiteur, Qualitalia, Den Haag
  • Sergio Argento, Grapes & Olives winbar, Qualitalia, Den Haag
  • Stefano Campailla, La Zia Maria, Qualitalia, Rotterdam


  • Cristiano De Martin, Conrad Algarve, Algarve


  • Diana Giovanni, Ristorante Adagio, Kronwell in Brasov Transilavani


  • Pietro Rongoni, Aromi Italiani, Moscow
  • Luigi Ferraro, Ristorante Cafè Calvados, Moscow
  • Maurizio Peccolo, Swissam Hospitality Business School, Saint Petersburg
  • Eraldo Colazzo, Ristorante Arlekino, Stavropol Krai
  • Eraldo Colazzo, Ristorante Origano, Stavropol Krai
  • Eraldo Colazzo, Ristorante Patio Corleone, Stavropol Krai
  • Eraldo Colazzo, Ristorante Patio Verona, Stavropol Krai


  • Gianfelice Guerrini, FIA Chef, at Tests x F1 Gran Prix, Circuit de Catalunya
  • Luisa Cabeza, Madrid


  • Alessandro Da Como, Crystal Hotel, St. Moritz


  • Daniel Evangelista, Peperoncino Italian Fine Dining Restaurant, Ankara
  • Antonio Carmine Lombardi, Mezzaluna Restaurant, Istanbul
  • Domenico Ranieri, Mezzaluna Izmir
  • Mezzaluna Acarken
  • Mezzaluna Atakoy
  • Mezzaluna Capitol
  • Mezzaluna Etiler
  • Mezzaluna Express Kanyon Shopping Center
  • Mezzaluna İstinye
  • Mezzaluna Suada
  • Mezzaluna Trio


  • Sergio Sbizzera, Marco Bissa & Pastry chef Linda Dacomi, Rocco Restaurant, London
  • Rachel Rajmond, Avalanche Restaurant, Manchester


  • Salvatore De Vivo, Restaurant Da Vinci Fish Club, Kiev
  • Stefano Antoniolli, Antoniolli Restaurant, Kiev


  • Carlos F. Lanza, Cactus Group of Restorant & Bars, Yerevan


  • Alessandro Colombis, Scuola Alberghiera Don Bosco Hotel School, Sihanoukville


  • Andrea Piccolo, Al Pozzo Italian Kitchen, Dongguan
  • Antonio Puccini, Amores Italian Restaurant, Ningbo, Zhejiang
  • Emanuele Sabatini, Vito Fine Dining Italian Restaurant, Chongqing
  • Francesco Sanna, Paletto Italian Restaurant, Ritz Carlton, Shenzhen
  • Giuseppe De Stefano, Ristorante Da Giuseppe, Beijing
  • Samuele Rossi, Bella Vita Restaurant, Tianjín Wuqing
  • Stefano de Geronimo, Prego Restaurant, The Westin Hotel, Shanghai
  • Stefano Pace, Issimo Restaurant, Jia Boutique Hotel, Shanghai
  • Vincenzo Morano, That's Amore Italian Restaurant, Shanghai
  • Marino D'Antonio, L´Aperitivo Restaurant, Beijing
  • Paride Noviello, Trattoria La Gondola, Kempinski Hotel, Beijing
  • Davide Care', Tavola Italian Dining Ristorante, Shanghai
  • Valter Gosatti, Yalong Bay Yacht Club, Sanya
  • Giovanni Ricci, Bene Restaurant, Sheraton Dongcheng, Beijing
  • Jose Minuti, Trattoria Italiana, Tianjin
  • Domenico Patruno, Nolita Restaurant, Shanghai


  • Claudio Dieli, The Hong Kong Jockey Club
  • Francesco Greco, Ristorante Messina
  • Paolo Federici, Osteria Ristorante Italiano
  • John Lo, Langzay´s Kitchen, Tko
  • Paolo Monti, Gaia Ristorante


  • Matteo Grandi, Park Hyatt Hyderabad, Hyderabad
  • Vittorio Greco, ITC Gardenia di Bangalore
  • Saulo Bacchilega, Da Luigi Ristorante, Park Hyatt Goa
  • Mickey Bhoite, Le Cirque Restaurant, The Leela Palace, New Delhi
  • Antonio Lotito, Ristorante Mezzaluna, Moevenpick Hotel & Spa, Bangalore
  • Akshay Puljal, Peperoncino, Hyderabad


  • Massimo Sacco, Da Massimo Restaurant, Sanur, Bali
  • Michele Greggio, Nelayan Restaurant, Jimbaran Puri, Bali
  • Livio Ranza, Amanwana Resort, Moyo Island
  • Oriana Tirabassi & Claudio Rossi, Rosso Ristorante, Shangri-La, Jakarta
  • Giordano Faggioli, Sami Sami Restaurant, Ayana Resort and Spa, Bali
  • Alessandro De Boni, Restaurant La Luce, Jakarta


  • Cristiano Pozzi, Ristorante La Cucina, Roppongi Hills Club, Tokyo
  • Giulio Vierci, Genovese Wine Bar and Restaurant, Sapporo


  • Simone Ariano, Ristorante Bolognese, Almaty


  • Luca Marchesi, Signor Sassi Restaurant, Kuwait City


  • Afiq Matkhir, Delucca, Kuala Lumpur
  • Filippo Giunta, Ristorante Senja, Kuala Lumpur
  • Paolo Petris, Nero Fico, Kuala Lumpur
  • Paolo Petris, Nero Teco, Kuala Lumpur
  • Paolo Petris, Nero Vivo, Kuala Lumpur


  • Davide Galloni, The IVY Restaurant Ulaanbaatar


  • Gabriele Colombo, Giovanni's Restaurant, Hyatt Regency Saipan


  • Marco Anzani, Anzani Restaurant and Bellini Bar, Cebu City
  • Alex Lenti, Restaurant Acqua, Shangri-La's Mactan Resort & Spa, Cebu City


  • Iginio Cortello, Ristorante Sormani, Doha
  • Matteo Arvonio, Il Teatro Restaurant, Four Seasons Hotel, Doha


  • Vincenzo Raschella, Il Villaggio Restaurants & Lounges, Jeddah


  • Mario Caramella, inItaly Restaurant
  • Pierpaolo Fadda, Caffe B
  • Francesco Mansani, Bistecca Tuscan Steack House
  • Marco Ricci, Ristorante Capricci
  • Antonio Massagli, Parco Caffe
  • Alex Calabro, Casa Tartufo Restaurant
  • Angelo Ciccone, Luca Carrino & Simone Cerea, Il Basilico Restaurant
  • Omar Bernardi and Sandro Falbo, Il Cielo Restaurant, Hilton Singapore
  • Roberto Garibladi, Garibaldi Italian Restaurant & Bar
  • Andrea Sacchi, Fullerton Hotel


  • Franco Sommariva, Trattoria da Franco, Seoul
  • Sebastiano Giangregorio, Italian Restaurant Bistro, L'angolo, Seoul


  • Riccardo Ghironi, Italian Restaurant Beata Te', Taipei


  • Francesco Cantiani, La Carbonara Restaurant, Phuket
  • Fabio Polidori, Renaissance Ratchaprasong Hotel, Bangkok
  • Flavio Manzoni, Ristorante Vero, Pullman Phuket Arcadia, Phuket
  • Silvano Amolini & Lorenzo Stelzer, La Trattoria Restaurant, Dusit Thani Laguna, Phuket
  • Luca Appino, La Bottega di Luca Restaurant, Bangkok
  • Gianni Favro, Gianni Ristorante, Bangkok
  • Mirko Lacchini, Italia Restaurant, Chiang Mai
  • Filippo Ventura, White Box Restaurant, Phuket
  • Mario Fraschini, Ugolini Ristorante Italiano, Bangkok
  • Andreas Bonifacio, Restaurant La Grappa, Hua Hin
  • Fabio Colautti, Giusto Italian Restaurant, Bangkok


  • Marco Legittimo, Bussola Restaurant, Dubai
  • Andrea Molinari, La Mamma Restaurant, Sheraton Abu Dhabi, Abu Dhabi
  • Paolo Bellamio, Ristorane Rosso, Hotel Rotana, Dubai


  • Frederick Farina, Green House Restaurant, Hyatt Regency Danang Resort & Spa, Danang
  • Giovanni Parrella, Gruppo Windsor Corporation, Saigon (Ho Chi Minh City)
  • Roberto Mancini, Basilico Ristorante Italiano, IterContinental Asiana Saigon (Ho Chi Minh City)
  • Leopoldo Testor, Ristorante Pendolasco, Nguyen Hué, Saigon (Ho Chi Minh City)
  • Marco Torre, Park Hyatt Saigon, Saigon (Ho Chi Minh City)


  • Francesco Picaro, Stefanos Restaurant, Four Seasons Hotel Alexandria, Alexandria
  • Federico Villoni, Leonardo Restaurant, Fairmont Heliopolis & Towers, Cairo
  • Vincenzo Guglielmi, Ristorante L'Italiano, Concorde Hotel Cairo


  • Stefano Strafella, Sankara Nairobi Hotel, Nairobi


  • Enrico Rodati, Ristorante Annabellas, Heritage Le Telfair Golf & Spa Resort, Bel Ombre


  • Alessandro Morelli, L´Amphitrite Palace Hotel & Resort, Skhirat, Rabat


  • Giorgio Nava, Carne SA, Cape Town


  • Andrea Tranchero & Gian Paolo Maffini, Ristorante Modo Mio, Burswood


  • Paolo Pancotti, Milk&Honey Restaurant, Napier Hawkes Bay


Costa Crociere Chefs on all their cruising ships:

  • Costa Serena Ship, Buenos Aires, Argentina
  • Costa Fascinosa Ship, Buenos Aires, Argentina
  • Costa Luminosa Ship, St. John´s, Antigua and Barbuda
  • Costa Favolosa Ship, Brazil
  • Costa Fortuna Ship, Rio de Janeiro, Brazil
  • Costa Mediterranea Ship, Cozumel, Mexico
  • Costa Deliziosa Ship, Canal de Panama, Saint Lucia
  • Costa Magica Ship, Savona, Italy
  • Costa Pacifica Ship, Palermo, Italy
  • Costa Victoria Ship, Sanya Hainan Island, China
  • Costa Voyager Ship, Aqaba, Jordan
  • Costa Atlantica Ship, Dubai, United Arab Emirates
  • Costa Classica Ship, Abu Dhabi, United Arab Emirates
  • Costa Neo Romantica Ship, Darwin, Australia

The International Day of Italian Cuisines: why 17th January?


January 17 is a date of great symbolic importance. It’s the day of the catholic feast of Sant’Antonio Abate, one of the most popular saints of Italy, the patron of domestic animals, but also of butchers and salami makers. On this day, according to tradition, the Italian Carnival begins, that period of the year during which, since unmemorable time, it’s “licet insanire,” transgressions are tolerated and good, rich food is celebrated and, along with this: cooking.

The cult of Saint Anthony “of January”, who was a hermit who lived in Egypt in the 13th century, is rooted in earlier pagan feasts, le sementine (that celebrates the end of the sowing season) of ancient Rome in honour of Ceres, the Goddess of the Earth.


The sacred and the profane as well as Celtic and Latin rites are mixed together here. Therefore this occasion is celebrated in Italy, from north to south, on January 17th in many different ways. The devotion to the saint is very strong in Pinerolo, in the Province of Turin, in the Province of Como, in Lombardy and in Emilia Romagna.

On the other hand, in the south on that evening “fires” are lit, “focaroni,” “focarazzi” or “focaracci” – bonfires, people congregate in crowds around these pyres to give hommage to the saint who, according to legend, banished the devil and took dominion of the fires of hell. This is what is done in Puglia, Sardinia, Campania e Abruzzo.


In the latter, in the town of Scanno this feast has been celebrated since the fourteenth century until recently with great, steaming pans of sagna (home made pasta) and ricotta in the town square, while in Lanciano a holy representation was held. Also in Lazio, especially in the towns of Nepi and Velletri, in the area of Tuscia, the feast still has strong gastronomic characteristics. In general, almost all the celebrations of 17th January ended with a collection of food products that the entire community then consumed collectively.


Elsewhere, in Guastalla in Emilia Romagna, the fried gnocco (gnocco fritto) is the king of the feast. Saint Antonio has always been represented by a suckling pig (by a wild boar in Celtic countries) whose meat was the most highly esteamed ingredient of a meal at the Italian peasant’s table. Once, many rural communities collectively raised a piglet that they then butchered and ate on that day. Ancient fairs, such as that of Lonato, in Lombardy, that used to be held on 17th January but today have fallen out of use, were completely a celebration of cooking and eating of pork, of which in peasant tradition, as it is of common knowledge, nothing went to waste.