Morning

THE FUTURE OF ITALIAN CUISINE IN THE WORLD
Chefs, journalists and international experts will discuss the future of Italian cuisine.
Introduction: Gianluigi Zenti, Academia Barilla Director.
Participants: Mario Caramella (Chef Singapore, GVCI President), Simone Cinotto
(Food History Professor), Luigi Cremona (Journalist, Gastronomic Expert - Italy), John Mariani (Food Writer USA), Teresa Oates (Food Writer
Australia), Sauro Scarabotta (Chef Brazil).
Moderator: Rosario Scarpato

GRANA PADANO TASTING
Grana Padano Riserva 24 months and Grana Padano 16 months.

Afternoon

CHEF ON STAGE
3 chefs will take turns in a cooking demonstration, revealing the secrets of their success.
Participants: Teresa Oates (Food Writer Australia), Paul Bartolotta (Chef USA) e Kentaro Torii (Chef Japan).

WINE TASTING
Italian Regional wines from Enoteca Regionale Emilia Romagna.

APERITIVO
With wines from Emilia Romagna and concert by “Cuochi d’Artificio”.

GALA DINNER PREPARED BY
Mario Caramella (inITALY, Singapore), Francesco Farris (Zio Cecio, Dallas - USA), Andrea Tranchero (Modo Mio Burswood - Australia), Giulio Vierci (Il Genovese, Sapporo - Japan).

DESIGNATION OF NEW I.C.M.C. CERTIFIED CHEFS

Morning

PRESENTATION - OBSERVATORY ON ITALIAN CUISINE IN THE WORLD
In collaboration with the University of Bologna Master of Business Administration for Food & Wine Management.

ITALIAN FOOD IN THE WORLD
Presented by Paolo Melegari (MRU Barilla).

ACADEMIA BARILLA AND ACCADEMIA DELLA CRUSCA
Academia Barilla’s Gastronomic Library and the partnership with Accademia della Crusca with Giancarlo Gonizzi (Academia Barilla Library curator).

“PASTA WORLD CHAMPIONSHIP”
26 chefs that will join the forum will participate to the first edition of the Pasta World Championship.
A jury of experts will award the best pasta dishes.

LUNCH: TASTING OF TYPICAL PRODUCTS OF EMILIA ROMAGNA REGION
with the collaboration of APT Emilia Romagna and Città d’arte Emilia Romagna.

Afternoon

THE GREAT ARTISANS OF TASTE
The importance of craftsmanship in Italian cuisine. Gaetano Simonato (Tano Passami l’Olio, Milan):
THE SURPRISES OF EXTRA VIRGIN OLIVE OIL.

TASTING OF TERRE DEL SOLE EXTRA VIRGIN OLIVE OIL
prepared by Cristiano de Riccardis.

A REVALUATION OF THE FOURTH QUARTER OF THE CHIANINA
Simone Fracassi.

TRADITION AND INNOVATION IN THE ITALIAN PASTRY SHOP OF A RESTAURANT
Danilo Freguja (Master Pastry Chef).

DINNER IN HONOR OF WOMEN’S ROLE IN THE DIFFUSION OF ITALIAN CUISINE IN THE WORLD
Odette Fada (Chef NY USA), Simonetta Garelli (Sheraton – Shanghai - China ) Giovanna Marson (Tajcoromandel - Chennai Tamil Nadu - India), Oriana Tirabassi (Rosso - Jacarta - Indonesia).

CEREMONY OF NOMINATION FOR CNO AMBASSADORS
Terre del Sole Extra Virgin Olive Oil in the world (EVOO Chefs).

Morning

PASTA WORLD CHAMPIONSHIP” FINAL
all the chefs and the public will assist the work of the 4 finalists. A portion of the audience, along with the jury, will contribute to the designation of the
eventual winner.