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Italian Cuisine in the world Forum 2013

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CALENDAR OF EVENTS
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See the daily program:

Thursday, June 13

Morning

9.30 • FORUM OFFICIAL OPENING

Participants: GIANLUIGI ZENTI, Academia Barilla Director

10.00 • TRADITION OR INNOVATION IN THE KITCHEN OF THE SUCCESSFUL ITALIAN RESTAURANT ABROAD?

Participants: PIER BUSSETTI, Executive Chef Aragvi Moscow (Russia), Former Consultant Chef Domani Hong Kong, MARIO CARAMELLA, Chef owner InItaly Restaurant Singapore, GVCI Forum online President, LUIGI CREMONA, Food writer, Rome, VINICIO EMINENTI, Former Italian Restaurant Manager, Academia Italiana Della Cucina, Guangzhou (China), GIORGIO NAVA, Chef Owner of Italian Restaurants (Keerom 95 & Carne SA) Cape Town (South Africa), GABRIELE PAGANELLI, Chef owner Paganelli’s group of Restaurants, Toronto (Canada), CLAUDIO SADLER, Sadler Milano, former owner Italian restaurants in China and Japan, MARCO SACCO, Chef-owner Piccolo Lago Verbania, former Chef owner River Restaurant Bejiing, CHIC President

Moderator: ROSARIO SCARPATO, Forum Director

11.45 • THE ITALIAN CHEF IN HISTORY

GIANCARLO GONIZZI, Library Curator Academia Barilla

12.30 • ITALIAN PDO INGREDIENTS AND ITALIAN CHEFS ABROAD: THE GRANA PADANO CASE

NICOLA CESARE BALDRIGHI
, Grana Padano Consortium, President
GRANA PADANO TAGLIO SARTORIALE TASTING

Afternoon

14.30 • ITALIAN FOOD AND WINE - WORLD CONSUMER EXPECTATIONS

CINZIA MARCHETTI, Barilla Consumer Insight Manager

15.30 • ITALIAN RESTAURANTS ABROAD & THEIR PRESENCE IN THE GUIDES - The case of Tokyo, Hong Kong and Stuttgart

Participants: LUCIO ARTICO, Restaurant Manager Bulgari - Tokyo (Japan), STEFANO BASSANESE, Restaurant Manager Domani - Hong Kong, SANTE DE SANTIS, Chef Owner, San Pietro Restaurant - Stuttgart (Germany), GIAN PAOLO GALLONI, Former Michelin Guide Communication Manager

17.00 • IITALIAN CHEFS ABROAD SUCCESS STORIES
FROM ITALIAN CHEF TO LUXURY HOTEL EXECUTIVE CHEF (including Demo Cooking)

Participants: GIORDANO FAGGIOLI, Executive Chef Ayana Resort and Spa – Bali (Indonesia), ROBERTO MANCINI, Executive Chef Asiana International Hotel – Saigon (Vietnam), VINCENZO PEREZ, Director of Culinary and Brand Development, Q-Gourmet – Dubai (United Arab Emirates), ANDREA SACCHI, Director of operations, Executive Chef Fullerton Hotel and Fullerton Bay Hotel - Singapore  

Introduced by: MICHELE CAMOLEI, Assistant Director F&B Holiday Inn Golden Mile - Hong Kong, ROSARIO SCARPATO, Forum Director

19.00 • GREAT WINES FROM EMILA ROMAGNA - Guided Tasting

Participants: GIANNI RODA, President Enoteca Regionale Emilia Romagna

20.00 • GALA DINNER - TRADITIONAL & INNOVATIVE ITALIAN COOKING FOR CONSUMERS ABROAD

Chefs: PIER BUSSETTI, Aragvi Moscow (Russia), CLAUDIO SADLER,Sadler Milano (2 Michelin Stars), MARCO SACCO, Piccolo Lago Verbania (2 Michelin Stars), ANDREA TRANCHERO, Modo Mio, Burswood WA (Australia), YOSHI YAMADA, T.Y. Harbour Restaurants, Tokyo (Japan)

 

Friday, June 14

Morning

9.00 • FOOD AND WINE TOURISM IN ITALY

GIANLUIGI ZENTI, Academia Barilla Director

9.15 • THE FUTURE OF ITALIAN CUISINE AND ITALIAN INGREDIENTS IN:

THAILAND, GAETANO PALUMBO, Executive Sous Chef Royal Orchid Sheraton and Towers, Bangkok (Thailand), BRAZIL, SAURO SCARABOTTA, Chef Owner Fricco’ Sao Paulo, THE NETHERLANDS , FABIO CAPPELLANO, Owner Il Tartufo Restaurant, Delft – Qualitalia President, UNITED STATES, WALTER POTENZA, Potenza Restaurant and Cooking School, Providence

11.00 • THE IMPORTANCE OF THE MANAGER IN THE ITALIAN RESTAURANT ABROAD

LUCIO ARTICO
,Restaurant Manager Bulgari - Tokyo (Japan), STEFANO BASSANESE, Restaurant Manager Domani - Hong Kong, MICHELE CAMOLEI, Assistant Director F&B Holiday Inn Golden Mile - Hong Kong, STEVIE KIM, General Coordinator Vinitaly International – Verona (Italy), ROBERTA MO, Restaurant Manager Sabatini - Shanghai (China), PIETRO RONGONI, Chef Patron Aromi Moscow (Russia), ANDREA TUMBARELLO, Owner Manager Da Andrea, Madrid (Spain)

13.00 • OFFICIAL OPENING

Pasta World Championship

PASTA WORLD CHAMPIONSHIP CONTEST RULES

Afternoon

14.30 • WORKSHOP PASTA AND TECHNOLOGY by Electrolux

Chefs: NICOLA BINDINI, MAURIZIO BOTTEGA

15.30 • Master Cooking Class - HIGH ITALIAN CUISINE AND PROSCIUTTO DI PARMA

Chef: ALBERTO ROSSETTI, IL TRAMEZZO Restaurant – PARMA - * Michelin

16.30 • Workshop & Tasting - HOW TO TASTE QUALITY ITALIAN EXTRAVIRGIN OLIVE OIL AND MATCHING IT WITH RAW INGREDIENTS

CRISTIANO DE RICCARDIS, Olive Oil Taster, FRANCESCA VANNINI, Brand Ambassador Terre del Sole Extra Virgin Olive Oils and CNO – Consorzio Nazionale Olivicultori

17.15 • ANNOUNCEMENT

PASTA WORLD CHAMPIONSHIP FINALISTS

20.00 • DINNER

By ACADEMIA BARILLA
"PASTA E G. VERDI"

 

Saturday, June 15

9.30 • FINAL
Pasta World Championship

14.00 • PASTA PARTY