June 7, 2011

What’s the future of the Italian Cuisine in the world? An international symposium on this theme will be held in Parma on the next 9 and 10 of June promoted by Academia Barilla (www.academiabarilla.com), in collaboration with the network www.itchefs-gvci.com. Prestigious chefs, experts and journalists, coming from all over the world (see the list below), will take part in the meeting, which is organized to mark the official launch of an unprecedented Certification Program of Proficiency in Italian Cuisine (CPIC). The program targets chefs and culinary professionals who work outside Italy in the global Ho.Re.Ca industry of Italian cuisine. According to recent esteems there are at least 70000 restaurants and food outlets worldwide labeled as Italian, for a total of over 800.000 employees, mainly of non Italian origins. The coaching of these professional figures to the tenets of quality and authentic Italian cuisine is a priority task that cannot be postponed, in the best interest of the consumers, the industry as well as that of exporters of Italian made food and wine. The Academia Barilla Certification Program of Proficiency in Italian Cuisine (CPIC) is born out of the need to meet these expectations.

The first day of the Symposium (June 9) at the Academia Barilla culinary centre in Parma, will be opened by a Round Table on the future of Italian Cuisine in the world and will then continue with cooking demonstrations by very talented chefs (Angela Hartnett, Yoshi Yamada). The Certification Program of Proficiency in Italian Cuisine (CPIC) will be officially launched in the late afternoon in a ceremony in which 12 international chefs will be awarded the Certificate ad Honorem of Leading Italian Cuisine Master Chef (ICMC). They are the first of a group of 200 others, working in 70 countries, to be announced in the same ceremony. A Gala Dinner signed by three great chefs (Mark Ladner, Yoshi Yamada, Kuniaki Arima) will conclude the first day. The Symposium will continue the day after (June 10) with an educational tour of the Italian Food Valley (Parma and its surroundings) organized in collaboration with the APT Emilia Romagna. The Symposium will be closed by a gastronomic event at the Antica Corte Pallavicina in Polesine Parmense, in the epicenter of the Culatello di Zibello production.

LEADING ITALIAN CUISINE MASTER CHEF (ICMC)

Mario Caramella, Chef Patron, Ristorante Forlino SINGAPORE – President GVCI

Cesare Casella, Dean dell’Italian Culinary Academy di NEW YORK

Domenico Crolla, chef patron & Maestro Pizzaiolo, Rist. Bella Napoli, GLASGOW

Donato De Santis, Chef e TV celebrity, Cucina Paradiso, BUENOS AIRES

Angela Hartnett, Chef patron & food writer, Ristorante Murano, LONDON

Kuniaki Arima, Chef Patron, Ristorante Passo a Passo, TOKYO

Mark Ladner, Executive Chef, Ristorante Del Posto, NEW YORK

Paolo Monti, Executive Chef, Gaia Group, HONG KONG

Pietro Rongoni. Chef Patron, Aromi Italiani, MOSCOW

Giulio Vierci, Chef Patron, Il Genovese, SAPPORO

Yoshi Yamada, Executive Chef, Tempo Restaurant, LONDON

JOURNALISTS AND EXPERTS

Luigi Cremona, Guide enogastronomiche del Touring Club d’Italia

Irina Mak, food editor, Izvetzia, MOSCOW

Rosario Scarpato, www.itchefs-gvci.com Managing Editor, MELBOURNE

Regina Schrambling, Food Writer, NEW YORK

Michael Wilson, La Cucina Italiana USA, NEW YORK

Susan Jung, Food editor, Southern China Morning Post, HONG KONG

Richter Hanja Maria

Silvio Tomasevic

Achtner Wolfgtang

Paolo Jurkevic

Tags: barilla, Italian cuisine, itc chef, Parma, polesine parmense