Italian Cuisine & Wines World Summit

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Hong Kong Enjoyed the Best of Italian Culinary Stars

By Rosario Scarpato
Director, Italian Cuisine and Wines World Summit

The latest Italian Cuisine and Wines World Summit of Hong Kong, 1st to 6th November 2011, closed with the accompaniment of a long series of articles and commentaries appearing in the press and TV in Hong Kong, Italy and around the world. The event – the only one of its kind – was a great success thanks, above and beyond all else, to the chefs and the restaurants of the Hong Kong GVCI Forum, with the untiring Paolo Monti at their helm, to President Mario Caramella and to the almost innumerable quantity of associates of the Group who came from various parts of the world to participate. Among these were Pietro Rongoni and Dario Congera, as well as Paolo Alabiso, Silvano Amolini, Sauro Scarabotta, Gianni Favro and Giovanna Marson, and among the non-cooks, Aldo Palaoro and Roberto Bava. Obviously, the organisational machine of the Summit, an event which has certainly grown and now exists on its own tenor, was able to take advantage of the collaboration of the great chefs invited from Italy, from Chicco and Bobo Cerea to Marco Sacco, to Corrado Fasolato, to Nicola Portinari, to Pietro Zito, to the Maestro della Pizza, Domenico Crolla and to all the others, from the managers of Hong Kong’s Italian restaurants, to the sponsors and the professional friends, such as the oenogastronomic commentator, Luigi Cremona.

This year’s Summit, thanks also to the strategic collaboration of Vinitaly in the World, proved to be an extremely efficient and unprecedented collective promotion of kitchen brands, chefs, Italian wines and products; a promotional event that brought and will continue to bring enormous benefits to the team, to the system but also to the individuals involved, whatever their level of engagement. The Summit has certainly changed the course of the promotion of Italian oenogastronomy at global level. Some of the highlights of the Summit follow.


The OPENING GALA DINNER of the Summit

This has already become a classic, the moment when all the protagonists of the Summit and a selected public of food lovers meet on the eve of the launch of the event. For the first time, the dinner, which included an incredible tasting of wines from small Italian Vineyards, was held in the context of a fashion and style show at the dinner table, with Pinko’s beautiful models and Alessi’s products that decorated the table-setting. Thanks to Academia Barilla for having brought their selection of historical menus and antique cookbooks.

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The Summit was held under the patronage of the Italian General Consulate to Hong Kong. The General Consul, Alessandra Schiavo, was present for the majority of the official events and participated actively in the creation of a jacket for the Italian cook worldwide, promoted by the Italian Chamber of Fashion and designed for the Summit by the Milanese designer, Lorenzo Riva.

The General Consul, Alessandra Schiavo


GUEST MASTER CHEFS HOSTED IN HONG KONG AND MACAO RESTAURANTS

The combination of great chefs with Hong Kong and Macao’s best Italian restaurants continues to be the essence of the Summit. It’s the best way to let the tendencies of Italian cuisine in Italy become known, and also to allow a comparison of chefs who work in Italy with those who work abroad.


SUMMIT’S CULINARY PAVILION AT THE HONG KONG WINE AND SPIRITS FAIR

This year it was enormous and an absolute must. Great chefs such as: Pietro Zito, Domenico Crolla, Nicola Portinari, Roberto Alloca, Gaetano Simonato, Corrado Fasolato, Luca Collami, Gaetano Trovato, Marco Sacco, Pino Lavarra and Andrea Ribaldone, showcased their talents were exhibited with the coordination of Franscesca D’Orazio and Dario Congera. These demonstrations were enhanced by an extraordinary participation of the public.

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VINITALY WINE AFFAIRE: Premiere at Zelo Restaurant

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GALA DINNER OF THE HONG KONG INTERNATIONAL WINE AND SPIRITS FAIR

Mario Caramella, Marco Sacco, Luca Collami and Sergio Vineis, in name of the Summit, cooked for almost 500 guests from all over the world at the Fair. This year, Italy was the Partner Country. The dinner was an unprecedented success, which can be attributed to the excellence of the individual chefs, but especially to the coordination of Mario Caramella, a great connoisseur of Asiatic tastes who was able to balance taste, authenticity and quality of the menu presented.


Closing GRAND ITALIAN BRUNCH at Gaia Restaurant

It was the perfect end for such a unique chain of events. Leaded by Executive Chef Paolo Monti joined by Guest Master Chef Gino Razzano. It was the perfect Italian Brunch full of fresh products, joined by PERONI Beer and the Wines from BMA Cellars. It was a friendly gathering and a great way to finish an event enjoyed by all, professionals and amateurs together.

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Presentation of the awards to the winners of the first Best and Top Italian Wine List in Asian Restaurants

The top prizes went to Tokyo’s Ristorante Bvlgari, to Bangkok’s Gianni’s and to Hong Kong’s Bombana 8 e ½. More than one hundred restaurants in Asia participated in the initiative.

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Launch of the collection of Domenico Crolla’s luxury pizzas

It was a night to remember leaded by Master Pizza Chef Domenico Crolla who worked hand in hand with Spasso´s Chef Michele Senigaglia and even Guest Master Chef Nicola Cavallaro. Domenico presented an inspired collection of Pizzas which not for being luxurious lacked authenticity. They were: The Parma Experience, Pizza al Tartuffo D´Alba, Pizza Fiore & Golden Pizza.

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Risotto World Summit. The Hong Kong Challenge

It was won by the German chef, Eyck Zimmer, of Hong Kong’s Derby Restaurant. The event took place at Towngas Cooking Centre which, one more time, under the guidance of it´s alma mater, Margaret Fu, offered as well cooking classes by Italian Master Chefs prevalently to the Chinese public.

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Italian aperitifs workshop by Roberto Bava

It was a tasting afternoon at ISOBAR to explore some of the more rarely understood drink categories: aromatized wine and vermouth. It was also a great chance to learn a few new cocktails, and about the history of the art of mixing a fine drink. Roberto Bava is a genially chatty Italian who runs the Cocchi Winery with his brothers in Asti, during the Summit, he introduced his stellar Vermouth di Torino, a plump, chocolaty Barolo Chinato and the holy grail: Aperitivo Americano. We counted with the presence of journalists such as Luigi Cremona, chefs and Gaia Group´s manager Mr Pino Piano.

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The Consorzio Nazionale degli Olivicoltori special lunch and the launch of the Alliance of Italian Olive Farmers and Italian Chefs Abroad

The Consorzio Nazionale degli Olivicoltori presented featured its extra virgin olive oils many times during the Summit and we were proud to have them. During a special Lunch, they presented of the Program of Traceability and High Quality of Italian Extra Virgin Olive Oil. It took place at Joia, with a lunch prepared by Tano Simonato of the restaurant Tano passami l’olio, Milan. They also presented some of our chefs with a certificate of Italian Cuisine Extra Virgin olive oil Chef in recognition of their dedication to the use of Quality Extra Virgin Olive Oil in their daily work.

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The special lunch promoted by Umberto Bombana: La Cucina di Chicco e Bobo Cerea

Umberto Bombana, the dean of Hong Kong’s Italian chefs and the recent winner of his 3rd Michelin Star and the title Chef of the Chefs, of the Miele Guide, to which were invited 25 of Hong Kong’s non-Italian, star-holding chefs for whom Chicco and Bobo Cerea of the three-Michelin-star Ristorante da Vittorio, Bergamo prepared the meal.

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Sapori D'Italia (Flavours of Italy): International Launch of Imola's Baccanale

With the collaboration of the Enoteca Regionale Emilia Romagna, with a direct video interview with Professor Massimo Montanari, the greatest living historian of Italian cooking, during a dinner on the theme of the Ristorante Zelo.

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The presentation of the Certificates of Academia Barilla to some of Hong Kong’s Italian Cuisine Master Chefs

The Certification Program targets chefs and culinary professionals working outside of Italy in the global Ho.Re.Ca industry of Italian cuisine. It was launched in an international Symposium held in Parma on June 9 and 10. Over 200 chefs of the itchefs-gvci network were certified Italian Cuisine Master Chef (ICMC) ad honorem. At Hong Kong, we had the opportunity to present some of the local chefs with their certificates. Academia Barilla´s President, Gianluigi Zenti did the honors and handed the certificates, special jackets and an Academia Barilla publication to: Claudio DIeli, Marco Furlan, Michele Camolei and Alessandro Angelini.

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The award of certificates of recognition to the managers of Hong Kong’s Italian Restaurants

This award is a testimony of the importance of these untiring workers for the success of the Italian restaurants abroad. They are daily facing the public and pushing each business to excellence in an indissoluble ensemble with the Chefs.

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Parma Ham Festival at the Summit

The Consorzio Prosciutto di Parma was one of Partners of this Summit. Parma Ham, one of the symbols of the Italian Cuisine success in the world, was the protagonist of a Festival that was held in some of the restaurants hosting the Summit and some of the main events such as the Opening Gala Dinner, The Risotto Hong Kong Challenge, The Vinitaly Premiere at Zelo Restaurant and the Closing Italian Brunch at Gaia.

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The performance of the Gruppo Musicale Assurd

Came from Italy especially to accompany the most important moments of the Summit.

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The B2B encounters between the sponsors of the Summit and local operators

With the collaboration of the Hong Kong Chamber of Commerce.

 

Guest Master Chefs & Restaurants

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Nicola Cavallaro

Guest Master Chef at

SPASSO, Di Vino Group

Shop 403, Level 4, Ocean Center Harbour
City, Tsim Sha Tsui, Hong Kong

Tel: +852 2730 8027

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San Cristoforo Restaurant, Milano

Michele Senigaglia

Hosting Chef

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Has been enthralled in the kitchen since the tender age of 14, where he took up an apprenticeship in his native Venice at one of the city’s most prestigious restaurants, Haig’s Grill. Since then he has worked in Europe (Brussels and Lyon), the Middle East (sultanate of Oman), and South America (Guyana) and more recently in Asia (Singapore and Hong Kong), carving himself a formidable reputation as a leading authority on Italian cooking. In his role in DiVino, he relishes the opportunity to introduce some new and exciting concepts to Hong Kong – many of them a result of wide international exposure.

Chicco Cerea

Guest Master Chef at

8½ (Otto e Mezzo)

Shop 202- Alexandra House, 18 Chater Road,
Central, Hong Kong

Tel: +852 2537 8859

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Da Vittorio Restaurant, Brusaporto (Bergamo)

Umberto Bombana

Hosting Chef

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Chicco Cerea is the chef - patron of Da Vittorio, the family restaurant in the outskirts of Bergamo (Lombardia), where he built his outstanding reputation. Together with his brother Alberto, Chicco is following, on one hand, the footsteps of his father, the legendary Vittorio, but their style of cuisine is in a continuos evolution and improvement. Chicco has made a point out of working with the best possible ingredients and presenting his dishes with a thoughtful contemporary twist. The third Michelin star, achieved for 2010,  is the well deserved award to a culinary enterprise that with the years has become a landmark of the Italian gastronomy and a tribute to the hard working Cerea family.

Delighting the gourmet palate with unique culinary creations, Bombana has been hailed "the king of white truffles”. A native of Bergamo, in northern Italy, he was trained at the "Centro di Formazione Alberghiera" and apprenticed under the talented Ezio Santin at Antica Osteria del Ponte, now a Michelin-starred restaurant outside Milan. His impeccable talent soon took him around the world. In 1993, he joined the famous Rex Il Ristorante in Los Angeles, where he was lauded for his simple yet refined regional cooking. Bombana, arrived in Hong Kong in June 1993 to open "Toscana" an quickly established it as an iconic destination of the fine dining scene. After 15 years he opened The Drawing Room with Chef Roland Schuller. In less than a year it already garnered a Michelin star. In 2010, Chef Bombana has returned to his most distinctive and personal project ever: 8 1/2 Otto e Mezzo BOMBANA.

Stefano Ciotti

Guest Master Chef at

THE MISTRAL

InterContinental Grand Stanford Hotel, 70 Mody Road Basement 2, Tsim Sha Tsui East, Kowloon, Hong Kong - Tel: +852 2731 2870

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Vicolo Santa Lucia
Restaurant
, Cattolica (RN)

Eugenio Iraci

Hosting Chef

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“The cuisine that exists within each of us is the result of combinations of experience linked to the flavors in the memory as a child and the awareness of the labor brought in personal luggage.” Chef Ciotti was influenced more than any other, by his mother. Those are the flavors that have shaped and inspire his cooking. Later on he had the good fortune to work with big names he respects and admires: Luigi Righi Sartini's Restaurant in San Marino, Gino Angelini, Vincenzo Cammerucci, Silver Succi, Don Alfonso. To have worked next to Gianfranco Vissani in sporadic occasions, or the wonderful experience at the Emporio Armani Café in Paris helped to make him more secure. His secret, he belives, is in complicity: a firm believer in teamwork, essential to give the right soul in the restaurant where he lives and works and expresses himself.

As the Chef de cuisine of The Mistral at InterContinental Grand Stanford Hong Kong, Chef Iraci brings with him over 12 years of culinary expertise. His career has taken him to international five-star hotels in Dubai, the US, China and Italy. He was previously the Chef de Cuisine of Cepe at The Ritz-Carlton Beijing Financial Street, and dominated the dining scene with major recognitions and awards. The restaurant Cepe was named “World’s Top Dining Venues” by Forbes Magazine of United States. Chef Eugenio joined the pre-opening team of Four Seasons Hotel Doha, Qatar in 2005 to 2007, responsible for the opening of II Teatro Restaurant. The young and passionate Eugenio, who hails from the fascinating region of Perugia, will unveil his innovative creations at The Mistral.

Luca Collami

Guest Master Chef at

JOCKEY CLUB

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Baldin Restaurant,
Genova Sestri

Claudio Dieli

Hosting Chef

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Luca Collami loves to define himself as a self made chef, a "chef fatto in casa" His philosophy is based in instinct: great creativity, respect of the traditions and, at the same time, an awareness of the new and upcoming. His recipe of instinct and innovation is never static or repetitive. He works side by side with wife and partner Barbara Pisano with whom he shares the parenthood of 3 and the passion for cuisine and wine. Chef Collami loves to stay in touch with clients and gourmands as a way of picking up impressions and feedback. Luca Collami is a member of the Jeunes Restaurateurs d'Europe Association.

Presently working as Executive Sous Chef for The Hong Kong Jockey Club, Claudio Dieli, a native of Catania, Sicily, is 32 years old. He believes that fresh ingredients cooked the right way, is the base of a good kitchen. His first culinary experience was imparted by his Master Chef who taught him, that a good Chef can create a fantastic dish out of a few fresh local ingredients. He has worked in Luxury Properties around London at Baglioni Hotel, Dubai at Jumeirah, Amman and Cairo Fourseasons and Hong-Kong previously at Intercontinental. Chef Claudio has stayed true to his Mediterranean heritage, creating dishes that are particular to where he is from with a few innovative twists. Passion, Innovation and Respect for the ingredients are Claudio's recipe for becoming a good Chef.

Corrado Fasolato

Guest Master Chef at

TOSCA, The Ritz-Carlton

International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong

Tel: +852 2263 2263

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Met Restaurant, Venice

Vittorio Lucariello

Hosting Chef

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43-year old Chef Corrado Fasolato is coming from Vicenza (Veneto).Despite his young age, he´s already considered among the best chefs in Italy and he´s acclaimed by the critics. In 2010 he´s been awarded with the second Michelin Star and with the “Tre Forchette” by Gambero Rosso. His cuisine has been called “Fusion” and it’s surely creative, pioneering and alternative. It offers dishes with fine flavors and unusual combinations: typical Venetian seasonal products are perfectly married with spices, colors and flavors from oriental and far east cuisine. His cuisine relaunches tradition in a modern and light way. Nowadays he is the Chef and Director of Met restaurant at Metropole Hotel in Venice.

He started his culinary career at the age of 14. With over 20 years of culinary experience in Italy, the US and the widely known Grissini Restaurant in the Grand Hyatt in Hong Kong, Chef Vittorio arrived at Angelini in 2007 in the Shangri La Hotel, in Kowloon. He recently left the kitchen at the Angelini to persue a new adventure: the breathtaking Tosca Restaurant, Ritz Carlton Hong Kong where he brings a fresh approach to all the different regional fare found within Italian cuisine, combining authentic ingredients with traditional techniques. He is a firm believer in cooking using the freshest ingredients, without heavy sauces but with a special care on maintaining the natural flavors of the ingredients which emphasizes light and healthy Italian food.

Stefano Gallo

Guest Master Chef at

ABERDEEN Marina Club Shangri La

8 Shum Wan Road, Aberdeen, Hong Kong

Tel: +852 2555 8321

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La Barrique, Torino

Massimo Pasquarelli

Hosting Chef

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Stelle del Piemonte>Stefano Gallo was born in Torino in 1961. Since ever he´s had an infinite passion for cuisine and hospitality. After his studies, he trained for a long period at Vecchia Lanterna restaurant in Turin and worked at his father´s delicatessen shop. In the next years Stefano Gallo acquired experience with renowned chefs in famous restaurants: Roger Vergè from Mougins, Enoteca Pinchiorri in Florence, Alain Ducasse at Louis XV in Montecarlo. Moreover he also worked in important cities in Europe, South America and Japan. At La Barrique (which achieved 1 Michelin Star) Stafano’s dishes follow the Piedmont tradition, without neglecting flavors and colors from other Italian regions. His cuisine is a perfect mix of tradition and innovation, but the main actor is the ingredient: the raw material is emphasized by his creativity in combination and by using new techniques. All his dishes are thought in order to have equilibrium in flavors and uniqueness, taking always in mind harmony and simplicity.

Massimo Pasquarelli began his career in 1989 in the culinary institute of Villa Santa Maria in Abruzzo. After 3 years he moved to Imola where he learnt the bases from Chef Valentino Marcantilii in the San Domenico. In 1997 he worked as Chef de Partie at the Hotel Eden’s La Terrazza dell’Eden in Rome. Then New York at the glamourous restaurant "Le Cirque 2000". In 2000, his international exposure begun when he joined the Alain Ducasse Groupe: he worked at Hotel Plaza Athenee in Paris, Louis XV in Monaco, Spoon+ Sanderson in London, Mix in New York, L’Andana in Tuscany, Beige Tokyo, Benoit Tokyo, Le Comptoir de Benoit in Osaka, Jules Verne Tour Eiffel in Paris, and ending in Monte Carlo at the Bar & Boeuf. In 2007 he was the first Italian Chef in Asia to be awarded a Michelin star with the restaurant "Benoit" in Tokyo. Today, he´s Executive Chef at the Abeerdeen Marina Club.

Marta Grassi

Guest Master Chef at

VA BENE

17-22 Lan Kwai Fong, Central, Hong Kong

Tel: +852 2845 5577

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Tantris, Novara

Giuseppe Brancati

Hosting Chef

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Stelle del PiemonteMarta and Mauro, life companions and co-owners of Tantris Restaurant, were respectively a teacher and a tourist agent and after some important stages in different restaurants and professional courses, they achieved their dreams and opened the restaurant in 1993, the result of passion and self-taught will. Marta’s cuisine is strongly linked with the territory but revisited. Her dishes are rich in creativity, research and excellent raw materials: a set of technique and personality. Since 1999 the restaurant is one Michelin Starred.

Born in Naples and grew up in Florence. He started training from a tender age of 15, both his mother and grandmother were his mentors. In order to be considered a successful chef, he went through every discipline of the culinary art. This allowed him to be able to invent and prepare a genuine and sophisticated meal while respecting authentic Italian cultures. Brancati worked with a number of leading restaurants around the world: in La Dolce Vita Restaurant in Maracaibo (Venezuela), as the Executive Chef of a private yacht in Asia, cruising the South China seas, creating fine dishes for a number of high profile guests and now at Va Bene Restaurant in Hong Kong. Chef Brancati believes in striking a perfect balance while introducing his meals, combining vibrant flavors of seasonal ingredients to traditional Italian ingredients. Treating guests to a dining experience rather than just a lunch or dinner is an art form.

Pino Lavarra

Guest Master Chef at

ANGELINI, Kowloon Shangri-La

64 Mody Road Tsim Sha Tsui East

Tel: +852 2733 8750

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Palazzo Sasso, Ravello

Patrizio Roncato

Hosting Chef

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A native of Bergamo, Italy, Chef Patrizio has over 15 years of extensive cooking experience with some of the finest restaurants and hotels of the world. He started his culinary career in 1996 and since then, Chef Patrizio has been in the kitchens of several established restaurants in Europe, including Il Teatro at Four Seasons Milan, Loui at Conrad Brussels, the Michelin starred restaurants La Maison du Boeuf and Le Passage in Brussels, Belgium and luxury establishments at Four Seasons George V Paris. He has an avid passion for culinary excellence and is a firm believer in cooking using the freshest ingredients, with savoury and aromatic sauces but, preserving the natural flavors of the food. Having the experience of working in a variety of world class French restaurants over the years not only refined his cooking techniques, but also his artistic approach towards his creations. Aspiring to get back to Italian cuisine, he decided to combine both culinary traditions to create a truly five-star dining experience for guests. He delights in making “familiar” Italian food in modern and stylish ways, taking enormous pride in his trade.

Nicola Portinari

Guest Master Chef at

AURORA, Altira Hotel, Macau

Avenida Dr Sun Yat Sen & Avenida de
Kwong Tung, Level 10, Taipa Island, Macau

Tel: +853 2886 8868

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La Peca, Lonigo (Vicenza)

Michele Dell’Aquila

Hosting Chef

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Nicola Portinari was born in 1964 into a family that had run a butchers shop and rotisserie for generations in Lonigo, Vicenza. In this environment, helping in the kitchen as young boy, he learned the fundamental elements of traditional menus. In 1987, he opened La Peca Restaurant (The imprint) with his brother Pierluigi and during his twenty years’ experience at the kitchen stove Nicola Portinari has left his imprint. He was part of Alain Ducasse’s team at Hotel “La Pinede” in Saint Tropez and worked in San Sebastián at Arzak (3 Michelin Stars). In 1996, “La Peca” was awarded its first Michelin Star. Nicola was then elected “Young Chef of the Year” by the Espresso guide in 1999. Since 2008 “La Peca” has been awarded its second Michelin Star.

Michele dell’Aquila has developed his culinary skills in the best restaurants around the world: from his native Italy to Germany, then Spain, France, and Japan. In Italy, he worked at the prestigious 3-Michelin-star restaurant Don Alfonso 1890 in Sant’Agata sui Golfi. Then, his talents came to the fore during his tenure as chef at ‘Il Ristorante’ Fine Dining Italian Restaurant, at the Bulgari Resort Bali and Bulgari Resort Tokyo Restaurant. Now at “Il Ristorante Aurora” Michele´s cooking, who artfully combines concept, the right technique, and search for top-quality products, satisfies the palates of the customers in their search for high-quality products, original dishes, and appreciation for the chef’s creativity.

Gino Razzano

Guest Master Chef at

GAIA

G/F The Piazza, Grand Millennium Plaza,
181 Queen's Road Central, Hong Kong

Tel: +852 2167 8200

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Montecarlo

Paolo Monti

Hosting Chef

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In his 28 year career as a chef, Gino Razzano has followed his passion for food around the world. Gino gained his experience working in 5 star hotels and running his own restaurant. His love of travel and explorative spirit drove him join cruise ships, where he was able to taste the world and sample exotic cuisines. Gino was eventually drawn back to his native Mediterranean when he took his cooking to a new level by joining the super yacht industry 8 years ago. Gino grew up on the island of Ischia, near Naples, Italy and has always stayed true to his roots. His grandfathers were, respectively, a captain and a famous chef, so it is no surprise that he ended up following their footsteps. He cooks for many high profile, international guests and is proud to introduce them to his own brand of traditional Italian cuisine. He never fails to impress, always using fresh, high quality ingredients in a way that let the true flavors of the food shine through.

Chef Monti heads the kitchen at Gaia with a fresh and thoroughly modern style of Italian cooking. A native of Rome, Paolo has worked at some of The Eternal City’s most renowned restaurants, including Alberto Ciarla, the famous seafood venue; the Michelin-star Eden Hotel; and Checco ar 13 ‘mo, one of the oldest trattorias in Rome. Paolo also draws on seven years of experience with a number of leading Los Angeles restaurants, notably as sous chef to the legendary Mauro Vincenti at the famous REX il Ristorante, Louise’s Trattoria and the Alto Palato Trattoria, ranked among the Top 10 restaurants in LA. Not surprisingly considering his influences, Paolo’s cooking style combines authentic Italian with health-conscious Californian – creating a high quality, lighter Italian cuisine which is so popular today.

Andrea Ribaldone

Guest Master Chef at

OSTERIA, Holiday Inn Golden Mile

50 Nathan Road Tsim Sha Tsui,
Kowloon, Hong Kong

Tel: +852 2315 1010

La Fermata, Spinetta
Marengo (Alessandria)

Paolo Federici

Hosting Chef

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Stelle del PiemonteAndrea Ribaldone has a literary background and it is thanks to his friend Riccardo Aiachini, from Alessandria, who´s been in the restaurant business for 25 years, that he discovered the pleasure of cuisine. It’s in Riccardo’s kitchen that Andrea started as a self-taught chef and they´ve worked together ever since. Since 1987 they own the restaurant “La Fermata”, located in the Resort of Spinetta Marengo. Andrea is also a cook book author and he is often guest in a popular Italian TV cooking program.

With his strong sense of enthusiasm and passion for traditional Italian cuisine, Chef Paolo Federici knew immediately on his first visit to dynamic food-loving city, Hong Kong, that it was a place he we wanted to be a part of. He was appointed Executive Chef of Va Bene, Lan Kwai Fong’s longest established Italian trattoria, in 2007. This year he begun a new venture at Osteria Ristorante Italiano (Holiday Inn Golden Mile) and his experience has only served to reinforce his commitment of offering genuine, authentic Italian food. Born in the Northern Italian region of Lombardy Paolo’s career has seen him work alongside several notable Chefs include the six-star Michelin Chef Alaine Ducasse’s protégé, Chef Stefano Baiocco.

Sauro Scarabotta

Guest Master Chef at

208 (Duecento Otto)

208 Hollywood Road, Hong Kong

Tel: +852 2549 0208

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Friccó, Sao Paulo (Brazil)

Enzo Carbone

Hosting Chef

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Born in 1965 in the medieval Italian town of Gubbio, region of Umbria, where he graduated from the School of Hospitality of Assisi. In Italy, he worked at the renowned restaurant Locanda dell 'Angelo, and took the typical cuisine of his country to major hotel chains like Sheraton and Hyatt, Germany, Japan, Chile and Argentina. In 1994 he accepted an invitation from Giancarlo Bolla to go to Brazil and work in his restaurants. He started at La Tambouille, then at The Leopoldo, which he left to head the kitchen at Bar des Arts. Still wishing to run his own restaurant he opened in 1997 together with his wife, Rita, the Friccó Ristorante. Sauro also works actively in the management of ABAGA (Brazilian Association of High Gastronomy), participates in television programs to talk about Italian food and fresh truffles (another family passion since he comes from a family of truffle hunters in Umbria). He´s also a consultant for Costa Cruises' Silver Super All'Italiana a DELVERDE Ambassador of Italian pasta in the production of blogs and culinary competitions and the author of the preface of Kithchen of the World: ITALIA.

Born in Napoli, Italy. With a deep-rooted passion for cooking, Enzo Carbone comes from a family of trattoria owners in Naples. Graduated from the famous “La Roche” Institute in Crans Montana,Switzerland majored in Culinary and Hotel Management. He has collaborated with Yenn Wong's JIA group on the conceptualization and cuisine of Issimo Restaurant at JIA Shanghai and 208 Duecento Otto and has contributed greatly to the resounding success of both. He has won prestigious awards for restaurants under his helm in Europe, Middle East, New Zealand and Shanghai. Enzo also collaborated with the Italian Chamber of Commerce to host tastings at World Expo in Shanghai.

Gaetano Simonato

Guest Master Chef at

JOIA

R010, Level 3, Elements Mall, Kowloon Station,
Austin Road West, Kowloon, Hong Kong

Tel: +852 2382 2323

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Tano passami l’olio,
Milano

Alessandro Angelini

Hosting Chef

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A talented Italian chef who owns the acclaimed restaurant “Tano passami l’olio” in Milan (Lombardia Region). His cuisine is loved both by customers and critics: the Michelin guide keeps awarding him a well earned star. The essence of Mr Simonato´s cuisine is in the name of his restaurant: “Tano” is a diminutive of Gaetano’s given name and “passami l’olio” means “pass me the olive oil”. Since 1995, quality Italian extra virgin olive oil is in the foundation of his tasteful, yet light signature dishes, in which the ingredients – strictly uncontaminated – play a fundamental role. He´s a Master of Italian high cuisine made in the healthiest way. It’s not by chance that in his restaurant he makes as scant use of butter and has more than 40 different extra virgin olive oils to condiment his dishes.

Grounded in classic Italian cuisine and with a passion for authenticity, Joia´s Executive Chef Alessandro Angelini is no stranger to acclaimed Italian restaurants. Chef Angelini’s seventeen years in the industry have seen him criss cross the globe honing his skills in an A list of restaurants in Venice, London and Los Angeles – where he frequently cooked for many of Hollywood’s biggest celebrity names. Now at Joia, where he arrived from working in Jakarta’s ‘sexylicious’ Italian restaurant ‘Rosso’, his menus reflect the combination of innovation and authenticity.

Mariangela Susigan

Guest Master Chef at

ASSAGGIO

6/F Hong Kong Arts Centre,
2 Harbour Road Wanchai, Hong Kong

Tel: +852 2877 3999

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Gardenia, Caluso (Torino)

Marco Furlan

Hosting Chef

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Stelle del PiemonteMariangela Susigan is a chef with special force and personality who joined Gardenia Restaurant in 1985: she interprets the quality of traditional cuisine in a modern way putting great attention on emotions, on surprising, on seasonal ingredients, on the surrounding wild territory and on herbs. Each traditional dish is reinterpreted in a creative and evolving way. Together with the herbs garden there is a wandering garden, an orchard and flowers: the clients find in the menu dishes that narrating the garden. A “potager restaurant” where the client experiences directly the flavor’s assets from the territory, together with the chef.

Chef Marco Furlan has been creating celebrated pasta dishes for over the 25 years. Working his way through different regions of Italy, he does traditional Italian food best and it shows in his unpretentious yet wonderful recipes. Chef Furlan has a wealth of knowledge to share with his team in cooking up delightful dishes that is a pleasure to serve as it is to eat.

Gaetano Trovato

Guest Master Chef at

GRISSINI, Grand Hyatt Hong Kong

1 Harbour Rd, Hong Kong

Tel: +852 2584 7722

Web

Arnolfo Restaurant,
Colle Val D’Elsa (Siena)

Andrea Fraire

Hosting Chef

See profile

See profile

Born in Sicily in 1960, family tradition taught him a love of fine ingredients and a respect for good quality. At home every day the rhythm of the kitchens which operated all day long was almost like a ritual. As an adolescent, he developed a love for fine cuisine, blends of different flavors, contrasting tastes and unusual pairings: sweet, savory, bitter and sour. He became a chef out of passion. He had a talent for it and a desire to be creative and was seduced by the idea of working with ingredients much like a real architect works with materials. He started his career as an apprentice in Saint-Moritz, and then, under the supervision of the great chef Angelo Paracucchi, in Ameglia, He learnt how to bring taste to life. It was later at Le Moulin de Mougins with Roger Vergé and in Paris working with Gaston Lenôtre that he gently found his place in life and his vocation. Since 1982, he´s been at Arnolfo, the family restaurant where he creates contemporary cuisine inspired by the Mediterranean.

Born in Vicoforte, Piedmont, Chef Andrea has developed his affections with food and always enjoys authentic Italian cuisine. Before he was even out of his teens, Chef Andrea was already to be found working in 3 Michelin star restaurants such as Thomas Keller’s renowned ‘French Laundry’ in San Francisco, and Juan Marie Arzak’s famous ‘Arzak’. Returning to his native Italy, he then chose to study and work in the restaurants of Piedmont, arguably centre of the world’s artisan food and wine movement. After rounding off his experience in working with Chef Mattia Mana in Tuscany, he arrived in Hong Kong uniquely qualified to share his deep knowledge and passion for the justly celebrated tradition of fine Italian cuisine which he does now as Chef de Cuisine at the Grissini, Grand Hyatt.

Pietro Zito

Guest Master Chef at

ISOLA

Level 3, IFC Mall, Central, Hong Kong

Tel: +852 2383 8765

Web

Antichi Sapori,
Montegrosso di Andria

Salvatore Boscarello

Hosting Chef

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At the end of 1992 the young Pietro Zito, land surveyor and proudly farmers’ son, decided to start his professional life behind the stoves after many years of experiences in significant local restaurants, maintaining his collaboration in his family business. He’s a man who behind his shyness has a wide gastronomic culture, learnt from his parents and grandparents as well as on the field. In such a small township as Montegrosso (Andria) is, Pietro Zito has been able to evidence territory’s peculiarities and to link together a “new” economy with “old” traditions: with simplicity and brave choices. Customers are allowed to go in the kitchen: “it is not forbidden to enter in the kitchen” is Zito’s motto. Authenticity and simplicity are qualities not to be hidden. Pietro Zito brings his Apulia everywhere all over the world. Vegetables are considered as the noblest food, thank also at the experience of “Orto mio” (my vegetable garden), a didactic garden of 1500sm, from where he can guarantee to his customers the freshest products and where they can pick up the vegetable they would like to have in their dish.

Chef Salvatore turned professional at the age of 13 years old, as he juggled school with working at a Sicilian gourmet shop. From then on he worked in Sicily in local Italian restaurants learning the art of basic Italian food from antipasti to gelato. Chef Salvatore travelled the world as a chef consultant and educator of Italian food visiting and working in leading restaurants in Mainland China, Holland, Portugal, Mexico, Israel, Turkey, Nicaragua, Bahrain and the UK. Chef Salvatore worked in Shanghai in top Italian restaurants before he joined Gaia Group as sous chef at Isola. He is now leading one of the Hong Kong landmark as executive chef.

 

Other Guest Master Chefs

Mario Caramella

Guest Master Chef

Forlino Restaurant,
Singapore

Chef Patron of Forlino Restaurnat (Singapore). He has been a forerunner of genuine quality Italian Cuisine in Asia. With over 30 years of culinary experience as head of several award-winning Italian restaurants in Asia like the Mistral and Grissini in Hong Kong and lately the Bali Sanur Hyatt Hotel (Indonesia), where he has honed his signature style of cuisine marrying classical Italian flavors and ingredients with contemporary presentation and cooking techniques. Or as he puts it: "My style is contemporary but I retain authenticity". He´s the President of GVCI (Gruppo Virtuale Cuochi Italiani - Virtual Group of Italian Chefs).

Luca Collami

Guest Master Chef

Baldin Restaurant,
Genova Sestri

Luca Collami loves to define himself as a self made chef, a "chef fatto in casa" His philosophy is based in instinct: great creativity, respect of the traditions and, at the same time, an awareness of the new and upcoming. His recipe of instinct and innovation is never static or repetitive. He works side by side with wife and partner Barbara Pisano with whom he shares the parenthood of 3 and the passion for cuisine and wine. Chef Collami loves to stay in touch with clients and gourmands as a way of picking up impressions and feedback. Luca Collami is a member of the Jeunes Restaurateurs d'Europe Association.

Domenico Crolla

Guest Master Chef

Bella Napoli,
Glasgow (UK)

Born in Glasgow, Scotland, Domenico learnt much of his craft from his father, Alfredo, an immigrant from Italy and one of the pioneers of Italian cuisine in the region. Domenico, in his career, has been an untiring promoter of Italian cuisine in the United Kingdom. His restaurant, Bella Napoli, has above and beyond anything else become a Mecca for high quality Italian pizza and he himself a highly esteemed expert in the craft. His experience in pizza is appreciated also at an international level when he is invited to take part in competition juries.

Francesca D'Orazio Buonerba

Guest Master Chef

 

She´s lived in the Far East for over 8 years and in New York for 3 years before returning to Italy, and Singapore was where she began teaching cooking classes. Success came gradually by working with companies in the food business, with the media and with organizations. Her first book, written in English, was "Pasta in a Wok” (2004). Today she lives in Milan where she writes about food and entertaining. She teaches cooking classes for all ages (including children) both in Italy and abroad spreading her innate passion for her homeland. She´s also a culinary art consultant, a freelance contributor for the Italian food magazine, La Cucina Italiana, and collaborates with important websites that are dedicated to food and cooking (www.mangiarebene.com and www.3ricettesulcomo.it).

Pietro Rongoni

Guest Master Chef

Aromi Italiani,
Moscow

In Moscow, his name is synonymous of quality traditional Italian Cuisine. The Milan born chef has taught his culinary secrets to the Russians and he has formed a mob of talented young chefs who are now cooking everywhere in Moscow and Russia at large which makes him very proud. He´s an orthodox of Italian Cuisine and is against shortcuts and counterfeiting. Now after more than 11 years in Moscow and longer in the kitchen Pietro says: “his spirit and will” are the same as when he started and a proof of that is his restaurant: “Italian Aromas”.

Marco Sacco

Guest Master Chef

Piccolo Lago Restaurant, Mergozzo,
Beijing (China)

Stelle del PiemonteMarco Sacco was destined to become one of the most prominent chefs on the international culinary scene. His parents, Bruna and Gastone Sacco, opened their first restaurant, Il Torchio, the same month he was born. In 1972 they gave it up and opened, in 1974, Piccolo Lago, a new restaurant in Verbania, on Lake Mergozzo. Marco went into the kitchen right away, first for fun, then to learn and later to work. He became apprentice under some of Europe’s most influential chefs, acquiring top-notch professional know-how. Marco worked next to his father at Piccolo Lago, doing his own research and defining his identity as a chef in his own right. A characteristic openness to innovation and change attracted the attention of the culinary world to this talented emerging chef. In 2004 Piccolo Lago was awarded its first Michelin star, and only three years later, its second. His kitchen, while designed for food preparation, it also conveys the drive, harmony and deep satisfaction that the cook derives from offering his diners a perfect balance between quality, beauty and taste.

Sergio Vineis

Guest Master Chef

Il Patio, Pollone (Biella)

Stelle del PiemonteBorn in Biella and Chef Patron of the Ristorante Il Patio, which holds one Michelin star, located in that same province. After finishing his technical studies and a brief experience in the university, Chef Vineis catches what he calls his “disease”: cooking. From that moment on, he begins his education in his own restaurant. His cuisine is mediterranean, creative and from the terroir. A cuisine with a lot of personality.

 

General Program 2011

Tuesday November 1st
19:30 SUMMIT'S OFFICIAL OPENING GALA DINNER
in collaboration with
Luca Collami Pino Lavarra Pietro Rongoni Sergio Vineis
at the

See the menu

Sponsorship/booking confirmation: Ms. Jessie Li (+852 2521 8837)
by 26th October 2011

Festival        

Assurd Performance
Wednesday November 2nd
14:00
Master Cooking Class
Practical Class

Francesca D'Orazio Buonerba
Italian Comfort Food from Trattorias
14:30
15:00
15:30
The Italian Aperitivo is a Lifestyle
By Roberto Bava
16:00
16:30
17:00
17:30
18:00
18:30
DiVino Wine Bar
and Restaurant
Wines From Puglia Region
Tasting
19:00
VINITALY WINE AFFAIR

with Guest Master Chefs Sergio Vineis, Luca Collami, Marco Sacco and Pietro Rongoni

Festival
19:30 DINNER
with
Guest Master Chefs
See all profiles and Restaurants
20:00
20:30
21:00
21:30
22:00
Wines From Puglia Region
Tasting


Assurd Performance

DiVino Wine Bar
and Restaurant
Summit Wine Flight



Festival
22:30
23:00
Thursday November 3rd
10:00
Master Cooking Class
Demonstration

Stefano Ciotti

@ HONG KONG WINE & SPIRITS FAIR
Summit's Official Opening
Industry Workshop
10:30
11:00
11:30
@ HONG KONG WINE & SPIRITS FAIR
Presentation
Certificate of Porficiency in Italian Cuisine



Award Ceremony
12:00
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Nicola Portinari
12:30 Lunch
with
Guest Master Chefs
See all profiles and Restaurants
13:00
13:30
14:00
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Roberto Allocca
Best Italian Emerging Chef 2012
14:30
Master Cooking Class
Demonstration

Nicola Cavallaro
15:00
15:30
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration: COOKING WITH EXTRAVIRGIN
OLIVE OIL

Italian Extra virgin olive oil tasting

Gaetano Simonato
from Milan (Restaurant Tano passami l’olio)
16:00
16:30
17:00 Caffè Luna at

Pizza Workshop

Domenico Crolla


Booking: Italian Chamber of Commerce
in Hong Kong & Macao
(+852 2521 8837)
This event is exclusive for Industry Operators

@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration of Apulian Cuisine

Pietro Zito
17:30
18:00
18:30
Master Cooking Class
Practical

Pietro Rongoni
Master of Risotto
19:00

GALA DINNER by Summit's Master Chefs

Chefs Mario Caramella, Luca Collami, Marco Sacco and Sergio Vineis


Assurd Performance
19:30 DINNER
with
Guest Master Chefs
See all profiles and Restaurants
20:00
20:30
21:00
21:30
22:00
DiVino Wine Bar
and Restaurant
Summit Wine Flight

22:30
23:00
presents
Italian Restaurant Managers in Hong Kong Awards
Late Night Wine Tasting

Friday November 4th
10:00
RISOTTO WORLD SUMMIT CONTEST


Festival
10:30
11:00
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Corrado Fasolato
11:30
12:00
12:30 Lunch
with
Guest Master Chefs
See all profiles and Restaurants

@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Luca Collami

CNO Launch of Traceability and High Quality Extra Virgin Olive Oil Program
13:00
13:30
14:00
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration Delicacies from Friuli Venezia Giulia Region
14:30
Master Cooking Class
Demonstration

Marta Grassi
15:00
@ HONG KONG WINE & SPIRITS FAIR
The Burrata show
Pietro Zito
15:30
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Gaetano Trovato
16:00
16:30
17:00
17:30
18:00
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Marco Sacco
18:30
Wines From Puglia Region
Tasting
19:00
19:30 DINNER
with
Guest Master Chefs
See all profiles and Restaurants
20:00
20:30
Sapori D'Italia (Flavours of Italy)
International Launch of Imola's Baccanale

Live interview with
Prof. Massimo Montanari

Flavors of Emilia Romagna Dinner
Paolo Monti and
Filippo Bencini


Emilia Romagna Region Wines Tasting
21:00
21:30
22:00
DiVino Wine Bar
and Restaurant
Summit Wine Flight

22:30
23:00
Saturday November 5th
10:00
Master Cooking Class
Demonstration of Apulian Cuisine

Pietro Zito
10:30
11:00
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Pizza Making Demonstration

Domenico Crolla
11:30
12:00
Special Lunch

with Guest Master Chef Luca Collami
12:30 Lunch
with
Guest Master Chefs
See all profiles and Restaurants

@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration: COOKING WITH EXTRAVIRGIN
OLIVE OIL


Pino Lavarra
13:00
13:30
14:00
Master Cooking Class
Practical Class

Stefano Gallo

@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Andrea Ribaldone
14:30
15:00
@ HONG KONG WINE & SPIRITS FAIR
The Burrata show
Pietro Zito
15:30
@ HONG KONG WINE & SPIRITS FAIR
Master Cooking Class
Demonstration

Roberto Allocca
Best Italian Emerging Chef 2012
16:00
16:30
17:00
17:30
18:00
18:30
Wines From Puglia Region
Tasting
19:00
19:30 DINNER
with
Guest Master Chefs
See all profiles and Restaurants

The Luxury Pizza COLLECTION

Domenico Crolla



Assurd Performance
20:00
20:30
21:00
21:30
22:00
DiVino Wine Bar
and Restaurant
Summit Wine Flight

22:30
23:00
Sunday November 6th
11:00
GRAND ITALIAN BRUNCH

Hosted by Executive Chef Paolo Monti

Festival     Festival



Assurd Performance
19:00
Umberto Bombana
Chef Patron of

presents
La Cucina di Chicco e Bobo Cerea
3 Michelin Stars Guest Master Chefs
Summit's Closing Grand Dinner

Booking: +852 25 37 8859 (Otto e Mezzo)
 

Organization

Director: Rosario Scarpato

Melbourne - Buenos Aires

Culinary Supervisor: Paolo Monti

Executive Chef Gaia Restaurant, Hong Kong

Francesca D'Orazio Buonerba

Milano

Fabia Radetti

Trieste

Marina Nougués

Buenos Aires

 

Index 2011

Summit's Partners

Main Sponsors

Risotto World Summit´s Partners

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Supporters

Under the auspices of the
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