On January 17th, all the Italian chefs who belong to the Gruppo Virtuale Cuochi Italiani (itChefsGVCI) will be celebrating Ossobuco in Gremolata in their restaurants.
From Hong Kong to New York, thousands of pork shanks will be simmered in solidarity to honor an iconic Italian recipe. To find out more information about the GVCI and the IDIC please go to itchefsGVCI and click on the IDIC.
As a warm up to the great day, the Italian Studies program at the International Culinary Center hosted five Michelin- starred chefs from the motherland. That evening, the gala dinner was attended by New York Italian superstar chefs.
Below is a glimpse of some of the demonstrations that wowed us during the day, and of course the most delicious part of all- the gala dinner!
Pizza Master Domenico Crolla, Pizza with Mushrooms
Chef Jessica Botta, Master chef Pietro Zito, The Magic of Making Fresh Pasta
Master Butcher Simone Fracassi
Final plates risotto competition
Gala dinner, Kevin Garcia-'Cesca, Mark Ladner-Del Posto
Fortunato Nicotra-Felidia
Pino Luongo-Centolire
Fabio Trabocchi-Fiola, Washington, DC
Rosario Scarpato, Master Chef Gennaro Esposito, Dorothy Hamilton, Cesare Casella
Acquerello Carnaroli with Montoro onion cream, Smoked swordfish fillets, lemon & chili scented crispy seaweed, mantecato with Grana Padano
Mixed pasta minestra with reef fish and crustaceans
Cod, whipped potatoes & ginger, dried fruit, anchovies colatura
Neapolitan rum soaked yeast cake
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