In the good neighborhood of New York, SoHo, final Sunday June 23rd, the NewYorker step of 100per100 Italian Academy has occurred, a mission designed by I Love Italian Food, that goals to selling the genuine Italian meals.
Made in Italy meals is offered in the Big Apple since many time in the past that has develop into an actual custom, taking with itself as such, diversifications that always modified the unique merchandise and recipes.
This is why the purpose of 100per100 Italian Academy is to find and rediscover all of the secrets and techniques of the genuine Italian merchandise, sharing them with the cooks and the restaurateurs, those that use them daily and have the arduous process to share them with the newyorkers.
An afternoon devoted to the Italian excellences, the place meals and design, each made in Italy, had been mixed collectively, in the glamour setting of Scavolini Soho Gallery, the New York showroom of the 100% Italian firm that proudly represents the Italian model worldwide.
So the kitchens by Scavolini had been the setting of 5 unique performances to share Italian merchandise. Close consideration to the theme of the unique Balsamic Vinegar of Modena PGI, in partnership with the Consortium. An iconic product from the Food Valley that has been declined in a number of dishes and matching, whereas the company the place ingesting a cool Cherry soda made with Balsamic Vinegar, to face an sizzling June.
For the opening, Chef Silvia Barban, government chef of LaRina Pastificio e Vino, in Brooklyn, ready her workhorse: handmade pasta, made for the time being. The it was the flip of L’Arte del Gelato that prepares gelato in keeping with the genuine Italian custom and that proposes Balsamic Vinegar of Modena PGI matched with two traditional flavors: strawberry and fiordilatte. Then the company had been delighted by the style of the unique dish made by the younger Chef Massimiliano Eandi, fusilli with squacquerone cheese and Balsamic vinegar. A particular space has been additionally devoted to the unit expertise of the sensorial tasting, to find all of the secrets and techniques about Balsamic Vinegar of Modena PGI.
Later the performances had been centered on the tales about some of the symbolic cheeses in the North of Italy, stracchino, in partnership with our accomplice Nonno Nanni and with the cooking present by Chef Raffaele Solinas, government Chef of Maiella restaurant and Vice President of Associazione Italian Chef New York. Finally, Rosanna Di Michele, Chef from Abruzzo and born right into a household of pizza maker, amazed the company together with her inspiration and creativity proposing one million toppings for 100% Italian pizzas by our accomplice Valpizza.
100per100 Italian Academy has been a profitable afternoon, not solely because of the collaborazione of the companions of I Love Italian Food – Scavolini, Balsamic Vinegar of Modena PGI – The Original, Nonno Nanni, Valpizza, Sogno Toscano – but in addition because of the participation of pals and professionals, amongst many members of the Associazione Italiana Chef New York.
Non solely the Vice President Raffaele Solinas and the already talked about cooks, but in addition Chefs and Pizza Master like Cesare Casella, Fabrizio Facchini, Gennaro Pecchia, Odette Fada, Roberto Caporuscio and lots of others.