For two straight days The International Culinary Center's Italian Culinary Academy was buzzing with all things Italian in celebration of The International Day of Italian Cuisines.
Hosted by The ICA Dean Cesera Casella, The FCI founder Dorothy Cann Hamilton, and backed by the Virtual Group of Italian Chefs, the event started with an Italian food and wine tasting and was then followed by a gala dinner where Lidia Bastianich (Felidia, New York City) and Sirio Maccioni (Le Cirque, New York City) were honored for their contributions to Italian cuisine. A Chef's Night Out finished the evening.
The launch of The International Day of Italian Cuisines began on January 14 with IDIC director Rosario Scarpato, Paolo Monti (Gaia, Hong Kong), Alberto Lupini (Editor of Italia a Tavola), Daniele Minarelli (Antica Osteria, Bottega, Italy) and Gianfelice Guerrini (Ferrari Formula 1 chef, Maranello, Italy). At the event, special guest Mario Batali (chef, restauranteur, cookbook author, and TV personality) spoke about the food of the country to which he has dedicated his career. Then the official dish of the event, Tagliatelle al Ragú alla Bolognese, was served. A final demonstration was hosted by chef brothers Chicco and Bobbo Cerea (Da Vittorio, Bergamo, Italy), where they presented some of their cleverly prepared, innovative dishes.
