Italian Cuisine World Summit :: Dubai

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BEST ITALIAN PIZZA IN THE UAE

OFFICIAL SUMMIT PHOTOS BY: Dario Miceli

And the Winners are...

 

For the Pizza Napoletana s.t.g.: -

WINNER: Gaetano Buonocore of Rossovivo -

SECOND PLACE: Francesco Anita Rocco Fiola of Brandi Pizzeria UAE -

THIRD PLACE: Giulio Lombardi of Ronda Locatelli

 

For the Pizza Classica: -

WINNER: Daniele Capobianco of Prego's Restauarant .Media ROTANA Hotel -

SECOND PLACE: Francesco Anita Rocco Fiola of Brandi Pizzeria UAE -

THIRD PLACE: Gaetano Buonocore of Rossovivo

 

The Jury was formed by: Salvatore Bianco (Guest Master Chef), Mario Caramella (GVCI President), Davide Civitiello (World Champion 2013), Domenico Crolla (Master Pizzaiuolo), Patrizia di Benedetto (Guest Master Chef) and Paolo Monti (Guest Master Chef).

 

 

VIP Dinner with Massimiliano Alajmo hosted by Claudio Melis

OFFICIAL SUMMIT PHOTOS BY: Dario Miceli


 

The Summit Brings the First Bistecca Fiorentina of Chianina to the UAE

OFFICIAL SUMMIT PHOTOS BY: Dario Miceli

The Summit celebrated the return of Italian beef to the United Arab Emirates after the long ban due to the aftermaths of the mad cow. And it has been a return in style: the first Chianina, the queen of Italian meats, arrived in Dubai and was introduced to specialized media and discerning food lovers by two special Ambassadors: Simone Fracassi, Master of Italian Butchery and certainly the most renowned expert in Chianina, and Cesare Casella, Chef Patron of Ristorante Rosi New York, and authentic prophet of Tuscan cuisine.

The hefty Chianina animals yield surprisingly lean meat with a bold flavour that foodies across the globe cry for. One of the icons of Tuscan Cuisine, the famous Bistecca alla Fiorentina, is made with Chianina. The Bistecca is obtained by cutting the loin, the part corresponding to the lumbar vertebrae, that is, the middle of the back on the side of the tail. It has in the middle the bone-shaped "T" with the tenderloin on one side and the sirloin on the other. The origins of the “Bistecca alla Fiorentina” are not clear but it is certain that the Florentine cooking tradition of big quantities of meat (“ciccia”) on the open fire goes back to the period of the Medici. During the night of San Lorenzo, on the 10th of August.

The official launch of Chianina and Bistecca Fiorentina in Dubai took place at THE RITZ CARLTON HOTEL – CENTER CUT STEAKHOUSE during the “THE WONDERS OF THE TUSCAN GRILL” event with CESARE CASELLA, Ristorante Rosi New York and Master butcher SIMONE FRACASSI

Also... for those with further interest in this tradition and technique, both chefs presented a Workshop: “Introduction to the Chianina meat and the secrets of the real Bistecca alla Fiorentina"at the Emirates Academy of Hospitality.

 

The Opening Gala Party

OFFICIAL SUMMIT PHOTOS BY: Dario Miceli


 

The Summit´s Celebratory Plate


It was presented Wednesday 6th evening during the Opening Gala Party (image to the right). Thank you Rak Porcelain for your wonderluf contribution to this celebration of Italian Cuisine and Culture.

 

 
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