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shanghai 2010 july the 9
dinner Spoleto style to Shanghai expo Italian Pavillon (Better City Better Life)

usa tour 2010 july june
mediterranean gastronomic week new york providence hartford

to Dillon my best friend
sorry but it,s impossible to translate......

Tagliatella day
An irresistible worldwide ola of tagliatelle al ragù bolognese will be the protagonist of the 2010 International Day of Italian Cu...

TAGLIATELLE DAY
Italy began a campaign yesterday to defend the reputation of one of its most famous but most widely abused exports: pasta with bol...

tagliatelle alla bolognese
An irresistible worldwide ola of tagliatelle al ragù bolognese will be the protagonist of the 2010 International Day of Italian Cu...

2009 sunday 5/31
We expect many to Sunday May 31 Cannara to attend the commemoration of Angelo Paracucchi which will be headed the way of a land ...

1 / 15 November 2008
Gastronomic Tour in the USA East Coast with Monini North America INC

2008 September Guest Chef for the Umbrian Food Festival in Tubingen
Guest chef for the Umbrian food Festival in the Tubingen Rathaus

June 2008
Guest Chef for the Italian Institute of Culture at the Ankara Swiss Hotel and Sofranbolu Saffron weeks, personal chef to the sing...

2008 October Mosca Novaya Opera
Guest Chef with Carlo Cracco and Marco Bistarelli in the Mosca Novaya Opera Theather for the Presto Promo Group

NEWS AND EVENT


3/26/2010

TAGLIATELLE DAY

Italy began a campaign yesterday to defend the reputation of one of its most famous but most widely abused exports: pasta with bolognese sauce — otherwise known as spag bol. Coldiretti, the country’s farmers’ union, said that although people around the world believed they were eating spaghetti bolognese, what they were actually forking into their mouths were “improbable concoctions” of tomato paste from a jar with a “remarkable variety” of ingredients, ranging from meatballs or turkey to mortadella. Yesterday, however, 440 chefs in Italian restaurants in 50 countries, from Malaysia to Turkey and Saudi Arabia to China, made the authentic dish with the precise ingredients and cooking methods laid down in a recipe patented by the Bologna Chamber of Commerce in 1982. Food experts say that to be authentic, bolognese sauce should be served with the egg noodle pasta tagliatelle, rather than spaghetti, with the tagliatelle conforming to a 1972 recipe laying down that it must be precisely 8mm wide. Mario Caramella, the head chef at the Bali Hyatt Hotel in Indonesia and head of the Virtual Association of Italian Chefs (GVCI), which organised the event, said: “If there is one dish in the Italian repertoire which is cooked worst than most, it is traditional bolognese sauce.”