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Posts Tagged ‘Gruppo Ristoratori Italiani’ Michael Colameco in deep discussion with Tony May  Cesare Casella makes a point
Colangelo & Partners Public Relations organized a GRI (Gruppo Ristoratori Italiani) Symposium entitled, ‘Italian Cuisine: A Victim of Its Own Success?’ The Symposium debated authenticity of Italian cuisine in the US, the need for a ‘seal of authenticty’ for true Italian products and the apparent favortism food critics in the US show toward Americans cooking their versions of Italian cuisine vs. the authentic Italain cuisine prepared by Italian chefs working in this country. There were 3 panels over 2 days. Participants included renowned chefs like Massimo Bottura from Francescana in Modena (voted the #6 restaurant in the world this year), Paul Bartolotta from the Las Vegas Wynn and Gennaro Esposito, a 2-star Michelin chef from Campania, in Italy; food journalists including John Mariani and Michaeel Colameco (an accomplished chef in his own right and host of television and radio programs); leaders in the Italian food trade incuding Lou Di Palo of Di Palo’s Fine Foods and Tom Gellert of Atalanta Corp.;and leading culinary eductaors including Dr. Tim Ryan, president of the Culinary Institute of America, Cesare Casella of the International Culinary Center and Ferdinand Metz of the NRAEF (National Restaurant Association Educational Foundation). Tony May, GRI chairman, and Gianfranco Sorrention GRI president, lent their voices to the debate also. The debate was spirited (to say the least) with great commentary including, ‘Italian cuisine is like a Ferrari: Everybody has their own idea of what it is, but only a few get to experience it.’ And, “American chefs prepare Italian cuisine like a drag queen dresses: Overdone and trying too hard to be the ‘real thing.’” On a more serious note, the panel discussion concluded with a consensus on what should be done to maintain the integrity of Italian cuisine in America: Write a boooklet on key precepts of Italian cuisine to be taught in America’s culinary schools, initiate a ‘seal of authenticity’ to allow Americans to know when they’re buying true Italian products vs. Italian sounding products and most importantly, focus on education as the key to improving understanding of Italian cuisine in America — all lofty yet achievable ambitions.  Related posts:
Tags: Gruppo Ristoratori Italiani, Italian cuisine, Lou Di Palo, Tony May |
