Scott Anthony Pizza Consultant and Author of "Profits in the Pie".

Scott Anthony knows pizza. From his humble pizza shop in rural Pennsylvania he has built an empire.

Profits in the Pie
is based on his experiences at:

Fox’s Pizza Den
115 N Findley Street
Punxsutawney, PA 15767
814-938-4615
Fox’s Website

Scott’s Pizza Consulting Business Website

Now he is ready to tell all of his secrets. He has published a new book entitled: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

This is an outstanding book for anyone who is in the pizza business. Or for anyone who is seriously considering the pizza business.

Anthony holds nothing back here. He reveals all of his secrets, and what has made him a success.

I personally know Scott and I can attest to his expertise in the business.

One of the best things about him, is that he and his pizzeria, give much back to the community.

That may be an inkling to his wildly successful restaurant.

He is able to go head to head with much larger chains. As a matter of fact the town he is located in: Punxsutawney, PA has a population of less than 10,000. Very small by anyone’s standards.

Yet, Scott has been able to grow his business exponentially.

Scott explains:

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

“Turn YOUR Passion into Profits’, so you can always do the things you love.
The business tactics and strategies in this book flat out work – not only for
me, but for students and friends of mine. Inside this book you will find tactics
and strategies to:
-Help you envision what your life can be out of the kitchen – Have the time
to do the things you love with the people you love!

-Open your eyes to the possibilities of happiness in the pizzeria – looking
forward to a profitable & enjoyable day at work – everyday!

-Give you marketing ideas that are tried & true – not wasting money, but
making $1000’s!

-Help you easily implement marketing tactics – have an action plan you can
act on making you a local celebrity!

-Tweak ideas & make them your own – be the talk of your town with
‘innovative’ ideas that generate free press!

My 17 years of pizza experience can help put you on your way to the bank.
This book has no theory. It’s operator to operator – and contains what you
need to grow your pizzeria!”

If you run a pizza business or ever thought of the pizza business, you need to grab this book:

Here is my audio review:

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Also available in Kindle format:

Profits in the Pie

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Bleecker Street Pizza

Here is a great pizza story.

An ex-cop opens a pizzeria that starts to get lots of buzz. He learns his craft well.

He uses fresh Parmigiano Reggiano – 1 Pound
in his sauce (OK, gravy). This is the secret to making his incredible base for his pizza. Located just 1 1/2 miles from Times Square this pizzeria is one to watch.

Doug Greenwood, explains the 28-month-aged Parmigiano Reggiano is the real secret. And a wheel of 28-month-aged Parmigiano Reggiano can cost about $1,000 bucks. Doug says that in order to have the name  Parmigiano Reggiano , it needs to be certified.

They serve several different types of pizza. Each one is unique, and each one is very, very good.

Having a slice of pizza here is like heaven on earth!

Bleecker Street Pizza
69 7th Avenue South
New York, N.Y.
(212) 924-4466

Next time you are in the City, you need to check them out. You can be sure I’ll be heading over there soon.

Get your own fresh Parmesan, here: Parmigiano Reggiano – 1 Pound

Or go for:

.

28-month-aged Parmigiano Reggiano

To discover the Best Pizza in New York, go to Pizza Therapy

pizza on earth,

Albert Grande

The Pizza Promoter

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Metro has a great concept for out of town pizza fans. If you go to Metro with a picture in front of you favorite pizzeria, you will recieve $25.00 worth of food. Metro pizza wants to recgnize and celebrate great pizza the world over.

John and his cousin Sam came from New York to begin their pizza adventure.

In the following presetation John, explains his vision of pizza.

John’s pizzeria philosophy:

“…We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be….”

Metro Pizza( 5 Locations including:)
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
(702) 736-1955

John teaches a pizza class at UNLV. Here is the course outline:

Week 1: History of Pizza

A discussion of the evolution of pizza and related flatbreads from the ancient Greeks to the kitchens of celebrity chefs. We will discuss how historical events and migration have shaped pizza, where we started, where we are now, and where we may be headed. Class will be divided into three teams for final project.

Week 2: Napoli

Napoli is the birthplace of pizza as we know it. Discussion and hands-on demonstration of pizza as it is prepared in Naples. We will examine the approved standards of the VPN Italy’s governing body of pizza.
Week 3: Pizza Comes to the New World

An examination of pizza as it was prepared in New York’s Little Italy in the early 1900’s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.

Week 4: Dough Production

It all starts here. Basics of crust formulation. We will examine selection of ingredients, proper mixing and fermentation, and variations that will change flavor profiles and texture.

Week 5: Basics of Sauce, Cheese and SpicesWe will sample and compare ingredients and learn to prepare a base pizza sauce. This class will also examine regional preferences and variations of the basic ingredients.

Week 6: In the Thick of It

Chicago Style Deep Dish, Foccacia, Stuffed Pizza and Calzones. We will examine the origins and elements of these pizza variations including hands-on practice of basic techniques.

Week 7: Pizza in the 21st Century

An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.

Week 8: Presentation of Final Projects

Each team will have 15 minutes to prepare the team’s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.

Here is the textbook for the course:

Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

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In the following interview Tony discusses his newest pizza adventures.

Tony was extremely busy and tired at the Pizza Expo, in Las Vegas. He explains his recent pizza adventures. He has opened a number of very successful pizza restaurants in San Francisco. His latest project is Tony’s Pizzeria Napoletana.

He started with just one wood fired oven. He has now added a coal fired oven and is working on a gluten free concept.

Tony explains his respect for Pepe’s Pizzeria on Wooster Street  in New Haven. He has been a long time fan of New Haven Pizza.

In The Legends of Pizza Volume 2, Tony explained how his love of Italian Food changed his life:

Yeah, you know I grew up in Fremont, California on a farm actually.  My grandpa was a big Italian farmer.  We lived with our grandpa; a typical Italian family.  I never knew I was going to get into pizza.  Food was a big part of our life.

We were on apricot orchards, cherry orchards, and fava beans.  Italians call them horse beans.  I grew up around food all the time especially watching my mom cook.  That was a pretty big part of my life.  I always tell everybody about that.

Like if it had garlic in it, then it had a lot of garlic.  If it was spicy, it was really spicy.  In the taste of the kitchen, your taste really comes from someone usually and that came from my mom.

 

The following interview was done at the Pizza Expo, in Las Vegas:

Tony’s Pizza Napoletana
1570 Stockton Street
San Francisco
415-835-9888

You can learn all of Tony’s secrets, here, Pizza: More than 60 Recipes for Delicious Homemade Pizza

pizza on earth,

Albert Grande
The Pizza Promoter
Pizza Therapy shows you The Best Pizza in the World

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He has pizza passion. He moved to Italy to learn to create authentic Neapolitan Pizza.

The result is his very famous pizzeria, Spacca Napoli:

According the their website:

The creation of Spacca Napoli ame out of Jon Goldsmith’s profound love for Italy, a cherished place that he, partner Ginny Sykes and daughter Sarah have considered a second home for many years.

One could say the dream was always there, waiting for the right moment to be born.

From Florence to the Gargano to Naples, creating the pizzeria came naturally, bringing together Jon’s passions for cooking and hospitality and melding them with his appreciation of all things Italian. The plan began to take shape on a flight to Italy in July 2004, following a casual suggestion to Jon from a fellow traveller who was from Naples that he ought to open a pizzeria in Chicago. On that trip, Jon began to talk about the pizzeria idea to his many Italian friends in Rodi Garganico (Rodiani).

 He was encouraged to go west for “true” pizza, to Naples — said to be the birthplace of pizza. As that summer drew to a close, Jon was determined to bring the essence of the Italian markets, the street life, and the abundance of Italy right back to Chicago.

Visit Spacca Napoli:

1769 W. Sunnyside, Chicago, IL 60640

• 773.878.2420

Jonathan exclusively uses Caputo:

Antimo Caputo Superfine Farina Flour “00″ 10 count / 2.2 lb

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The Pizzaioli from Italy make pizza at Pizza Expo. Watch the dough technique.

These pizza master came to make pizza. The pizza pros made pizza after pizza. Each pizza was then passed out to the crowd. The pizzas were consumed in minutes.

Amazing pizza!

Watch the incredible dough technique. See how they shape their dough.

Learn more about pizza:
How to use a pizza stone.

The Pizza Promoter

Pasta Therapy

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The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/

If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

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The following video gives you a taste of the tour. From the minute the Pizza Tour starts you are in a whirl wind of energy and pure pizza stories.

The beginnning of the video shows Scott’s style as he discusses various pizzas you will be sampling on the tour. The video was recorded  at Lombardi’s in New York. Opened in 1905, Lombardi’s is the true birthplace of pizza in the United States.

The second part of the video is a one  on one interview with Scott as he explains how he got into the pizza tour business.

It was actually quite by accident. He started by taking friends of his on tours of New York. Soon this started to be quite a habit.

Here’s the video:

 Visit Scott’s Pizza Tours, here.

Scott's Pizza Tours

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Here Jonathan takes on a journey of knowledge that tells us much about Italian pizza as it does about our own passion for Italian food itself.

The video created by Jonathan reveals much about him and his own love of pizza!

Masters at their craft, the pizzaioli at Di Matteo show their skill and love of the art of pizza making.
Made on location in Naples, Italy.

If you are in Chicago, you must pay a visit to
Spacca Napoli
1769 W. Sunnyside,
Chicago, IL 60640
773-878-2420

Visit Spacca Napoli, here.

Roberto Carporuscio, and Jonathan Goldsmith at the Las Vegas Pizza Convention

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Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.

From the Keste website here is some history of Roberto:

It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:

My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.

He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.

What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.

Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.

You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.

Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.

Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014

212-243-1500

Another Pizza from Keste:

A simple pizza from Keste

You can watch  Roberto Working Dough, here.

Respectfully submitted,

Albert Grande
The Pizza Promoter

And if you want to get into The Pizza Business, get a copy of the Pizza Business Papers. you can discover all the inside tricks of how to start a pizza business.

Here is another great resource:

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Young John Arena, (12) started working for 50 cents an hour. It was fun but difficult. He worked hard but he began to learn the pizza business.

After a short while he asked his younger cousin Sam Facchini (11) to come by to work as well.

This did not sit well with Uncle Rocky, one of the brothers who owned the pizzeria.

He told John, “I didn’t hire him, you did…so you pay him…”

And John did. He split his 50 cent per hour wage in half. Both he and Sam were now making 25 cents an hour.

Here is the story as explained by Sam:

Years later, Sam and John , would see an ad in an Italian newspaper in New York, describing a pizzeria for sale. The problem was that it was in the desert town of Las Vegas. The year was 1980.

The first day they opened, someone rode up to their shop on horseback and ordered pizza. They knew they were in for a ride!

They struggled at first. Making dough in Las Vegas was very different from making dough in New York. The humidity of the desert air affected the dough process greatly. They experimented and after a short while they perfected their dough.

They have come a long way since those early years and now make award winning pizza. They are both Legends of Pizza.

They have been featured on Entertainment Tonight, guests on Regis and Kathy Lee, and made pizza for Air-Force One.  John and Sam, now host monthly “reservation only” pizza seminars. Metro has received the highest awards in the restaurant industry, including:

• Top Ten Pizzerias in America- USA Today
• National Pizzerias Operators of the Year- Pizza Today Magazine
• Best of Las Vegas- Las Vegas Review-Journal
• Best Pizza-LV Weekly Magazine
• Top Pizza  in Las Vegas- Zagat’s Restaurant Review
• Best in City- aol.com
• Best Pizza in town- UNLV

They learned their craft well and now make the best pizza in Las Vegas.

Visit Metro at:

1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

Repectfully submitted by:
Albert Grande
The Pizza Promoter

Ads By CbproAds

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Here you can see Roberto Caporuscio of Keste and Don Antonio Starita of Pizzeria Starita demonstrating pizza.

It is fun to watch as Roberto translates for Don Antonio.

In the following video you can see the dough handling technique of Roberto Caporuscio of Keste.

You can see the masterful way the dough is handled. Gently yet deliberately. There is magic in those hands. Roberto is simply an amazing pizzaiolo.

For more pizza adventure, visit:

Pizza Therapy

Albert Grande
The Pizza Promoter

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Naples, Italy is the birthplace of pizza. He studied and perfected his craft through years of hard work. He has been rewarded and honored by his ultra successful pizzeria Kest, located at at 271 Bleeker Street, in New York City.

The Keste website describes Robert’s journey:

“Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour’s drive from Napoli where he first developed his culinary skills producing and selling cheese.

It was, however, in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison – bringing his knowledge, experience and influence to a wider audience.”

i was fortunate to be able to interview Robert recently at the Pizza Expo in Las Vegas. He discusses what it takes to be a legendary pizzaiolo. He talks about his experiences and his training. He also tells why he feels Keste has become so successful.

You can visit:
Keste
271 Bleeker Street
New York

Keste website

Here is something I have in common with Roberto.

We were both featured in Ed Levine’s Book,

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Now that is amazing!
Albert Grande
The Pizza Promoter

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The interview took place at the Pizza Expo in Las Vegas.

Scot describes how he got into the pizza business. His motivation was that he really loves pizza. He has always been a fan of some of the best pizzas in New York. In particular he loves gourmet pizza. He particularly loves wood fired pizza. He admired the pizzas from New York and wanted to do the same thing.

He had never made pizza before but he decided to build his first brick oven by hand. He purchased a number of recipes and books about pizza. He explains that he learned by studying and learning all he could about pizza. He is a self taught pizzaiolo.

He developed his skills and was able to create artisan pizza. Or as he says, “Great pizza”.

His pizzas have won awards. He has also had his pizza described as being the best in the world.

Scot’s secret to making great pizza? He says you need to really care aobut what you do. You need to have a passion for pizza and you need to use the best ingredients that you can.

Thanks Scot.

You can visit his website, here:

Goodfella’s Pizza

And if you want to learn about the pizza business, please check out How to Get into The Pizza Business.
You will discover inside tricks and tips avialable no where else. you can also get interviews with world famous pizzaioli.

How to Get into The Pizza Business from Pizza Therapy

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The mission of the Italian Cuisine Worldwide Awards is to honour individuals who have made an outstanding contribution to the introduction, spreading and preservation of the Italian food and wine culture in the countries they live in or in global context. The Awards, promoted by itchefs-gvci.com, are granted annually to chefs, writers, journalists and business people, for the work performed in the previous year or during their careers.

The award receivers are nominated after a lengthy survey among the over 1200 GVCI (Virtual Group of Italian Chefs) associates and selected by an international panel of professionals, which includes the President of GVCI.

ICWA FOR CONTRIBUTIONS MADE IN THEIR CAREER
PAUL BARTOLOTTA, Las Vegas, USA
MARIO BATALI, New York, USA
DOROTHY HAMILTON, New York, USA
DAVID CHEUNG, Hong Kong, CHINA
DOMENICO CROLLA, Glasgow, UNITED KINGDOM
BEPPE DE VITO, SINGAPORE
ROBERTO GALETTI, SINGAPORE
TONY MAY, New York, USA ICWA LIFE AWARDS
ARRIGO CIPRIANI, Venezia, ITALY
ANGELO MINOGGIO, Milano, ITALY
2010 GVCI CHEF OF THE YEAR
GIANNI FAVRO, Bangkok, THAILAND

Gaeta’s Sculpture for the ICWA 2011
The Italian Cuisine Worldwide Awards 2011 are represented by 10 limited-edition artistic sculptures made in Faenza ceramics (city and comune of Faenza) realized by the artist Goffredo Gaeta. They are offered by the Emilia Romagna, Italian Region with the highest number of typical quality foods protected by geographical status in Europe (PDO, PGI).

Italian Cuisine Worldwide Award 2011 and his creator: the artist Goffredo Gaeta

The Table of Records? Emilia Romagna! The First Region in Europe with 33 products Dop and Igp

When speaking of typical Italian oenogastronomy, inevitably, the first name that comes to mind is ‘Emilia Romagna’. And that’s no coincidence; in fact, Emilia Romagna is the record holding territory. The numbers alone demonstrate this (as well as the taste buds); this is the birth place of 33 products from Dop to Igp; from Prosciutto di Parma to Parmigiano Reggiano, from Mortadella to traditional Aceto balsamico. There is no other region in Europe of such a high density of labels of quality. And what do we drink to accompany them? Obviously, nothing else other than wines of correspondingly high quality. And so, 20 types of Doc (without naming the derivatives of each one), to which must then be added Italy’s oldest white Docg, the Albana di Romagna.

Such a wealth and quality of products has also become a source of tourism. Today, Emilia Romagna is one of the very few territories of Italy that has developed a regional system to receive tourists; from Piacenza to Rimini, there are fifteen Streets of Wines and Flavours. That is to say, that there is an organised circuit, more than two thousand kilometres long, with 1,500 marked steps. So, the tourist can stop and enter the places as he or she likes, farms, cellars, cheese-producing dairies, prosciutto-producing pig farms, agritourism and arts and crafts boutiques.

Among the most interesting packets is the weekend spent with a boat trip on the Po River and a visit with a demonstration to a cheese producing dairy. Otherwise, there is a bicycle trip to a town of art combined with a tasting of wine or a certain type of cheese.

For the all the curious and the gourmands, 22 museums of taste are now open; from the one of Prosciutto in Langhirano, Province of Parma to the one of Parmigiano Reggiano in Soragna, Province of Parma, from the one of traditional Aceto balsamico in Spilamberto, Province of Modena to the Garden of Herbs in Casola Valsenio, Province of Ravenna. And if you don’t have time to organise your holidays, there is someone to do it for you. Touristic packets, weekends, excusrions and tastings are found at the site www.strade.emilia-romagna.it.
And now the latest novelty in Emilia Romagna (with an unedited and still unique format) is the Wine Food Festival, a billboard of 40 events in the span of three months, feasts, fairs and tastings dedicated to the excellent products of Emilia Romagna; The most recent one finished in December, with the record of one and a half million visitors. All the curiosities can be found at the site www.winefoodfestival.it

Casa Artusi: the gastronomic center dedicated to Italian home cooking

Welcome to Faenza, Town of Ceramics

If it’s true that every town has its own destiny, that of Faenza is ceramics. In this small artistic town between Bologna and Florence, fantastic ceramics of great originality are produced. Half of every year, Faenza is full of thousands of tourists from every part of Italy and Europe. Just think that in 1100, medieval Faenza was already famous for its artistic ceramics.

The name ‘Faenza’ is derived from the French ‘faience’, a word that in the entire world means majolica, glazed terracotta of refined clay.

And there has been no lull in this fame during the last millennium. And today, the fabulous history of Faenza’s ceramics is represented in the Museo Internazionale delle Ceramiche (International Museum of Ceramics), otherwise known as the Mic, in viale Baccarini 19. In its field, it is one of the most important in the world. It consists of various sections: schools, Italian and foreign, the ancient series of ancient Greece, Tuscany and ancient Rome and from far-off countries, such as pre-Columbian, African and Oriental creations. And there’s a wonderful series signed by famous artists, such as Picasso, Matisse, Chagall, Meandri and Burri.

These days, there are around 50 artistic botteghe del fuoco (‘fire boutiques’) that are small workshops and kilns that the public can enter to experience live each and every phase of the elaboration. There are also schools for the education of technicians of the ceramics industry of all parts of the world, international demonstrations, exhibits and conventions.

Art and Culture
The museum alone would make the trip to Faenza worthwhile. However, Faenza is also a town of outstanding artistic and architectural features. There are two beautiful squares linked in Renaissance style, fascinating palaces, the large cathedral of the 15th century, the typical arcaded streets, a historic, 18th-century theatre and museums sporting a wealth of precious works of art. Want some advice? Walk up the octagonal bell tower of Santa Maria Vecchia to enjoy the stimulating panorama of Faenza from above.

Fine Dining
Faenza is an important agricultural and foodstuff centre. The zone is particularly known for its vegetable gardening and fruit farming as well as for its distillations. The fruit of the territory of Faenza is of high quality, especially its own, famous type of peach, the Peach and Nectarine of Romagna Igp. Its grappa and other grape distillates are excellent, too.

The surrounding hills are cultivated with olive groves and vineyards. Its most famous olive oil is extravirgin olive oil from Brisighella Dop. And the wines denominated ‘Colli di Faenza Doc’ are also of best quality.

Dining is the triumph of the flavours of Romagna: pasta sfoglia spread out with a rolling pin, flatbread, typical ovine meats, lamb and mutton prepared with aromatic herbs, salami, fresh and sheep cheeses.

Paul Bartolotta, Las Vegas, USA
There is a constant, recognisable thread in the career of Paul Bortolotta: to elevate the level of Italian cuisine in the US. A goal that he has consistently achieved, from the day he became the James Beard Best Chef Midwest in 1994 (the first Italian chef ever) to his successful nine year tenure of the Spiaggia Restaurant in Chicago; from the opening of the Ristorante di Mare, at the Wynn Las Vegas Hotel & Casino (for which he imports one and a half tons of seafood a year from Italy) to the second James Beard accolade in 2009, Best Chef Southwest. Besides his unquestionable culinary talent and his winning business perspective, Bartolotta has been and is a relentless educator, who contributes to defeat stereotypes. As far as Italian cuisine is concerned, his life, his career and his values are a model, an example to follow, by any chef of Italian cuisine working outside Italy.

Mario Batali, New York, USA
His involvement in the Eataly, New York City, is only the latest act of a career in which, he, as chef, restaurant owner, food commentator and TV personality, has constantly promoted quality Italian cuisine and culture. His business success is based on a solid knowledge of the history of Italian cuisine, its regional characteristics and Italy in general. Millions of Americans have been introduced to genuine tenets of Italian cuisine thanks to Mario’s communication skills. He has always had a special relationship with Bologna and his province where he made his first steps as a chef, and during IDIC 2010 he was pronounced honorary Apostolo della Tagliatella.

Dorothy Cann Hamilton, New York, USA
When in 2007 she decided to open the Italian Culinary Studies Program, Dorothy, the currant President of the International Culinary Center, had already achieved the respect and appreciation of the culinary industry with her prestigious French Culinary Institute. Because of its qualified contents and rigorous methodology, the Program is a point of reference for Italian culinary education not only for New York City and the USA but for the entire world today. Dorothy’s vision and initiative appeared in a very particular moment in the history of Italian Cuisine in the US; Italian cuisine and the related diet (the Mediterranean) were enormously popular in the United States. But the presence of the immigrants that had spread it about and made it famous was all but exhausted. The future of Italian cuisine in the USA, especially authentic, quality, professional Italian cuisine, was directly related to institutes such as the one created by Dorothy.

David Cheung, Hong Kong, CHINA
After a long residence in the United Kingdom, David Cheung was pushed by his passion for Italian cuisine to open the Gaia restaurant in Hong Kong exactly ten years ago. Passionate about style and design, David in the last ten years has dedicated himself to the development of his concept of the high-quality Italian restaurant, of the Italian restaurant bound to high quality, Italian cuisine prepared by Italian born and trained cooks of the new generation and based on excellent products imported from Italy. David Cheung is an example of the entrepreneur who has managed to pair the profitability of his business with the defence of Italian gastronomic traditions in one of the most prominent markets of Italian cuisine. In the last ten years, the group he presides has opened or acquired ten restaurants including Isola, Joia and Va Bene in Hong Kong. Recently, it also opened Isola in Shanghai and on 17th January, the same day as the International Day of Italian Cuisines, it is opening Bene in Shatin, also in China.

Arrigo Cipriani, Venezia, ITALY
For decades now, Arrigo Cipriani has been a protagonist of Italian dining with his legendary Harry’s Bar in Venice, where he has continued his father, Giuseppe’s, mission. However, this award goes to those activities of Arrigo and his company outside Italy. With the opening of establishments abroad, in places such as New York City, Miami, Istanbul, Moscow and, very recently, in Abu Dhabi, Cipriani has always delivered authentic Italian cuisine of highest quality. Many things have been said and written about Arrigo, but here we give a couple of small extracts of what he stated in an interview, true extracts of the philosophy that stands behind the success of the enterprise
managed today by Giuseppe’s son:

“We consider ourselves to be super-Italians; the DNA of taste is a fact, Italian taste is the one closest to the taste of the world as far as cooking is concerned. Therefore we’ve never given in to the temptation of the revision of Italian cuisine, and therefore we’re traditional, and so we will be for a long time to come.”

“Borrowed cultures have no sense, they remain outsider human culture. Even when one is really capable, one has always to go back to one’s roots. Abroad, this is always appreciated.”

Domenico Crolla, Glasgow, UNITED KINGDOM
Born in Glasgow, Scotland, Domenico learnt much of his craft from his father, Alfredo, an immigrant from Italy and one of the pioneers of Italian cuisine in the region. Domenico, in his career, has been an untiring promoter of Italian cuisine in the United Kingdom. But his restaurant, Bella Napoli, has above and beyond anything else become a Mecca for high quality Italian pizza and he himself a highly esteemed expert in the craft. Domenico is a passionate communicator but more than anything else, he is well-experienced expert of techniques and products. Other than events that have added to his growing popularity, Domenico continues to win contests and competitions. His experience in pizza is appreciated also at an international level when he is invited to take part in competition juries.

Beppe De Vito, SINGAPORE
In an era dominated by the figures of chef celebrities, Beppe De Vito has been and still is one of the most brilliant, young interpreters of another role fundamental for the success of a contemporary Italian restaurant tuned to fine dining outside Italy; the manager-owner, a role rooted in restaurants of the past. Beppe’s career has been woven from the standard of the glorification of quality and of elegance. First in the context of Italian restaurants of large hotels such as the Bice of Singapore, where he left clear imprint of class, then on to the Garibaldi and then finally to the opening of the truly elegant Lido on Sentosa Island, Singapore. Together with the Forlino, another establishment under his control, these two restaurants have contributed to changing the history of Italian cuisine, not to mention the acquisition of the finest of Italian style in Singapore and in Asia.

Gianni Favro, Bangkok, THAILAND
Talented chef and wine expert born in Pordenone, in the Northern Italian region of Friuli Venezia Giulia, Gianni built his culinary reputation on 3 principles: Mediterranean style (which means culinary traditions of Italy freely interpreted by Gianni), modernity and top quality raw ingredients. Gianni has an extensive experience as an Italian Chef in Thailand, previously he had worked in Hong Kong, Germany and, of course, in Italy at Sardegna, Costa Smeralda- Campiglio. Since 1996 Gianni’s Restaurant has been an outpost of quality Italian cuisine in Thailand and in 2010 he received the GVCI chef of the year recognition.

Roberto Galetti, SINGAPORE
Roberto Galetti is a shining example of the figure of the contemporary Italian chef abroad. Now in his forties, born in Brescia, Lombardy, schooled in Italy, with work experience in London, Salzburg, Buenos Aires and Tokyo, he opened the Garibaldi Restaurant in Singapore in 2003. Since then, his professional status has moved ever upwards, not only as chef but also as restaurant entrepreneur. In 2009, his Garibaldi restaurant won the title of Restaurant of the year at the World Gourmet Summit, where, last year, he won the title of Chef of the Year. However, all along, the heart of his business has always been in Italian cuisine and especially in the Italian cuisine that he likes. He believes that the authenticity of the ingredients and the genuineness of the dishes are of highest importance. He enjoys cooking in a traditional manner, simple food, just what he likes to eat. He enjoys experimenting but then, he is not fond of using ingredients that are not part of the Italian culture.

Tony May, New York, USA
Throughout his whole career, Tony May, restaurant manager and restaurateur, has never ceased promoting Italian cuisine and products made in Italy. He has from the beginning been committed to raising the level of high quality Italian dining especially by means of the examples of his successful enterprises from that of the San Domenico on. Through the years, Tony has developed his own, very Italian style in the management of restaurants, a style that, since, dozens of colleagues have used as a point of reference.
Tony has indeed become a savvy businessman, but yet he enters his battles, for example the one for the authenticity of Italian cuisine and the one against the unpreparedness of oenogastronomic critics, with militant passion. A distinguishing connoisseur of Italian cuisine deeply versed in its history, he has always occupied himself with the education about the true nutritional tradition of Italy, be it for the consumer or for the professional of the sector. Although Tony has occupied himself almost exclusively in the USA, his career and his commitment are great examples for any entrepreneurs and culinary professionals who have set high quality Italian cuisine as the objective of their profession activity, no matter in which part of the world they are active in.

Angelo Minoggio, Milano, ITALY Chef Angelo (83) is now enjoying his retirement in Milan (Italy) after a long career that saw him at the helm of the kitchens of the Ussuri hotels, all round the world. Mr Minoggio was the forerunner of the current qualified Italian chefs working abroad. He was a globetrotting chef in the sixties and seventies of the last century, at a time in which in the majority of the Italian restaurants outside Italy there were improvised cooks often only equipped with their enthusiasm. Chef Angelo, in those years and since, won the respect and esteem of his brigades as well as of his foreign colleagues.

IC Worldwide Awards 2011

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Post tags: Domenico Crolla, Italian Cuisine, Italian Cuisine Worldwide Awards, Mario Batali, Tony May

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