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GRI Members Trip: Le Marche, March 27th – April 3, 2011
This year’s trip to the region of Le Marche was incredible! It continued to fulfill the GRI mission to learn about the products, taste the cuisine and wines and discover new ideas and techniques that GRI Members can bring back to their restaurants and customers in the United States.
Enjoy the article and video by Max Gross of the New York Post, one of the guest Journalists on the trip:
We want to take this opportunity to thank our very generous sponsors, Comune di Acqualagna and Provincia di Pesaro e Urbino. Partnering with GRI our hosts coordinated for us an itinerary which included: a lovely tour or the medieval town of Urbania and dinner hosted by Chef Isabella Silvestrini at Pieve del Colle, an organic farm and restaurant; a tour and lunch at “Prosciutto di Carpegna” PDO; a dinner tasting at Raphael College in Urbino featuring Casciotta, a well-known DOP cheese; a visit to Acqualagna, the “Truffle Capital” featuring a Demonstration of searching for truffles with Truffle Acqualagna accompanied by their dogs, a tour of the laboratories and production facilities for Acqualagna Tartufi and a truffle lunch at “Palazzo del Gusto” featuring Chef Samuele Ferri from “Osteria del Parco” and Chef Marco Mancinelli of “Birra al Pozzo”; dinner with Chef Alberto Melangrana at his historic Antino Furlo restaurant and hotel; a meeting and video presentation at the headquarters for the Province of Pesaro with a greeting by local authorities followed by a beautiful lunch along the coast in Pesaro at Chef Alceo Rapa’s restaurant “Da Alceo”; a hands-on visit at 4:15am to the Fish Auction in Fano; a detailed presentation in Cartoceto famous for their PDO olive oil followed by a lunch at the beautiful hilltop restaurant Symposium hosted by Owner & Chef Lucio Pompili; dinner at Uliassi, with acclaimed Owner and Chef Mauro Uliassi; a presentation of the Wine of the Region of Marche by the IMT Institute; a visit to the world famous Grottos of Frasassi.
Stay tuned for details in the coming months for the 2012 GRI Members Trip.
2011 GRI/Giacomo Bologna Scholarship
Sponsored by Beni Di Batasiolo Winery
Tony May, Chairman, Gruppo Ristoratori Italiani, on behalf of the Board of Directors is pleased to announce the recipients for the 2011 GRI/Giacomo Bologna Scholarship trip to the Langhe territory in the region of Piedmont, the second largest of Italy’s 20 regions.
Marissa Bertram – Currently attending the Culinary Arts program at Madison Area Technical College in Madison, WI
Melvin Jared Cristobal – Currently attending the Culinary Arts program at the University of Alaska-Anchorage in Anchorage, AK
Mark Delos Reyes – Currently attending the Culinary Arts/Pastry & Baking program at South Seattle Community College in Seattle, WA
Courtney Everett – Currently attending the Baking & Pastry Arts program at Southern New Hampshire University in Manchester, NH
Joel Kielion – Currently attending the Culinary Arts program at the Culinary Institute of America in Hyde Park, NY
Brooke Maynard – Currently attending the Culinary Arts Management program at the Culinary Institute of America in Hyde Park, NY
Meredith O’Malley – Currently attending the Hotel Administration program at Cornell University in Ithaca, NY
The territory of Langhe is nestled between Alba and Asti and the undulating hills which produce the main wine varietal, Nebbiolo, from which the King of Italian wines is produced, Barolo. In addition other world renowned wines produced in the territory include Barbaresco, Barbera, Dolectto, Arneis, Moscato and Asti Spumante.
The Host/Sponsor for the trip is Beni Di Batasiolo Winery. Batasiolo is one of the leading wine producers of this territory and the recipient of many international wine awards. Batasiolo, passion for the vineyards where the very best knows no limits, www.batasiolo.com
The recipients of the 2011 GRI/Giacomo Bologna Scholarship will enjoy a wide variety of tours and experiences showcasing the cuisine, products, wine and culture of this incredible region of Italy. The trip will take place from May 27th until June 4th, 2011.
Hosted recently on March 21st:
New York University’s Casa Italiana Zerilli-Marimò
and
Gruppo Ristoratori Italiani
“Genuinely Italian”
Special Educational Lecture Series
“How Italian Food Conquered the World”
The delicious new chronicle by Esquire food and travel columnist, John Mariani
John Mariani, in his new book, explores how Italy’s regional fares morphed to become the most stylish and influential food type in the world.
Joining John on the stage to discuss the book and this always lively topic were:
Tony May, one of the nation’s most
respected restaurateurs, owner of SD26 Restaurant & Wine Bar and Chairman of Gruppo Ristoratori Italiani.
And
Marco Maccioni, Co-owner and director, Le Cirque, and along with his father and brothers is considered one of the most powerful and charismatic families in the business.
Nicola Civetta
Nicola Civetta has closed his restaurant, Primavera, after 32 successful years of catering to patrons from the upper East side of New York.
Nicola has been a member of GRI since its inception in 1979 and a member of the board for many Years.
He was on the Board of directors when GRI contributed to the Funds to convert the Sheraton coffee shop at the Culinary Institute of America into "The Catherina De Medici" restaurant. Today, the Catherina De Medici Restaurant is located at the Colavita center for Italian Food and wine and still the most popular restaurant on campus of the CIA.
We are sorry that we are losing a very valuable member of the Italian restaurant community, but we are happy that Nicola and Peggy will enjoy many more years of their life between New York and Italy, while still very much supportive of the GRI Mission to create a better understanding of authentic Italian cuisine in America.
A special dinner was held to honor Nicola and Peggy Civetta of Ristorante Primavera to recognize Nicola and Peggy's contributions to Italian Cuisine and the New York restaurant scene for the last 32 years. On this special evening hosted at Macelleria owned by Sergio Bitici we featured the cuisine of guest Chef Odette Fada assisted by Chef Fausto Ferraresi and his team.
GRI Member Spotlight
Kesté Pizza&Vino
271 Bleeker Street
New York, NY
Kesté Pizza and Vino is an authentic Neapolitan Pizzeria in NYC located at 271 Bleeker Street. Partners Rosario Procino and Roberto Caporuscio opened this delightful pizzeria referred to as one of “America’s 10 Best Pizza Parlors” (American Way, the magazine of American Airlines), “10 Best Things to Eat and Drink in NYC” (TimeOut New York), and #1 on the list of “The City’s Top Twenty Pies of the Moment” (New York Magazine).
Kesté does not accept reservations but no one seems to mind waiting their turn for the delicious pizzas and
Serving as the official location in the United States for APN (Associazione Pizzaiuoli Napoletani) whose mission is to protect and preserve the Neapolitan pizza tradition and promote the art of pizza making. The organization also certifies professional pizza makers in the tradition of Neapolitan Pizza. The APN maintains strict member guidelines for ingredients, dough, and cooking.
GRI welcomes Kesté as a new Restaurant Member and we wish them much continued success!
GRI Symposium, “Italian Cuisine: A Victim of Its Own Success?” Ignites Lively Debate, Arrives at Valuable Conclusions
Gruppo Ristoratori Italiani organized three seminars over June 15th and 16th at the Casa Italiana Zerilli Marimò-New York University to debate and discuss the present and future state of Italian cuisine in America.
Seminar 1: Italian Cuisine: A Victim of Its Own Success?”
Seminar 2: Does the Italian restaurateur or the consumer need another Seal of Authenticity?
Seminar 3: Educating Operators, Consumers and Institutions –
How do we go about doing it?
The panelists comprising the three seminars included noteworthy culinary journalists, chefs and restaurateurs including Dr. Tim Ryan, President of the Culinary Institute of America; Cesare Casella, Dean of the Italian Culinary Academy and the International Culinary Institute; Tony May, founder and chairman of GRI; GRI president Gianfranco Sorrentino; television journalist and chef Michael Colameco; Massimo Bottura, chef owner of Francescana in Modena, the #6 rated restaurant in the world; John Mariani, food and travel correspondent for Esquire Magazine, and numerous others.
Though perfect consensus could never be achieved among such an accomplished, spirited group of panelists discussing such a complex topic, the following summarizes the main points of the Symposium that were agreed upon:
“American food critics need better understanding of ingredients, taste and culture. The seminar findings prove that there is a lack of clear understanding of authenticity, and it is strongly suggested that innovation must happen within the boundaries of tradition. Furthermore, a definitive Italian Cuisine Manual should be written to be used as a teaching tool for American culinary learning institutions. Finally it was agreed that a Seal of Authenticity would be useful for restaurants and Italian products, provided that there is strong marketing commitment by the appropriate Italian agencies to promote and publicize the Seal.”
Discussion also focused on the concept that, when it comes to Italian cuisine, ‘less is more.’ American chefs cooking Italian cuisine often make their menus/dishes too complicated. This concept of ‘less is more’ needs to be communicated better to the
American consumer. The panels debated why the US press typically exalts American chefs preparing their own, typically complicated versions of Italian cuisine and relegates Italian chefs in the US to the ‘backburner.’ Simplicity of Italian cuisine does not equal banality, but American food critics often equate the two.
All of these topics and more made for lively debate and colorful proclamations. One panelist compared Italian cuisine to a Ferrari: Everybody has their own idea of what it is, but only a few get to experience it. Another compared the way many American chefs interpret Italian cuisine to a drag queen: Overdressed and trying too hard to be the ‘real thing.’ GRI plans to continue to lead the discussion on the important topic of Italian cuisine in the US, and encourages further debate, resolution and action.
GRI-WNYC Radio Interview
GRI founder and chairman Tony May together with Lou Di Palo (www.dipaloselects.com) of Di Palo Fine Foods discusses authentic Italian cuisine on NYC's most popular public talk radio program, the Leonard Lopate Show.
Click here to listen to the interview
2010 GRI Members Enjoy Grand Trip
GRI Members Trip: Tuscany and Rome, April 11 – April 18, 2010
This year’s trip to the region of Tuscany and eternal city of Rome was spectacular! It continued to fulfill the GRI mission to see, taste, and learn about new products, wines and ideas that we can bring back to our restaurants and customers in the United States.
We want to take this opportunity to thank our very generous sponsor, The Banfi Vintners Foundation. Partnering with GRI and the Italian Culinary Foundation, plus the Mariani family, the team at Banfi coordinated for us: an excellent product & wine presentation and luncheon at the Enoteca Italiana di Siena; visits to Cecchi's Castello Montauto Vineyards & Winery; a presentation and dinner at Cecchi's Villa Cerna Estate; a very memorable day and evening at Castello Banfi that included a winery tour, formal wine tasting, a “Pinci Pasta” demonstration and luncheon, a beautiful traditional Tuscan flag and drum ceremony and reception in the courtyard of the Castello; this was followed by a Gala dinner highlighted by very special Banfi wine selections. It didn't end there, the following morning they accompanied us to a great tour and tasting at Fontana Candida Winery followed by a traditional Roman menu for lunch at the winery's Enoteca on property. We would especially like to recognize and thank Lars Leicht and Bill Whiting from Banfi who went above and beyond to make sure every detail was arranged for the group.
One of our gracious hosts who assisted us with coordinating many details of the trip itinerary, Dr. Alessandro Falassi, provided us with personally guided tours of the historical highlights throughout Tuscany that included: the charming city of Siena and the Piazza del Campo, site of the annual Palio di Siena; Castellina where we were greeted by the Mayor and enjoyed a lovely wine tasting in the medieval vaults; and the historical city of Pienza highlighted by a tour of the Castle, the historic summer home to several Popes and aristocratic families.
In true GRI style, our meals were superb each day! Highlighted by: dinner at the historic Antica Trattoria “La Torre” Proprieta Famiglia Stiaccini s.r.l. which has been in the family since 1860; a presentation and luncheon at Enoteca Italiana di Siena featuring the producers of the salumi and cheeses from Siena and the surrounding areas; lunch that included the famous “Mac Dario” at Antica Macelleria Cecchini with chef celebrity butcher, Dario Cecchini; a presentation and dinner at the beautiful Villa Cerna Winery Estate with the Cecchi brothers; a tour and luncheon at Podere Forte winery and farm famous for their Cinta Senese pigs.
After we departed the tranquil rolling hills of Tuscany we traveled to the vibrant and exciting city of Rome where we were taken on a beautiful tour of Rome by night followed by a traditional Roman style menu at the infamous “il Fortunato” in the historic center.
Our trip culminated with a very special final day in Rome. Many thanks to our GRI Chairman, Tony May, who arranged a private guided tour of the Sistine Chapel just for the GRI group!
For more photos of the GRI Trip, click here.
GRI-IACC New Ospitalita Italiana
Certification Registration Form
Gruppo Ristoratori Italiani (GRI), in association with the Italy-America Chamber of Commerce (IACC), invites all its member restaurants and associate restaurants across the country to register for a special and excitingly new certification, Ospitalita Italiana, promoted by the ISNART, Italy's National Institute of Tourism.
Available to Italian restaurants around the world, the ISNART certification is a mark of excellence to those restaurants demonstrating a commitment to authenticity in Italian cuisine. As the certification is aligned closely with the mission of GRI and its efforts to educate the general public about true Italian cuisine, GRI is calling upon all our GRI Restaurant Members and Associates Restaurants to complete the online registration for this prestigious recognition to determine if they qualify.
| To register online: (deadline: June 20) |
| • STEP 1: |
Download the registration form, click here. |
| • STEP 2: |
Complete and attach it to your return e-mail to: membership@gruppo.com |
| • STEP 3: |
Your form will be reviewed |
| • STEP 4: |
If approved, you will be contacted for further information, including recipes and a list of DOP products you employ in your menu. |
