THE WINNERS OF GRANA PADANO ITALIAN CUISINE WORLDWIDE AWARDS AT THE SUMMIT GALA DINNER

Yesterday at the Opening Gala Dinner took place the Italian Cuisine Worldwide Awards by Italian Cuisine World Summit2016 and sponsored by Grana Padano. Have been awarded for the outstanding contribution to the introduction, diffusion and preservation of the Italian food and wine culture in global context:

Hayashi Shigeru
Hayashi receiving the award from Ivan Scalfarotto, Undersecretary of Italian Ministry of Economic development

«Food and wine writer, sommelier, specialty food expert.One of the greatest connoisseurs of Italian food and wine, for decades with his work he has incessantly educated thousands of Japanese food lovers to the quality ingredients and the cuisine of Italy. He is a model for those who really want to educators of Italian cuisine a wines, without short cuts and improvisations.»

Hayashi Shigeru receiving the award from Ivan Scalfarotto, Undersecretary of Italian Ministry of Economic development

Fabio Cappellano
Fabio Cappelllano  receives the award from Liborio Stellino, Italian Ambassador in the UAE, in the presence of Cesare Baldrighi, President of Grana Padano PDO Consortium

«Food distributor and educator. He has spent his life combining business and passion, passion for Italian quality products and cuisine.In the last 20 years he has been a true ambassador and educator ofthe Italian and Sicilian gastronomic culture, a commitment that has involved also human values, solidarity, friendship, love for the family.Many times he lost business for his passion, to promote authenticity and tradition.»

Fabio Cappelllano receives the award from Liborio Stellino, Italian Ambassador in the UAE, in the presence of Cesare Baldrighi, President of Grana Padano PDO Consortium

Ricky Xu
Ricky Xu, Editor-in-Chief of New Western Cuisine Magazine,  receives the Award from Cesare Baldrighi, President of Grana Padano PDO Consortium , in presence of Mario Caramella President of the GVCI Forum on line

«Editor-in-Chief of New Western Cuisine Magazine, a highly respected and the only bilingual monthly food and beverage publication in
China, with nationwide circulation. Ex restaurateur plus Fellow Culinary Institute of America in New York, Ricky has become an expert of Italian cuisine and during his career as a food writer in China has supported in all possible ways the spread of Italian Cuisine in that country. Ricky has been particularly supportive of the Italian chefs committed to a quality and authentic Italian cuisine in China»

Chef Ricky Xu, Editor-in-Chief of New Western Cuisine Magazine, receives the Award from Cesare Baldrighi, President of Grana Padano PDO , in presence of Mario Caramella President of the GVCI Forum on line Consortium

Tony Nicolini
Chef Tony Nicolini receives the award from the hands of Australian food writer Kate McGhie in presence of Chef Mario Caramella, president of the GVCI forum on line and  Cesare Baldrighi, President of Grana Padano PDO Consortium

«A man of two cultures, Nicolini took seriously the mission of introducing the Italian gastronomy and unify the two worlds. Italy and
Australia. After work he made his way up the ladder in the restaurant of his father and a degree in marketing. He opened in 1997 its first DOC and since then the Group has become a brand synonymous with modern Italian cuisine in Australia. Nicolini teaches more than 150 employees, the majority Italians, from young students to experienced workers in the sector, to spread his belief in authentic and quality Italian cuisine.»

Chef Tony Nicolini receives the award from the hands of Australian food writer Kate McGhie in presence of Chef Mario Caramella, president of the GVCI forum on line and Cesare Baldrighi, President of Grana Padano PDO Consortium