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	------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ JANUARY 2010 International Day of Italian Cuisines 2010 We are once again very excited to be part of the IDIC 2010, It is a global event celebrating the authenticity of Italian Cuisine by sharing traditional recipes the world over. Last year with the assistance of Salvatore Peppe (CIBO) we celebrated this wonderul event by participating in the preparation of "Spaghetti alla Carbonara", It was such a success throughout the year in the restaurant, that we decided to include the dish our permanent menu for Summer 2010! You can find the information and recipe he re This years IDIC 2010 recipe involves making...yes, you guessed it, possibly the most famous Italain dish in the world.... "Tagliatelle al ragu alla Bolognese." Our Head Chef Thomas Robinson and his team will be preparing the dish during the course of the year, starting with January 2010. You're more than welcome to come in and try the dish for lunch or dinner, remember to tell our staff what you think of the traditional recipe. You can find the information and recipe here Map Chefs & Restaurants in Adelaide participating in IDIC celebration 2010 Some interesting facts regarding IDIC The International Day of Italian Cuisines: The Mission Our annual appeal to Italian culinary professionals and lovers of Italian food, at whatever longitude and latitude they may be, is a tradition by now. Thousands of them will join itchefs-GVCI on next January 17th to celebrate authentic Italian cuisine and to protect it from forgery and counterfeiting. The International Day of Italian Cuisines is born from a mission: "we certainly aim at educating worldwide consumers, but more than anything else, we want to protect their right to get what they pay for when going to eateries labelled as "Italian", that is: authentic and quality Italian cuisine." says Rosario Scarpato, GVCI Honorary President. Tagliatelle al ragu alla Bolognese “If there’s a dish that represents the worst worldwide forgery of Italian cooking, it has to be the so-called bolognaise,” says Mario Caramella, president del GVCI and executive chef of a large hotel, sporting an Italian restaurant, in Bali, Indonesia. “It’s prepared out of the most bizarre ingredients, often with overcooked spaghetti, sold in a can; stuff that has nothing to do with genuine original tagliatelle al ragù,” adds Caramella. Here you may find more about authentic tagliatelle al ragù, its history, curiosities and recipes (An Authentic Recipe by Mario Caramella and Other Classical Recipes) “The International Day of Italian Cuisines is without a doubt a celebration of Italian flavours and culinary culture, and what’s more” explains Rosario Scarpato, food writer, GVCI Honorary President and director of itchefs-gvci.com; “it’s an initiative promoted by chefs abroad who are the ones who maintain the identity of Italian cuisine on international markets. Without this identity, it would be very difficult to sell food products ‘made in Italy’ abroad”. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- DECEMBER 2009 “Maialino allo Spiedo” In late December were approached by Anton Von Klopper (seen below) about purchasing some free range suckling piglets from the Adelaide Hills. After approximately ...1 second of hesitation we said, YES PLEASE! We prepared some of the piglets in the restaurant as our "Carne del Giorno" which turned out to be a great hit, we kept two for our out of work "research and development". We scoured the internet, magazines & books we discovered this recipe which we decided to try. In addition we consulted with many of our friends in the industry and some of our great friends who frequent the restaurant. Mention and thanks has to go to Angelo for his invaluable information, tips and tricks and who’s father prepares and cooks “Maialino allo Spiedo” every year. Every region of Italy has a recipe for maialino allo spiedo, (roast suckling pig). This particular variation is done on charcoals some people use different types of wood to enhance the flavour; This recipe is Tuscan, and is perfect for a festive occasion. The recipe is not precise as we found out. The cooking time varies considerably, because it will depend upon the heat of the fire, the size of the spit, and the piglet. One tip that worked a treat is to keep the charcoal separated, divide the charcoal to one side at the head of the piglet and the other at the feet(seen below). Make sure you have alfoil with sand in the gap between so the drippings don’t make the charcoals flare up. Angelo told me that some people have a tray to collect the dripping and put potatoes in there to cook! You can find the recipe here Here are some photos of the "Suckling Pig" we prepared for Christmas day. trussing the piglet the start of cooking half way! Two hours in! Here are some photos of the wonderful people that are helping us make our wine and smallgoods. Visit us here http://www.vinobyauge.blogspot.com/ to see some more photos and to read about the wines we are making. Lucy Margaux Winemaker Anton van Klopper and Vineyard owner Silvio dal Cin during our prosecco harvest Apart from growing fantastic Prosecco, Silvio also grows his own organic fruit & vegetables, (we're very fortunate to be able to use then in our restaurant) in the photo above are his Carozelli cucumbers! A secret of Silvio's. 'Eat them like an apple' he says! - delicious.