GICO and CHIC: In The Kitchen Tour closes 2018 in Southern Italy

The last two stages of In The Kitchen Tour 2018 of the CHIC Association – Charming Italian Chef, the itinerant route that has seen great chefs among some of the most prestigious Italian culinary temples throughout the season, took place in the South, first in Sicily, then in Abruzzo.

2nd October 2018 – Castiglione di Sicilia (Catania)

IN THE KITCHEN TOUR moves at the foot of Mount Etna for a solidarity stage, together with Fundraising dinner for a fundraising in favour of cystic fibrosis research. On October 2nd, CHIC and GICO chefs flew to Sicily at the Pietradolce Winery in Castiglione di Sicilia for a special event where the participants discussed the theme of solidarity. Ethical choices in cooking means not only paying attention to the origin of the ingredient, to the season, but also to the way in which each product is subsequently transformed.

Within this prestigious cellar, a delegation of CHIC Charming Italian Chef members and some FIC associate chefs have gathered for the usual B2B meeting, as well as about twenty CON.PA.IT confectioners, led by Pietro D’Agostino, 1 Michelin star – La Capinera restaurant in Taormina (Messina). Among the many chefs, there were the Sicilian CHIC members including Giuseppe Bonsignore, Giuseppe Raciti, Roberto Pirelli, Accursio Craparo, Elia Russo, Giuseppe Biuso, Dario Di Liberto, Carmelo Trentacosti and Salvatore Vicari as well the CHIC Chef members from other regions Sergio Vineis of the Restaurant Il Patio di Pollone (Biella), Flavio Costa of the 21.9 Restaurant of Piobesi D’Alba (Cuneo), Gianluca D’Agostino of the Veritas Restaurant of Naples and Stefano Santo of the Ristorante Il Salviatino of Florence.

 
“To cook consciously means to respect the raw materials, enhancing them at every stage, from production to conservation to their final transformation, through an ideal cooking method that preserves taste and properties. It means minimizing waste, developing inventiveness and creativity too.” And minimizing waste with attention to the environment is also one of the GICO values that has been always developing technologies able to meet these needs.

 
In the evening, the Fundraising Dinner was held at the Radice Pura restaurant in Giarre, where chefs, confectioners, magistrates and football players of “Calcio Catania” met in a fun “dishing” competition.

12th November 2018 – Silvi (Teramo)

For the last appointment of the year, CHIC chefs arrive for the first time in Abruzzo hosted by the Borgo Fonte Scura restaurant in Silvi (province of Teramo).

 
The Abruzzese stage took place according to the pattern tested over the years which provides for the preparation of dishes using the raw materials made available by the companies invited to the event. During the morning over twenty chefs and pizza makers from all over Italy created exceptional dishes designed on the flair of the moment, led by resident chef Daniele D’Alberto, CHIC member.

 
Chefs Stefano Pinciaroli and Edi Dottori alternated on the GICO kitchens too.

 
The day ended with a 6-handed dinner by Daniele D’Alberto, Matteo Iannaccone and Stefano Pinciaroli. Keywords: seasonality and territoriality.

 
“We are very pleased to have received so much support during the 9 stages of the format, all along the peninsula: almost 300 professionals involved and over 100 companies that have supported us with their presence; moreover, since this year a focus on the world of pizza has developed during each event and the presence of chefs and pizza makers has allowed to promote an exchange and a comparison of quality that represent the sign of the constant growth of the success of the Association“- stated Raffaele Geminiani, CHIC Director regarding this tour.

 
The GICO company thus closes its second year of partnership with the Association that considers it at the forefront of the high-quality catering sector.