GICO e CHIC: In The Kitchen Tour chiude il 2018 in Sud Italia

The final stops of the In the Kitchen Tour 2018 of Associazione CHIC – Charming Italian Chef, the on-the-road event that’s seen the country’s greatest chefs travel to some of the most prestigious Italian culinary temples throughout the season, in the South, Sicily, and then in Abruzzo.

October 2, 2018 – Castiglione di Sicilia
The IN THE KITCHEN TOUR moves to the foot of Etna for a special cause, a Fundraising dinner for cystic fibrosis research. On October 2nd the CHIC chefs and GICO flew to Sicily to Cantina Pietradolce in Castiglione di Sicilia for a special appointment where the participants discussed the theme of solidarity. Ethical choices in the kitchen mean not only paying attention to where the ingredients come from and seasonality, but also the way in which each product is then transformed.

Within this prestigious barrique cellar for a B2B meeting a delegation of CHIC Charming Italian Chef partners along with some FIC associated chefs, and a group of twenty CON.PA.IT pastry chefs, captained by Pietro D’Agostino, 1 Michelin star – restaurant La Capinera di Taormina (ME). Amongst the numerous chefs, the CHIC Sicilian partners were present, including  Giuseppe Bonsignore, Giuseppe Raciti, Roberto Pirelli, Accursio Craparo, Elia Russo, Giuseppe Biuso, Dario Di Liberto, Carmelo Trentacosti and Salvatore Vicari. The Chic Chef not from the area included Sergio Vineis of Restaurant Il Patio di Pollone (Biella), Flavio Costa of Restaurant 21.9 of Piobesi D’Alba (CN), Gianluca D’Agostino of Restaurant Veritas in Napoli and Stefano Santo of Restaurant Il Salviatino in Firenze.
“Cooking consciously means respecting raw ingredients, enhancing them in every phase, from the production to the preservation up to their final transformation, through an ideal cooking method that preserves their flavor and properties. This means minimizing waste, developing inventiveness and creativity.” And minimizing waste with attention to the environment is one of the GICO values that has always developed technologies that meet these demands.
In the evening the Fundraising Dinner took place at restaurant Radice Pura di Giarre that saw chefs, pastry chefs, judges and footballers from “Calcio Catania” face off in a fun “plating” competition.

November 12 – Silvi (TE)
For the final stop of the year, the CHIC chefs arrived for the first time in Abruzzo, guests of restaurant Borgo Fonte Scura di Silvi in the Teramo province. The Abruzzese stop followed the format successfully tested in the following years, the preparation of dishes utilizing ingredients made available by companies invited to the event. Over the course of the morning over twenty chefs and pizza chefs coming from all over Italy created exceptional dishes whimsically conceptualized on the spot, guided by resident chef Daniele D’Alberto, CHIC partner.
In the GICO kitchens chefs Stefano Pinciaroli and Edi Dottori took turns.

The day concluded with a 6 hands dinner featuring  Daniele D’Alberto, Matteo Iannaccone and Stefano Pinciaroli. The key words? Seasonality and territoriality.

 “We are very satisfied to have received so much consensus during the 9 stops of this tour, all along the peninsula: almost 300 professionals took part and over 100 companies supported us with their participation. In addition, this year there was a focus on the pizza world and the presence of chefs and pizza chefs, a collaboration that let us promote the pursuit of quality which is a sign of the constant growth of success of the Association,” said CHIC Director Raffaele Geminiani regarding the recently concluded tour.
The GICO company concludes its second year of partnership with the Association that sees it in the front lines of the fine-dining industry.