International Day Of Italian Cuisines ITCHEFS GVCI Assotiation

         GIUSEPPE DE STEFANO
          LA PIZZA GROUP
SOLANA RESTAURANT)   BEJIING SANLITUN                      
            XIAMEN  & WHENZHOU
                    
WHAT IDIC STANDS     

FOR

The International Day of Italian Cuisines IDIC  was born as a reaction against the systematic forgery of Italian cuisine

and products.  It aims at protecting  the right of worldwide consumers  to get authentic  and quality Italian cuisine when they go

to eateries labelled as Italian. Thousands of chefs, restaurateurs and lovers of Italian Food all over the world  join the annual IDIC

appeal, a tradition  by now, launched  by itchefs-GVCI (Virtual Group  of Italian Chefs), a network of over 1200culinary professionals  working in 70 countries.

True Italian cuisine is part of the world's cultural heritage; its celebration is not against creativity in the kitchen or innovation.

It's only about establishing some basic principles: for instance, when the name of a traditional Italian dish is used, that dish should beprepared in the traditional manner.

Such is the case of Pesto alla Genovese,  the 2011 IDIC  celebrative dish featured in this establishment and in hundreds  of other restaurants  around  the world, prepared  according to the genuine recipe below.

AN AGELESS SYMBOL OF  ITALIAN COOKING

Pesto Genovese, an ageless symbol of Italian cooking, is the most loved raw sauce in the world. For dressing pasta it's only beaten by tomato sauce.

It originated in the city of Genoa and the surrounding region of Liguria. It's one of the dishes that have truly united Italy, at least at the table.

INGREDIENTS

• 100 gm of fresh Genovese basil. If you have difficulties to import the fresh p.d.o. (Protected Designation of Origin) Genoese basil which guaran­

tees high-quality taste and ftavor, use your local basil but make sure it's neither too strong nor one of those variety that taste almost like mint

• 30 gm pine nuts (Sicilian are the best but also in California there is a great quality of this product)

• 60 g aged Grana Padano or Parmigiano Reggiano  freshly grated cheese, do not compromise on this ingredient and make sure it's good quality

• 2 garlic  cloves from Vassalico (Imperia) if you can! Otherwise, your local garlic will do. Just make sure it's not pre-peeled.• 10 g Maldon flaky salt

• 80 cc Extra Virgin Olive Oil from "Ligurian Riviera" p.d.o. renowned for its sweet and fruity taste which adds flavor to the basil and dressing.

PROCEDURE

1. The marble mortar and wooden pestle are the tools traditionally used to make pesto.

2. Wash the basil leaves in cold water and dry them over a paper towel but don't rub them.

3. In a mortar, finely crush the basil leaves, the garlic clove and the pine nuts.Add the salt and the cheese to he mixture and keep pounding using a light circular movement of the pestle. Add some of the Extra Virgin Olive Oil from time to time and keep pounding and mixing until you obtain a very fine, smooth, creamy sauce. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top

4. The preparation must be done as quickly as possible to avoid oxidation

5. You have now obtained 300 gm of pesto (aprox) which should be more than enough to dress 6 to 8 portions of Trenette

NOTE: Do not use a blender because the metal blades chop the leaves rather than crush them and this action will compromise the flavor. The recipe of the Consorzio del pesto Genovese calls for 2 Tbsp (20 grams) of Pecorino cheese (Romano, Toscano, Sardo or Siciliano) as well. This recipe goes well with both the traditional pastas used for the Pesto: trenette or trofie (in the picture).

The best Pesto Genovese is made with PDO ingredients from Regione Liguria as Basilico  Genovese  (Genoa's Basil) and Extra Virgin Olive Olive Oil Riviera Ligure, when available.

Pigato DOC Riviera di Ponente is the perfect white wine to go with the dish as well as Vermentino Doc Riviera Ligure di Ponente, Cinque Terre DOC and Cinque Terre DOC Costa da Posa.