Made in Italy in the kitchen: Quality and Taste.

The Italian Cuisine, the most widespread in the world after Chinese Cuisine.

In the world, outside of the Italian territory, there are about 75,000 activities, including restaurants, pizzerias and bakeries, which self-appoint themselves “Italian”. It is an expanding market second only to Chinese Restaurants. What is lacking in many of them is a character of “official certification of quality” that their market, increasingly intolerant to Fake requires.

The Pro of the culinary arts, whether it is cook, baker, or pizza maker, is one of the professions most sought after of the moment. This is revealed by many statistical studies, including that of the US Bureau of Labour Statistics, one of the main agencies overseas that deals with statics and labour economics.

In fact it will be the job of the future, to reach over the next five years to be the most in demand in absolute professional. With the position of world leadership that Italian cuisine has taken many years, the professional “Italian Certificate” is, and always will be more highly sought after: Thanks to the “Made in Italy“.

“If your mother cooks Italian food, why should you go to a restaurant?”

 

Martin Scorsese

The ACCADEMIA ITALIANA CHEF INSTITUTE for Italian Cuisine Style safeguard and development  

Why the Italian cuisine is so acclaimed?

 

Italian cuisine has evolved through centuries of social and political changes, with roots dating back to the fourth century BC The Italian cuisine itself has been influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arab and Norman. A Cuisine that has developed taking the best from all over the world and that has created its own identity.

 

A shared identity and loved because filled with visual aesthetics and gustative with an extreme abundance in taste and seasoning. It is also considered the most famous in the world, with international influences, so much that the US broadcaster CNN ranks first among the most popular cuisines worldwide.

Everything comes from the fundamental principle that Italian food is just a constant effort to improve the combination of fabulous ingredients. So many great dishes, from pizza margherita to spaghetti carbonara, are just a handful of ingredients, but processed artfully and with raw materials of excellence.

And those combinations of classic flavours, like chocolate and hazelnuts, tomato and basil or melon and ham, are the basis of a unique style of cooking.

italianfood1

ITALIAN CUISINE: the absolute values.

 

  • the absence of sophistication,
  • the excellence of the raw materials,
  • the combination of flavours artfully done.

 

The Italian cook uses ingredients like a painter with a palette of colours, for the creation of a product that generates multi-sensory emotions.

Why is so “poorly” imitated abroad

Each country has its own cultural background and tastes, but to see an Italian pizza with pineapple or a carbonara with cream sauce or overcooked pasta with mayonnaise is equivalent to an “insult“. The imitation of excellence is a classic but often ends in ridiculous and leaves a bitter taste.

Often they make the same end excellent Italian products, which is the only raw material that can give flavours so special and so appreciated. For this problem the Italian government is seeking collaborations in the various countries of the world to remove from the market products that are “pretends to be Italian”.

But the culture and knowledge have always been above any law. That’s why the Accademia Italiana Chef Institute has decided to fully protect the culture of Italian cuisine and ensure, as much as possible, respect for its rules and principles. When the cook knows how to create the emotions of the “Made in Italy” in their dishes becomes a guardian of the rules and of the true flavours “Italian Style“.

NEW FORMATS CURRENTLY PROVIDED TO THE ACADEMIES