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  • Dining in & out: Articles & Reviews
    Natasha Lardera(January 19, 2014)
    In order to protect the authenticity of Italian products and cuisine, the Italian Trade Commission Office of NYC and the GVCI, the Virtual Group of Italian Chefs, in collaboration with the International Culinary Center, led by Chef Cesare Casella, organized celebrations. The International Day of Italian Cuisine, in its 7th edition, focused on Italy's #1 pasta dish: Spaghetti al Pomodoro.
  • It took Gruppo Parmacotto five years for to get the approval of the Food & Drug Administration (FDA) to import Prosciutto Toscano PDO to the USA. This legendary cured meat hailing from Tuscany is not as sweet as Prosciutto di Parma but is very savory. It can be enjoyed alone or together with fresh fruit, such as melon and figs, or vegetables and seasonal salads.
  • Life & People
    Iwona Adamczyk(March 18, 2012)
    This spring, hundreds of kids from the Tri-State New York area will learn how to eat and cook healthy with Italian language and cooking classes “Mangia Sano & Parla Italiano” (“Eat Healthy & Speak Italian”) at The International Culinary Center in New York City. The series of six classes are organized by the Italian American Committee on Education (IACE). I-Italy went to the special kick-off to the series
  • Cesare Casella
    On June 7 the Italian Trade Commission awarded each of 10 students of the Italian Culinary Academy with a $5,000 scholarship. The school, founded in Soho by Mrs. Dorothy Hamilton and directed by Chef Cesare Casella, allows them to spend a long period of study and practice in Italy and become true, authentic Italian chefs
  • Dining in & out: Articles & Reviews
    Letizia Airos Soria(July 02, 2009)
    Quality Italian products as a way to overcome the crisis as well as enliven the palate. We met with one of the leading chefs in the United States. He talks to us as he slices prosciutto