Panificio

12/24/2024

Long live the kitchen snake!

Eat good food, be kind, tell the truth

12/21/2024

Faux crab cake

12/21/2024

Lions mane

12/20/2024

Thank you Tony

12/18/2024

My ICIF colleague, Silvia Baldini, contributed an essay to this newly released report on Italian Food and Wine Tourism. It shows how tourism is changing (authentic experiences are sought after) and the economic importance of Italian cuisine to the economy of Italy.

"I am thrilled to announce the publication of my essay, “Food and Wine Tourism and Italian Cuisine for the American Audience: A Reflection by Silvia Baldini,” in the 2024 Rapporto sul Turismo Enogastronomico, curated by the talented Professor Roberta Garibaldi

Professor Roberta Garibaldi from Università degli studi di Bergamo, a leading authority in food and wine tourism and president of the Italian Association for Food and Wine Tourism (AITE), has compiled the 7th edition of this comprehensive 208-page report. It offers in-depth insights into the economic impact, growth, and strategic opportunities of food and wine tourism.
Key Findings from the Report:

Economic Impact: In 2023, food and wine tourism contributed €40 billion to Italy’s economy, marking a +12% growth compared to the previous year.

Iconic Products: Wine (38%), olive oil (24%), pizza (22%), and pasta (15%) continue to represent Italy’s rich gastronomic heritage.

Regional Cuisines: Collaboration with The Fork has mapped the most popular regional cuisines. Domestically, Tuscan cuisine leads (17.3% of the platform’s restaurants), followed by Piedmontese and Sicilian cuisines. Internationally, Campanian/Napolitan cuisine stands out.

Quantifying Value: For the first time, the report, in collaboration with Economics Living Lab, quantifies the economic significance of food and wine tourism and its strategic potential.

Highlights from my Essay:

—The evolution of Italian food tourism from “Red Sauce” staples to authentic, —regional experiences.

—The growing American appetite for immersive culinary activities, such as truffle hunting and traditional bread-making.

—The increasing importance of sustainability and local ingredients in attracting ethically-conscious travelers.

—The revival of Italian-American traditions, such as the Feast of the Seven Fishes, as a cultural bridge.

—The emphasis on quality, seasonal ingredients and their connection to healthier lifestyles.

—Italian cuisine as a cultural experience, fostering meaningful connections and a more mindful way of living.

I am deeply grateful to Professor Garibaldi and her team for the opportunity to contribute to this significant publication. If you are interested in an English summary of the report, please feel free to reach out.

The full report (in Italian) can be accessed for free here:

https://tinyurl.com/4jc3rh63

This research underscores the critical role of food and wine tourism in celebrating Italy’s cultural heritage while fostering connections worldwide. I am honored to be part of this ongoing conversation and look forward to witnessing the continued growth of Italy’s gastronomic tourism sector.

Dauro Mattia Zocchi



https://www.facebook.com/share/p/Xr9wHNjNsgMyYxxz/

12/12/2024

Words from my mentor:

“I think 2025 will see pizza continuing to “democratize gourmet.” Pizzerias will increasingly embrace high-quality, unique ingredients while maintaining pizza’s accessible, communal nature. Chefs will be eager to innovate, yet they’ll keep the customer experience at the heart of their creations.

– Massimiliano Saieva, Chef, Instructor, and Award-winning Pizza Champion

12/08/2024

Dry Creek Valley does nice work. Zinfandel in particular.

12/08/2024

A day at the office.

12/07/2024

12/07/2024

Another one meat ball

12/07/2024

One meat ball. That’s all.

11/19/2024

It's that time of year in Sonoma County!

From the Olympic Peninsula to Mount Rainier, discover guided hikes and more resources for mushroom foraging in Washington.

11/18/2024

Stuff I don’t make. Just intake.

11/15/2024

There have been a couple of high points in my culinary education. One is SFBI, the San Francisco Baking Insitute. The other is ICIF, The Italian Culinary Institute for ICIF - Italian Culinary Institute for Foreigners. Both gave me culinary legs to stand on. The French-Piemontese culinary axis is strong.

Since 1991, ICIF has been working with top chefs and restaurants across the country to offer all-round training on Italian regional cuisine, from classroom cooking demos to hands-on training in the best kitchens.

11/08/2024

Roasted on a cheesy spring form

11/02/2024

Barbera is a big, big deal in Piemonte. Deciding on one from Alba or Asti isn't the whole story. The region has many producers and many don't export. They have their hands full at home. You've gotta go there to understand this grape and the wine it produces.