The Departure for the Italian Cuisine World Summit

Here I am, sitting at Gate B13 awaiting to board, with the same flight will travel the delegation of Lombard chefs responsible for promoting one of the many beautiful pieces of our culinary tradition. Meanwhile I know the chefs from Piedmont, left yesterday are already working on the opening gala dinner will be held at the Shangri La Kowloon tomorrow night, 2nd of November. A sumptuous dinner, made with white truffle of San Damiano d'Asti under the auspices of the stars of Piedmont. Among them was Marco Sacco, this time, instead of coming from his Piccolo Lago in Verbania, will reach the colleagues directly from Beijing, where a few months ago began the great adventure of the River Club. Here at the Gate the Lombard Cooks ideally led by Matteo Scibilia, are relaxing waiting the long journey, but especially the intensive program that awaits them in the former British colony. There is Enrico Bartolini, Gaetano Tano of Tano Passami l’Olio that want to convince us all to accompany him to smoke a cigar prior to the checks, Matteo has prevented him, there is Paolo Manfredi of the Valtellina, is Philippe Leveillè, French that dis so much honor to our kitchen and then all the others. Yesterday, before leaving Giovanni Grasso recommended me to care for a traveling companion who is for the first time in an airport, a provider of fine cheeses for the promotion of Piedmont. At present, however, I still have not identified him, I hope for the best. Our correspondent Aldo Palaoro