Masters chefs in Milan, Moscow and New York are gearing up for the fifth annual International Day of Italian Cuisine (IDIC). The chefs may be in three different countries but they will all prepare a single dish: Ossobuco in Gremolata alla Milanese.
Two Italian chefs will be in New York on the 12th of January to kickoff the festivities. 2 Michelin starred Master Chef Gennaro Esposito prepared a Gala Dinner on Wednesday night to launch 5th edition of IDIC. While Pino Cuttaia, a Sicilian chef, is in New York to lead a master class on Sicilian cuisine.
There will also be demonstrations in New York today on how to prepare the Milanese dish. Renowned chefs will offer televised instructions to Italian food lovers all over the world on how to recreate the dish at home on the 17th of January.
On the 17th of January, chefs from over 40 countries will take part in the celebration of Italian cuisine by preparing the meaty dinner. Ossobuco means hollow bone', and is prepared using succulent veal shank. Real Ossobuco in Gremolata alla Milanese is made using the rear shank, to ensure that the final dish is full of tender meat from around the marrowbone.
The popularity of this delicious dish has made Ossobuco one of the most copied Italian dishes worldwide. Unfortunately, the 'Ossobuco' name is often applied to final dishes that are not truly authentic versions of the Milanese specialty. It is these poor recreations that are the type of counterfeit cuisine that IDIC is dedicated to fighting.
The goal of the International Day of Italian Cuisine is to preserve the traditional recipes and authentic ingredients of the most beloved Italian dishes. Past editions of IDIC focused on Spaghetti alla carbonara, Risotto alla milanese, Tagliatelle al ragù bolognese and Trenette al pesto Genovese.
To partake on 17 January, recreate Ossobuco yourself with this Ossobuco in Gremolata alla Milanese recipe.
