ZHONG CAN YI JIU
This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and the Italian wines. A match that not long ago seemed an unfeasible task. But, unfeasible is not impossible.
As the world gets smaller and broad connections grow more intimate, to match Italian wine with Chinese food is no longer the blasphemous act of unholy pairing that previous generations of foodie snobs would dismiss. Nowadays, we accept less orthodoxy in our dining. Such pairing can now be considered a blessed double-happiness for both parties, a sort of win-win of world gastronomic dating.
This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.
The guide and the program Chinese cuisines meet Italian wines is promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited, The guide is realized in collaboration with the Chinese Culinary institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.
Creator and Director of
THE ITALIAN WINES WORLD SUMMIT
The Italian Wines World Summit is part of the Italian Cuisine and Wines World Summit, one of the longest-running events (11 editions) promoting the Italian cuisine, restaurants and wines in the world.
This guide along with the Chinese cuisine-meets-Italian wine program, is an integral part of the Summit, which is produced by The I Factor Limited (Hong Kong – Dubai), and it represents a turning point in a continually changing culinary world. The program boldly recognizes that one can embrace evolution and change without losing our authentic cultural identity. Italian wine maintains its singular place among connoisseurs and Chinese remains a great world cuisine. Separate they remain wonderful, but together, as partners, it’s a whole new world to love and share.
Part of the Italian Wines World Summit are also the Italian Wine List Awards, with the aim of raising the level of Italian wines, within the lists of Italian and international restaurants.
The awards, firstly held in Hong Kong in 2010, promote the restaurants whose wine list is either made exclusively of Italian wines or containing a significant selection of them.
THE CHINESE CULINARY INSTITUTE
The Chinese Culinary Institute (CCI) is one of the 13 member institutions of Vocational Training Council (VTC). It was established in 2000 as one of the Millennium Projects of the HKSAR Government. CCI endeavours to provide systematic training in Chinese cuisine for beginners and practicing chefs who wish to obtain or upgrade their professional qualifications. It also aims to elevate the professional standard and status of Chinese Chefs in order to strengthen Hong Kong’s reputation as the “Culinary Capital of Asia”. Furthermore, CCI strives to establish Hong Kong as a regional training and accreditation centre in Chinese cuisine by introducing “One Trade Test Two Certificates” system. To promote the deep-rooted heritage of the Chinese culinary art, CCI offers culinary interest courses for locals and tourists alike. Website: www.cci.edu.hk
CLUB CHINA ITALIAN SOMMELIER ASSOCIATION
The Italian Sommelier Association, “AIS” (Associazione Italiana Sommelier, sometimes also known as “Italian Association of Sommeliers”) is a non-profit organization founded in Milan on July 7th 1965, officially recognized and legally acknowledged by the Italian Government on April 6th 1973, with formal President of the Republic decree #539. AIS is one of the oldest and actually the largest sommelier association in the world, featuring extremely high curriculum level and high quality service standards as well as global recognition and a very long tradition. The aim of the Italian Sommelier Association is to qualify sommelier’s role and profession, therefore adding value to wine, traditional specialties and gastronomy culture. AIS has cultural, didactic and editorial character, promoting responsible consumption and knowledge of both wine and other alcoholic beverages and traditional specialties and gastronomy, directly managing in appropriate offices either sommeliers’ and teachers’ professional training, in compliancy to the didactic regulations set by the Association itself. It promotes, also in the abroad branches, the introduction of its didactic approach in hospitality schools, as well as the sommelier’s professional role recognition and esteem.” Italian Sommelier Association is considered to be the ultimate educational and consulting authority on Italian wines though it is absolutely not only limited to Italy: it is worldwide famous for its technical tasting approach and methodology, patented food & wine pairing technique, publications, service standards and three-levels course structure.
The edition of 2018 – 2019 has been realised under the auspices of
Founder and Director