{"id":36806,"date":"2022-07-01T14:23:02","date_gmt":"2022-07-01T14:23:02","guid":{"rendered":"https:\/\/horecamagazine.be\/lassociation-des-chefs-italiens-en-belgique\/"},"modified":"2022-07-01T14:23:45","modified_gmt":"2022-07-01T14:23:45","slug":"lassociation-des-chefs-italiens-en-belgique","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lassociation-des-chefs-italiens-en-belgique\/","title":{"rendered":"L\u2019Association des Chefs Italiens en Belgique"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Mr Vincente Giuseppe Nacci, vous \u00eates Pr\u00e9sident de l\u2019Association des Chefs Italiens en Belgique. Quel est le r\u00f4le de cette Association\u00a0?\r\n<\/span><\/strong>L\u2019Association des Cuisiniers Italiens en Belgique (ACIB) est le seul organisme qui offre sur le territoire belge un r\u00e9seau associatif aussi repr\u00e9sentatif et \u00e9tendu. L\u2019Association compte aujourd\u2019hui plus de 350 membres (chefs, restaurateurs, jeunes \u00e9l\u00e8ves et quelques partisans).\u00a0<\/span><\/p>\r\n

Le but de l\u2019association est de cr\u00e9er des synergies entre le monde du travail et celui de l\u2019\u00e9cole, en partant du rapport avec les \u00e9coles h\u00f4teli\u00e8res de Belgique et d\u2019Italie et de la collaboration \u00e9troite avec les administrations, les instituts h\u00f4teliers, les organismes et les conf\u00e9d\u00e9rations du secteur.\u00a0<\/span><\/p>\r\n

L\u2019un des points forts de la cuisine italienne est sa simplicit\u00e9, qui permet d\u2019exalter la saveur des ingr\u00e9dients individuels. Malheureusement, le probl\u00e8me de la contrefa\u00e7on des produits alimentaires Made in Italy est un probl\u00e8me, que l\u2019on ne peut vaincre uniquement par la r\u00e9pression et les sanctions l\u00e9gales. Ce qu\u2019il faut pour combattre ce ph\u00e9nom\u00e8ne \u00e0 la racine, c\u2019est une action culturelle. C\u2019est pourquoi nos chefs professionnels, membres de l\u2019Association sont aussi des ambassadeurs de l\u2019italianit\u00e9. Nous, les cuisiniers \u00e0 l\u2019\u00e9tranger, avons la grande responsabilit\u00e9 de repr\u00e9senter notre Bel Paese et son extraordinaire patrimoine agroalimentaire.<\/p>\r\n

On dit parfois qu\u2019il n\u2019existe pas une mais des cuisines italiennes\r\n<\/span><\/span><\/strong>L\u2019Italie est riche d\u2019une tradition culinaire unique au monde\u00a0: chacune des vingt r\u00e9gions du pays propose une grande vari\u00e9t\u00e9 de recettes, de vins, d\u2019ingr\u00e9dients et de produits typiques. Cette vari\u00e9t\u00e9 est n\u00e9e du fait que notre pays est constitu\u00e9 de nombreuses r\u00e9alit\u00e9s locales ind\u00e9pendantes et a d\u00e9velopp\u00e9 une myriade de cultures et de cuisines diff\u00e9rentes. En Italie, il suffit de parcourir 100 km pour voir le panorama gastronomique varier consid\u00e9rablement.\u00a0<\/span><\/p>\r\n

Chaque r\u00e9gion est la gardienne de traditions \u0153nogastronomiques uniques et irrempla\u00e7ables, fruit de la combinaison des caract\u00e9ristiques du territoire d\u2019origine et du savoir transmis de g\u00e9n\u00e9ration en\u00a0g\u00e9n\u00e9ration.\u00a0<\/span><\/span><\/p>\r\n

La cuisine r\u00e9gionale est-elle une question de climat, de produits du terroir ou plus g\u00e9n\u00e9ralement une question de culture\u00a0?\r\n<\/span><\/strong>Les trois points sont importants et fondamentaux. La force de la cuisine r\u00e9gionale italienne est certainement l\u2019\u00e9norme vari\u00e9t\u00e9 de plats, chacun fortement li\u00e9 au lieu d\u2019origine, chaque plat est ensuite li\u00e9 \u00e0 une histoire et est transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.\u00a0<\/span><\/p>\r\n

La cuisine r\u00e9gionale italienne est un extraordinaire laboratoire de biodiversit\u00e9 culturelle, les go\u00fbts varient d\u2019une ville \u00e0 l\u2019autre, chaque territoire r\u00e9gional a ses produits et sa tradition.<\/p>\r\n

L\u2019\u00e9volution de la cuisine italienne dans le monde ne serait-elle pas une sorte de cuisine fusion entre les traditions d\u2019Italie et celles du pays d\u2019accueil\u00a0?\r\n<\/span><\/span><\/strong>Nous, Italiens, sommes tr\u00e8s attach\u00e9s \u00e0 nos traditions, mais cela n\u2019emp\u00eache pas que nous aimons exp\u00e9rimenter de nouveaux go\u00fbts. Aujourd\u2019hui, on voyage beaucoup et il nous arrive de plus en plus souvent d\u2019essayer la cuisine d\u2019autres pays et de trouver des plats qui nous plaisent.\u00a0<\/span><\/p>\r\n

Nous pensons que c\u2019est une tendance moderne, pourtant si l\u2019on y r\u00e9fl\u00e9chit bien cela a toujours exist\u00e9. Pensons aux tomates, \u00e0 la pomme de terre, au ma\u00efs qui sont aujourd\u2019hui sur nos tables, mais qui ont \u00e9t\u00e9 import\u00e9s d\u2019autres continents. Aujourd\u2019hui, trouver des ingr\u00e9dients sp\u00e9ciaux n\u2019est plus une op\u00e9ration difficile, car les magasins sont de plus en plus approvisionn\u00e9s en aliments provenant d\u2019autres pays.\u00a0<\/span><\/p>\r\n

Certes, au cours des vingt derni\u00e8res ann\u00e9es, des pas de g\u00e9ant ont \u00e9t\u00e9 accomplis. Les amidons pour les sauces ont \u00e9t\u00e9 remplac\u00e9s par des gels, les cuissons sont all\u00e9g\u00e9es, nous avons compris que la cuisson \u00e0 basse temp\u00e9rature apporte des avantages, nous sommes beaucoup plus attentifs \u00e0 ce que nous mangeons et \u00e0 ce que nous buvons, mais \u00e0 la fin, pour pr\u00e9parer une bonne amatriciana, il faut un bon guanciale (et non du speck), de la tomate pel\u00e9e, un pecorino de qualit\u00e9 et rien de plus\u00a0!<\/p>\r\n

Du restaurant \u00e9toil\u00e9 \u00e0 la trattoria, il faut conserver nos particularit\u00e9s gastronomiques m\u00eame \u00e0 travers les \u00e9volutions, en racontant dans les plats des histoires anciennes, mais agr\u00e9ablement interpr\u00e9t\u00e9es de mani\u00e8re moderne sans trop de fioritures cr\u00e9atives.<\/p>\r\n

La cuisine traditionnelle r\u00e9gionale est-elle adapt\u00e9e \u00e0 notre mode de vie actuel\u00a0?\r\n<\/span><\/span><\/strong>La cuisine r\u00e9gionale traditionnelle s\u2019adapte parfaitement \u00e0 notre mode de vie actuel et r\u00e9pond aux besoins des personnes press\u00e9es, notamment parce que dans la cuisine r\u00e9gionale italienne, beaucoup de plats peuvent \u00eatre pr\u00e9par\u00e9s la veille au soir pour le lendemain: timballi, lasagne, cannelloni, parmesan de diff\u00e9rents types, etc.<\/span><\/p>\r\n

Pour les livraisons \u00e0 domicile au d\u00e9but il y avait la pizza, alternative facile et rapide pour le d\u00eener classique en famille ou avec des amis sans trop de pr\u00e9tention… Puis la mode des plats \u00e0 emporter s\u2019est r\u00e9pandue avec la livraison \u00e0 domicile de plats traditionnels.\u00a0<\/span><\/p>\r\n

Existe-t-il encore pensez-vous des produits ou des recettes r\u00e9gionales m\u00e9connues en Belgique et qui m\u00e9riteraient d\u2019\u00eatre d\u00e9couverts\u00a0?\r\n<\/span><\/strong>L\u2019Italie exporte vers le monde entier parce que nos produits ont toujours \u00e9t\u00e9 un symbole de qualit\u00e9, mais malgr\u00e9 cela de nombreux produits et recettes r\u00e9gionaux ne sont pas encore tr\u00e8s connus en Belgique. Il suffit de consid\u00e9rer qu\u2019une seule r\u00e9gion italienne offre plusieurs variantes d\u2019une m\u00eame recette. En Belgique vous entendez seulement parler de sauce bolognaise, quand en Italie il y a une infinit\u00e9 de \u2018ragu\u2019 r\u00e9gionaux. Divers produits r\u00e9gionaux sont de niche, si anciens et prot\u00e9g\u00e9s, utilis\u00e9s dans des recettes traditionnelles, qu\u2019ils sont peu connus m\u00eame par les Italiens d\u2019une autre r\u00e9gion. Sans parler des vins et des huiles territoriales et r\u00e9gionales, un th\u00e8me tr\u00e8s vaste sur tout le territoire italien.\u00a0<\/span><\/p>\r\n

Longue vie, alors, \u00e0 la gastronomie italienne traditionnelle\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-16.17.19.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-07-01 om 16.17.19″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-16.15.57.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-07-01 om 16.15.57″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-16.19.57.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-07-01 om 16.19.57″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-16.16.07.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-07-01 om 16.16.07″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-16.16.15.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-07-01 om 16.16.15″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-16.16.45.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-07-01 om 16.16.45″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

PVW<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Mr Vincente Giuseppe Nacci, vous \u00eates Pr\u00e9sident de l\u2019Association des Chefs Italiens en Belgique. Quel est le r\u00f4le de cette Association\u00a0? L\u2019Association des Cuisiniers Italiens en Belgique (ACIB) est le seul organisme qui offre sur le territoire belge un r\u00e9seau associatif aussi repr\u00e9sentatif et \u00e9tendu. L\u2019Association compte aujourd\u2019hui plus de 350 membres (chefs, restaurateurs, jeunes […]<\/p>\n","protected":false},"author":5,"featured_media":36719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-36806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nL\u2019Association des Chefs Italiens en Belgique | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | L\u2019Association des Chefs Italiens en Belgique\" \/>\n<meta name=\"robots\" content=\"index, follow, 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