Fantastic !!!

January 18th,

A beautiful Day.

All our guests enjoy this "Risotto alla Milanese", traditional recipe with Ox Marrow,

and just ten lucky gourmet had beside it an Hokkaido Venison Ossobuco with Gremolata.

Thanks to It Chefs - GVCI (http://itchefs-gvci.com) real italian taste are arriving on worldwide tables.

Mrs. and Mr. Uematsu open the "Risotto Ola"

Mr Uematsu is a big fun of Italy, and he love travel in My country alone !!!

Thanks a lot to all of You,

has been a pleasure for us have You here tonight.

A special Thanks to Joh Sasaki, 

(enjoing his risotto at the table ) 

who join us after his "Signatue Book event" at Kinokunya.

I hope Your new book "Keitan no Monshou" will be a success, as all Your other opera !!!

We are very honored to be mentioned in your Novel.

The Trio, who entratain also us 

during a wine marathon, 

Dr. Matsubara, Mrs Mieko and Denis Quinn, australian movie director and University professor here in Sapporo.

Thanks to Andrea, Chef of Armani Restaurant in Tokyo - Ginza, who introduce us to this wonderful people.

We couldn't close better this event then serve

Risotto and ossobuco to my great friend and 

best guest since I live in Hokkaido,

Dr. Suzuki, the "Gourmet"

who come strait here from Otaru,

after work all day.

Hope to see You again for next event !!!  Stay tuned !

Giulio

International day of Italian Cuisines

January 17th,
Welcome to The International Day of Italian Cuisines !!!
Here we are, we strted preparations and everything look exciting,
Just got a short message from Rosario Scarpato, Honorary President of itChefs-GVCI,
who is following the event across the Planet !!
Can You imagine ? On the 16th he attend in New York USA the Pre-opening of the event
with New York associates at the ICA – Italian Culinary Academy in New York City,
and just after it jump on the first flyght to Milan ITALY where he will attent the event at IDIC.
Mitico Rosario !!!
Only You can do something like this.

We are proud to announce that in Wine Bar Giulio Vierci will be served
the first Risotto dish of Jan 17th, at the moment we are
the extreme east located member of itChefs-GVCI, so we will start today this
WORLD WIDE OLA` OF RISOTTO ALLA MILANESE.


Ready ?!?!
GOOOOOOO !!!!

The "FIRST" is going !!!

butter, onion, toasted Vialone rice,
broth and saffron, stimmering gently,
sixteen minutes, "Al Dente"
and "All'Onda" , risotto must be creamy,
and grain well separated, gas off,
cold butter and Grana Padano for a soft mantecatura.



BUON APPETITO !!!

Ciao, Giulio
www.giuliovierci.com

Hokkaido Venison "Ossobuco"

January 16th,
Winter got pretty hard in Hokkaido, lot of snow,
and really cold.
Venison meat stew with polenta, or his chops grilled with fresh herbs and extravergin olive oil will be the topics to go over this uncomfortable weather.

We are getting ready for tomorrow,
january 17th the INTERNATIONAL DAY OF ITALIAN CUISINE, a world wide event organized
by www.itchefs-gvci.com/ an association of italian Chefs working all around the World.

This event was born to promote authentic italian food to preserve our traditions and also to protect
customers right to get what they pay for, when go to eateries labelled as Italian, that is, authentic and quality Italian cuisine.

This year tema will be "Risotto alla Milanese", world wide known safran risotto.
All ingredients are ready, and we will offer different ways to enjoy this Italian Gourmet preparation:
"Simply Real Risotto alla Milanese" Vialone rice from Ferron Farm,
safran, Fresh Butter, Onion, Sprinkle of white wine and real Chicken and beef bones Broth, finished with Grana Padano cheese and Veal mallow saute`.
Also "Risotto alla Milanese & ..." will satisfy guests looking for a complete meal surfing italian taste, where Risotto Milanese will be served beside "Ossobuco with Gremolata" a shank slice stewed with vegetable and tomatoes, finished with Gremolata, a dressing based on lemon, herbs, garlic and ...
Italian tradion say Ossobuco is made from Veal shank, unfortunately we cannot get it here in Northern Japan, and we will use young venison shank instead, wild one provided by our Super Hunter Mr. M......i !!
Come tomorrow to enjoy this authentic Risotto, we will be happy to introduce You to real italian food.

From 12:00 noon to Midnight at WINE BAR Giulio Vierci,
for Reservations (011)271-5923.

Ciao !!!!
Giulio.

www.giuliovierci.com

Seginol visit us !!!

La stella dei Sapporo Fighters, campioni 2006, e` venuto a trovarci,
eccolo in compagnia dei piu` accaniti fans !!
Grazie a tutti per il bellissimo pomeriggio di allegria e festa !!!
Speriamo di rivederti presto !!

The Fighters Sapporo star player visit us today !!!
Here together his Sapporo fans.
Thanks to everybody for the beautiful time this afternoon.
We hope to see You soon again.

oggi ci lanciamo
CORXETTI CON SALSA DI NOCI con il nuovo stampo acquistato nel mio ultimo viaggio in Italia possiamo finalmente far assaporare ai Giapponesi una delle prelibatezze di Terra Madre Liguria>