International Day of Italian Cuisines: Ossobuco in Gremolata alla Milanese

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The Virtual Group of Italian Chefs celebrates its 5th Annual International Day of Italian Cuisines today as hundreds of chefs in over 40 countries around the world prepare and serve Ossobuco in Gremolata using an authentic recipe.

Click on map to see participating chefs (continuously updated)

The Blonde Bear Tavern is joining the celebration, and you can, too.  Learn the history of this centuries-old iconic dish, along with an in-depth look at the optimal ingredients and their correct proportion, as we reveal our famed recipe here.

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1 thought on “International Day of Italian Cuisines: Ossobuco in Gremolata alla Milanese

  1. Creme Brulee is actually believed to be an English confection invented at Trinity College Cambridge around 1630 where it was called Trinity Burnt Cream. The French translation in the cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot was Creme Brulee. Under the “Brulee” is the “Creme Anglaise”. A term still used by the French to refer to Custard.

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