The best Up-and-coming Chef of Italy is…

by Thursday, October 27, 2011

The Trentino products in Cooking for Art (colourful wonders right are my love zirele)

Partecipatissima, a little’ messy!, vitale. We have just closed the second edition of the event Cooking for Art, held by Saturday 22 on Monday, 24 October, organized by Witaly and presented by Luigi Cremona. This year an exceptional location, the splendid Palazzo delle Esposizioni in via Nazionale, in Rome, atOpen Column, gourmet restaurant of the Museum, curated by Celebrity chef Antonello Colonna.

Star of the weekend was the Mountain, that has intrigued and fascinated, with his style, the territories and excellent flavors, the large influx of audience. Famous resorts like Val di Fiemme, Madonna di Campiglio, Vallagarina and the municipality of Isera, Val Gardena, Alta Badia, Cortina d'Ampezzo, Livigno and Madesimo, While Abruzzo Teramo is to present the excellence of Monti della Laga National Park of Gran Sasso. Inevitable, as always, still selected hotels in the Guide "Metedivine".

Saturday and Sunday alternated onstage chef known and important, as Alessandro Circiello, who presented his latest book "Everyone at the table. Health is served”, and at work Stefano Masanti of "Il Cantinone" in Madesimo (I KNOW), Mattias Peri "Hotel Restaurant Chalet in Livigno (I KNOW), Alessandro Gilmozzi "El Molin" in Cavalese (TN), Paola Bruzone de "La Berlocca" Predazzo (TN), The "happy Bottom Alpenroyal Grand Hotel – Gourmet & Spa "in Selva Alta Val Gardena, Reinhold Unterfrauner of "Hotel" in Ortisei (BZ), Graziano Prest of the "Tivoli" in Cortina d'Ampezzo (BL), Alessandro Menardi "Baita Fraina" of Cortina d'Ampezzo, Eddy's Stocking "Baita Tofana Footer" of Cortina d'Ampezzo, Line Fer of "Meloncino al Caminetto" in Cortina D'ampezzo, "Andrea Alfieri of Hotel Majestic in Madonna di Campiglio (TN), Samuel Melani "Hotel Alpen Suite" of Madonna di Campiglio, Vinicio Kept the "Hotel Bertelli" Madonna di Campiglio, Niko Romito "real Casadonna" Castel di Sangro (AQ), Daniele Zunica and Sabatino Lattanzi of the "Hotel Zunica 1880" in Civitella del Tronto (TE), Enzo Bernabei of the "Osteria degli Ulivi" in Montorio al Vomaro (TE).

Unexpected surprise of Saturday night Gabriele Bonci, that explained to the audience his "secrets" on a bread leavening.

And there was even someone who has given much to do…


The day of Monday, 24 took a more institutional tone. At 11 in the Auditorium of the Palazzo delle Esposizioni, the presence of the highest offices of Touring Editore, was presented, officially, the Edition 2012 of "GuideHotels and restaurants in Italy ", curated by Teresa and Luigi Cremona, with the presentation of awards "Golden wheels Touring", and certificates to restaurants and hotels categories "Good Food", "Medals" and "Stanze Italiane" Central and southern. To follow the presentation of ViniBuoni Guide Of Italy 2012, curated by Mario Baril and Luigi Cremona, with wines rigorously toast from vine to the large turnout of audience.

At the end of the presentation the anticipation of Chef's Cup South Tirol 2012, one of the events that have highlighted the value of mountain cuisine. The last part of the event was dedicated to young people. One of the family, Marco Martini, the young chef of the Open Column, the other Lorenzo Cogo, emerging chef fame wide now. Both have fascinated the audience with a cocktail of flavours, Romans the first and the second international. After this interlude came into the emerging field in race.

By 15 at 18 We held the Final of Award For The Best Chef Of Emerging Italy 2011, you saw how winner the chef of Campania Roberto Abbas the restaurant "Casa del nonno 13" Mercato San Severino (SA), already winner "Emerging South 2011", with recipes Burnt wheat gnocchi with rabbit sauce and para; Saddle of suckling pig with rapini and annurca Apple; White chocolate ganache, witch cream and coulis of loti, considered the best by a jury of journalists and industry experts, divided into three sections (best chef, best dish for goodness and great beauty dish). The race was held among the three finalists in chef Central and South North of Emerging 2011. The other two competitors, Yvonne Chan the "Two steps" in Luino ( Va) "Emerging North" and Alessio Biagi "Canapone" of Grosseto Center "emerging", received the award for the best presentation of the dish (Chestnut ravioli al capriolo and mea fuji with Rosemary) and the award for best piatto goodness (Lamb Chops with milk sauce, oil sauce and black cabbage and kale crispy leaf).

Among the jurors: Fabrizio Boca (Chef del quirinale), Alessandro Bocchetti (Gambero Rosso), Cristina Bracali (Prova del Cuoco), David Radley (Restaurants Campania), Danilo Brunetti (Aroma), Cristina Bowerman Glass restaurant, Giuseppe Calabrese (The Republic), Marco Colognese (Espresso Guide), Eleonora Cozzella (L'espresso), Federico De Cesare Viola (Sun 24 13 Luxor), Fabio De Raffaele (Kitchen&Wines), Gwendolyn Lucky (At The Table), John Gagliardi (Passion Gourmet), Michel Magadà (Alma), Dico Center (Mediterranean Cuisine), chef Gennaro Napolitano, Francesca Negri (Corriere della Sera), Laura Mosello (Metro), Marco Marucelli (Enjoy Gorge), Alessandra Malano (ANSA), Anna Moroni (Prova del Cuoco), Gigi and Clara Padovani (Printing), Antonio Padilla (Touring), Vicenzo Are Charged (Tasteful shots), Monica Palmer (Campania that go), Stefano Poles (Gambero Rosso), Marco Rossetti (Alice tv), Gino Sorbillo (Pizzeria Sorbillo), Salvatore Salvo (Pizzeria Salvo Three Generations), Sara Rooms (Touring), chef Luca Vissani.

The winner, In addition to media coverage and awards various, will future to Italy "Summit of Italian cuisine in the world", to be held in Hong Kong from 3 al 6 November 2011.

To celebrate the various highlights of the event, his characters and tastes could not miss a moment as the toast. The Institute Trentodoc, with the collaboration of Trentino Marketing S.P.A., joined Witaly, during the entire duration of Cooking For Art 2011, with several initiatives, side also, that have seen the most beautiful wineries and restaurants Romans animate mountain bubbles throughout the week leading up to the event.


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