It's Alfio Ghezzi the winner of the Italian selection of Bocuse d'Or. The chef trentino competed yesterday at the Academy of taste and today was proclaimed a standard-bearer of Italian cuisine to European competition Selections. The proclamation took place today, 21 February, at the fair of Bergamo, the presence of Paolo Malvestiti, President of the Bergamo Chamber of Commerce, Luigi Trigona, General Secretary Promoberg, Charles Salim, President of the Association of promotion of the territory, and Giancarlo Perbellini, Chef of the restaurant Verona and Chairman of the Bocuse d'Or competition Italy.
In the front row to cheer the winner Enrico ' Chicco» Cerea, jury Chairman and owner of ristorante Da Vittorio in Brusaporto (BG), three Michelin stars. On the second step of the podium is rated Lahkar Maximum, Genoese origins and current chef of the mosaic of Casamicciola Terme, Island of Ischia. Third place went to Andrea Serravezza, Chef of the Resort Held by Tryst San Cassiano, province of Lecce, already a finalist of the Italian selection 2010.
The three finalists were chosen by the jury – consisting of seven exceptional chef, A team effort that involves the top chefs of Italian restaurants that besides Perbellini and Cerea , Andrea Berton (Trussardi alla Scala restaurant-Milan – 2 Michelin stars), Alessandro Breda (Gellius Restaurant – Oderzo TV -1 Michelin star), Davide Oldani (Ristorante d'o – Cornaredo MI – 1 Michelin star), Marko Radosavljevic (Ristorante Al Ricci stove – Ceglie Messapica BR 1 Michelin star) and Giovanni Santini (Ristorante Dal Pescatore – Runate, Canneto sull'oglio MN – 3 Michelin stars).
Ghezzi is from 2010 Sccl chef of Trento, ristorante delle Cantine Ferrari, that in 2011 won the first award from the prestigious Michelin Guide. Class 1970, has the diploma of Cook and hotel operations technician; was commis de cuisine and chef in prestigious Italian Resorts Hotels. After some years spent teaching, return to the original vocation as chef and learns the art of two great masters such as Gualtiero Marchesi and Andrea Berton. With the first works at Hosteria dell'Orso Rome and the Casino Les Princes of Cannes, the second is instead sous-chef from Trussardi alla Scala in Milan.
The two dishes presented were: for the truffled Bresse chicken meat, livers and hazelnut Parfait corniole, ricotta ravioli, beans and small finanziera meat dish "like a potato" lemon-scented, crunchy on the outside and soft on the inside and the sole steamed seafood and hollandaise sauce of trout eggs, grey shrimp, daikon, smoked Eggplant and rosemary oil powder, artichokes and grilled sole soja and horseradish, Arctic char liver, Amaranth, carrot and passion fruit.
"This victory is a great satisfaction and I thank all those who helped me to get it from my kids – State immediately after the proclamation the winner –. Now I wait a month of hard preparation and this means time to devote to training and therefore more work to entrust my kids in the kitchen. The desire is to get as far forward as possible in the European ranking. I am motivated and ambitious and I hope I can give satisfaction to all».
The European selection takes place in Brussels the next 21 marzo, where the Italian winner will compete with the best European chefs.
"We hope to reach a good position-says Giancarlo Perbellini, President of the competition and chef of the restaurant of Isola Rizza in Verona –. There are all conditions. Now we can expect a tough month of training, but it will be helped by a good team game. The seven chefs who participated in the jury are made available and each of them will adopt a seal of which complement the dishes, in order to help Gallinger to arrive well prepared in Brussels».
Good Luck, Alfio!