Tag: edition

Panettone World Cup Summer Edition: the winner – Italian cuisine reinvented by Gordon Ramsay

Panettone World Cup Summer Edition: the winner

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As per tradition, panetùn triumphs in the Milanese area. The winner of the Panettone Summer Edition World Cup, the summer competition that combines the fragrance of panettone with the creaminess of ice cream, is in fact a pastry shop in the province of Milan.

The evening took place on Saturday 18 May in the suggestive setting of the Porto Antico of Genoa and saw the presence of the Maestro Giuseppe Piffaretticreator of the Panettone World Cup, with the collaboration of the master Eugenio Morrone champion of the “Gelato World Cup” 2020 edition. There was also an insight into the city’s traditional dessert, Pandolce Genovese, which for the occasion also became an ice cream flavor that was offered free of charge to the public together with the flavors proposed by the candidates.

The ice cream pastry chefs presented two panettones, either of their own production or in collaboration with a pastry chef: one filled with ice cream, sorbet and semifreddo, the other decorated with a sports theme.

Who won the Panettone World Cup Summer Edition 2024?

The winner of the second edition of the Panettone World Cup Summer Edition was Gian Paolo Porrino from the The art of dessert pastry shop in Vittuone (Milan). The master ice cream maker took the first step of the podium by convincing the prestigious jury invited to evaluate the aesthetics of the product, the correct tasting temperature combined with the panettone and the filling, the cleanliness of the cut and the internal structure as well as the taste.

The winner of the Summer Edition will once again be the protagonist during the world final of the Panettone World Cup which will take place in Milan from 8 to 10 November 2024 where the best panettone in the world will compete.

The other winners

Runner up Emanuele Alvaro of the “I Dolci di Emanuele” ice cream shop in Rome, a young but already award-winning ice cream maker who has his own excellent ice cream shop in Campo de’ Fiori.

Third place Salvatore Ravese from Gioia Tauro (Reggio Calabria) who manages the ice cream shop together with his family and his qualified staff in the heart of Calabria.

The public award for the best themed decorated panettone “Genoa, European capital of sport 2024” was the duo Giovanni Cancelliere from Cancelliere – Bar Pasticceria Gelateria and Simone Monaco from Mamò Lab, the artisanal ice cream parlor in Rome.

The jury

The best “summer edition” panettone was decreed by a prestigious jury, composed of Onorio Vitti, ambassador of “Italian artisanal ice cream in the world”; Angelo Grasso, master ice cream maker and Bravo spa technician; Giuseppe Zerbato, winner of the 2023 edition; Luciana Poliotti, ice cream historian and founder of the “Ice Cream World Cup” event; Paola Bordilli the councilor for Commerce and Crafts of the Municipality of Genoa; Filippo Tagliafico, president of the Fipe-Confcommercio Genoa pastry shop association, Massimiliano Spigno, president of Confesercenti Genoa ice cream makers, Francesco Mastroianni APEI master ice cream maker.

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The Best Italian Recipe 2023: the finalists of this edition – Italian Cuisine

The Best Italian Recipe 2023: the finalists of this edition

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The first season of the project ended with a gala dinner in Milan The Best Italian Recipe which gives voice to our readers through innovative recipes or which belong to the family tradition. Ten readers were protagonists with as many dishes that won us over. Keep trying, you could be next.

It was a beautiful journey that we in the editorial team took with you readers, which for The Best Italian Recipe you sent us recipes from all over Italy and you told us about your lives and how your great passion for cooking was born.

Dishes that have been part of the family tradition for generations, comforting flavors for those who have moved away from home, combinations, sometimes daring, often born by chance and become the strong point of dinners with friends.

After our gastronomic tradition was nominated with this title Italian cuisine between sustainability and biocultural diversity he intangible heritage of UNESCO humanity, we wanted to give even more strength to this historical moment: in May we launched the challenge to home cooks, professional chefs, simple enthusiasts, to write together the future of Italian goodness, and in six months we’ve received almost 500 recipes from Italy and abroadby Italians and foreigners who mixed their ingredients with ours, by men (many) and women, by the very young and the otherwise young, all together united in a chorus that once again demonstrated to us the great power that kitchen has, not only to nourish, but above all to
to aggregate, in some cases to console, most of the time to make happy.

Ten values ​​for a happy kitchen

We discovered that you love to try your hand at first courses, pasta, ravioli and especially risotto; there was no shortage of vegetable-based recipes, ideas for appetizers and appetizing aperitifs, all in line with the ten criteria we asked you to follow.

  1. Sustainability (local and seasonal ingredients).
  2. Anti-waste (containment of doses, possible use of processing waste and reuse of leftovers).
  3. Simplicity of execution (avoid unnecessary steps and excessively long cooking times, measure the use of appliances and tools).
  4. Respect as an exaltation of the raw material.
  5. Creativity and innovation.
  6. Inclusivity as contamination of cultures.
  7. Identity as recognizability of the Italian character of the dish.
  8. Cooking for everyone (vegetarian, vegan, lactose-free…).
  9. Awareness as the impact of food on our health and lifestyle.
  10. Aesthetics of the dish.

We just had to choose ten dishes among those you sent us, but the recipes that won us over were many, many more. And we really enjoyed this journey undertaken with you, so much so that we believe it is important to continue to give you a voice through the pages of The Italian kitchen and on our site.

So, get ready. Soon we will start with the second season of The Best Italian Recipe. Continue to participate in large numbers, even if you have already written to us this year. Because the best Italian recipe could be yours.

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Food for Future Festival: the first edition starts in Alba – Italian Cuisine

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Davide Greco and Vanessa Vettorello

The festival program includes 11 panels on November 26, with 30 speakers who will discuss shapes and evolutions in pastry making, territorial gastronomic values, the importance of hospitality architecture in a tasting journey, mountain cuisine and its raw materials, Italian pasta, a UNESCO heritage sitethe use of vinegar in cooking, the sustainability linked to the world of game and meatand the role of the city as a territory.

The participants of the first day: November 26th

The guests will be: the pastry chefs Iginio Massari (Pasticceria Veneto, Brescia), Maicol Vitellozzi and Christian Marasca (Zia*, Rome); the chefs Antonio Biafora (Hyle*, San Giovanni in Fiore-Cs), Simone Cantafio (La Stuade Michil*, Corvara-Bz), Juri Chiotti (Reis-Free mountain food, Busca-Cn), Massimo Spigaroli (Antica Corte Pallavicina*, Polesine Parmense-Pr), Beppe Rambaldi (Cucina Rambaldi, Villardora-To), Matteo Sormani (Walser Schtuba, Riale-Vb), Alessandro Gavagna (La Subida*, Cormons-Go), Alessandro Gilmozzi (El Molin*, Cavalese-Tn), Silvio Salmoiraghi (Acquerello*, Fagnano Olona -Va), Antonio Ziantoni (Zia*, Rome), Alessandro Negrini (Il Luogo di Aimo e Nadia*) and then Antonello Magistà (patron Pashà* , Conversano-Ba), Simona Beltrami (patron Magorabin* Turin), Davide Franco (restaurant manager Piazza Duomo***), Rina Poletti (sfoglina, Pasta Tua- Reno Centese-Fe) Josko Sirk and Andrea Bezzecchi (Amici Acidi), Carlo Gasparini (Design Director Alessi), Astrid Luglio (product designer, Milan), Junko Kirimoto (Alvisi Kirimoto, Rome), Paolo Rossino (Director of the Alta Langa Consortium), Marco Bosi (Councillor for the Unesco Creative City of the Municipality of Parma), Enrico Giacosa (Pan and Langa Producers Consortium), Enrico Rivetto (Rivetto Agricultural Company), Claudio Cecchinelli (Focal Point Bergamo Unesco Creative City for Gastronomy), Federico Francesco Ferrero (nutritionist), Simone Mellano (Director of Asprocarne Piedmont).

The Creative Dinner Gala

The highlight of the event will be the International Gala Creative Dinner at the Mudetthe new Alba Truffle Museum, November 26th, with chefs from creative UNESCO cities for gastronomy, from France, Lebanon, Spain and Portugal, together with the local and very renowned Enrico Crippa. In fact, the cities of Rouen (chef Flore Madelpuech, La Table de Flore), Zhale (Focal Point Michel Abou Abboud), Denia (chef Alberto Ferruz, BonAmb**) and Santa Maria da Feira (chef Luis Sotto Mayor) will be the ones to create, together with Enrico Crippa, chef Piazza Duomo*** from Alba, a experimental menu between international cultures that will test themselves with local products.

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