On Thursday 23 March, our chef Vincenzo Butticè was called to be the competition judge for a context that involves one of the most representative products of Italian gastronomic culture and Italian art and crafts.
With two other illustrious judges, Maestro Corrado Scaglione de Enosteria Lipen and Chef Fabio Zanetello, all expertly coordinated by APCI General Manager Sonia Re, Guests of the Carlo Porta Hotel Institute in Milan.
Our chef, Vincenzo Butticè
at the end of the event of the #contest of Pecorino Romano PDO which saw on the podium three young chefs who have been able to distinguish themselves in particular for the originality of their recipes and for the enhancement of the ingredients, among which the #PecorinoRomanoDOP could not be missing.
– 🥉 Classified: Giada Di Sabatino, with the recipe “Fiore di pasta brisée alle erbe spontanee e Pecorino Romano DOP” – Istituto Crocetti Cerulli (Giulianova)
– 🥈 Classified: Matteo Fogagnoli with the recipe “Risotto with cherry confit cream, crispy bacon and Pecorino Romano DOP fondue” – Carlo Porta Hotel Institute (Milan);
– 🥇 First Place: Emanuele Di Massimo, with the recipe “Sheep with Bavarian cream with Pecorino Romano DOP” – Ulpiani Institute (Ascoli Piceno). he said” today these guys, 30 from all over Italy with an average age of 18, have taught me a lot, it was very edifying to see them at work with concentration and method, able to govern emotional stress and use it to their advantage, while I was watching them I thought of all those adults who mistakenly say that young people do not know how to do and do not want to do anything. We have seen them study, work, sweat and they are beautiful and interesting promises for Italian gastronomy”
