The key points
- Pastry team
- Bocuse D’Or
- Gastronomy table
The national pastry team (in the photo) made up of 3 young pastry chefs, selected among the best in Italy during the Italian Senior Pastry Championships 2020 – Andrea Restuccia, Italian Senior Pastry Champion; Massimo Pica, Italian Champion Category Chocolate; Lorenzo Puca, Italian Champion Category Sugar – won the France Pastry World Cup in Lyon.
Now it’s a world title hunt Bocuse D’Or per chef. Alessandro Bergamo, former sous chef of the restaurant Cracco of Milan, to lead the Italian team in the challenge for the Bocuse d’Or, the biennial world championship of cooking for chefs held in Lyon and named in honor of the chef Paul Bocuse.
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23 national teams from all over the world competing for the title of champion. The competition will run until September 27, within the Sirha, international exhibition for the Horeca sector. The Team Italy of the Bocuse d’Or Italy Academy is also composed of Francesco Tanese (commis) and by the members of the Italian Federation of Chefs, the chef Lorenzo Alessio as a coach, Filippo Crisci (vice coach) and helpers, Noel Moglia, Graziano Patanè and Andrea Monastero.
The main theme of the tray for the world final is the Charolaise beef priest’s hat accompanied by two vegetable side dishes, while the Take Away is the theme of the dish that has as its main ingredient Cherry tomato.
Meanwhile, the government accelerates on the catering front. From Mipaaf comes the announcement of the call for next 6 October of Italian gastronomy table. The Minister of Agricultural Policies, Stefano Patuanelli, and the Deputy Minister for Economic Development, Alessandra Todde, will bring together the operators of one of the sectors that has suffered the most from the consequences of the pandemic.