Blue medal table at the Stuttgart Cooking Olympics, where the Italian National Chefs Team (Nic) conquered all three steps of the podium, winning Gold in the Italian Taste, Silver in the Chef Table Italy and bronze in the Community Catering (category in which Nic competed for the first time).
This was made known by Federcuochi.
The Gold at the Italian Taste was won in the Ristorante delle Nazioni, which saw 24 countries competing from all over the world distributed over the various days of the Olympics, with 8 teams a day competing for victory in the preparation of a menu of three courses for 110 guests, including a paying public and 5 international judges.
Competing in the Italian garage, taking advantage of the 6 hours of time available, were Francesco Cinquepalmi and Keoma Franceschi, busy preparing the starter;
Marco Tomasi and Francesco Locorotondo, for the preparation of the main course;
Giorgia Ceccato and Andrea Evening for dessert.
Coach Fabio Mancuso manages the orders from the restaurant and the direct service, with the support of Angelo Biscotti, Francesco Gotti and Antonio Dell'Oro.
Kitchen assistant, Luigi D'Antonio.
Same line-up also for the Chef Table, which earned the blue team the Silver Medal, with floral themes proposed both in the preparations and in the table decorations and in the artistic pastry piece, with the collaboration of the Master Pastry Chef Antonio Capuano and the Pastry Chef Carmela Moffa.
The preparations, made in 5 hours and dedicated to a total of 12 guests including the judges, ranged from bread toppings, finger food, festive fish dish, vegan starter, meat main course and finally dessert.
In the Community Catering, gourmet self-service for 120 people, the various teams were involved in the service, including salads, main courses (vegan, meat or fish) and desserts.
The team was led by Vito Amato assisted by Carmine Cataldo, with Michelangelo Sparapano, Fabio Gallo, Domenico Zaccaria and Roberto Pisciotta.
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