On Thursday, January 31st, to celebrate the extra virgin olive oil, the young winners of the national “Ricette Evo” competition, will be in Genoa from Molise and Tuscany. The competition, in its first edition, was promoted by the “Nino Bergese” Institute with the support of Santagata olive oil.
On the “traditional recipe” podium, the winner recipe is “Cinghiale (boar) in oleocottura with olive oil ice cream” by Francesco Pio De Santis and Michael Quarantino from Termoli, led by their teacher Mauro Inglese. In the category “creative recipes”, the winner with “Fettunta rivisita” are two students from Prato, Laura Scarpina and Emmanuele Nesti, under the direction of the teacher Veronica Cavallaro.
Awarded schools will receive a supply of 100 liters of Santagata Selezione Oro 100% Italian extra virgin olive oil and the participation at Olio Officina Festival in Milano.
The jury of experts who decreed the winning dishes: Luigi Caricato, journalist and editor of the magazine Olio Officina, as well as creator of Olio Officina Festival, Cristina Santagata, president of Santagata, Elena Nicosia, responsible for food safety at Regione Liguria, Francesco Palau, entrepreneur and president of the Confindustria Section of the Food Industries, chef Alessandro Gavagna, owner of “Al Cacciatore” restaurant in Cormons, Gorizia. Cristina Santagata, president of the jury, expresses her satisfaction: “It is not rhetorical to state that all the recipes proposed reflect a great research work and have well interpreted the purpose of the competition: stimulate students to conceive the extra virgin olive oil as an essential ingredient of the two categories in competition, tradition and innovation . The choice of the two sections reflects the very soul of this product and its great potential.” “We hope that this first edition will become a regular event – adds the head of Bergese School Angelo Capizzi – in order to involve more and more schools and operators in the food sector, to promote together the excellence of Italian products and the quality of our dishes”.