An explosion of color and flavour, the tomato that becomes pastry and gives life to a cappelleto filled with aubergine parmigiana, immersed in a very fresh broth that brings the mind and the palate back to the height of summer.
Alessandro Rapisarda, chef of the Cafè Opera in Recanati, is the winner of the “Così Com’è Coltiviamo Talenti” Award, which saw over 60 young professionals try their hand at studying and experimenting starting from the Finagricola tomato, a unique product of its kind.
Playing the final of an initiative that showed all the culinary fervor, creativity and very high professionalism of Italian chefs under 35, also Antonio Sicignano of the Marennà restaurant in Avellino with “Raviolo caprese all’acqua pazza”; Giacomo Caravello, of the Hotel Signum in Salina with “San Pietro, tomato vinegar As it is and aubergines” and Marco Nitride, chef of Casa Vetere in Santa Maria Capua Vetere with “Caprese 2.0”.
The jury, chaired by the gastronomic journalist Allan Bay and composed by the journalist and presenter Francesca Romana Barberini and by the creators of “Le strada della Mozzarella” Barbara Guerra and Albert Sapere with the extraordinary participation of the critic Luigi Cremona, decreed the victory of Rapisarda who will therefore the possibility of flying to New York as a speaker for the stars and stripes stage of the tenth anniversary of Le Strade della Mozzarella scheduled in the Big Apple on 28 and 29 June.
The project, in which hors d’oeuvres, first courses, second courses and even desserts were presented, was open to chefs under 35, called upon to develop and present a recipe that would enhance and use one or more products from the Cosi Com’è line.