A WHOLE-FEMALE TRIUMPH IN THE NINTH EDITION OF THE COMPETITION

The original creations of talents from the Hotel Management School of Serramazzoni have won over the jury of the award dedicated to Balsamic Vinegar of Modena
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A WHOLE-FEMALE TRIUMPH IN THE NINTH EDITION OF THE COMPETITION

An almost whole-female success has characterized the ninth edition of the competition “Food takes on a balsamic black hue”, sponsored by the Consorzio di Tutela Aceto Balsamico di Modena, which was held last Thursday at the Hotel Management School of Serramazzoni and whose theme this year was “A unique palate perception… Balsamic Vinegar beyond the confines of tradition”.

Twelve finalists were chosen among 60 students from three different professional sectors –  bar/dining (3), kitchen (6), patisserie (3) – whose creations fulfilled the theme of the competition: combining a local product or a recipe from one of the countries they had studied with the great protagonist of our tradition, Balsamic Vinegar. At the basis of the project was the study of the food and wine heritage of five countries, among which two individual States (France and the United Kingdom) and three European culinary traditions (Northern, Central and Mediterranean Europe).

The masterly combination of these ingredients gave life to a whirl of flavours, nuances and unique perceptions, according to the judging panel chaired by the School Principal Giuseppe Schipano, the Consortium supervisor Giorgio Capovani, the balsamic vinegar maker Patrizia Marchi, the press relations officer Marzia Morganti Tempestini, the starred chef Luca Marchini, the barman and journalist Luca Bonacini and the agronomist Daniele De Leo.

A wealth of sensorial stimuli that reflected, in many cases, the students’ personal passions; a journey through the classic flavours of French cuisine and the mainstays of English street food, from the blend of tastes of Mediterranean Europe to the sharper contrasts of the meat-based dishes of Central Europe. The level of the participants was high and while they all proved themselves deserving of the title, only three were declared winners, with one receiving an honourable mention. In the “kitchen” specialization, first place – because of the special evocative power of her recipe – went to Loubna Sabhi, for her representation of Spanish towers in her Balsamic Vinegar of Modena (Aceto Balsamico di Modena) pastilla stuffed with chicken and almonds and scented with orange blossom water. For patisserie, the overall winner was Martina Salsi, for her brave search for sweet-and-sour contrast in a great classic of tradition, Sacher cake with Balsamic Vinegar of Modena (Aceto Balsamico di Modena). Finally, in the bar/dining specialization, the award went to the interesting flambé dish by Laura Malgrati: a sesame potato rosti with orange-scented Balsamic Vinegar of Modena (Aceto Balsamico di Modena) prawns.

While the top prizes in all three specializations went to female students, a Special Mention was awarded to Pietro Carlo Pezzati, a kitchen student, for the sophistication of his Austrian-inspired dish: Balsamic Vinegar of Modena (Aceto Balsamico di Modena) deer fillet mignon on a Pusterer Breatl base with Balsamic Vinegar of Modena (Aceto Balsamico di Modena) blueberry compote and celeriac puree.

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