‘Food gets black!’
In the last days, at the Hotel & Catering School of Serramazzoni (Mo), was held the award ceremony of the 6° Contest ’Food gets black!’ promoted by the Consortium of Balsamic Vinegar of Modena.
During last years the contest obtained a lot of interest and enthusiasm among the young students of this important professional school which is object of great attention from institutions and enterprises thanks to the seriousness of the courses and to the quality of the teachers chef, as the 3 stars chef Massimo Bottura. It also offers to deserving students important stages in the most qualified kitchens of the whole world.
The theme of this year was: “A journey to discover flavours and colors without borders” and the three winners of this edition were: for the kitchen Nicolò Soccio, that introduced exquisite “pieces of dentex with peppers cream balsamic flavoured”, for café room Filippo Marchesi surprised the juries with a “chateau of Foie-Gras shaded with Slivovitza and with a light strawberries salad with Balsamic Vinegar of Modena; for dessert Simone De Gaetano, who astonished for the great refinement and innovation, stand out with a sweet flambè entitled “perfume of the fog”.
The Director of the School Giuseppe Schipano underlined the strong link of the institute with the Consortium of Balsamic Vinegar of Modena, and anticipated for the next edition the realization of a book with all the finalists recipes of the preceding contests. An important project to preserve this heritage and to contribute to give great gastronomic development and diffusion to Balsamic Vinegar of Modena.
