Bocuse D’Or: future Italian finalists measure themselves with Gorgonzola PDO


Bocuse d’Or is one of the most important Gastronomic Arts competitions in the world and it is held biennially in Lyon; a kind of Kitchen Olympics where chefs challenge in very complex tests to be able to boast this coveted title. With the precise aim of increasing the number of Italian chefs involved in the competition, the Bocuse D’Or Italia Academy has been created, in Alba, in May of this year; it is presided over by the three star’s chef Enrico Crippa who will take care of choosing and preparing the Italian chefs candidates for the prize.

The first appointment, of which the Consortium for the Protection of Gorgonzola Cheese is a technical partner, is scheduled for Sunday, October 1st, when, in the medieval setting of Piazza Risorgimento of Alba, four chefs selected by the Academy will challenge to decide who will lead the Italian team to the European selection of the 11 and 12 June 2018 in Turin. The test will last for 5 hours and 35 minutes and will focus on two types of dishes starting from a common base of ingredients that includes, in addition to egg hen and veal sweetbreads, some excellence of the Piedmont territory including the rice called “Riso di Baraggia DOP”, variety Carnaroli and Gorgonzola PDO, the Fassona Piemontese meat.

Good luck to the Italian chefs!

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