“The perfect synthesis of Mediterranean diet and oriental culinary tradition” on this grounds the Japanese chef Keita Yuge defeated, in Paris, some of the best under 35 chefs of the world, coming from 14 Countries, gathered to interpret the dish that made the Italian fame. The jury included, among the others, star-winning chefs Simone Zanoni and Davide Oldani.
Chef Yuge, a master connoisseur of Italian cuisine, bewitched the jury members from the very first test, combining an oyster cream with a gorgonzola cream in sake on a spinach puree.
Gorgonzola has always been beloved in Japan, the 11th importing Country with over 500 tons imported in 2018 and a 9% increase in the first half of this year compared to the same period last year (source: Clal).
Barilla Pasta World Championship, at its 8th edition, took place on October 10 and 11 at the Pavillon Cambon in Paris, with an audience of over 350 international guests including jury members, foodies, media and business operators.
