03-03-2018
Ettore Beligni, pastry chef at Ristorante Arnolfo in Colle Val d’Elsa, receives the award in the Auditorium from Pierre Cantrel of Valrhona (Foto Brambilla-Serrani)
Ettore Beligni, pastry chef at Ristorante Arnolfo in Colle Val d’Elsa, is the winner of the regional semi-finals of Valrhona's C3 “Chocolate – Chef – Competition”. In October, in New York, he’ll represent Italy in the international finals of this competition dedicated to restaurant pastry chefs.
The company from Tain l’Hermitage asked pastry chefs to prepare a plated dessert and a chocolate using Manjari 64% pure Madagascar. «Manjari means “good” and “bouquet” according to a local Indio dialect», explained Igor Maiellano, sales director at Valrhona Italia.
The Italian finalists on the stage
The jury chose a chocolate mousse with fruit from Madagascar, the country of origin of the chocolate chosen by Valrhona for the Competition.
Beligni won with a chocolate mousse with fruit from Madagascar
«Participating in the competition was an incredible experience», said Beligni who dedicated the award to the people who supported and believed in him. The other finalists were Carmine Di Donna of La Torre del Saracino in Vico Equense, Mattia Pirlo of restaurant Esplanade in Desenzano del Garda, Angelo Ressa of Ristorante Giannino in Torre a Mare, Nicolò Trovò of Hotel La Perla in Corvara and Michele Cirillo. Translated into English by Slawka G. Scarso
Tutto sull’edizione 2018 di Identità Golose, a Milano da sabato 3 a lunedì 5 marzo. Il tema della quattordicesima edizione sarà “Il fattore umano”
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A journalist from Catania, now in Milan, she was born in 1966. «I travel, meet people and tell stories on Volevofareilgiornalista» and on numerous other publications