Premio Grand Cru, third edition

Thyme, hyssop and basil… cinnamon, cardamom and cumin... These are only some of the 37 spices and aromatic herbs that this year will make the third edition of the Premio Birra Moretti Grand Cru even more challenging and rich. This may seem as a small addition to the national contest dedicated to Italian chefs with a “passion for using beer in the kitchen”. In fact it is a substantial novelty which mirrors the desire of both Birra Moretti and Identità Golose to develop, together with the participants for whom the contest is intendeds – chefs and sous-chefs under 35 – some themes they hold dear.

After Christian Milone’s nice victory – he’s the chef at the Gastronavicella of Trattoria Zappatori in Pinerolo (Torino), on November 12th, with his “Snails and beer” and the “A tutta birra” dessert - today, on May 7th, the show starts again and, as usual, the selection is divided into two phases.

Phase One
Right from the start, chefs need to present a savoury dish (first course, second course – using meat, fish or vegetables –or pizza), using one of the spices or aromatic herbs included in the rules. They must thus aim for the food/beer/spice pairing to stand out as much as possible. Like in the previous two editions, they will need to use one of the beers from the Moretti range – Birra Moretti, Birra Moretti La Rossa, Birra Moretti Doppio Malto, Birra Moretti Baffo d’Oro, Birra Moretti Zero and Birra Moretti Grand Cru – both as an ingredient and as a drink to pair.

The following documents need to arrive at the secretarial office of the Prize by July 22nd:
1. The recipe including the ingredients and the description of the different phases of preparation
2. The spice/beer pairing
3. The dish/beer pairing
4. 3 photos (maximum) of the dish
5. The form with all the personal data
6. A CV indicating the chef’s experience and education

The documents must be sent anonymously, that is to say separately from the personal data, via email to claudia.orlandi@magentabureau.it or by mail (address Magenta Srl – Premio Birra Moretti Grand Cru, corso Magenta 46 – 20123 Milano).

By July 26th the 50 selected candidates will be declared. They will be able to confront themselves with the dessert, in which they can use a different spice/aromatic herb from the first dish and again the beer both as ingredient and as a drink to pair.

The documents to be sent are the same. This time, however, the jury will also assess the harmony between the savoury dish and the dessert, considering them as a mini-menu based on beer and aromatic herbs.
The recipes must arrive by September 23rd and should be sent via email or by mail to the above addresses. After only two days, the names of the ten finalists will be indicated. They will compete for the prize worth 10.000 euros which, like last year, can be chosen among:
• A trip for two people to Barcelona, Copenhagen and Paris
• A supply of professional kitchen equipment by Sirman
• A supply of dining accessories to be chosen among the brands distributed by Caraiba Luxury
• A supply of food products for high cuisine.