18-02-2014
The prize-giving of the first edition of the competition linked to Taglio Sartoriale Internazionale, promoted by Consorzio Tutela Grana Padano, took place on the stage of the Auditorium hall of Identità Golose on Tuesday February 11th. The finalists were six: left to right there’s first of all the winner, Denny Imbroisi, then Anton Pozeg, Kei Fukada, Elisabetta Serraiotto (and behind her Paolo Marchi), Isamu Hirayama, Giorgio Rapicavoli and finally Marco Iachetta
Since five years ago, through the Taglio Sartoriale project Consorzio di Tutela Grana Padano offers the best Italian chefs the chance to choose their favourite Grana maturation. During 2013 this opportunity was extended to 12 chefs from 6 countries, namely France, Germany, England, US, Japan and Russia, two per country, respectively Mauro Colagreco (restaurant Mirazur in Mentone), Attilio Marrazzo (Jean in Paris), Mario Gamba (Acquerello in Munich), Cristiano Rienzner (Maremoto in Berlin), Francesco Mazzei (Anima in London), William Drabble (Seven Park Place again in London), Lidia Bastianich of Felidia and Mark Ladner of Del Posto in New York, Yasuhiro Sasajima (Ghiottone in Kyoto), Stefano Del Moro (Antica Osteria del Ponte in Tokyo), Andrea Galli of Cherry Mio and Pietro Rongoni of Aromi La Bottega in Moscow.
Grana Padano ice-cream, extra virgin olive oil and black truffle crumble, with 25-year barrel-aged balsamic vinegar and a Pink Lady apple mousse, the dessert by Denny Imbroisi that won the first edition of Taglio Sartoriale Internazionale
Directed by Cinzia Benzi and Claudia Orlandi, the finalists were asked to prepare their dishes following a logic based on the palate, first two starters, then a first course, two meat-based main dishes (fish was absent) and a dessert. As for the jury, each dish was assessed based on three aspects: presentation (from 1 to 5 points), taste (from 1 to 7) and value given to Grana Padano (from 1 to 8). Marco Iacchetta prepared a Grana Padano millefoglie with pioppini mushrooms and black truffle, certainly Grana was not unnoticed and, paradoxically, this penalised its mark. With Giorgio Rapicavoli came the “Bresaola” made with beetroot, black pepper cream, Grana Padano, grilled lemon and extra virgin olive oil, a very current, vegetarian dish, despite the fact Rapicavoli, where he works, is not a vegetarian restaurant (“Beetroot is less expensive than the real bresaola, so the mark-up is greater"). Third dish was by Isamu Hirayama: Black risotto with chestnuts, powdered liquorish and crashed Grana Padano, very elegant and intriguing.
Elisabetta Serraiotto and Denny Imbroisi
When the moment came to sum up all the votes, a surprise arrived: three chefs had reached the same total of 99 points. What was to be done? Simple, the person who won was the one who had received the highest point by the president, that is to say Imbroisi, the 26-year-old chef from Calabria now working at Jules Verne, Alain Ducasse’s restaurant on the Eiffel Tower in Paris. His recipe will be covered in a future article. Please note the versatility of Grana Padano, standing out in a dessert.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad