On May 30th and 31st as well as June 1st, the rowing club of Naples was the scene of an intense kitchen challenge : the best chefs of central and southern Italy were challenged to take home the prestigious title of Best Emerging Chef, during the event Cooking for art Naples 2015.
Cooking for Art Napoli 2015
Born from the collaboration of the food critic Luigi Cremona and Witaly, the event (which takes place for ten years now) combines the best chefs, the best hotels and the producers, who during three days have offered their products for tastings.
Eleven chefs competing for the south, from the regions of Campania, Basilicata, Calabria, Puglia and Sicily. The winner for the south is the Lucan Gianfranco Bruno, which slightly exceeds the Sicilian Chef Giuseppe Raciti, for more than a year the guide of the restaurant Zash - Country Boutique Hotel Riposto. Unique Sicilian chef in the race, Giuseppe had great success during the first day with a reinterpretation of the classic "pasta alla norma" and with the "crispy fake dumplings".
Cooking for Art Napoli 2015: Giuseppe Raciti - Zash Country Boutique Hotel
In the menu of Zash you will find the delicious “arancino di alici”(from Wikipedia: Arancini “are stuffed rice balls that are coated with breadcrumbs, and fried” – alici are the anchovies) already appreciated by Italian and foreign clients.
Cooking fort Art Napoli 2015 - Arancini
The winner Chefs for central Italy are Nikita Sergeev from l'Arcade - Porto San Giorgio and Mattia Lattanzio - Pipero restaurant, Rome. The three chefs will meet for the final days ate the Officine Farneto Rome, October 3-5 2015 for another exciting culinary challenge.
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