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Crowned in San Vito Lo Capo Pierpaolo Ferracuti, new Italian Cous Cous champion | All Food Sicily crowned in San Vito Lo Capo Pierpaolo Ferracuti, new Italian Cous Cous champion

From left Erik Cinquerughe, Giovanni Anania di Conad and Pierpaolo Ferracuti

Pierpaolo Ferracuti, from the Marche region of Porto San Giorgio (Fermo) chef patron of the restaurant “Il Restroscena”, is the winner of the Conad Italian Couscous Championshipthe competition between 4 national chefs organized as part of the 25th edition of the Cous Cous Fest.

The international festival of cultural integration planned until to September 25 in San Vito Lo Capo is back to welcome, as usual, different countries and cultures in order to promote peace, exchange and multiculturalism.

Middle Eastern couscous panzanella the Ferracuti dish

The chef conquered the palates of the technical jury, chaired by Paolo Marchiand popular, with a Middle Eastern panzanella: couscous with shrimp and gazpacho beat the challenger in the final Alessandro Billi of Tortona (Alexandria) chef patron of the Osteria Billis who, with his meatballs couscous alla sanvitese, octopus, anchovy sauce, savory mayonnaise, almonds and cucumber, received a special award dedicated to the sustainability of the dish, promoted by Bia CousCous.

Ferracuti, a Michelin star, was proclaimed on stage in Piazza Santuario by the mayor of San Vito Lo Capo, Giuseppe Perainoand awarded by Claudio Alibrandi, president of Conad.

After winning, the Marche chef will represent Italy at the World Couscous Championship, the competition between international chefs which will see 8 teams of chefs compete among: Argentina, Brazil, Ivory Coast, France, Italy, Morocco, Palestine And Tunisia. “The jury was won over by the acidity and crunch of my dish – said Ferracuti -, it is the first time that I have participated in a national competition and I am happy to have had this fantastic experience”.

Instead, the young winner of the “Conad New Generation Student Competition”, the championship that saw the students of the Italian hotel institutes in comparison, one of the novelties of this year. Erik Cinquerughe, eighteen years old from San Cataldo (Cl) of Euroform, Professional School of Trades, imposed itself with a recipe entitled “câlins de couscous”: “a dish – says Erik, accompanied by professor Simone Pallare and the head of establishment Pietro Rapisarda – which tells the story of love for my island, in a sensory encounter of Mediterranean flavors, between sea and land, which come together as in an intense embrace”. The student was rewarded on stage by Francesco Cicognola, Managing Director Pac2000A Conad.

“After a wonderful narration, very personal and heartfelt, the chef – commented Paolo Marchiat the head of the technical jury – Erik continued with an excellent execution of an important dish in terms of ingredients and technique”.

Marco Di Gregorio, student from the State Institute of Higher Education Danilo Dolci of Partinico (Pa) instead won the Special Bold Talent Award, promoted by UniCredit and presented by Ricardo Del Bianco, Head of Corporate Business Sicily of UniCredit Italia.

The Cous Cous Fest is organized by the agency Feedback, in partnership with the Municipality of San Vito lo Capothe support of the Sicily Region, of the main sponsors Bia CousCous, Conade and Electrolux and official sponsors UniCredit, Tenute Orestiadi And Amadori. Art direction is instead of Massimo Bonelli, former artistic director of the May Day Concert in Rome and its iCompany.

The festival program continues tomorrow, Monday, September 19, with the cooking shows of chefs Edoardo Mustacchia, Salvatore Lipari, the conference dedicated to the territory, traditions and identity of the products raised in Sicily promoted by All Food Sicily and the conference “Essay: food, nutraceuticals and health, promoted by Oleifici Barbera with Promesse Unipa At 9:30 p.m. the free concert on the beach of Med Free Orchestra.

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