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The Sina Chefs’ Contest stopped at the Bernini Bristol in Rome

Land the food and wine traditions and flavors, sometimes remote from our culture, are among the strongest and most exciting memories we keep from a trip. And it is precisely this atmosphere that inspires the Sina Chefs Cup Contestwhich saw the couple of starred chefs go head-to-head on the sixth and penultimate stage, at the Sina Bernini Bristol in Rome Giovanni Vanacore of Palazzo Alvino (Ravello) and Luigi Lionetti of the restaurant Le Monzù of the Hotel Punta Tragara (Capri). Theme of the competition, “Le Voyage”, to be re-proposed with ad hoc preparations. Two jury dishes arranged for four hands. Lionetti presented the “Bon Bon de Prawns Rouges, soup of Nocellara green olives, almonds and candied lemon”, while Vanacore led the evening’s guests on a route through the Arab Emirates with his personal interpretation of the Lamb Middle Eastern style. The dinner was then completed by the proposals of the resident chef, Andrea Marella: a starter, carnaroli rice with cheese and pepper, sweetbreads, coconut and lime; and the final dessert, hazelnut and raspberry on Caprese earth.

Giovanni Vanacore and Luigi Lionetti

The Lamb by Giovanni Vanacore

As Giovanni Vanacore explains: “The lamb is the result of my trip to the United Arab Emirates a few years ago. At these latitudes, it is the protagonist of many dishes. In this case, my preparation contains many of these products used in the local gastronomic tradition and was the basis from which to tell this experience. Lamb is a dish that I normally like to cook even though I work in a sea view restaurant. I believe it is a prized meat, then well elaborated, it really manages to surprise. I always suggest a variety from Campania, from Laticauda, ​​therefore with a large size of fat that gives sweetness to the dish. Mine is a cuisine deeply rooted in tradition with an eye for innovation. A balanced blend of raw material with good technique. When it comes to the Sina Chefs’ Cup Contest experience, cooking with a colleague is fun. They are pleasant evenings and I believe that we must transmit this joy to the guests who come to visit us”.

Giovanni Vanacore's lamb The Sina Chefs' Contest stopped at the Bernini Bristol in Rome

The Lamb by Giovanni Vanacore

Luigi Lionetti’s Shrimp Bon Bon

On the same wave Luigi Lionetti struggling with the Bon Bon prawn: “This dish was born from a trip to Sicily in 2015 with Chef Gennaro Esposito. I have always been in love with these places where I find many affinities with the land where I come from and where I live, Capri. I discovered an extraordinary product like Nocellara del Belice olives, but also Sicilian lemons and Noto almonds. Back from this trip, I decided to combine these ingredients to create a dish that exalt the prawns of Mazara del Vallo. So I took some tomato water to balance out the flavor of the olive soup, refreshing it with lemon and giving it some fat with the almonds. There is in this dish a pinch of creativity combined with a great excellence of the raw materials which represents for me a real obsession. Cooking as a couple represents a diversion and an opportunity to take the name of the restaurant out of the place that hosts it and above all also the time, not too common, to discuss the dynamics of the kitchen with a colleague. And clashing ideas and solutions to problems arise. Mine is a modern cuisine anchored in the territory, but if I find a good product outside my region, I do not hesitate to use it. Maniac yes, but only for the quality. I don’t compromise on that factor.”

Luigi Lionetti's Shrimp Bon Bon Sina Chef's Competition Stopped at Bernini Bristol in Rome

Luigi Lionetti’s Shrimp Bon Bon

Get closer

The couple totaled 95/100, reaching the play-off with the two leaders arriving at the final to be held on November 8 in Sina of the City from Milano: Senio Venturi, from L’Asinello restaurant in Castelnuovo Berardenga (Siena), and Riccardo Agostini, from Il piastrino restaurant in Pennabilli (Rimini) which obtained a score of 96/100.

The good life

The jury for the Rome stage was made up of Antonio Ungarojournalist from Gusto Sano magazine, Sabino Fabio Cirulli journalist from Italy in Tavola e Guido Scialpi director of Il Giornale dei Distillatori.

A moment of the evening The Sina Chefs' Contest stopped at the Bernini Bristol in Rome

A moment of the evening

The Sina Chefs Cup

The Sina Chefs’ Cup competition brought together twelve Michelin-starred chefs who interpreted the theme in question by offering recipes and dishes inspired by memories, emotions, sensations, colors and flavors experienced during their travels. The dinners organized in the restaurants of the Sina Hotels group touched six stages, Perugia, Viareggio, Romano Canavese, Venice, Florence, Rome, to which is added the final scheduled for Milan. The chefs and the dishes offered were evaluated by the juries in relation to adherence to the chosen theme, the complicity of the couple and the team, the goodness of the dish, the quality/price ratio, the aesthetic and artistic value.


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