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Three competitions for restaurateurs: cheese protagonist with fish, pasta and pizza

f.Elm Infinite is the theme for the seventh edition of Formethe manifestation which is now a benchmark in the dairy sector. The program is very rich, with the third UNESCO Creative Cities Summit, i dairy and food competitionsthe master class with unique combinations, I conferencesthe museum exhibition with the typical products of Bergamo, Parma and Alba and the spectacular market-show of PDO and Vallées Fromagères cheeses, installed in one of the most beautiful squares in the world. All one BergamoEuropean capital of cheeses for its 9 PDOs and UNESCO Creative City for gastronomy with the Orobiche cheese valleys.

There are 3 national dairy competitions dedicated to restaurateurs: “Cheeses to love“,”Pasta & Caci“,”Pizza FOR ME“, organized in partnership with Onaf (National Organization of Cheese Tasters), Italia a Tavola, Pentole Agnelli, Orobica Pesca, Associazione Pizza Tramonti, Pastificio Felicetti, Molino Quaglia and Mozzarella di Seriate.

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Cheeses to love

The competition was created to involve restaurant worldstimulating cooks and restaurateurs to discuss a difficult and controversial issue such as relationship between cheese and fish. It was born from an idea of ​​Orobica Pesca, in agreement with the promotion committees of Forme and B2Cheese and with Italia a Tavola, to promote the best dish that combines fish and cheese. The competition is open to all Italian restaurants.

To access the competition selection, the candidate restaurant must complete and send to [email protected] before Monday, October 10, 2022 the registration form, the proposed recipe with the complete list of ingredients and the photo of the final dish.

Download here the complete rules and the forms to participate

Pasta & Caci

The contest was born from an idea of ​​the promotion committees of Forme and B2Cheese, in collaboration with Italia a Tavola. Competition will bring chefs from all over Italy to challenge each other to create the best dish capable of combining typical Italian cheeses with pasta. The competition is open to all Italian restaurants.
To access the competition selection, the candidate restaurant must complete and send to [email protected] before Monday, October 10, 2022 the registration form, the proposed recipe with the complete list of ingredients and the photo of the final dish.

Download here the complete rules and the forms to participate

Pizza FOR ME

The competition involving pizza chefs from all over Italy, rewarding the best recipe that combines pizza and typical Italian cheeses, was born from an idea of ​​the Organizing Committee of Forme, in collaboration with Italia a Tavola, Associazione Pizza Tramonti, Molino Quaglia, Mozzarella di Seriate and San Pellegrino. An essential condition for participation will be the presence among the ingredients of at least one Dop, Igp, DeCo or Slow Food Presidium from the territory of origin of the pizzeria. To access the competition selection, the candidate pizzeria must complete and send to [email protected] before Monday, October 10, 2022 the registration form, the proposed recipe with the complete list of ingredients and the photo of the final dish.

Download here the complete rules and the forms to participate

Amazement and emotion

In addition, a fourth competition dedicated to master cheesemakers: “Amazement and emotion”, Now in its fourth edition. Two categories in the race: “Casaro d’Oro“, which will reward cured/ripened and fresh cheeses from cow, goat, sheep, buffalo and mixture of milk and white yoghurt, and”Beyond cheese», Award dedicated to the best processed dairy products and flavored yoghurts.

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