PUNTOITALY N°2 - July - December 2012

Entrée: Slice of halibut in parmesan crust, herbs and pink pepper, on pea purée and almond-flavoured vegetable mayonnaise; Raviolo with red Sicilian prawn and zucchini brunoise on sliced carrot, marinated prunes and dusted pinenuts Main course: Fillet of Kobe beef seasoned with sesame seeds and seaweed; braised Kobe beef modern-style with pepper sauce and a medley of mushrooms and shallots Dessert: White chocolate and vanilla mousse with strawberry coeur de gelée on a bed of mango and soft almond macaroons Young Chefs Menu 40 CHEF HATS ON! Competitions In the setting of Daejeon (South Korea) the Italian National Team of Chefs placed high in the “Global Chefs Challenge” and “Hans Bueschkens Young Chefs Challenge”, holding high the banner of top-quality made-in-Italy cuisine. NIC (Nazionale Italiana Cuochi), the Italian National Team of Chefs affiliated to FIC (the Italian Chefs Federation) which takes part in national and international culinary competitions, con- tinues to notch up one success after another. The Italian chefs represented Southern Europe in the “Global Chefs Challenge” & “Hans Bueschkens Young Chefs Challenge” which were held from 1 to 5 May at Deajeon in South Korea, and were both highly placed. In the competition, which attracted the best na- tional chef teams from around the world, the Italian team was classified after Norway, the Arab Emirates and Canada, thanks to the skill of senior chef Angelo Giovanni Di Lena from Forlì Ce- 0 1. Francesca Narcisi Junior Chef - Chef of Cuisine 0 2. Giovanni Lorusso Junior Chef - Chef of Cuisine 0 3. Debora Migliorini Junior Chef - Chef of Cuisine 0 4. Francesco Leonardo Di Pinto Junior Chef - Chef of Cuisine 0 5. Ilenia Semilia Junior Chef - Chef of Cuisine 0 6. Paolo Lotito Junior Chef - Chef of Cuisine 1 4 2 5 3 6