Turin, famous for its wines and white truffles, and home of an important culinary heritage, is the right place to welcome the best European chefs, and it does so on the occasion of the Gourmet Expoforum. These days, in fact, the Oval Lingotto exhibition center is hosting three days of gastronomy’s greatness and excellence, with the European selections of Coupe du Monde de la Pâtisserie 2018 and of Bocuse d’Or.

On June 10, the trade fair welcomed the 7 international teams competing for the European Pastry Cup of the Coupe du Monde de la Pâtisserie. The Swedish, Belgian, Swiss teams reached the podium and are now preparing for the World Finale in January 2019. While Turkey with Cihan Gultekin and Yigit Zeyneloglu was awarded the Eco-sustainable Prize.

Yesterday and today, June 11 and 12, the Gourmet Expoforu is hosting the continental selection round of the most prestigious gastronomy contest: the Bocuse d’Or. After the continental American and Asia-Pacific selections that took place respectively in Mexico and in Guangzhou, 20 European candidate teams are giving their best to convince the jury of their talent, and only ten of them will access to the Finale in Lyon, France, in January 2019, during the Sirha trade show. Piedmontese products are the stars of the contest, in fact, the candidates have to prepare their dishes using the regional raw materials provided by the Consortiums Aspro Carne and Riso di Barragia: Male Beef fillet of Fassona Piemontese pedigree; Baraggia Biellese and Vercellese Rice, Sant’Andrea Variety; and Calf sweetbread. On top of celebrating these famous Piedmontese products, candidates have to make the difference by adding their personal touch and country heritage in their recipes.

Ilona Catani Scarlett

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