The students from the Scuola Alberghiera di Serramazzoni interpret Olitalia products

20 June 2017

About sixty young students from the Hospitality and Catering School in Serramazzoni (a town near Modena in the Emilia-Romagna region in northern Italy) participated in the 2nd edition of “Oil a la Carte”, the competition started up by Olitalia to uphold the best “oleocentric” recipes, that is recipes with extra virgin olive oil as the principal ingredient. Students Nunzio La Mattina, Sharlot Calangi, Victor Buzan, Brian Pietri, Albano Metai, Riccardo Sterpi, Alessandro Gubertini, Luigi Tedone, Arianna Martini and Daniele Carretti participated in the final phase. The jury – made up of Daniela Natale and Marcello Scoccia (representing Olitalia), Rino Duca (chef at the Il Grano di Pepe restaurant in Ravarino – a town near Modena in the Emilia-Romagna region in northern Italy), Valter Tagliazucchi (from the del Giamberlano bakery in Pavullo – a town near Modena), Luca Bonacini (journalist and blogger) and Giuseppe Schipano (director of the Hospitality School) – selected the recipes considered particularly deserving for their capacity to enhance the wholesomeness and authenticity of the food, the biodiversity of the various types of oil and territorial culture, but also for the originality and innovation of the menu.
The winners, one per category (cocktail, cuisine and pastry), obtained a study scholarship worth 500 euros:
Cocktail: winner Victor Buzan, who paired sake with Tuscan extra virgin olive oil.
Cuisine: winner Riccardo Sterpi, who prepared beetroot cappelletti (filled pasta parcels) with Val di Mazara extra virgin olive oil.
Pastry: winner Arianni Martini, creator of a Val di Mazara extra virgin olive oil éclair.
Students Alessandro Gubertini, who served crispy red mullet with Tuscan extra virgin olive oil, and Daniele Carretti, creator of a dessert with oil in three consistencies, gained a special mention thanks to which they will receive a gift box of Olitalia products.
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