22 THE ITALIAN CHEF COOKING AT THE FESTIVAL OF SAN REMO IN RACE WITH REGIONAL AND PRODUCTS TYPICALNESS CAMPANI BECOME PRIME AND WOMEN OF EXCELLENCE ON 18 February 19

Italian chefs in the competition, typical regional wine tasting , VIPs and journalists in comparison. It ‘s the recipe created by the Group Events at Casa Sanremo with the company Tourist By Luisa Del Sorbo , with the II edition of the Taste of Italian cuisine with Mediterranean , scheduled on 18 and 19 February to Palafiori , VIP area set up with the Sanremo Italian RAI radio and the press room .

Among the brands on display, an exceptional place was given to Campania with Artisan Pasta Setaro of Torre Annunziata, the bread of the family Malafronte Gragnano , the agricultural products of Campania with The Gardens of Lucullus , Caputo flour from Naples , ciders selected by GMA Pompeii .

” A basket of goodness where there is no water St. Benedict and coffee Barbera and even the flour in northern Italy From Joan . All told 22 Italian chefs in traditional recipes of the region of origin – said Fofo Ferriere , ristorAttore responsible Gourmet Group Events – I received many requests for membership , but with Luisa Del Sorbo we had to reduce participation to 22 cooks. The regions ? Piedmont, Lombardy, Tuscany , Calabria, Puglia, Lazio , Marche and many more “

But among the typical showcase has wanted to forcefully create a space of exception to the excellence bells. The competition then the 22 chefs in the theater program Palafiori in the VIP area of Sanremo Sanremo House on 18 and 19 February , during the race there will be moments where Maximilian Malafronte will prepare peasant bread and panuozzi Gragnano ( bakery dating back to the 1906) with agricultural products from Campania in oil dop the Garden of Lucullus ( GMA Pompeii company since 1980) , the pizza chef Pasqualino Rossi will make the fried pizzas with Caputo flour Neapolitan ( Naples 1924 ) , and the chefs will prepare early Campanian dishes with pasta Setaro of Torre Annunziata , artisans of the dough for 3 generations since 1939.

At present the cooking contest there will be a journalist Vincent D’Antonio Taste of the Mediterranean, as well as reference to Table Italian magazine . Jury President Luigi Cremona reference guide to the restaurants of the Touring Club In jury : Luciano Pignataro The Morning and coordinator of the executive committee of the restaurant guide of l’Espresso , Santa Salvo of Il Mattino , Luigi Franchi magazine’s Dining & Catering, Simona Vitali Parmataste , Roberto Mostini guide to restaurants in the touring club in northern Italy, Fabrizio Barontini , coordinator and contact person for Uir Saporie.com , Raimondo Mendolia brand DoctorChef . As ” Notary of Taste” that you speak of typical pills and coordinator of the competition there will be ristorAttore Fofo Ferriere .

On 18 and 19 February there will be competition . 19 evening live on national ReteItalia the finals with the first elected on the first day of the second against the first day. And the winner will get the cup over a holiday on the Amalfi Coast , to do by 2014. On the second prize instead go a cooking course at the School of Professional monothematic Dolce & Kitchen Salt Maddaloni .

” The 22 chefs will be free to use the typical products of their areas of origin – Luisa Del Sorbo discusses the company’s By Tourist , creator and organizer of the competition of Italian cuisine with a Mediterranean flavor – but for the region , we wanted to make an extra effort . In the first place doing the press conference in the province of Caserta in the Dolce & Salted, where they teach the most important chefs in Italy, is issuing qualifications internationally accredited and using large raw materials. All this is to counteract a negative ad campaign that our region is undergoing. A region , a territory which historically has always been an example for the quality of local products and the importance of the chefs who today represent us around the world . We are amplifying the problems of a small strip of land ( a small area of the province of Caserta ) , overshadowing what wonderful, good and genuine naturally and professionally produces the Campania for centuries, to Italy and exports in the world. “

With the competition so of Italian cuisine with Mediterranean flavor , housed in Casa Sanremo 2014 by the Group Events, you want to give an initial impetus to a clean and transparent communication that turn the spotlight on beauty and goodness of the Campania region , as well as Italy.

” A journey that will continue as a society – continue Luisa Del Sorbo By the Tourist – in May with the event Tourist on By the Sea at La Marina di Stabia with foreign tour operators , charter and grand hotel and again in the winter with ‘ start of the third edition of our competition just to Sweet & Salty Maddaloni , where the chefs will be invited to an international congress of the Mediterranean where enhance the flavors of the Mediterranean Diet . “