ALBANIA, CUBA ON THE PODIUM AND ITALIAN GRAND PRIX INTERNATIONAL MEDITERRANEAN CUISINE

Fundim Gjepali , 33, Albanian , since 2008 the award-winning executive chef at Antico Arco di Roma , is the winner of the first edition of the International Grand Prix of Mediterranean cuisine , the event hosted at the resort Villa dei Cesari in Gragnano , the world capital of the dough.
A reward Gjepali and his dish , the Lamb in hazelnut crust , it was a jury chaired by Michele Deleo , Michelin-starred chef of Rossellinis of Ravello, which has awarded the second and third prize respectively Cascone Italian Aniello , with Roast leg of rabbit and the little bundle of cabbage, and the Cuban Lesmer Oquendo , who finished with Sauce hidden .

A gala evening , yesterday , which was attended by about 300 people, including representatives of the institutions, entertainers, journalists and industry insiders and he alternated between you brought the other moments of entertainment entrusted to run by Enzo Calabrese and with the participation of the vocal Musincanto theater of San Carlo in Naples , conducted by Giancarlo Amorelli .
Entertainment and fun also the ingredients that have marked the past few days , the busy schedule of the Grand Prix. As the talent reserved for young voices , who awarded Carmen Busch with a scholarship from the school and the Association Mousichè Along The Way .
There is also space to beauty, with prizes Miss and Mister Grand Prix Kitchen, assigned to Alessia de Mai and Michael Pescarella .
A day was dedicated to cooking enthusiasts , graduating with the title of amateur chef Pasquale Avino , who presented a dish called ” Casarecce with asparagus and cherry tomatoes from Vesuvius.
” I would remind you that the Grand Prix of the International Mediterranean Cuisine has been realized dal’artista Salvatore Squillante : a ceramic plate decorated with hand (Piece Unique ) that depicts the main products of the Mediterranean diet : olive , wheat and grapes – said Jeremiah Schiavo, organizer of the initiative – In addition to all the sponsors who have supported us , I would like to thank particularly the association Chefs Association Stabiesi Equani , Lattari and Sorrento , the Italian Confectioners Association Club and the boys of the hotel school of Castellammare di Raffaele Viviani Stabia for their valuable contribution. “