(September 7, 2016) With the three dishes as per Regulation (fish, meat and dessert), our country will take the field with his Italian Chefs National Team at the 2016 Culinary Olimpics 2016, the cooking Olympics scheduled on October 22 to 25 in Erfurt, Germany. Facing the defending champions, the Swedes, and all other national teams that will participate, as many as 32, will be a challenging process, but the NIC chefs, the official enactment of the Italian Federation of Chefs, are ready to face it with enthusiasm and team spirit. Training sessions of the two participating teams, senior and junior, to perfect the smallest detail the program required by the strict regulations of the international competition have been held throughout Italy. To house the last simulation test, in Rome, was the Metro Academy, cooking and mixology school of Metro Italy, Italian Federation of Chefs partners, which has always supported the Italian team led by general manager Daniele Caldarulo. At Metro Academy, under the supervision of senior team coach, Pierluca Ardito, the hot menu has been prepared for 80 people and served by the staff of the FIC. Taking pictures of the dishes is absolutely forbidden- it is the same regulation to impose it – but their name is not a secret. The starter is “Wild salmon compression of passion fruit jelly with black sesame cream, cilantro, Salicornia, scallop tartare to grapefruit and Polignano carrot terrine with yuzu and ginger juice.” Main course: “Capriolo with coffee, oranges and mace, tile cheek of pork braised with smoked beer, royale potato, tangerine pumpkin confit e and reduction of venison”. And finally the dessert: ” Guajana chocolate sphere with mango and ginger heart topped by a graceful knot, cartelletta with bergamot and meringue, yoghurt ice cream and red fruits.”
