"I want to go to Europe and cook Italian" is what Ruggieri says at a press conference. Currently Deputy Head Chef at the three-star Pavillon Lodoyen in Paris, Martino Ruggieri is characterized by a high-level curriculum, with experiences at Heinz Beck's La Pergola restaurant, L'Atelier de Joel Robuchon in Paris and Riccardo Camanini. In his culinary project the internationality applied to the products of his homeland, Puglia, with strength, highlights the taste of the past, with recipes characterized by a very strong originality.
TEAM: Commis: Curtis Clement Mulpas; Coach: Luigi Taglienti, Promoter:Yannick Alleno
Dishes Description:
Sublimation is in the journey. Puglia, Italy, World.
My Puglia is a land of conquests. From the Arabs to the Normans to then be remembered as the cradle of Magna Graecia. A babel of cultures, overlapping origins of spices and vegetables, but a universal language, that of hospitality. This is a dish beyond discrimination, which brings together an avant-garde north and a multi-faceted south. The one next to the other, in a mix of techniques and colors, with the desire to keep alive the tradition, the history, the origins, managing to make the complexities accessible on the plate.
The Trullo
Symbolism and synaesthesia in the post-modern vision of the trullo, the umami of architecture
Puglia. A black ash base that recalls the mysticism of the cone, which hosts, in this meat dish, a material that changes state and becomes faint blood in the sauces and solid foundations in the trimmings. Fragility and certainties, ungrateful luggage of every traveler. Peppers, figs, pine powder, broad beans, onions and red turnip, in short, the history of Puglia enclosed in the mysticism of a magic circle that brings back to the ancient practices of cooking on terracotta in the most authentic peasant tradition.
"Today was a very high level race, a prelude to the European selection to be held in Turin next June - declares Antonella Parigi, Councilor for Culture and Tourism of the Piedmont Region - A challenge to make the city and Piedmont the leaders in high gastronomy at national level, thanks also to the Bocuse d'Or Italy Academy, which will continue the work on our territory even after June 2018. This is why the Bocuse d'Or is for us much more than an event, but an opportunity to become a reference point in haute cuisine ".
"I am extremely happy with how this contest has been held. - declares Enrico Crippa, President of the Bocuse d'Or Italy Academy - The judges' task was not easy. The choice of the winning candidate required foresight for his skills and the future approach of the competition. All four candidates were eligible for the first position but we know that the winner is only one. "
"Today we have demonstrated the ability and effectiveness of Italian creativity. - declares Luciano Tona, director of the Bocuse d'Or Italy Academy. - We built the event that will be the first movement and pillar of a larger structure that corresponds to theBocuse d'Or Academy the only one to manage events of this magnitude. THE'Bocuse d'Or Academy she will produce Coverciano for cooks, a center of culture and professionalism of future Italian chefs. "
Support from Premium Partners
“METRO Italia has been working with catering and hospitality professionals for over 40 years and offers, in each of the 50 points of sale in 16 Italian regions, a wide assortment including thousands of local products - Claude Sarrailh, CEO of METRO Italia, comments - We are very proud to be a Food Partner of Accademia Bocuse d'Or Italy; a further demonstration of how METRO is ever closer to the world of catering and wants to be the preferred partner. "
Zanussi Professional, Premium Partner of the Italian Selection Bocuse d'Or, is a symbol of Made in Italy quality and a point of reference for the entire catering industry. Leader in the field of professional equipment for more than 100 years, Zanussi Professional concentrates its efforts in the development of innovative, sustainable, reliable and easy-to-use cooking equipment: this is why it was chosen by the prestigious Bocuse d'Or Italia Academy.
One of the most representative companies of Italian design, Alessi makes its expertise in the sector available to catering professionals since the 50 years. Always careful to enhance the work of the chefs, Alessi supports the Bocuse d'Or Italia Academy as a Premium Partner, providing the teams involved in the Italian selection with the Affettatartufi "Alba" designed by the Dutch architect Ben van Berkel / UNStudio. Created thanks to the collaboration between the International White Truffle Fair of Alba, National Center for Truffle Studies and Alessi, "Alba" is a perfect tool that consolidates the link between cuisine, territory, creativity and research.
Since 1996 Nespresso provides out of home solutions and has activated prestigious collaborations in every sector. We are also active partners of associations such as Bocuse d'Or, Relais & Chateaux, Jeunes Restaurateurs d'Europe and L'Association de la Sommellerie Internationale and we collaborate with over 15 international luxury hotel chains, including: Club Med, Hilton Worldwide, The Ritz-Carlton, SAS Radisson and Shangri-La Hotels & Resorts. Our coffee is served by over 780 starred chefs and is present on 15 of the largest airlines in the world.
In a context that has involved and valued some of the most promising chefs on the national scene, the renewed partnership of S.Pellegrino with Bocuse d'Or since it represents an important testimony of the brand's commitment to supporting new talents in the world cuisine who aspire to establish themselves in one of the most fascinating and at the same time the most competitive and challenging fields on the global scene. This year the partnership was articulated in supporting the Bocuse d'Or Italia Academy, a reality of strategic importance with which S.Pellegrino is proud to be able to collaborate, in the conviction that the dialogue between emerging chefs and established chefs can constitute a stimulating base and an excellent opportunity to prepare for the final competition.
