The Stendhal towards the Food Reinventing Final
On May 14th the 3A class of the food and wine branch of the IIS Stendhal will participate in the final of the Sturtupper Food Reinventing, a technical jury led by Andrea Pasqualucci, one Michelin star, Moma restaurant in Rome. Participation in the final was achieved thanks to passing the regional competition, held on March 25th which included an initial sensory analysis test. The students, led by the teacher, Professor Valentina Feriozzi, were engaged in two tests related to the ability to recognize and evaluate the products at a sensorial level: different aromas/smells, highlighting, for example, “chemical” aromas from aromas/extracts Natural.
The second test was on gastronomic narration, that is, a live presentation/interview, broadcast in live streaming.
In the days preceding the competition, the Stendhal students identified and developed a recipe from the culinary tradition of the Lazio region, the Tortolo di Terracina. They carried out research on the historical value and tradition of this Easter cake and, in general, on the gastronomic traditions linked to the Easter holidays. At this point, in the cooking laboratory, together with the teacher they made the dessert following the traditional recipe. During the test, they explained the research and preparation phases of the Terracinese dessert and thought about a gastronomic reinterpretation following the new trends in cooking.
At the end of the presentation the technical jury made up of the chef (or chefs), an expert in the local food and wine tradition and/or an expert in food communication based on the scores achieved during the sensorial analysis tests, the recipe as research, sustainability and innovation and the exhibition, the Stendhal team won the final phase! Good luck!
Published Tuesday, May 14, 2024 @ 12:13:12 © ALL RIGHTS RESERVED
