A new project is underway at “Antichi Sapori” to encourage young culinary talents to sprout
Presentation press conference
Monday 20 May at 10am, Conference Room of the Hotel Institute (formerly Apicella)
Corso Vito Fornari, 1 – Molfetta
Young chefs, ancient flavours: between modernity, tradition and a breath of confidence aimed at the new generations, the new initiative personally desired by Pietro Zito, a peasant chef who has created his oasis of typical and genuine cuisine in Montegrosso – a hamlet of Andria – begins.
The home-grown project “Antichi Sapori” is entitled “Antichi Sapori for Young Chefs” and has the objective of giving visibility every Monday evening – starting from May 2024 – to a young chef under the age of 25 , which will present its own off-menu culinary proposal.
For every Monday, a new name will try its hand in the kitchen of the well-known restaurant in Montegrosso, joining the proven team of “Antichi Sapori” and proposing a dish available for that evening, but also on subsequent evenings. A challenge for young aspiring chefs who will be able to exploit the now consolidated audience of customers of the renowned Andria restaurant to test in a practical way the desirability of a personal creation, with the opportunity to receive feedback in real time.
The project will see the collaboration of the Aldo Moro Institute of Trani and the Hotel Institute of Molfetta, where the press conference to present the initiative will take place: an event open to all on Monday 20 May at 10 am in the conference room of the Molfetta institute ( ex Apicella) in Corso Vito Fornari, 1. The meeting will be moderated by the journalists of “Pugliosità” Sandro Romano and Stefania Leo.
Registration for the open call is completely free for those under 25 from all over Italy. «I hope that aspiring chefs can try their hand at this small challenge – comments Pietro Zito – to give visibility to their creativity through our restaurant, so that we can be like a mentor for them for a day, transmitting our values towards new fertile lands of inventiveness and enthusiasm.”
If you are an aspiring chef and you are under 25 years old, click here to join the open call https://www.pietrozito.it/giovani-chef/
