THE culurgiones Of Ylenia Parente they are the best dish according to the Handmade Pasta Championship. The competition took place during the DMED – Mediterranean Diet Exhibition, in Paestum.
The twenty-seven-year-old chef from the T Hotel restaurant in Cagliari won with the round culurgiones Cuttlefish and peas. They are based on squid ink and saffron, filled with cuttlefish cooked at low temperature and livers. Placed on a pea cream, shallot sauce with squid ink, tomato powder and dried and blown cuttlefish skin.
Not only. His culurgiones also won special prizes for “Best Dough” and for the best nutritional balance “Mediterranean diet”.
“I am happy to have won the Championship and to have got involved with the flavors and traditions of my land” said Ylenia Parente who won the “Pettorello”, a ceramic work created by the artist Sasà Sorrentino.
The best culurgiones win on tortelli and ravioli
Umbria took second place Michele Raspanti with the dish “Made in Italy…Paestum 1.0”. Based on tortelli with tricolor puff pastry based on red turnip and spinach, filled with veg cream, PGI hazelnut paste and topped with fresh summer truffle, fresh cigna, toasted hazelnuts and crunchy bread.
On the lowest step of the podium the Neapolitan Domenico Pastena, famous in the Neapolitan capital with its PasteNà. His is the dish “Porro Pork” based on ravioli filled with stewed pork and leek, seasoned with leek crumble, leek powder, tomato and ginger sauce, leek oil and herb salad.
The prize for the dish that best represented Italian tradition goes to the Messina area Onofrio Triolo. Which competed with “Profumi di Sicilia” based on underwire macaroni seasoned with onion, capers, sultanas, pine nuts, swordfish, blended with white wine and then yellow, peeled cherry tomatoes, wild fennel, anchovies in oil, breadcrumbed almonds and obviously EVO oil.
Competing at the Mediterranean Diet Exhibition, in addition to the Professional category, there will also be Pasta Lovers.
The affirmation of the culurgiones comes after the consecration of the best pasta dishes according to the ranking drawn up by the New York Times. And which sees Sardinian pasta among the 25 best first courses in Italy.
