The three judges of MasterChef Italia, Giorgio Locatelli, Antonino Cannavacciuolo and Bruno Barbieri. Credit: Sky press office
The appointment is as always at 9.15pm on Sky Uno, streaming only on NOW and always available on demand and Sky Go. Two new episodes with the remaining competitors (two left in the challenge a week ago), the return of chef Chiara Pavan, the first Green Mystery Boxes, an Invention test entirely dedicated to Cannavacciuolo and the first outdoor test of this season. Cult location, the home of Parmigiano Reggiano. But let’s go into detail about tonight’s lineup.
The three judges with Chiara Pavan. SKY photo
We start immediately with Chef Chiara Pavan’s return to actionprotagonist of the brand new ones Green Mystery Box. These are Mystery specials which, for the first time in the world, will focus on ingredients that help sustainability and reuse. And who if not Chef Pavan, who with his Venissa on the Venetian lagoon – a Michelin Star in addition to a Green Star – carries forward his creed? What there are many ways of safeguard the planet through cooking: reduction of waste, the use of invasive species to protect those in danger of extinction or collaboration with small farmers capable of providing zero km food… Tonight he will ask the competing amateur chefs to prepare a dish that respects this philosophy. A precious Golden Pin is up for grabs, the “wild card” to be used in subsequent tests. But also a very useful and new Green Pin for the person who has prepared the greenest dish: they will have the right to ask for 10 more minutes to complete their cooking in one of the next challenges.
Second phase of the episode, the Invention Test. The protagonist will be Antonino Cannavacciuolo who will bring to the classroom one of his most famous and technically complex signature dishes: the liquid salad.
Those who pass this phase unscathed will enter the first outdoor test of this season MasterChef Italyin the homeland of one of the most loved, versatile, popular and well-known Italian cuisine products in the world: Parmigiano Reggiano. In fact, aspiring chefs will go to Rivalta, a hamlet of Lesignano de’ Bagni, in the province of Parma. They will talk to local cheesemakers, listen to the history and processes linked to this wonderful cheese. Above all, they will be divided into two Brigades, the Red and the Blue, however cooking for 50 people (cheese makers, beaters and tasters) who work and live among the wheels of Parmigiano Reggiano.
The members of the Brigade who will have conquered their very demanding palate they will go to the balcony. The others, however, will have to face the Pressure Test wearing the dreaded black aprons.
