Milan, 15 January 2019 – The region that hosted the European selection, together with the Italian Bocuse d’Or Academy are preparing the chef Martino Ruggieri and his team for the final of the most important world gastronomy competition to be held in Lyon on January 29th and 30th
It is no coincidence that Piemonte will take the Italian brigade – led by Martino Ruggieri – to the world final of the Bocuse d’Or. The No. 1 region of 2019 “Best in travel” ranking, according to Lonely Planet, is an increasingly renowned tourist destination at an international level, with a strong vocation for excellent food and wine and Italian-made products. Thanks to a considerable positioning work, Piemonte could enhance its rich heritage of food and wine excellences with contaminations between the cultural and culinary world.
The bond that was created between Piemonte and Bocuse d’Or – the most important gastro-nomic competition in the world – stresses the intention of the region to be recognised as the Italian capital of haute cuisine. In fact, Torino was the chosen location to host the European se-lection of the competition in June 2018, that is, the preliminary stage of the world final. An event of great importance, which converted the region into an international showcase where the best emerg-ing European chefs used typical Piemontese produces, thanks to the collaboration with the Regional Department of Agriculture: Castelmagno DOP (Protected Designation of Origin) cheese, supplied by Castelmagno Protection Consortium, tenderloin of Piemonte-breed beef, supplied by Piemonte Quality Meat Consortium and promoted by the producers of Asprocarne Piemonte, S. Andrea DOP Rice from Biella and Vercelli Baraggia area, provided by Baraggia Biellese e Vercellese Rice Consortium, accompanied by 14 DOCG (Denomination of Controlled and Guaranteed Origin) wines selected among the most representative ones at a regional level by Piemonte Land of Perfection Consortium. The journey will also continue in Lyon, where Piemonte will be present with its own stand during the days of the competition and will invite visitors to taste some of the main regional food and wine produces.
To further confirm the Piemontese vocation, since 2017 the city of Alba has been hosting the Bocuse d’Or Academy, the Italian headquarters of the prestigious award. After training the finalist chef and his team for the European selections, the Academy is now getting ready for the final phase of the world competition, which will take place on January 29 and 30, 2019 in Lyon.
The project of the Academy has a Piemontese “heart” since it was longed for and supported by the Piemonte Regional Councilorship for Culture and Tourism, the City of Alba, the Alba National White Truffle Fair Board and the Langhe Monferrato Roero Tourism Board, among others.
The Italian Team was trained with the collaboration of the President Enrico Crippa – a three-Michelin-star chef – and the Director Luciano Tona, as well as a committee of 30 chefs from all over Italy. Besides the delicacies that Martino Ruggieri and his team will take to the world final, a group led by Luisa Bocchietto, the President of the World Design Organisation, is also taking care of the tray design, created in a contemporary Italian style. On special occasions, the Italian Team will dress custom made clothes by Cerruti Wool Mill, in collaboration with Filrus.
It is a variegated team, made of professionalism, experience, traditions and knowledge that range from food and wine to design and craftsmanship of excellence and find their full expression in Piemonte. As far as design is concerned, it is worth mentioning the Omegna District and the area of Novara, where there are some of the major internationally renowned companies in the field. The great textile tradition is best expressed in the Biella area.
It was a long and significant work to promote the food and territory that, besides the Italian Bocuse d’Or Italy Academy, helped to attract more and more excellent chefs, who chose Piemonte as their headquarters. This trend was verified by the 2019 Michelin Guide that assigned the largest number of new stars precisely in this territory: five, for a total of forty-five entries in this region, of which, seven are in Torino. This confirms the fact that Piemonte has become a point of reference for the agricultural and food sectors – thanks also to the work of rediscovery and protection of typical products carried out over the years by Slow Food. Here, the culinary skills come together harmoniously with an expert production and transformation chain of high-quality raw materials.
“There will be many aspects of Piemonte in the Italian team that will compete in the Bocuse d’Or world final – says Antonella Parigi, the Councillor for Culture and Tourism of Piemonte Region. A result we are particularly proud of and that is the outcome of a journey we began some years ago, even with important investments, in order to make our territory the national leader in terms of excellent food and wine. This process also led to the birth and development of the Italian Bocuse d’Or Academy: in addition to training the team of Martino Ruggieri, we want this institution to become a permanent praesidium of higher education in the field of food and culture linked to food. It is an objective that we share also with other local authorities”.
“The Bocuse d’Or experience has been a great adventure for us – says Enrico Crippa, the President of the Italian Bocuse d’Or Academy. The work group became a group of friends. The humanity that maturated within the team favoured the achievement of an important project with a very strong architectural and communicative value. I am satisfied with the work that has been done up to now and I believe in a future project of the Academy that will allow the promotion of the Italian haute cuisine in the world”.
“We will take our idea of Italian cuisine to Lyon, with all its creativity and concreteness – explains chef Martino Ruggieri. We came to this final after many hours of hard work. The French and the Northern Europeans consider the Bocuse d’Or to be the competition par excellence. Italy became passionate about the Bocuse d’Or only in recent times, but the movement that developed around this final seems to me an interesting signal. We are a creative people; this competition requires us to associate a good amount of executive skills to our attitude. The team is close-knit and focussed and we come to the final with a positive emotional drive and a strong concentration”.
“Design is generally interpreted as the exterior form of an object, but it actually is a deeper research that combines form and function in a harmonious and organic structure – says Luisa Bocchietto, the President of the World Design Organisation. Add culture to these more structural aspects and it’s easy to understand why Italian design has its own expressive drive, different from that of the other countries. We want to convey the Italian identity with the product we will take to the competition; it will immediately be recognisable also thanks to the tray itself, which will reinforce the interpretation of the theme and the mastery of the chef. I am proud to take part in this national project, carried out in collaboration with the Italian Team of the Bocuse d’Or Academy, to contribute with the design and vision of a Piemontese designer to a global challenge”.
Source / photo: www.piemonte-turismo.it / Getty Images