It is the Veronese chef by adoption Giancarlo Cammisa who has won the Chicco d’Oro, the prestigious haute cuisine award that has been held for thirty years during the Fiera del Riso in collaboration with the Ente Fiera of Isola della Scala.
It is the event that involves great chefs in a challenge, often with very complex themes that push the accelerator of creativity.
Chef Cammisa triumphed with his ‘Bruschetta a passeggio in Veneto’ – the meeting point between his Apulian origins and Veneto.
A dish that totalled an impressive 94.75 points, winning over the technical jury composed of Luca Fasoli, technician at the Angelo Berti Hotelier Institute in Verona, Davide Fiorio president of the Association of Verona Chefs, lecturer at the Stimmatini Institute in Verona and chef patron of the Caffè Dante restaurant, Vitangelo Galluzzi chef patron of the Masi tenuta Canova, Renato Leoni president of the Consorzio nano vialone IGP, jury president Fabio Tacchella.
Second and third place went to chefs Mirko Ravasio from Lecco with risotto al 33% and Giuseppe Chiollo with risotto alla pescatora.
To be judged, not only the goodness of the dish and respect for the PDO, PGI, and TSG ingredients, but also sustainability, seasonality, and the absence of waste during cooking.
Once again, the European excellence of Riso Nano Vialone Veronese IGP becomes the protagonist of goodness, culture and sustainability in the kitchen.