Published 5 Jun 2017 - 10.19
Food and Beverage
Asiago in forty to compete with "the flavors of Mario Rigoni Stern"
Days full of emotions those experienced at theIstituto Superiore di Asiago. Forty students, teachers and administrators from half Italy met and questioned during the gastronomic Contest "the flavors of Mario Rigoni Stern", organized by the school itself within the project "Mario Rigoni Stern: a man, so many stories, no borders."
This first major event was the dress rehearsal of what will happen in November during the FestivalConvegno in which institutions of varying degrees and backgrounds will participate in the award ceremony of various competitions, in addition to the food and wine, and presenting their work alongside international academics that relationships will be guests on Saturday 4 and Sunday 5 November at the Teatro Eliseo in the town in the heart of theAltopiano dei Sette Comuni.
The importance of the competition, which was held on Tuesday, 30 may in the laboratories of the istituto alberghiero, was clear from the start: accompanying teachers repassing recipe and presentation to the judges with their students from early morning. You are then seen tears, sweat and a lot of concentration. All were thus brought into play in order to receive the highest scores for both the food prepared, but also for the table service and matching the dish with the wine of terroir. Judging the six groups as jury Chairman Gianni Rigoni Stern, with him Luigi Costa, a journalist and food critic, the Chef Corrado Fasolato that counts in his Palmarès three forks by Gambero Rosso, two hats of the guide of "L'Espresso" – the restaurants of Italy "and two Michelin stars, the Sommelier Igor Tessari prize of the year 2013 as Best Sommelier for restaurant guide ChePassione and finally the Prof. Mariano Meneghini, creator and host of the contest with Anna Maria Prof.ssa Carroll and Dott.ssa Annalisa Scapin.
The jury is biased on the results, since the prize giving will take place during the FestivalConvegno of November but by all was perceived the enormous commitment of boys and schools who have dedicated themselves earnestly to respect the instructions in regulation. At the end of the evening the Manager Mario Porto gave to individual students and institutes a certificate of participation and a famous song by Mario Rigoni Stern taken from "the Sergeant in the snow" which speaks of food able to bind enemies in war. To make things more official was the wish sent for the occasion by the Councilor Elena Donazzan and the presence of Alessandro Dal Degan, unique chef present in plateau is made available to host two students for an internship in his restaurant "La Tana". This presence has aroused great enthusiasm in the young chefs turned early in curious dialogue with young Chef.
The aim of the organisers was therefore fully achieved: links have been created along the peninsula from North to South. The common thread is the plateau and the people who inhabit it for its commitment, willingness and cooperation to the whole organizational and outside the school.
We thank all the participating institutions: Istituto di Istruzione Superiore "Almerico da Schio – Vicenza, higher Institute" Giovanni Falcone "-Gallarate (VA)," Giuseppe Maffioli IPSSAR "-Castelfranco Veneto (TV), IPSSEOA" Giovanni Falcone "-Giarre (CT), higher education Institute" Carlo Pisacane Sapri (SA), "higher education institution" Pellegrino Artusi-Chianciano Terme (SI), IPSSEOA "Costaggini" – Rieti (RI).
A huge "thank you" goes to companies who are believing in this project and have offered their products, mirror of a region proud of its traditions: cheese Pennar, honey, mushrooms, Rotzo potatoes Guoli Zahid Sadiq, berries de La Rossa di Asiago, apples and pears in Lusiana, jams Rigoni di Asiago, Highland venison (offered by hunters Igor and Daniel) , dried meat De.Co. and sopressa Lusiana produced by Max Rai. The project is also supported by the former Cassa Rurale ed Artigiana di Roana, Rigoni di Asiago and Confindustria, section of Bassano.
Last, but certainly not because they are less important, you have to remember all the energy invested in these days by the students of the various classes of Asiago hospitality Institute, led by professors Rigoni, Beaumonte and Dal Pra and supported by technicians and Zagardi, which they cooked and welcomed Tessari, guests of the competition, and the high school boys and the Institute of tourism, with the Prof.sse Amort , Febbo, Parekh, Borgo, Prof. Hammer and Pal, Dr. Cunico, that have been present for guided visits, filming and interviews. The success of the competition was made possible by the entire Secretariat, technical staff and contributors.
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