Having discovered the sought-after ingredient proposal developed by Chef David Skoko, winner of the first edition of Cooking Star in 2022 and a member of the technical jury, the star chefs began to work out the recipes they would present a few hours later in the restaurant of the Grand Hotel Brioni, a Radisson Collection Hotel.
Having each chosen their favorite ingredients from local fish, shellfish and fragrant vegetables, they took to the stove: an appetizer, four first courses and two second courses were the elaborate dishes.
It was precisely the two second courses developed by Chef Salvatore Bianco and Chef Alessandro Rossi that were crowned as winners of the contest by the technical and guest jury.
Among others, Croatian Chef Floriana Ružić of the restaurant
San Rocco
of Brtonigla, the only one to devote herself to an appetizer: julienned squid salad, ricotta and lemon cream with basil sauce. The pairing proposed by Federico Quaranta, host of the star-studded contest, involved the “Naturalmente” De Stefani winery and its bottle-refermented Prosecco Doc, made immediately recognizable by the presence of the bottom.
Fabio Groppi –
FG Tailor Made Food
– presented a
fake risotto
, or cream rice with sea bass, yellow carrots, green apple, sweet and sour onion and pollen.
The dish was scented with Grappa Nonino and served with Prosecco Doc Rosé (brut millesimato from 2022).
Another first was devised by South Tyrolean chef Nicola Laera of the restaurant
Burjé 1968
: a risotto with asparagus, young leek, bruscandoli, and sweet garlic cream, enhanced by a raw mackerel beat. “Perlae Zero,” Prosecco doc brut Nature (vintage, 2022) from Azienda San Simone, completed the plate presentation.
The adopted Friulian of
La Subida
of Cormons Alessandro Gavagna chose to prepare monkfish pasta scented with thyme, wild asparagus and raw tomato. The chosen pairing had the technical jury and guests tasting Prosecco Doc Treviso extra brut from La Masottina.
Felice Lo Basso, of the Felix Lo Basso Home&Restaurant Milan, presented a potato gnocco with cuttlefish ragout with its black and lemon mousse: the tasting of the dish was complemented by the serving of “Clâr de Lune,” Prosecco doc Rosé brut Nature (vintage, 2022) from the Piera Martellozzo winery.
