S.Pellegrino Sapori Ticino welcomed a talented trio of top young chefsfor a spectacular evening showcasing their creative talents during a special dinner held at the lakeside Seven Lugano The Resaurant this month.
The overcast skies did little to dampen the spirits of the enthusiastic chefs who worked side by side in the stunning lakeside location to serve a dining room of 80 expectant diners. The menu included the dishes that got them recognised as some of the most talented chefs under 30 years old in world in the prestigious global competition.
The evening's gastronomic journey began with one of Italy's youngest stars, Edoardo Fumagalli's from Michelin starred La Locanda del Notaio in Italy with his presentation of tartar with caviar carabiniere shrimp.
Following on was the unusual dish that saw Alessandro Rapisarda from Cafè Opera Recanati, Italy to the grand finale of S.Pellegrino Young Chef 2016 with his twist on risotto al marinara.
It was then the turn of Matthias Walter from Burg Restaurant Staufeneck, Germany to present the signature dish that made him regional finalist: "Duck Shangai", a sesame crust of duck breast with soy cannelloni stuffed with artichoke puree, roasted artichokes and enoki mushrooms, aubergine, Soya, tapioca and artichoke of Jerusalem.
The menu was completed with a stunning dessert from Claudio Bollini, chef of the Seven Lugano The Restaurant.
Accompanying the dishes were wines from local producers in an event that champions the best of food and drink in the region.
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