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The IX edition of the Italian Internationals, confirms the prestigious success of this event, which has been
consolidated over the years. The high number of participants, over 400, also confirms the event’s prestige at a
national and international level and can boast of the following:
The request for participation in the 2009 edition, on the part of many professional figures of the sector, has exceeded all expectations, to such an extent that it has not been possible for us to accept all of them. For this reason, our most heartfelt apologies go to those whose application has not been accepted, particularly to the 16 teams who will not be able to take part: Dolmen Culinary Team - Bisceglie (BA); Culinary Team Minsk (Bielorussia); Culinary Team Ravenna; Team Ass. Cuochi Penisola Sorrentina; Team Valdarno over 50; Tam miss Valdarno; Team Ist. Alb. Gianni Brera - Como 02; Team Ist. Alb. Gianni Brera - Como 03; Team Cuochi Reggini; Team Torre del Greco; Culinary Team Terre Bari; Culinary Team Modena; Team Scaligero; Team Liguria; Junior Team Pavia; Team Padova e Terme Euganee.
On the eve of the X edition, it is important to note some further points. Indeed, the formula of the event with its participation regulations recognised at an international level, has turned out to be very successful and has enabled the event to develop, to acquire prestige and credibility over the years. The thousands of competitors received at the Italian Internationals over the years are the real protagonists and, with their enviable talent, passion and sacrifice, they have contributed to making a name for this event. For them, the Italian Internationals has not only been an opportunity to measure their professional abilities, but it has also represented a chance to exchange ideas and knowledge of innovative techniques. There have been such cases, just to give a few examples regardless of the competition result they achieved: chef Ermanno Geria from Nice who, in a single recipe, demonstrated innovative techniques which were sferification and the use of a siphon, holding the attention of a very large and enchanted audience; chef Roberto Spinaci from Cattolica who proposed a very interesting technique for smoking lard, used to dress rabbit loin cooked in sottovuoto, directly in the serving dish; chefs Luigi Gandola from Como, Gianluca Mignemi and Giuseppe Torrisi from Catania whose meeting at this event gave rise to their professional collaboration; the lady chef Alessandra Baruzzi, an expert on gluten-free foods …. and there are many other cases.
To continue on this difficult and winning course, renewed commitment and greater collaboration will be necessary in order to better define the collocation of this event; an event which, on a par with what happens for the most outstanding foreign Associations, can be a worthy project, also for the whole Organisation.
The upright judgement of the individual judging panels, presided over by Mr Giorgio Nardelli, confirmed a
total of: 35 gold medals; 74 silver medals; 103 bronze medals. At the end of the event, the winners of the
competition were confirmed and awarded the titles of National Champion 2009, as follows:
» Risultati 2017
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Galleria Foto 2017
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