They were 30. They became 9. Yesterday only 1 ….
Hey, this is not an Agatha Christie novel….It’s what happened between nine chefs who made it to the final culinary competition UPVIVIUM , hosted by ALMA, the International School of Italian Cuisine in Colorno (Parma).
A large passionate audience and two juries, a technique and one of the press (including myself) attended to a bonanza of dishes, all inspired to the convivial table concept, where a main dish can be combined to a variety of different sides.

Bettolino di Foce di Comacchio  from UNESCO Po Delta Biosphere Reserve won the first place,“It’s a very strong emotion for us – said a visibly moved Alessandra Margherita Verduci, head of Bettolino di Foce – Surely this victory fills me with pride and makes me feel even stronger the sense of belonging to my territory that I love and that I live all the days. Our restaurant has been converted into an old ‘casone’ that was part of the Foce Fishing Station. Our philosophy is that of “you eat what you fished” accompanying simple recipes to products such as Comacchio salt, salicornia, an herb harvested here, pumpkin and our own radicchio ,Winning this edition of the UPVIVIUM contest makes us happy for the suggested  theme the convivial table. wich reminds me of my childhood, when my grandmother put everything on the table, not that much, but always a great joy. 

The second went to my favorite, Agriturismo Montagna Verde di Apella (Licciana Nardi – Massa Carrara) in the Biosphere of the Tuscan-Emilian Apennines, which also won the ‘Premio Stampa’,Great emotion also for the Montagna verde Maffei’s Team  the young chef Luca won two awards, ‘I dedicate this award to the passion, the strong bond with our land and the rediscovery of ancient traditions’ says Luca– “.The flavors of Lunigiana are those that go to make up the convivial table presented by the Agriturismo Montagna Verde. The central element is chestnut polenta which for centuries has been the base of the rural Apennine family. To realize it the Maffei use their production D.O.P. high quality, distributed under the Azienda Agricola Borgo Antico brand of Maffei Barbara. The other ingredients are the home made honey and the rabbit of the farm, La Valle di Fivizzano, the sheep ricotta (excellent!) Boschetti Giancarlo di Tavernelle, the Moro’s beer of Pontremoli and China Clementi of Fivizzano, used to make a reduction.

Third place for the “Fèsta granda” by Don Pedro Restaurant in Ponte Arche, Comano Terme (Trento) in the Alpi Ledrensi and Judicaria Biosphere Reserve.

I was a part of the invited press, and I have to say that we all were left with the tipicaly Italian expression ‘acquolina in bocca‘(mouth-watering) since we had no chance to taste the dishes….just watch and smell..

Well , looks and scents were amazing tho,,,
Enough to make me happy !