Also this year there was the cooking competition at theHotel Institute of San Pellegrino Terme (province of Bergamo), an appointment not to be missed. The theme of this eleventh edition was the chamois, ungulate that involved the students of the fourth cooking class. The event is promoted annually by Brembana Valley Alpine Area and from time to time every attention is paid to noble game meat.
The same district provides the animals needed for the competition , varying the species: it's not just about preparing the dishes, but also finding the best pairings and presenting unique dishes . A qualified jury then evaluates each dish. After so many years, the Associazione Cuochi Bergamaschi , the organization's official partner, can also rely on its expertise .
This year, the jury was chaired by chef Fabio Sanga , along with food critic Elio Ghisalberti and expert sommelier Marco Falconi. The participating classes also received two lessons taught by experts from the Lombardy region to better understand ungulates, their connection to the valley's territory, and the proper way to treat and enhance their meat.
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