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 area makes available the items needed for the competition, changing the species: it is not just the preparation of the dishes, but also the search for the best combinations and presentation of particular dishes. A qualified jury then evaluates each dish. After so many years we can also rely onBergamaschi Chefs Association, official partner of the organization.
This year the jury was chaired by the chef Fabio Sanga, in addition to the food critic Elio Ghisalberti and the expert sommelier Marco Falconi. The classes involved were also offered two lessons held by experts from the Lombard area to better understand the ungulates, their link with the territory of the valley and the correct way to treat and enhance meat.