The Mediterranean Cuisine with Neapolitan Flare
Friday June 3 2016
An Exclusive Competition for Mediterranean Chefs using Pasta Artigianale Leonessa
Naples is at the center of the Mediterranean not only in geographic and historical terms, but also for its important and significant contributions to food culture. In occasion of the 3rd edition of the Mediterranean Cooking Congress, which will take place in Barcelona in October, one of the most significant ingredients of this cuisine will take center stage. The artisanal pasta from Pastificio Artigianale Leonessa will be the principle protagonist for an upcoming competition.
“Pasta is a principle element of the Mediterranean diet, and was our inspiration for this 23rd event on our Leonessa calendar for this year,” explained Oscar Leonessa, CEO of the Pastificio Artigianale Napoletano Leonessa. “Naples, in this context, has a fundamental role, world renowned for its importance as a commercial port, its strategic position in the center of the Mediterranean and its exceptional food culture using locally grown ingredients.”
Neapolitan pasta traditions, rich in Mediterranean cuisine, were first mentioned in the 12th century, with the first instances of “macaroni” appearing in travel texts. Arab recipes also spoke of vermicelli noodles using the local Arab word “atriya”. In Naples, because of the intense maritime trade occurring at its port, the presence of pasta is documented from its origins and by the 1500s, pasta was well known throughout the whole territory. From these origins, through the eyes and skilled hands of expert chefs, pasta’s origins and history are rediscovered and re-invented along the Mediterranen coastline everyday.
In occasion of the Mediterranean Cooking Congress this summer from June 10st to August 10st, Neopolitan pasta will be protagonist, as ambassadors of the Mediterranean cuisine will be invited to prepare exceptional examples of pasta delicacies with Neapolitan flare. Both local and international chefs are invited to send their recipes to email@example.com along with a presentation of the ingredients, a description of the preparation process, photographs of the final dish and a brief biography and photo of the chef. All entries will be published on www.pastaleonessa.it, www.gustomediterraneo.it, www.cookingcongress.it and registered on www.mysocialrecipe.com
Chefs may choose the type of pasta they wish to use online at www.pastaleonessa.it and should they need any local food products for their recipes they can request tomatoes, vegetables and all local DOP and IGP slow food certified products from the Orto di Lucullo, guided by food expert Giuseppe Accaiaio, founder of the GMA Import Export. The ingredients can be requested via e-mail to firstname.lastname@example.org
Recipes will be evaluated by a jury of professionals from high cuisine and master chefs both from Italy and abroad. Three entries will be selected to participate in the Mediterranean Cooking Congress, which will take place from October 10-12, in Barcelona.