Mediterranean chefs exchange know-how in Naples

Cooking Congress a success, next year in Croatia

15 October, 15:54

    (by Francesco Tedesco) (ANSAmed) - NAPLES, OCTOBER 15 - The two-day Mediterranean Cooking Congress ended on Wednesday on board the Tirrenia vessel Rubattino.

    Italian, Spanish, Tunisia, Turkish, Greek and Cypriot chefs compared styles and the use of local and traditional products during the initiative.

    ''The idea,'' said the event organizer, Luisa del Sorbo, ''came to us on trips taken in recent years, during which I noticed the differences in the preparation of Italian cuisine abroad. In this era of globalization, trade is intense but dishes are not always made in line with tradition. This is why we brought together chefs from different countries to tell their experiences and 'export' the skills involved in making certain dishes.'' Chefs were the focus of the event, she said, as they are the only ones with real knowledge of raw materials and their transformation into traditional or more modern cuisine representative of their countries of origin, serving as 'ambassadors of taste' for Mediterranean nations. Some 134 students of the Naples Duca di Buonvicino hospitality management institute also took part in the event. There will be a spring event in May, in Naples, prior to the second Mediterranean Cooking Congress in October 2015 in Opatija, Croatia. The following year it will be held in Barcelona's tourist port. (ANSAmed).

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