From October 21 through November 18, restaurants affiliated with the Italian Chefs Federation in Belgium, France, and Germany have put their culinary prowess to the test in an international contest celebrating Provolone Valpadana PDO. The initiative, led by the Consortium for this typical Italian cheese, is part of the “Provolone Valpadana PDO: The Flavor of Tradition, a Culinary Excellence” project, now in its second edition. Over 60 restaurants present inventive, flavorful dishes featuring Provolone Valpadana PDO, a hallmark of Italy’s cheesemaking heritage.
Two Italian chefs have distinguished themselves among 20 competitors for their inventive use of Provolone: Fabio Merra from “Mood” and Raffaele Rea from “Ardoise by Raf,” whose recipes, celebrated for their originality and mastery, have earned them a place in the finals.
After France, the competition moved to Germany on November 11, where Antonio Locoselli of “Locoselli” and Antonio Giannetti of “Acquarello” emerged victorious in Steinfurt. The third round will take place in Belgium on November 17.
The contest will culminate on November 18 at Brussels’ Palais d’Afrique, during the ninth Italian Cuisine Week in the World, organized by the Italian Chefs Association in Belgium under chef Pino Nacci. At this final event, six chefs from France, Germany, and Belgium will showcase the versatility of Provolone Valpadana PDO, competing for the grand prize as the project’s flavorful capstone.
