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#ICC15 – Grand Final

It is time for the Grand Final: Italy and Thailand vs Italy and South Korea. Who will be the winner?

After seven unique dinners, it is over the wonderful initiative of International Chef Cup 2015 – #ICC15 – and therefore it is time for the Grand Final: Italy and Thailand vs Italy and South Korea.

This coveted opportunity has been won by Isa Mazzocchi (La Palta, Borgonovo Val Tidone) and Prin Polsuk (Nahm, Bangkok, Thailand), that on October 15 at La Terrazza di Via Palestro, will challenge Luca Marchini (The King Grass, Modena) and Gina Park (Poppy, Dae Gu Seoul, South Korea).

During the six-month of Expo seven couples, each formed by an Italian starred chef and an international one, have created seven unique recipes, the result of contamination of the gastronomic identity of the countries of the two chefs and inspired by the world expo theme. Among the recipes in the competition, the jury awarded the marriage of the flavors of our region’s tradition and oriental influence, celebrated through two original dishes: The “Smile of ravioli between East and West” (ravioli of black rice flour with wild herbs field and onions served on a soup made from coconut and spices) signed by Isa Mazzocchi and Prin Polsuk and “Modena-Seoul, return” (tortelli Emilian revisited with a filling of beef, noodles, and tofu chopped kimchi) by Luca Marchini and Gina Park.

The final will then be played on the culinary matches between Italy and South-East Asia, along the wires that join, in taste, Piacenza and Bangkok, Modena and Seoul, with two pairs of chefs who have been able to revisit a classic of our cuisine – stuffed pasta – using their own ingredients and techniques of Thai and Korean tradition. Each of the two finalist couples will prepare his plate during an exciting show cooking, after which the winners will be announced.

Access to the event is free – in line with the spirit of the competition – and during the evening will be served a selection of finger food of Thai and Korean inspiration as well as tastes of typical Italian products prepared by the kitchen team, led by chef Siro, with quality ingredients such as Piedmont Fassona from the historic Butcher Oberto. In addition to cocktails, made to art by the bartender, glasses of white and red wine will be served: “The sands of Etna DOC” or the “Gaudensius”, proposed by Firriato to sublimate a prestigious and exceptional terroir such as Etna.

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