Italian products were once again the stars of the stage in the Multi-Purpose Hall at #REALEMF19, where the third edition of the Tapas Competition with Italian Ingredients supplied by Negrini was held.
Under a jury made up of Nicoletta Negrini, Alberto Luchini, Dani García, Carla Rollo Villanova, Sara Buelga and Julia Pérez, the winner of the 3rd Tapas Competition using Italian ingredients supplied by Negrini was the chef Cristina Torrens Morato, from Compostelana Avenida in Santa Cruz de Tenerife, who chose a “Torrija de tomate seco y pecorino con espuma de mortadella trufada” (dried tomato and pecorino toast with truffled mortadella foam) to present to the competition.
In addition to Cristina Torrens Morato, also taking part this year were Fernando Martín Franco (Novotel Campo de las Naciones, Madrid), Pedro Cobos Pardo (Il Mercato di Pasta, Estepona, Málaga), Maite Fernández Coelho (Gastrobar El Escondite, Zaragoza), Nico Ríos (Etxeko by Martín Berasategui, Madrid) and Javier Elías Gassibe (Noi, Madrid).
As well as presenting their creations, the six chefs taking part in the competition had to propose a suitable pairing for each dish. This skill was also taken into account by the jury when they awarded the Prize for Best Pairing to Nico Ríos, from the Etxeko by Martín Berasategui restaurant in Madrid.
Negrini, which is one of the leading distributors of top-quality Italian food and wine products on the Iberian Peninsula, organises this event with the aim of promoting knowledge of Italian pantry products, with particular emphasis on some of the factors that have contributed to making this cuisine one of the world’s favourites: the excellence of its raw materials and its authentic flavours. The winner of the competition will enjoy a week-long gastronomic trip to Italy, visiting wineries, food production centres, presentation courses and restaurants.