ITALIAN CUISINE CHAMPIONSHIPS

Team Hot Kitchen: in dedicated laboratories, five Regional and/or Provincial Teams will each prepare 40 competition menus, elaborating the excellence of their territories and serving it in the Italian Taste Restaurant.

Individual Hot Kitchen (K1): each participant presents a Main Course using Prodemar turbot fillet as the main component of the dish.

Restaurant Pastry (K2): each participant must present a restaurant-style cheesecake that should consist of a main piece (the dessert based on "Philadelphia Professional" cheese) which can be enriched with other ingredients such as fruit, sauce, and decoration.

Vegan Hot Kitchen (K3): each participant must present a "Starter" with mandatory products from Montosco Professional. All preparations must be made without animal products or by-products of animal origin and/or their derivatives.

"Mystery Box" Contest: surprise ingredients from the Italian Tradition. On stage, direct elimination matches between teams, composed of a senior and junior professional, committed to promoting the values of Italian cuisine.

"Street Food" Contest: each team presents a street food preparation that can be traced back to a territorial specialty or an iconic dish of their territory, with technical characteristics of professional catering.