Promote the all-Italian culture of pasta, enhance creative talents, spread the message that behind signature cuisine there are long training courses, field experiences, acquisition of techniques, study and research: these are the watchwords which it inspires First course of the fields 2022, the contest aimed at young talents under 35 on the subject “The Pasta and Tomato of the Future”
The pasta underlines a note from the organization, a symbolic product of the Mediterranean diet, will have a fundamental role in the nutrition of the future and the reasons are to be found in the more responsible approach of the new generations, seized by a profound sense of awareness and attention to the quality of life, which translates into ahealthy and sustainable food.
Just think of water, a fundamental resource for the survival of human beings, and how much our lifestyle can affect its waste: to produce 1 kg of beef, for example, you need a quantity of water 8 times higher than used for 1 kg of dry pasta and 72 times higher than that used for 1 kg of tomatoes.
Furthermore, pasta with tomato sauce is the dish of conviviality, it is versatile, it adapts to different traditions, it is easy to prepare, it is inexpensive, so much so that it is termed "democratic".
This preparation, due to its identity value, its emotional side and disarming simplicity, has tickled the imagination of many chefs, including Mauro Uliassi which, tickled by the herbaceous part of the dish and by the relative scent, so familiar, but little considered, created Hilde's pasta and tomato, elected Dish of the Year 2022 for 50 Top Italy.
Uliassi gets the herbaceous aroma from fig leaves – which have the same molecule as tomato leaves – infused in butter for an hour at 60°C; then use that butter to pass the pasta in the pan, also giving it a sweet boost.
Contest rules organized by Giuseppe De Martino's Pastificio dei Campi and the 50 Top Italy Guide: we ask the young chefs who will participate in the First Course of the Fields 2022 to create a new and personal contemporary version of Pasta al Pomodoro according to the techniques and dictates of signature cuisine. We also ask you to tell us about the creative process that ensued, starting from the symbolic dish of Italian cuisine.
Participation is open to Chefs, sous-chefs, head chefs, who have not completed the 35th year of age and who have proven experience in professional kitchens inside and outside national borders. To register, you must send your application starting from 01/02/2022 and by 21/02/2022 to info@50toitaly.it containing: name, place and date of birth, telephone number, curriculum or detailed list of professional experiences with the related duties performed, high-resolution photo of yourself, wearing a work jacket, name of the restaurant where you work, with the job held, complete address to which any samples will be sent. 20 chefs will be admitted to the selection, who will receive a sample of pasta from the Pastificio dei Campi. The communication of admission will be given by mail.
The candidate will develop a recipe using one of the pasta shapes received. Will then send to the address info@50topitaly.it by 15 March 2022: A video of maximum 60 seconds, in MP4 format, which has a vertical shot, during which the candidate will tell us about the dish he has created and the creative process that led to its conception; the recipe of the dish inserted in the word file that you will receive from the editorial staff; Two photos of the dish, in high definition, in horizontal format; A photo of the dish, in high definition, in vertical format.
The best three recipes will be admitted to the final phase according to the unquestionable judgment of the jury.
The winner will receive the Special Creativity Award 2023, included among the awards of the 50 Top Italy 2023 guide.
