Why Italy is going all out to win the Bocuse d'Or culinary contest
Martino Ruggieri
A brand new gourmet academy  the Accademia Bocuse d'Or Italia has been created to support  Italy's candidate Martino Ruggieri  in  his  endeavor to conquer the Olympus of gastronomy.
However  he 's not allowed to use Italy's best weapon -- pasta.
Italian chef Martino Ruggieri  whose signature dish is this meat Trulli  is the country's culinary champion. Accademia Bocuse d'Or Italia
During the long live cooking race   Ruggieri  impressed a tough jury of Michelin-starred chefs  amid stadium-like cheering  with a "metaphysical" meat dish shaped into tiny  root-style dome dwellings of  his  native land  surrounded by a "magical circle" of red peppers  figs  pine dust and red turnip on rough grey terracotta platters.
"Italy deserves the Olympic podium. We've always made the mistake in attempting to replicate a French  high-sounding cuisine but we need to impose the Italian style  a blend of tradition  creativity and innovation " says  Ruggieri .
"The French aren't better than us  they're just good at marketing what they have"  says  Ruggieri .
Chef Giuseppe Raciti  who was defeated by  Ruggieri  in the Italian Bocuse d'Or rounds  thinks French cuisine is "more classical but heavier to digest: ours is lighter and healthier because Mediterranean."
There will be a psychologist to help  Ruggieri  handle stress and food designers to suggest how to turn the dish into a work of art by selecting the best tableware.
 Ruggieri  will be trained hard to beat  his  foreign contenders.
 Ruggieri  is preparing to flex  his  muscles.  He 'll be trained according to high standards  including cleanliness levels and the environmental impact of  his  dishes  how tidy  he  leaves the kitchen after the cooking and how much food is wasted in the preparation.
A brand new gourmet academy  the Accademia Bocuse d'Or Italia has been created to support  [TGT]in  [TGT]  endeavor to conquer the Olympus of gastronomy.
However  [TGT] 's not allowed to use Italy's best weapon -- pasta.
Italian chef Martino Ruggieri  whose signature dish is this meat Trulli  is the country's culinary champion. Accademia Bocuse d'Or Italia
During the long live cooking race   Ruggieri  impressed a tough jury of Michelin-starred chefs  amid stadium-like cheering  with a "metaphysical" meat dish shaped into tiny  root-style dome dwellings of  his  native land  surrounded by a "magical circle" of red peppers  figs  pine dust and red turnip on rough grey terracotta platters.
"Italy deserves the Olympic podium. We've always made the mistake in attempting to replicate a French  high-sounding cuisine but we need to impose the Italian style  a blend of tradition  creativity and innovation " says  Ruggieri .
"The French aren't better than us  they're just good at marketing what they have"  says  [TGT] .
Chef Giuseppe Raciti  who was defeated by  Ruggieri  in the Italian Bocuse d'Or rounds  thinks French cuisine is "more classical but heavier to digest: ours is lighter and healthier because Mediterranean."
There will be a psychologist to help  [TGT]handle stress and food designers to suggest how to turn the dish into a work of art by selecting the best tableware.
 [TGT]will be trained hard to beat  [TGT]  foreign contenders.
 [TGT]is preparing to flex  [TGT]  muscles.  [TGT] 'll be trained according to high standards  including cleanliness levels and the environmental impact of  [TGT]  dishes  how tidy  [TGT]  leaves the kitchen after the cooking and how much food is wasted in the preparation.