The winning plate! Photo (C) EddéSands
Podcast_Lebanese_chef_Italy.mp3 (232.67 Ko)
A two day symposium was organized by the Mediterranean Diet Foundation Foundation, a non-profit organization (NGO), in partnership with Masseria San Domenico, Cantine Due Palme and Edifim, and was the first of its kind in Italy. It opened Friday 20 April 2012 at Palace Tanzarella in Ostuni.
Competitors from countries bordering the Mediterranean basin took part in the challenge which was the last event of the symposium.
The jury was presided over by Marcello Masi, Director of TG2 and included: Fausto Arrighi, director of the Michelin Guide; Roberta Schira's Corriere della Sera, Mara Nocilla, Gambero Rosso, Diego Critelli and Gaetano Crepaldi of the Mediterranean Diet Foundation.
Over the past few years, interest in the Mediterranean diet regained momentum and the diet was recently declared a UNESCO intangible heritage of humanity. The event was, therefore, some kind of a scientific journey that seeks to promote and spread the Mediterranean diet as a cultural model abandoned during the economic boom of the sixties and seventies as it was deemed too low and unattractive compared to other types of food at the time, in particular, the cuisine of the United States.
The winning chef, Hussein Salame captured the attention of the jury with a flavorful and aromatic Mediterranean dish. The recipe consisting of seafood, roasted green corn, tomatoes, almonds, beans and peppers - contained the basic elements of the Mediterranean diet which is primarily an education of healthy eating.
His highly professional standards and competitive spirit were the winning combination to triumph in this event, said Ms. Alice Eddé who personally supervises the general tram of the work at her resort going into the deepest details when deemed necessary.
Competitors from countries bordering the Mediterranean basin took part in the challenge which was the last event of the symposium.
The jury was presided over by Marcello Masi, Director of TG2 and included: Fausto Arrighi, director of the Michelin Guide; Roberta Schira's Corriere della Sera, Mara Nocilla, Gambero Rosso, Diego Critelli and Gaetano Crepaldi of the Mediterranean Diet Foundation.
Over the past few years, interest in the Mediterranean diet regained momentum and the diet was recently declared a UNESCO intangible heritage of humanity. The event was, therefore, some kind of a scientific journey that seeks to promote and spread the Mediterranean diet as a cultural model abandoned during the economic boom of the sixties and seventies as it was deemed too low and unattractive compared to other types of food at the time, in particular, the cuisine of the United States.
The winning chef, Hussein Salame captured the attention of the jury with a flavorful and aromatic Mediterranean dish. The recipe consisting of seafood, roasted green corn, tomatoes, almonds, beans and peppers - contained the basic elements of the Mediterranean diet which is primarily an education of healthy eating.
His highly professional standards and competitive spirit were the winning combination to triumph in this event, said Ms. Alice Eddé who personally supervises the general tram of the work at her resort going into the deepest details when deemed necessary.
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