Parma, September 7th 2011 – The young and skilled Greek chef  Alexander Papandreou obtained the Certificate of Proficiency in Italian Cuisine (CPIC); Academia Barilla’s certificate for professional qualification, reserved to chef and professionals of the Italian gastronomy.

Chef Papandreou has been awarded with the CPIC after two days of theoretical and practical examination, which took place at Academia Barilla’s headquarters in Parma. 

The practical exam turned out to be very exciting, chef Papandreou submitted his personal interpretation of some typical Italian dishes to a panel made by foodies and experts from the enogastronomic and food sector.

With a very particular menu enriched by the Mediterranean flavors, the chef chose to serve four courses:

• Bruschetta with buffalo mozzarella and red pepper confit: in this appetizer the mozzarella’s freshness has been enriched with both the sweet and spicy notes of the red pepper.
• Tagliatelle with sundried tomatoes, pine nut and ricotta: a wonderful fresh pasta with a Mediterranean interpretation.
• Red mullet with caramelized cherry tomatoes and spinach sauté: a paring of balanced flavors, enriched by the scent of lemon seasoned mullet.
• Yogurt cream with fresh vanilla and tomato marmalade: a creative and very scenic dish, with pleasant texture.

Alexander Papandreou is a very experienced chef. He lives and works in Athens: he is a modern chef, very active in the consultancy world, and involved in writing articles for the Greek magazine “Gastronomos”. Moreover he is the lead of many tv programs about cuisine, dedicated to kids.