Chef Jure Tomic, from Ošterija Debeluh (Slovenia), won the fifth edition of Barilla Pasta World Championship beating 16 chefs from all over the World with the recipe "Whole Grain Fusilli with Zucchini, Goat Cheese and Pumpkin Seeds Oil Powder".
Congratulations to the other finalists of this edition:
- Mark Delia, from Casa Robles Restaurantes (Spain) with the recipe: Cannelloni with Ricotta, fresh baby broad beans, truffle foam and lyophilized broad beans powder
- Umberto Massimo Gorizia, from Fidelio Restaurant Schloss Elmau - Luxury Spa Retreat & Cultural Hideaway Germany) with Cannelloni Emiliane “Barilla” with Parmigiano Reggiano 30 months, raw Gallipoli red prawn, eggplant and basil pesto, capers and coffee
- Yoshitaka Miyamoto, from ICARO miyamoto Restaurant (Japan) with “Sesamo 150” - Rigatoni romani with sesami pesto and prawn powder.
Jure Tomic was awarded by Paolo Barilla, Vice President of Barilla Group.
Chef Jure Tomic with Paolo Barilla
Chef Jure Tomic
Jure Tomic with other finalists Mark Delia, Umberto Massimo Gorizia and Yoshitaka Miyamoto and the Grand Finale's Jury: Daniele Caldarulo, chef Marcello Zaccaria, Andrea Grignaffini, Davide Oldani (president of the VIP jury), Paolo Barilla , Vittoria Belvedere and Paolo Lopriore.
Jure Tomic with other finalists Mark Delia, Umberto Massimo Gorizia and Yoshitaka Miyamoto.
Jure Tomics's recipe
YOUNG TALENT CHEFS COMPETITION
Caterina Amelio is the winner of Young Talent Chefs with the recipe “Sea flavoured spaghetti: black pasta carpaccio”.
Caterina Amelio, winner of Young Talent Chefs competition
10 "Young Talent Chefs"; Caterina Amelio (Winner), Leonardo De Paoli (Finalist), Eliana Godinez Padilla, Mark Diruzza, Tomislav Primorac, Luca Natalini, Lorenzo Menegatti, Eugenio Impresario, Maria Amalia Anedda, Yusuf Gulyiyien.
Caterina Amelio (Winner) and Leonardo De Paoli (Finalist)
Caterina Amelio's recipe