AMIRA Paestum: 15th Gran Premio dei Templi
Staff Writer - December 11, 2008
With the entree "Tubetti di bronzo con coccio, cozze e marroni di Roccadaspide su Coulis di broccoli scoppiettati e pomodorino fritto" (Small Brass Tubes with Shard, Mussels and Chestnuts from Roccadaspide on Seared Broccoli Coulis and Little Fried Tomatoes), paired with the wine Valentina 2007 Fiano Paestum IGT, produced by Azienda Rotolo di Rutino, maitre Maurizio Calabrese of the restaurant Tenuta Capodifiume Ristorante Le Trabe, won the 15th Great Temples' Award), a gastronomic competition reserved for professional maitres.
The Jury
- Cavalier Giuseppe Di Napoli
(Gran Maestro della Ristorazione, or Great Master of the Restaurant Industry),
- Michela Guadagno
(Professional Sommelier),
- Alberto Alovisi
(President of Campania's chapter of ADA, Associazione Direttori d'Albergo, or Association of Hotel Directors),
- Erminia Zaghloul
(Grand Hotel Paestum Tenuta Lupò),
- Giuseppe Di Girolamo (Journalist).
Tuesday, December 9, 2009, at the elegant Grand Hotel Paestum Tenuta Lupò, the culinary competition entitled "15th Great Temples' Award" took place. The event, organized by the Paestum chapter of the organization A.M.I.R.A. (Associazione Maîtres Italiani Ristoranti e Alberghi, or Association of Italian Maitres Restaurants and Hotels), required the preparation of la flambé recipe on the theme La pasta e il Mare (Pasta and Sea), paired with a select wine.
A large number of spectators, mainly tourism professionals from establishments in the Riviera Pestana (Paestum Coastline) and the province of Salerno, plus local VIPs and politicians, welcomed the maitres participating in the competition, all of them wearing the gold bow tie pin which set the professional maitres apart from improvised, or occasional chefs.
Chef Maurizio Calabrese, winner of the 2008 competition
The chefs, the Entrees, the Wines
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- Chef Maurizio Calabrese
- Restaurant: Tenuta Capodifiume Ristorante Le Trabe di Paestum
- Entree:
Tubetti di bronzo con coccio, cozze e marroni di Roccadaspide su Coulis di broccoli "scoppiettati" e pomodorino fritto (Small Brass Tubes with Shard, Mussels and Chestnuts from Roccadaspide on Seared Broccoli Coulis and Little Fried Tomatoes)
- Wine: Valentina 2007 Fiano Paestum IGT by Alfonso Rotolo Azienda Vinicola
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- Chef Antonio Ferraiuolo
- Restaurant: Tenuta Sciacca di Falciano del Massico
- Entree: Tagliolini con calamarelle e gamberi rossi affogati nella loro crema al profumo di lime e bottarga di tonno (Thin Noodles with Baby Squid and Red Shrimps in their Own Juices Perfumed with Tuna Bottarga)
- Wine: More Maiorum 2005 Fiano di Avellino DOCG, by Mastroberardino
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- Chef Giuseppe Li Santi
- Restaurant: Hotel Royal di Paestum
- Entree: Paccheri bicolore al guazzetto di rana pescatrice e cappesante (Two-Color Paccheri Pasta with Angler and Scallop Stew)
- Wine: Noè 2007 Cilento Bianco DOC by Tenuta Di Bartolomeo
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- Chef Raffaele Longo
- Restaurant: Hotel Le Palme di Paestum
- Entree: Spaghetti con alici alla capaccese (Spaghetti with Capaccese-Style Anchovies)
- Wine: Fiano 2007 Paestum IGT I Vini del Cavaliere (The Wines of the Knight) by Casa Vinicola Cuomo
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- Chef Davide Rotondi
- Restaurant: Solone Residence Hotel di Ascea Marina
- Entree: Trenette con gamberi imperiali all'aroma di bosco con brunoise di gherigli di noci (Trenette Pasta with Forest Scented Imperial Prawns and Walnuts)
- Wine: Perella 2006 Fiano Paestum IGT by De Conciliis
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- Chef Antonio Vicinanza
- Restaurant: Oasi del Gusto di Giovi-Salerno
- Entree: Gnocchi di ceci di Cicerale con gamberoni al brandy, pomodori confit e arancia candita (Chickpea Dumplings from Cicerale with King Prawns with Tomatoes Confit and Candied Orange)
- Wine: Kratos 2007 Fiano Paestum IGT by Maffini
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- Michele Verdastro
- Restaurant: La Terrazza di Mercato San Severino
- Entree: Maccheroncini con polpettine di baccalà alla spianese (Little Macaroni with Small Codfish Balls Spianese-Style)
- Wine: Vandari 2007 Falanghina Sannio DOC by Antica Masseria Venditti
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At the end of the competition, the new national vice-president of AMIRA, Diodato Buonora, explained that the goal of this type of event is to emphasize the expertise and image of the maitre in the contest of the Italian restaurant and hotel industry. He then invited guests and participants to the lunch prepared by chef Sabatino Sicignano of the Grand Hotel Paestum, which was washed down with wines provided by the Azienda Andrea Pagano estate.
Prize giving at the 15 th Gran Premio dei Templi in Paestum.
Chef Maurizio Calabrese is third from left, Chef Raffaele Longo is first from left.
After the meal, the response of the jury was revealed, and Maurizio Calabrese took the first place, while Raffaele Longo got second place. All other participants were assigned third place.
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