The cuisine of the “Corte dei Mari” has reopened its doors for a new and compelling challenge between the stove in the last episode of Messervola. The competitors in the race ventured with a great classic of our gastronomic tradition: the red meat scalp. To contend for the second challenge to eliminate the RTP format were Gianluca Parisibartender passionate about creative cuisine, e Maria Francesca Gioèteacher deeply linked to the authentic flavors of the territory.
To have the best was Maria Francesca Gioè, who was able to conquer the jury with a scaloppine capable of best enhancing the characteristics of red meat, with a perfect balance between technique, taste and respect for tradition. His preparation, curated in detail and enriched by a personal touch, also convinced for the elegant presentation and for the harmony of the flavors.
The episode It was further embellished with the presence of chef Paolo Romeonovelty of this edition, which in addition to dispensing useful advice to competitors, proposed its personal interpretation of the Scaloppina, offering the public an interesting gourmet variant of the dish in challenge.
Judging the preparations, as usual, was the technical jury made up of Salvatore de Maria (also conductor of the program together with Valeria Zingale), Alberto Palellapresident of Confesercenti and creator of Messina Street Food Fest, e Will be GugliottaPresident of Associbo. With them, the singer Carla LuvaràChiara Buzzanca, nutritionist doctor; Giuseppa Di Bella, ordinary of food chemistry; And Antonella Ruggeri, owner of the “La Corte dei Mari” restaurant.
An episode full of emotions and flavors, who rewarded the passion and competence of Maria Francesca Gioè, bringing once again in the foreground the importance of tradition and quality in the kitchen. Next appointment Tuesday at 9 pm on RTP