The second challenge to eliminate Messin… Table 2 He saw two personalities face the antipodes but united by love for the kitchen: Gianluca Parisi, bartender with an innovative and experimental touch, and Maria Francesca Gioè, a teacher who brought the simple and authentic flavors of our territory to the table.
To get the better, at the end of a very small culinary challenge, was Maria Francesca. With a truly restricted margin – just 4 points ahead, 84 to 80 – she managed to conquer the jury and win the victory thanks to a dish that agreed all the palates: a refined bittersweet scalp.
The cuisine of “La Corte dei Mari” is therefore prepared to welcome the third, highly anticipated episode of the RTP culinary program. After shrimp and escalopes, this time at the center of the challenge there will be an ingredient symbol of the Sicilian confectionery and dairy tradition: Bufala ricotta. Supplied by Tenuta Anasita, a Bufalina company based in San Filippo del Mela, the ricotta will lend itself for multiple preparations in the next episode. And the chef Paolo Romeo, now a fixed presence and a reference point for the competitors, will open the episode with a dish that will best enhance the qualities of this ingredient.
To challenge each other in the stove, two new Messina competitors with very different stories and styles. On the one hand, Floriana Riso, 39 years old, journalist grown among the scents of the recipes handed down by the grandmother; On the other, Mario Milano, 49 years old, entrepreneur in the thermohydraulic sector, who decided to get involved pushed by the enthusiasm of his wife and daughter.
To evaluate the dishes, an exceptional jury: Antonella Ruggeri, hostess; Valeria Tomaso of the company held Anasita; Giuseppe Curró, winemaker of Cantina Colosi; prof. Nicola Cicero, ordinary of food chemistry; Alberto Palella, president of Confesercenti and creator of Messina Street Food Fest; Will be Gugliotta, president of Associbo; and Salvatore De Maria, journalist and co-conductor together with Valeria Zingale.
“Ricotta is an ingredient that speaks of the house, but knowing how to interpret it will require attention and respect,” said Valeria Tomaso of the anasita held company. Although it is a symbol of the Messina pastry, it could be used as a filling of a first, or in a second creative. To find out who will be able to enhance it at best, there is nothing left to do but tune in Tuesday at 9 pm on channel 19, or streaming on GazzettadodelSud. The replicas are always scheduled for Tuesday evening at 11.15 pm and Wednesday at 10 and 15.15.