The second edition of Premio Laudemio has ended last week at Mater Terrae Restaurant in Rome with the dinner hosted by chef Ettore Moliteo, the last of eight that had the Laudemio extra virgin olive oil as absolute protagonist.

The jury, made up of Diana Frescobaldi, Consorzio Laudemio’s President, the culinary critic Fausto Arrighi and journalists, opinion leaders and food bloggers, judged the menus identifying the three finalists: chef Matteo Grandi, from De Gusto Cuisine of San Bonifacio, Verona; chef Claudio Sadler, from Ristorante Sadler in Milan and chef Antonello Sardi, from La Bottega del Buon Caffè restaurant of Florence, respectively in the categories “main course”, “first course” and “appetizer”.

Special mention for Best Dessert to Matteo Grandi who created “Gocce di Laudemio, mele al Laudemio e lamponi, gelato al Laudemio con gelo di lamponi”.

The final dinner will occur in  Milan on January 2019 where the three finalists will face to win the second edition of Premio Laudemio.

With the aim to promote and add value to the Laudemio extra virgin olive oil in the kitchens of important chefs, the prize have been hosted also from Ristorante Tordomatto in Roma of chef Adriano Baldassarre, from Ristorante Lume of chef Luigi Taglienti, from Ristorante Carignano of chef Fabrizio Tesse in Turin and from Ristorante Glam in Venice of chef Enrico Bartolini with the resident chef Donato Ascani.

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