Premio Laudemio is coming back after the first edition won by Salvatore Bianco, chef of Il Comandante restaurant in Naples. The prize, born one year ago, wants to promote and add value to the Laudemio extra virgin olive oil in the kitchens of important chefs. The second edition is presided over by Fausto Arrighi, former director of Guida Michelin, and will be composed of eight stages that will take place in eight different italian restaurants (Milan and Rome will host two stages each). On 28th February the first dinner occurred in Milan at the Ristorante Sadler managed by chef Claudio Sadler and on 14th March there will be the second dinner hosted at La Bottega del Buon Caffè Restaurant in Florence of chef Antonello Sardi. On 15th March the Tordomatto Restaurant in Rome of chef Adriano Baldassarri will host the third stage of Premio Laudemio. Almost one month later, on 11th April, the contest will move to Milan at chef Luigi Taglienti’s Lume Restaurant. For the fifth stage, on 9th May, the location will be the Degusto di San Bonifacio Restaurant near Verona managed by chef Matteo Grandi; whereas on 23rd May, for the sixth stage, Laudemio will arrive at Carignano Restaurant in Turin led by chef Fabrizio Tesse. The second to last stage will take place on 15th June in Venice at Glam Restaurant where chef Enrico Bartolini entrusted the role of Resident Chef to Donato Ascani. The Laudemio tour will end on 20th June in Rome at Mater Terrae Restaurant led by chef Ettore Moliteo and supervised by chef Pietro Leemann. At the end of the eight stages the three finalists will be chosen with the three recipes that will make the best scores. The finalists will prepare their creations at a gala dinner where the jury will vote the absolute winner of the second edition of the contest. A special prize will be given to the chef that will create the best dessert made with the Laudemio oil.
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.
The first edition of Premio Laudemio, occurred in 2017, is born to promote the extra virgin olive oil Laudemio in the kitchen of important chefs who work in Italy and can be described as the best ambassadors of the agri-food culture quality.
Laudemio oil is great on a slice of bread or with a simple plate of vegetables, but it is also a precious ingredient that can enrich a haute cuisine recipe.
The Consorzio established the award to make people know about the extra virgin olive oil Laudemio and to spread the culture of informed consumption based on quality and not on quantity.
The contest took place in eight different restaurants with eight dinners open to the public. Here the chefs had the possibility to use the Laudemio oil in a menu composed by four dishes: a starter, a first course, a main course and a dessert (out of competition).
During each stage the jury, composed of Diana Frescobaldi, president of Consorzio Laudemio, and Fausto Arrighi, former director of Guida Michelin and food critic, assigned a score to the chefs in order to define the winners.
Premio Laudemio has been presented to the press on 1st December 2016 at the Felix Lo Basso Restaurant in Milan but its journey in the italian cuisine started from Rome, on 25th January 2017 with the first dinner at the Aroma restaurant managed by chef Giuseppe Iorio.
On 15th February 2017 the second dinner took place in Bologna at chef Agostino Iacobucci’s I Portici restaurant, then the contest moved to Tuscany at the Florence Ora d’Aria restaurant owned by chef Marco Stabile.
Then our oil landed in Piedmont on 14th March 2017 at Magorabin restaurant of chef Marcello Trentini; on 3rd May the first of the two Milan stages occured at Sushi B restaurant with the international creations of the japanese chef Nobuya Niimori.
On the 11th May 2017 the Laudemio oil arrived on the tables of Il Comandante restaurant of Romeo Hotel in Naples guided by chef Salvatore Bianco; then on 25th May occurred the second of the two Milan stages at chef Andrea Aprea’s Vun restaurant at Park Hyatt Hotel.
The Laudemio tour ended on 7th June in Venice with a soiree organized at Antinoo’s Lounge & Restaurant of Centurion Palace Hotel managed by chef Massimo Livan.
After the eight stages the jury voted for the three finalist dishes which received the highest score for the starter, first course and main course categories.
The finalists, chef Salvatore Bianco of Il Comandante restaurant in Naples, chef Giuseppe di Iorio of Aroma restaurant in Rome and chef Marco Stabile of Ora d’Aria restaurant in Florence, prepared their creations at the gala dinner held at the Excelsior Gallia Hotel in Milan on 28th November 2017 attended by many journalists and influencers.
The Laudemio oil, protagonist of the soiree, has been used for six dishes (two for each chef) and served blindly to the fifty judges.
“Amaro al cubo”, the finalist starter made by chef Marco Stabile, opened the dinner followed by “Baccalà in olio cottura su crema di ceci neri della Murgia Carsica e lamelle di bottarga di muggine” by chef Giuseppe di Iorio.
The first courses “Raviolini ripieni di Laudemio in brodo di cappone profumati al tartufo nero pregiato” by chef Di Iorio and “Riso, Laudemio e olive” by Chef Salvatore Bianco were followed by the main courses “Assolo d’agnello” cooked by chef Bianco and “Faraona pochè nel Laudemio, crema e chips di topinambur, alga gigartina e ice-lime” made by chef Marco Stabile.
The choice has been difficult because of the high level of the chefs, but the jury voted for chef Salvatore Bianco who won a trip to Istria, a region where one of the best extra virgin olive oil is made.
The second and third steps of the podium were occupied by chef Marco Stabile and chef Giuseppe Di Iorio, awarded by Diana Frescobaldi and Fausto Arrighi together with Fede & Tinto, hosts of “Decanter”, a famous Radio 2 programme dedicated to food and wine.
PREMIO LAUDEMIO 2017 | FIRST EDITION
PREMIO LAUDEMIO 2017 | FIRST EDITION RECAP
PREMIO LAUDEMIO 2017 | FIRST EDITION SECOND RECAP
PREMIO LAUDEMIO 2017 THE WINNER