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Chef Balfegó Competition: Italians can also participate in the 4th edition

A challenge in Spanish territory that has the Mediterranean bluefin tuna as protagonist

Italy participates for the first time in the Balfegó professional cooking competition, now in its fourth edition. Balfegó is one of the major Spanish companies for the production of Mediterranean bluefin tuna, and operates from fishing, to the study, to the marketing of the finished product. The collaboration with the Italian distributor Longino & Cardenal, a listed operator, a reference in the distribution of high quality food products, has meant that this year even the Italian chefs who work the matter at their best could have access to the competition.

Until 2 October, chefs working in the Spanish and Italian territory will be able to register for the competition. Participants will compete with innovative recipes conceived through original and high-level cooking techniques. The fundamental rule is that the pacts have the Mediterranean bluefin tuna as protagonist. On October 2nd, the first phase of the competition will also start, in which a jury of experts in the sector will decide the 8 finalist chefs, who will have access to the second phase. The final will be held on November 5 in Madrid, provided the health situation allows it.

A prize pool of more than 20,000 Euros is up for grabs. The winner will win 6,000 Euros in cash, a set of Japanese knives, a trophy and a one-week trip to Japan for two people, during which they can discover the secrets and flavors of this ancient oriental cuisine. The second classified will be awarded 3,000 Euros, and the third 1,000 Euros. Finally, the three finalists will all be invited to participate as exhibiting chefs in the Madrid Fusión 2021 international congress.

A jury, that of the Balfegó competition, with 14 Micheln stars. It will be made up of top-notch industry professionals, including Martin Berasategui and two internationally renowned Spanish food critics. Each cook will present 2 recipes, the first must necessarily contain the tuna fillet, the second can be made with a part of the tuna chosen by the chef. The jury will decide the winner according to the score obtained in the various categories. The regulation provides 40 points for the flavor, texture and aroma of the dish, 15 points for the processing and use of the bluefin tuna and 15 points for the balance between the ingredients.

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