An Italian chef of Carne SA Restaurant in Cape Town, South Africa, won the second edition of the World Pasta Championship held at Academia Barilla in Parma, Italy.
Giorgio Nava prepared a plate of ‘cavatelli pugliesi with broccoli and oregano flowers’, small pasta shells typical of Italy’s southern region Apulia cooked with cheap and tasty ingredients.
The Cape Town- based cook prevailed over Vittorio Beltramelli, who runs Nolita Restaurant in Paris and presented some bavette with genovese pesto and prawns; Walter Potenza, chef at the ‘Potenza Ristorante & Bar’ in Providence, United States; and Mario Caramella, from In Italy restaurant in Singapore.
The four finalists were selected in a group of 24 chefs from the best Italian restaurants around the world, from Hong Kong to Mexico City. In the 2012 edition, Japanese chef Yoshi Yamada got the award.
The jury featured food sector experts and people from the public. “Nava’s combination of tradition and innovation is exemplary and his recipe is outstanding thanks to the excellent and simple ingredients he chose”, said Gianluigi Zenti, chairman of Academia Barilla, founded in 2004 to preserve and promote Italian gastronomy around the world.
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