Winner of the Pasta World Championship 2017
Chef at "Solare Restaurant" San Diego, United States of America“ This success means a lot for me. It was so exciting to be chosen amongst the 3 finalists, and actually winning has been amazing. I work abroad, but due to my Italian roots, pasta is already perfect in its simplicity. This is why the future of pasta in my opinion will be realized not only by reinventing pasta according to oneself, but by regenerating and reworking the classic accompaniments and sauces in new ways. This doesn’t mean to destroy our traditions, but it means to rethink and reimagine both ingredients and techniques.
His winning dish is “Seafood Carbonara”: Accursio’s version of the most discussed and global traditional Italian recipe is an explosion of barroque flavours and tastes of Sicily.
THE WONDER OF SIMPLICITY
The wonder of simplicity is the secret of Italian cuisine and our recipes for good living. A genuine cuisine, where technique meets raw ingredients. Where pleasure is the final goal. Where emotions, traditions, and creativity take what's good and makes them excellent.Excellence in every step of the production chain: from the field that created the ingredients, to the hands which shaped them. Cuisine as an ode to simplicity, where good means well-being, respect, and taste.A cuisine made of primary ingredients that can be matched to create countless solutions that you can discover and taste during the Barilla Pasta World Championship.Three days of experience and flavors. Three days of tastefulness and future. Three days to discover Italy and to talk about pasta and simplicity. An event which celebrates simplicity and reminds us how in small -- yet important -- things rooted in tradition, lie the secret recipes for good living.
OUR STARRED JURY
The experience of these Chefs is undeniable, their talent has been awarded many times and their names are globally known. Constantly inspired, they have creativity running in their veins and their creations say it all.
Our starred jury
”Everything I learn, I re-inject it into my cuisine.” At the age of 25, Lorenzo earned his first Michelin Star becoming, what at that time was, the youngest Italian Michelin Star Chef. He gained his discipline and cooking techniques while working in several restaurants around the world, refining his creativity and his talent. After collaborating with major Chefs in Australia, Japan and Spain he recently opened his own restaurant, "El Coq" in his motherland, Italy.
Our starred jury
”My philosophy is the daily celebration of re-interpreted territorial cuisine.” Born in 1970 in the beautiful Dolomites mountain area, Alfio Ghezzi humbly prides himself on his Michelin Star. His astonishing career was launched after being mentored by two outstanding Italian Masters: Gualtiero Marchesi and Andrea Berton. Alfio is an idealist, a great visionary food expert and now Executive Chef of the “Ferrari Sparkling Wines” restaurant and the Locanda Margon.
Our starred jury
“Cooking is an art about intuition, creativity and a deep knowledge of ingredients.” Born in Tuscany from a family of farmers, his career can be defined as a combination of love, bravery and passion. Humbleness is one of the key features of Roberto’s character. Michelin Star winner and talented chef, he has not forgotten his origins, being very proud of the land and the little village of Seggiano where he grew up and now runs his restaurant "Il Silene".
Our starred jury
“I’m extremely sensitive to the impact of nutrition on people’s well-being.” Recently celebrated by Michelin as the Best 2017 Woman Chef, Caterina is an elegant, strong-willed and positive character within the Chefs’ world. In 2012, before joining her family-owned business, she followed one of the best and most disruptive Italian Chefs, Niko Romito and his High Culinary School in Abruzzo. She currently works at her family’s restaurant "Dattilo" in the South of Italy.
Our starred jury
”A well balanced dish can trigger all five senses, in a simple yet powerful way.” Reputed as one of the best Italian Chefs, Matteo Baronetto was born in Turin in 1977. Matteo didn’t take long to abandon his studies and dedicate his energies to something he truly believes in: the art of cooking. During his career path, Matteo met Carlo Cracco and, despite the fact that the two didn’t initially love each other that much, this encounter proved very important in Matteo’s life. The two partnered for a while and helped each other in developing signature dishes and unique techniques. Since April 2014 Matteo is chef at Michelin Star restaurant "Del Cambio", in Turin.
They’re young, passionate and talented. Meet the 20 Chefs ready to take on this year’s Pasta World Championship, embracing their passion for pasta and elevating this ingredient at its best.
Emilio was born in Sardinia, in 1989. He developed his culinary talent in Alma School of Cuisine and had the pleasure to work with prestigious Michelin Star Chefs such as Parizzi and Sergio Mei. A strong passion for pasta and traditional cuisine took him to learn everything he could during his years in Italy. He is now Chef at a Michelin Star restaurant in Paris, constantly inspiring others with his cuisine.
At the age of 23, Federico can proudly show uncommon and amazing professional experience at Michelin Star chef's restaurants. At a very young age, after graduating from Alma School of Cuisine, he challenged himself to enter the best kitchens in Europe to strengthen his knowledge in classical gastronomy. In 2017, he joined as the "Demi-Chef de partie" for side dishes at a Michelin Star restaurant in Paris.
ADRIAN MAXIMILAIN AUGUSTIN
Born in Berlin in 1987, Adrian is a talented chef and is an expert in culinary competitions. In 2010, he took part in the CITT Pokal Competition, after a career in Michelin Star restaurants. Adrian is currently Chef de Cuisine at the romantic fine dining “Fischerklause” restaurant at the Lutjensee, headed by the famous Austrian Chef and Sommelier, Gerhard Retter. His biggest dream is to open his own restaurant.
Born in Bavaria, Germany, where his grandparents moved from a little village in Campania, Simon knows how to merge his Italian creative verve and his high technical culinary skills. He realized his vocation for food after studying industrial technology and communication engineering in Munich. Today he’s “Demi-Chef de cuisine” at "Luce d’Or" restaurant in Klais, Bavaria.
Born in 1984 from Greek father and Italian mother, Giorgio was initiated to the cuisine secrets in his father’s restaurant in Rome. He moved back to Greece at the age of 23 and spent several years working at a fine dining restaurant, popular among politicians and VIPs. Very active and talented, he is now enjoying his experience as personal chef of the Italian Ambassador in Athens.
Born in Geneva from Italians migrated to Switzerland in the ‘70s, her personal multi-cultural heritage shaped her sunny and passionate temperament. After spending 12 years working in the financial sector, she bravely accepted her vocation for cooking, and after a brilliant training at Alma in 2015 and other experiences, she now works at "Le Parc des Eaux Vives" in Geneva.
GEORGE ADRIAN SISIU
Born in Romania in 1988, he moved to Italy in 2003 and decided to pursue a culinary career. His first experience was in 2004 at the "London Hotel" from Batani Select Hotel chain at the Adriatic Sea where he worked as Chef. In 2014 he decided to go back to Romania, becoming an ambassador of the Italian Cuisine. He is now Chef at the "Grand Hotel Italia" in Cluj-Napoca.
Sebastian is today one of the most talented Chefs in Poland. His career burst out when he left his homeland for the UK and joined the London Restaurant Brasserie “Chez Gérard” specialised in French cuisine. His ambition drove him for one year to Gordon Ramsay’s flagship restaurant in the historical Claridge’s Hotel. He’s now Creative Chef at "Belvedere" restaurant in Poland and frequently appears on TV shows.
Born in 1988, Massimiliano grew up in Rome surrounded by the aromas and flavours of his mother’s restaurant. It is therefore no coincidence that, in his young age, he decided to become a chef. His fascination by foreign cultural environments and driven by his curiosity and willingness to shape his expertise in varied international cuisine, he flew to Goteborg and he’s now Chef at the Onyxen Hotel.
ANIELLO LA MURO
Born in Naples, Aniello has the sun in his veins and the charisma typical of a Southern Italian character. After his training at Alma School of Cuisine, he decided to seek his fortune in the UK where he worked in several restaurants such as ”Jamie’s Italian Restaurant” and the two Michelin Star restaurant ”Hibiscus”. In 2016 he joined the "Arts Club" in Dover.
Born near Naples, Luigi knew he was destined for an adventurous cruising life around the world. He developed his skills working for prestigious hotel restaurants such as ”Villa Crespi” and the ”Hotel Majestic”, and in 2006 he joined ”Costa Crociere”. He’s now a chef who loves his days cruising.
Born 25 years ago in Israel, Omri is now injecting his creativity and culinary talent in one of the finest dining restaurants in Tel Aviv as he is the youngest chef ever to lead the “Royal Beach Hotel”. His cuisine mirrors his mixed roots and the cultural influences he benefited. Today his daily challenge is to get inspired by many cultures in accordance with Kashrut, the Jewish dietary laws.
Leon Li is a young talented Chef, born in Beijing 25 years ago. At a very young age he was so impressed by the universe of gastronomy he realized that his dream was indeed to become a great chef. Leon spent his career in prestigious top hotel restaurants: Shangri-la, Ritz-Carlton, and since 2015 he’s Chef at the Four Seasons in Beijng.
Born in 1989 in Saga prefecture, Yuge Keita attended a culinary school in Vancouver after graduating high school and had his first experience at the “Westin Bear Mountain Golf Resort”. Once he experienced work and life in Europe and Canada, he flew back to Japan in 2012, and since 2013 he works at ”Quintocanto Restaurant”, one of the best 50 restaurants in Japan, according to the local Tabelog ranking.
Tolgar’s twofold souls, Turkish and German, is just one evidence of his fascinating multi-cultural mentality and curiosity. Starting from his educational path, he shows a strong interest in cooking. After a period of intense traineeships in Germany and Turkey in prestigious restaurants, he’s now instructor in Cyprus at the Culinary Arts Eastern Mediterranean University.
Born in 1988 on the beautiful Ischia island near Naples, Salvatore started enjoying cooking thanks to his mother and his grandmother. At a young age he started travelling around Europe in an amazing journey, experiencing many trainings, mainly in five-star hotel restaurants. In 2015, he decided to start a new adventure and opened his own family-run business in Balmain, Australia, called, of course, “Isola d’Ischia”.
Connor was born and raised in Vancouver and shows his love for outdoors in all aspects of his cooking, ranging from the prestigious James Beard House in NYC, to four-course intimate campfire cookouts on the British Columbian Coast. As Head of the Product Development unit for Joey Restaurant Group, Connor now deals with the organization of 37 different locations across Canada, Washington and California.
Accursio is from a small rural town in Sicily. He has always known he wanted to be a chef and after graduation, he was given the opportunity to work at the Four Seasons in Milan with Sergio Mei. At the age of 22 he moved to California where he experienced serving a meal to President Obama. After a period in Italy he went back to sunny Cali and he's today he’s chef at the "Solare" restaurant in San Diego.
LEONARDO LA CAVA
Leonardo graduated from Alma School of Cuisine in 2012. The same year, he won an Italian TV cooking competition and right after he started working at the Michelin Star restaurant “Arco Antico” in Savona as a Sous Chef. Since 2015, he is personal chef for one of the most prominent families in Southern Florida. He considers himself a promoter of health and well-being through food, and he’s also writing two books.
DAY 1 - THE FUTURE OF PASTASeptember 27th - Milanat Palazzo del Ghiaccio First and second round competition. DAY 2 - PASSION FOR SIMPLICITYSeptember 28th - Milanat Palazzo del Ghiaccio Semi-final competition. DAY 3 - CELEBRATION OF PASTASeptember 29th - Parmaat Academia Barilla Final competition and winner announcement.