Alessandro Narducci the youngest Italian Michelin-starred chef!
Even though Alessandro Narducci did not live above a pizza restaurant … already had great passion in creating, preparing food specialties in his earlier age.
His parents already saw his addiction in cooking, so as a gift enrolled him to a cooking school and from there he spread his wings chef’s career. Traveled around the world to catch up, learn through close observation the stratagems from other cook sciences.
Alessandro’s beloved career as a chef and as well been loved by individuals in the professional field was able to share with other individuals his professional life and his private values. His career was short in time ended with a car accident. His parents decided to keep the light on Alessandro’s heritage to the future chef generation as a model by creating an international prize named after their son “Alassandro Narducci Prize.”
The event was organized in the frame of the 9th World Italian Gastronomy Week in Budapest by the Italian Embassy in Budapest, Italian Chamber of Commerce (CCIU), Italian Cultural Institute, Italian Institute for Trade Development (ICE Budapest), Italian Tourism Office (ENIT) and Italian Academy of Cuisine at the Budapest’s Italian Culture Institute. The Tor Carbone IPSEDA School of Catering had prepared in tasting: “Rolling in Puglia on the Pasta Paths”, “Rolling in Tuscany on the Chanti Paths” and “Rolling in Lazio on the Oil Paths, also coupled with tasting the typical wines from the region of Puglia … Chanti … Lazio.
About the International Alessandro Narducci Prize.
Following the success of the 1st edition of the prize which took place in Rome, the Italian Chamber of Commerce for Hungary and the IPSEEOA Institute „Tor Carbone” decided to replicate this format for the italian community in Hungary, organizing a competition that will be held annually in Budapest- Hungary.
The goal of this unitiative is to promote Made-in-Italy and the Italian Know How, furthermore the synergy with italian hospitality and the training of future generations of chefs.
The rules and the principles behind the prize are coherent with the personality and the chef values represented by Alessandro Narducci.
The prize will be organized in two competitions, for 2 different groups of participants … the chefs and the cooks of the italian restaurant in Hungary with the students of the local cooking schools.
The aim of the competition is to reward both professional cooks and those who are in the beginning of their cooking career. The competitions and the award ceremonies of the Hungarian edition of the prize will take place in November, 2020, as the 5th Week of Italian Crusine will take place.
The competitions and the award ceremonies of the international edition of prizes will take place in the month of May, 2021 in Rome – Italy.
The participants of the 1st edition of the „International Alessandro Narducci prize” will compete in the gastronomic category and other more categories pre-added in the awards, such as: patissere, reception and mise en place.
The jury will be made up of representatives of „ Sistema Italia” of food journalists and of the Hungarian Confederation of Cooks and Hoteliers.
The prize for the winners will be:
A Plaque … A trip to Rome to join the International competition in May, 2021 … A voucher to purchase italian products and a prize kindly offered by Sambuca Molinanri.
Update and snaps Aggie Reiter
Rolling in Budapest 