The green dish is a cooking competition that brings into play the chef, who will match a lot of herbs to the traditional dishes of their country. (Burdock, Calendula, Chamomile, Cress, Elicriso, Lavender, Hops, mallow, melissa, mint, blueberry, edible passiflora, plantains, rhubarb , rose hips, sage, dandelion, lime, purple). All this has been possible thanks to the hospitality of the town "Riolo terme" and “Società di Terre di Faenza”. The competition has taken place at the Catering School of Riolo terme . 12 schools competed: IPSSAR Bardolino Verona, IPSSAR BORMIO Sondrio, Catania IPSSAR K. Wojtyla of which I am part of IPSSAR cervia, IPSSAR shaped, IPSSAR Frydek-mistek (Czech Rep.), IPSSAR Piedimonte Matese (CE), Porec IPSSAR / Parendo (Croatia), IPSSAR roma, IPSSAR Senigallia, IPSSAR of torinoe IPSSAR of Varallo. It was a beautiful experience and I had a good fourth place with my dish which is called “Drop of tuna fish with a heart of ricotta cheese and herbs of youth, paccheri stuffed with light and fragrant caponatina. Culis of pachino‘s tomatoes with mint, brushstroke of emulsion of sea urchins in triumph of rhubarb crisp.
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