Talenti al Gusto

The third event organized by Molino Borgioli, dedicated to young talents in the world of cooking and pastry making.

This new format is aimed at fourth- and fifth-year students in the Culinary and Pastry Arts programs at the Datini Institute in Prato, ready to put their creativity and technical skills to the test. After an initial selection phase, the finalists will have the opportunity to compete live in the kitchens of the I Vivai restaurant in Montemurlo, where they will prepare the dish they selected during the preliminary rounds.

The challenge will be judged by a panel of culinary experts, but this year the audience will play a special role: a public jury will also be present to help determine the winner.
A unique opportunity for young talents to put their creativity and passion to the test in a professional setting.

Final at the I Vivai restaurant in Montemurlo

After an exciting selection process, the three finalists competed with their extraordinary culinary creations, putting on a true gastronomic spectacle. The three courses, prepared with passion and skill, were judged by a panel of expert judges and a public jury, which had no easy task in selecting the winner. A unique opportunity to celebrate talent and innovation!

1st place: Chiara Menichelli

Illusione: Vanilla and lime Bavarian cream, raspberry insert, cocoa biscuit, lime gel, and almond crumble

1st place

2nd place: Gianmarco Marzullo 

Le 2 culture: Bao bun with Genovese-style beef, raw and cooked radicchio and pumpkin, and a ginger ACE shot

2nd place

3rd place: Gabriele Cianferoni 

Bottoni al nero di seppia: Cuttlefish ink buttons with lime ricotta, Delica pumpkin velouté, ginger ricotta, blanched broccoli, and fried broccoli

3rd place

The 3 finalists at work

The winner is …

Chiara Menichelli with “Illusion”

Semifinal in the school kitchens

On February 14, at the Datini Institute, the semifinals of the Talenti al Gusto Contest took place: the 9 selected students presented their culinary creations, showcasing their talent and passion.

The jury, composed of professors from the Institute and a representative from Molino Borgioli, carefully evaluated each dish, rewarding creativity, technique, and the use of ingredients. At the end of the day, the three dishes that will advance to the final were selected, to be held on March 29 at the I Vivai restaurant in Montemurlo: Gianmarco’s bao with Genovese sauce for the appetizers, Gabriele’s squid ink-stuffed pasta for the first courses, and Chiara’s Bavarian cream for dessert.

Congratulations to all participants for the dedication and passion they’ve shown! Now all that’s left is to wait for the final round of the Contest, where the finalists will compete for the title of Talento al Gusto 2024.

Cooking Challenge

The professors of the contest

The Semifinalists

Plating

Gourmet Creativity

Appetizer Finalist

First Course Finalist

Dessert Finalist

Final Round at I Vivai di Montemurlo

The Recipes to Be Competed in the Kitchen

The participants submitted, as part of a project, a recipe sheet for each course, which was evaluated by a school-internal jury. This selection phase allowed for the selection of the three best recipes per course; the practical showdown in the kitchen is coming soon!! Here are the recipe titles:

Appetizers

Gianmarco Marzullo: The 2 Cultures: Bao bun with Genovese-style beef, raw and cooked radicchio and pumpkin, and a ginger ACE shot.

Alessandro Maggini: Variation on gyoza with their broths: beef and chives, shrimp and Tabasco, soy and vegetables.

Edoardo Bacarella: “The Shrimp in the Trap” – Shrimp tartare with lime, its “mayonnaise,” durum wheat shortbread, and Parmigiano Reggiano DOP.

First courses

Christian Braccini: Ravioli with squid ink, sea bream, and burrata, garlic butter, pistachio and basil pesto, and confit cherry tomatoes.

Niccolò Panza: Potato and shrimp cappellacci, their chive tartare, pistachio pesto, grilled cherry tomatoes, and “Parmentier”.

Gabriele Cianferoni: Cuttlefish ink-stained bottoni with lime ricotta, Delica pumpkin velouté, ginger ricotta, blanched broccoli, and fried broccoli.

Desserts

Asia Mucci: Passion: Marbled cocoa shortcrust pastry, white chocolate semolina cream, and red fruit ganache.

Chiara Menichelli: Illusion: Vanilla and lime bavarois, raspberry insert, cocoa biscuit, lime gel, and almond crumble.

Ruiwen Zheng: Explosion: Lime mousse with a mango center, vanilla biscuit, and caramel crumble.