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The Pizza in festa fair in Borgo resonates with the enchanting aromas of sauces and pasta. This festive weekend, visitors are not only celebrating pizza, as a new addition shines brightly: pasta. Chefs compete in creativity, revealing bold pasta dishes that promise to dazzle the taste buds. With local ingredients and exceptional know-how, this event highlights the richness of** Corsican cuisine.

Why is ‘pasta’ making waves in Borgo?

The fair Pizza in festa, which recently took place in Borgo, was the stage for a surprising innovation. While this festival mainly celebrates pizza, a fresh breeze of creativity came from pasta. The chefs and cooks present had the opportunity to showcase their talent through a pasta competition, attracting food enthusiasts and curious visitors alike. This original format broadened culinary horizons and brought a new dimension to an event focused on pizza.

The culinary journey of the participants was captivating to observe. The candidates had 30 minutes to produce pasta dishes that showcased local ingredients, creating a symbiosis between tradition and invention. The public had the chance to discover recipes that combined creativity and refined techniques. The chemistry between the ingredients, sauces, and pastries charmed the taste buds of visitors, transforming this fair into a true ode to Italian gastronomy.

Which chefs stood out during this event?

Michè Pietrotti, a renowned restaurateur from Bastia, caught attention with his participation in the pasta competition. By presenting ravioli stuffed with brocciu accompanied by a Corsican shredded veal, he successfully blended tradition and boldness. He shared his enthusiasm for this first experience at an event of this scale, which contributed to raising awareness of his establishments, named A Loghja.

Another notable participant was David, a pasta enthusiast from Brittany. His initial surprise entry transformed into a genuine human adventure in the kitchen. He is a perfect example of the passion that drives enthusiasts beyond the professional realm. His path to this competition demonstrates how the love of gastronomy can bring people from different backgrounds together, based on a shared passion for pasta.

How was the pasta competition organized?

This competition is not only a competition but also a celebration. Stéphane Pileri, organizer and pizzaiolo, established this event to highlight local products and encourage participants to think outside the box. Under the supervision of chef Meidhi Belkessa, a former star chef, the candidates received valuable advice to showcase their potential.

• A first phase of chef selection was carried out.
• The jury, composed of renowned professionals, evaluated the creativity and taste of the dishes produced.
• The ingredients used were mainly local specialties to ensure authenticity and quality.

Which dishes left an impression on visitors?

During this festival, several dishes made a sensation among the public. The ravioli emerged as a must-try, particularly those stuffed with brocciu and other choices inspired by Corsican traditions. The interplay of textures and flavors created unforgettable culinary experiences. Many visitors expressed their astonishment at the bold pairing of ingredients with delicately simmered sauces, offering a rare depth of flavor. Here are some notable dishes:

• Ravioli stuffed with brocciu: a true nod to local tradition.
• Pasta alla norma: a Sicilian dish revisited for the occasion.
• Seafood pasta: combining freshness and marine flavors.

What does the fair ‘Pizza in festa’ represent for local gastronomy?

Pizza in festa is not limited to a pizza competition. It is an event that showcases local gastronomy in all its diversity. The presence of pasta in the program demonstrates the evolution and adaptability of culinary traditions in response to public expectations. The collaboration between chefs, amateurs, and professionals helps to strengthen the ties within the Corsican culinary scene.

This festival is also a platform to discover renowned artisans and their products. These encounters enrich the experience of food lovers by exposing them to exceptional know-how. Thus, the event aims to be both educational and festive, promoting awareness of regional products while celebrating culinary art.

Within the Pizza in festa fair, held in Borgo, pasta managed to capture the attention of visitors and professionals. This second edition shone a light on passionate artisans, such as Michè Pietrotti, who showcased their talent through creations like ravioli stuffed with brocciu, thereby highlighting Corsican flavors.

The diversity of participants, ranging from renowned chefs to amateurs like David, reflected the enthusiasm for Italian gastronomy. The jury, which included the vice-champion of France in this field, was undoubtedly impressed by the authenticity and expertise displayed during this culinary event.

The organizers’ desire, led by Stéphane Pileri, to offer a pasta competition added an innovative dimension to the festival, paying tribute not only to pizza but also to the richness of Mediterranean cuisine. With the evolution of the event, Pizza in festa is establishing itself as a crossroads of discovery for food enthusiasts.