Winter is back, and so is the Soup Challenge!
The dinners hosting the Challenge are all about regeneration, and the taverns hosting them offer dishes made from leftovers, ‘leftover cuisine’ and cuisine that combats waste.
Our travelling companions are the taverns of the Lucca Plain selected by Slow Food in its annual guide: establishments that best interpret the concept of cuisine focused on the quality of the dishes but also with particular attention and sensitivity to hospitality, making diners feel at home. Careful selection of raw materials, favouring the local area and its “virtuous” producers, cuisine attentive to tradition without excluding a vocation for innovation, attention to the essence and characteristics of the products and little inclination towards spectacle: in essence, establishments where you can breathe a reassuring atmosphere but where you can also enjoy significant gastronomic experiences.
During the evenings, 4-5 chefs compete, each offering their own soup, which is judged by the “popular jury”, represented by the dinner guests, using the “official” evaluation form for Frantoiana soup. At the end of the dinner, the winner of the preliminary round is announced, who then qualifies for one of the two semi-finals, which in turn qualify them for the final.
Those who wish to apply as challengers can contact the organisers by calling 329 7399748, while those who wish to participate in the popular jury simply need to reserve a place at the table.
The Challenge then rewards the Pilgrims of the Soup, those who attend the most preliminary rounds, accompanying the journey from tavern to tavern: the pilgrims are guaranteed a place in the final and are rewarded with a special prize.
