Tortellini stuffed with chickpeas and wild herbs in broth of pigeon and legumes are the recepie that has earned Luigi Carmassi, young chef at the Ristorante Briaco di Lucca, the podium of "Young chef", in the "challenge" of Saturday 8 December at Real Collegio successfully involved critics and public.
"The chef wakes up early in the morning to be sure of getting the best raw material available, transforming it, respecting its nature, and interpreting it until the customers arrive at the table, until the final result that will have to preserve and at the same time highlight all the work done." says the chef's in the presentation page on the restaurant website "il Pesce Briaco".
Luigi, having learned his lesson, left early in the morning for his careful shopping at Desco's stands, where he selected Coop chickpeas. The Unitarian, the flour of Bontà della Garfagnana, the vegetables and the eggs from the farm Il Podere del Moro.
The "challenge among young chefs", now in its fourth edition, is one of the events that animates "il Desco", the market for Lucchesi products ... and more.
In the jury, Marta Da Ponte a Quarto, sommelier, Paola Barbieri, restaurateur, Giacomo Mazzoni Food-blogger, Leonardo Ciomei editor and honorably president, Gian Marco Mazzanti, Regional Manager of the "Slow Food Guide to the Osterie d'Italia".
Luigi Carmassi can be found in the kitchens of the "Pesce Briaco" restaurant (Via della Pieve Santo Stefano 967 / C crossroad IV)
tel. 0583 332091 - ristorante@pescebriaco.it