A live cook-off will challenge culinary students to create original dishes using Italian cured meats.
The competition will take place at Blackpool and the Fylde College on Thursday, April 23, at 12pm.
It forms part of an international educational initiative organised by the Italian Trade Agency (ITA), in collaboration with ASSICA (the Association of Italian Meats and Cured Meats), and in association with Lancashire and the North West Magazine.
Annie Kerfoot, vice principal of foundational economy at Blackpool and the Fylde College, said: “We are absolutely delighted that the ITA has selected us to host this exciting competition.
“It’s a wonderful opportunity for our culinary students to showcase their talent on such a prestigious platform working with world-class Italian ingredients.
“Events like this are invaluable for our students’ development and we are proud to be part of this celebration of Italian culinary excellence.”
The contest, titled Italian Salumi, The UK Contest, will see three students compete to create an original dish featuring Italian cured meats as the main ingredient.
The finalists from Blackpool and the Fylde College are:
Jack Coles, who will prepare Mortadella, Scotch quail’s egg with salsa verde and red amaranth
Mitchell Booth, who will create grilled monkfish wrapped in prosciutto with bean stew
Stanley Brown, who will present bresaola and blackcurrant risotto with rocket
The event will be hosted by Italian culinary expert Maurizio Bocchi and will take place in front of an audience of industry professionals and guests.
Mrs Catherine Yeo, Assistant Principal for Leadership, Management and Lifestyle at Blackpool and the Fylde College, will welcome attendees alongside the Italian Consul, Gabriele Magagnin.
The winner will go through to the grand final in London, with the chance to be named Best Young Chef for Italian Cured Meats.
The competition forms part of a wider ITA project to promote Italian PDO and PGI cured meats in the UK.
Gabriella Migliore, deputy director of the Italian Trade Agency, said: “ITA is delighted to be back in the UK and to be working with students from Blackpool and the Fylde College, the chefs of the future.
“These students will become the storytellers and ambassadors of these products in the future, bringing together their talent with the unique quality of Italian salumi.”
Dining and Cooking