Tortellini filled with chickpeas and field herbs in wood-pigeon and legume broth is the dish that earned Luigi Carmassi, young chef of the Ristorante Pesce Briaco of Lucca, the “Young Chef” podium, in the “challenge” of Saturday 8 December at the Real Collegio, with unanimous success of critics and public.
“The chef wakes early in the morning to be sure of obtaining the best raw material available. He transforms it, respecting its nature, and interprets it until the customers arrive at the table, until the final result that must preserve and at the same time highlight all the work done.” reads the chef’s presentation page on the website of the restaurant “il Pesce Briaco“.
And Luigi, having learned the lesson, set off early in the morning for his careful shopping at the Desco stands, where he selected the chickpeas of the Coop. L’Unitaria, the flour of Bontà della Garfagnana, and the vegetables and eggs from the Il Podere del Moro farm.
The “challenge between young chefs”, now in its fourth edition, is one of the events that animates “il Desco“, the market exhibition of Lucca products… and beyond.
On the jury: Marta Da Ponte a Quarto, sommelier, Paola Barbieri, restaurateur, Giacomo Mazzoni, food blogger, Leonardo Ciomei, editor and honorary president, and Gian Marco Mazzanti, Regional Manager of the “Slow Food Guide to the Osterie d’Italia”.
You will find Luigi Carmassi in the kitchens of the restaurant “Pesce Briaco” (Via della Pieve Santo Stefano 967/C, corner of the IV traversa)
tel. 0583 332091 – ristorante@pescebriaco.it