It was probably grandma's roast chicken, the one she prepares every Sunday, the dish that made the difference and that led the very young Italian cook (he is only 19 years old) Matteo Cignetti to win the Young Chefs Olympics, the most great world competition of the genre. Gold medal for the young student from Strambino, near Turin, a student ofHotel School of the Vallée d'Aoste. Matteo, who had already won the national trophy of Best Student 2021 in Treviso, brought Italy to the highest podium in a challenge in the kitchen that saw young chefs (aged 18 to 24) from 42 countries from all over the competition. the world.
The Young Chefs Olympics are based in India and, due to the pandemic, have been held remotely for three years. An extra difficulty for those who participate. "Its so - explains Cignetti - Normally the direct confrontation with other chefs is one of the most important parts of this type of competition. Before and during the race there is a mutual exchange of knowledge that forms in an incredible way. Because the competition is not with other competitors but with yourself. When you work remotely this does not exist, there is no tension. The bang comes all at once and therefore requires a lot of concentration. We worked framed by five cameras and under the watchful eye, from every angle, of great international chefs".
In the grand finale of the Young Chefs Olympics, which was held on February 4th, the competitors created two dishes using a basket defined in the preliminary phase. What have you prepared?
In the first phase I prepared a vegetarian filled pasta and a crème caramel accompanied by a particular apple sauce. For the grand finale, I chose a dish of completely boneless chicken, Granny's roast chicken. An English name for a dish inspired by the kitchen of my home, the roast chicken that my grandmother prepares with her chickens every Sunday. This preparation, like that of the dessert (one tartlet of shortcrust pastry with citrus fruits and chocolate also using the albedo, the white part of the peel to "grasp" its bitter taste) are my original dishes.
And since one of the objectives of this competition is also to develop a perspective of sustainability, I used all the various parts of the ingredients, even those that normally represent waste. Preparing them in a different way and with different processes, in order to enhance all the flavors present.
And the gold medal has arrived ...
Yes, a huge satisfaction, it was a very demanding competition. There were two operational days, the first particularly exhausting and the second which was the day of victory. I worked alongside my teacher, lo chef Gianluca Masullo and with the support of Chantal Morosso who followed me for English. In fact, I wanted to explain all the processing stages in the language. I also like to remember that one day was dedicated to the enhancement of Italian products.
When was your passion for cooking born?
From an early age. At first I had a fake kitchenette to play in my room. Then, in elementary school, I started cooking concretely in the home kitchen. In junior high I was already sure of what I was going to do in life. I therefore enrolled in the Hotel School of Chatillon which is a true excellence in this field. I followed the five-year course which in addition to practice has a strong theoretical imprint.
How much did your family, culture and Italian traditions influence this victory?
Much. In Italy we have a tradition that is not only local, but regional. Each family has its own. This is the great wealth of our country. Which we should value much better than we do.
Your future prospects?
I would like to spend a few years abroad to get to know the different cuisines of the world well. To broaden my knowledge. The kitchen is a constantly evolving reality, and only thanks to a global vision is it possible to enhance the value of one's territory. Then I would like to return to Italy but I don't know, we'll see. Our country should know how to listen and value young people better.
Is cooking like loving?
Yes, that's right. Ours is a tiring job but, if done with the heart, it is absolutely rewarding. Good cooking means communicating. To make those who sit at the table to taste our dishes have a unique experience with love.
What is your favorite dish and what is the ingredient?
I love first courses and fresh pasta. For example, a ravioli is only really good when it results in an explosion of taste. It must be savored by eating it, but it must also be remembered after eating it.
Can you give us your recipe?
I'm thinking of a dessert based on asparagus, every now and then I like to try the savory cuisine in the pastry shop. It starts with a base of very fine vertically cut asparagus sheets. They go quickly cooked in a vanilla syrup and twisted like a basket. Then you make a circle, add a creamy white chocolate, a crispy black pepper biscuit and the asparagus tips usually sautéed on top. On the side, an asparagus ice cream using the white part of the asparagus, the hardest one. Complete with an asparagus wafer ".
