Sportella from the Isle of Elba, potato tortelli from the Mugello, classic or contemporary pappa al pomodoro: these are just some of the typical Tuscan dishes that have been made by students at the region’s hotelier institutions for the initiative: “Giovani Chef in Vetrina“.
Right in the middle of the Coronavirus health emergency, the Tuscan Region saw the prudence of strengthening relationships with these schools, inviting the students to put themselves to the test with Tuscan cuisine and traditions.
Thanks to their collaboration with the professors who had already participated in the culinary competition “Primi di Toscana” during lockdown, the students used their phones to film themselves making the recipes at home, with the aim of using local, in-season ingredients and demonstrating the procedures for the regional recipes in question.
Those who took part numbered more than seventy, from six institutions: Marconi in Viareggio, Fanfani Camaiti (Caprese Michelangelo), Foresi (Portoferraio), Martini (Montecatini Terme), Buontalenti (Florence) and Fratelli Pieroni (Barga).
Apart from giving visibility to the dishes whipped up by the aspiring chefs, the project was intended to show their ability to choose prime ingredients and how to use them. One particular aim was to introduce – especially among the youngest – the many niche Tuscan specialities that have won important recognition (DOP, IGP, Prodotto Agroalimentare Tradizionale or “filiera corta” (short supply chain)).
The Tuscan Region’s assessor for production activities, tourism and youthful enterprises, Stefano Ciuoffo, clarified: “Enogastronomy is a big driver of Tuscan tourism, and this is why having hotelier institutes that train students in our system of hospitality is fundamental. Initiatives like this bring them into the public vision and stimulate their creativity. It’s the best way of investing in our future.”
The assessor for education, work and training, Cristina Grieco, added: “Once more, our schools have shown their desire and their ability to be present in projects that the Tuscan Region brings forward with passion and determination. They have contributed to the enrichment of Vetrina Toscana, with dishes of quality and tradition. It shows a love of our land and an appreciation of what it and its people give, with so many devotees of cooking and so many people who work with food and bring masterpieces to our tables, always with the freshest ingredients. This experience will just confirm that Tuscany is a place of learning.”
The assessor for agriculture and agritourism, Marco Remaschi, underlined: “It’s very satisfying to see how we can build bridges and positive connections through enogastronomy, even in difficult times like lockdown, which we have only just emerged from. So many young men and women responded to our call in Tuscany, putting their studies and knowledge of the region and its extraordinary produce to good use. They have opened their home kitchens to the world and used their personal recipes to promote ingredients and those people who in these months have never stopped working to guarantee food for everyone. It’s a collaboration between sectors, the region coming together to give hope for the future.”
The collected videos will be published with the hashtag #GiovaniChefInVetrina, on Vetrina Toscana‘s channels. Vetrina Toscana is a project from the Tuscan Region and the Tuscan Chamber of Commerce that promotes restaurants and grocers that use the region’s typical produce.
On Vetrina Toscana’s Youtube profile you can find a playlist with all the submitted videos, of which a selection will be uploaded to the official vetrina.toscana.it website and shared on Facebook and Instagram with a twice-weekly column. BuyFood, the exhibition that showcases food products certified DOP, IGP and agriqualità di Toscana, will also be able to share online the clips that explore any of Tuscany’s food-farming products.