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National Competition Food and Drink "Citta 'di Assisi" 2010 National Competition Winners


In recent days, was held at the Hotel Institute of Assisi, the V edition of the National Food and Wine Competition "Città di Assisi" which has been since last year awarded the prestigious Presidential Medal of Republic.
The competition, sponsored by the city of Assisi, from the province of Perugia, the Region of Umbria has been achieved thanks to the attention and sensitivity in particular the Ministry of Agriculture and Forestry the collaboration of the company Nutrifree, hotels in Assisi, Foligno, Perugia Confcommercio, the Company Cancelloni, Umbria Cooks Regional Union that sponsored the initiative.
event was attended by twenty hotel schools from all over Italy. Great public success and critical acclaim, as well as the appreciation of the highly qualified jury composed of the President Piero Angelini, nationally acclaimed food and wine, chef Alviero president of the Regional Cooks Bigi Umbria, vice president of the Italian Marco Serve Sommelliers, Alberto Schieppati director of the prestigious magazine "Food and Beverage" Michela Ianni and regional president of the Association Celiac Disease.
Competition theme this year was in fact preparing a tasty dish gluten-free item that causes intolerance to gluten.
The panel expressed its satisfaction with the high level of food and wine of the various schools.
E 'winner this year, as well as in the previous edition, the Hotel Institute Piobbico (PS).
Hospitality Institute of Spoleto, one of Castelfranco Veneto (TV), Gela (CL), Gattinara (VC), Terni and Gioberti in Rome went to order the various special awards.
At the event, coordinated by Prof. Paolo Pani and supervised by the Headmaster Dean Bianca Maria Tagliaferri, was attended by the Director of the Regional School Nicola Rossi el'assesssore Education of the City of Assisi Maria Aristei Belardoni.

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Food and Wine "Citta' di Assisi" 2010


I ° absolute FIC Urcu with a trophy and medal of the President of the Republic over the
Dean IPSSAR Assisi Bianca Maria Tagliaferri and Pres Reg.le FIC Bigi Alviero
Hotel Institute PIOBBICO
prize of € 300.00 each and a certificate of merit

student lounge bar NEAR MARIANA student kitchen BRIAN CARUSO


FEDERALBERGHI CONFCOMMERCIO Trophy for the best research, reporting and energy on the dish and its ingredients, the delivery
CEO Nicola Rossi
Hotel Institute CASTELFRANCO VENETO
and certificate of merit
student lounge bar Barichello ENRICO student kitchen Pozzobon MARCO


AIS Trophy for the best combination of wine and wine sensory analysis
delivery AIS Vice President Marco Serve
Umbria Hotel Institute SPOLETO
and certificate of merit
student lounge bar PASSERI FEDERICA student cucina DILI FRANCESCO


Targa Comune di Assisi per il piatto più originale
consegna Assessore alla Cultura del comune di Assisi Aristei Belardoni Maria
Istituto Alberghiero di GELA
e attestato di merito
allievo di sala bar VELLA ALESSANDRO allievo di cucina CASTORINO FEDERICA

Targa AIC per la migliore preparazione culinaria
consegna Pres. Reg.le Ass. Italiana Celiachia Dr.ssa Michela Ianni
Istituto alberghiero di GATTINARA
e attestato di merito
allievo di sala bar GIACOBONI GIULIA allievo di cucina CONTI VERONICA

Targa Cancelloni Food Service for the best service in the dish and wine company Cancelloni
delivery area manager Ms Elizabeth Carloni
Hospitality Institute of TERNI
and certificate of merit
student lounge bar BOUROS ELIZABETH student Cooking FREDDUZZI STELLA

NUTRIFREE Special prize products for celiac disease for the best oral presentation
delivery Councillor Federalberghi Perugia prov Mr. Pazzani Venanzio
Hospitality Institute of ROME GIOBERTI
and certificate of merit
student lounge bar Cefalo MICAELA student kitchen VELIZAROV VENTISLAV

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The visit of our former student


welcome visit from California
On November 10, our school has had the pleasure of hosting Splendorini Carlo, a former student who has had important experiences abroad and is currently head bartender of "Gypsy," one of the most successful local San Francisco.
Charles wanted to bear witness to their experience and highlight the importance that the school has had in its growth both professionally and personally.
"My passion for the bar was born right here in this school," says Carlo. The audience listens to this curious young man who explains how his dreams have slowly turned into reality. At age 16, finished the fourth year, Charles has spent several months in Germany gained his first significant experience. Back in Italy he completed his studies and soon left for London, where he further refined the technique.
The turning point came, however, thanks to a trip to California, during which manages to establish itself as a bartender capable and full of creativity with him the "Gypsy" is flattering reviews in the media. Her skills also emerge during the races to participate in, gaining access to the world finals to be held in the coming months.
Carlo, basandosi sulla propria esperienza, ha suggerito agli studenti di impegnarsi nelle attività scolastiche e di non smettere mai di essere curiosi e disposti ad apprendere: “pur essendo un buon barman, ritengo di avere ancora tante cose da imparare, da tutti e in qualsiasi occasione, anche oggi che sono di fronte a voi”.
Dopo aver raccontato la sua “avventura”, Carlo ha proposto alcuni drink frutto della sua creatività, ricordando che, se bere può essere un piacere, bisogna comunque farlo con moderazione, in particolare se si è molto giovani.
Prima di salutare, tenendo fede a quanto detto, ha accettato volentieri i suggerimenti dei ragazzi, prendendo nota delle ricette da loro proposte in occasione Memorial Angelini 2009.
Thank you Charles and good luck!