Chocolate

Don't call them Chefs, they are the Artists of Good Taste

National Cooking Review, Pastry and Artistic Sculptures.                                        The best Italian Chefs in competition.    Padova 16th February 2009.    A very high level event, which awarded a prize to three pastry champions of the Sicilian region.  Mario Ragona ( from Partinico ), Giovanni Cappello (from Palermo ) and Davide Saputo ( from Alcamo ).    The eighth National Cooking Review, Pastry and Artistic Sculptures has been organized by the Professional Italian Chefs Association; and it took place in the prestigious Pedrocchi Café of Padova open from 1831.  Four thousand metres exclusively dedicated to the restaurant industry, events and culture, supported by the ministry of Agricultural Politics, The Veneto Region, the Padova province and from the Chambre of Commerce of Padova.    The National Review awarded a Gold Medal and First absolute Prize in the category " Artistic Sculptures ", Diploma of merit and a prize of 1.000,00 Euro to Mario Ragona for his work of art "Glamour".  Giovanni Cappello, of the Cappello Pastry Shop of Palermo, receved a silver Medal, Diploma of Merit and the prestigious award " Café Pedrocchi of Padova " for his work " Under the Sea" ( In fondo al mare), while "  Davide Saputo from Alcamo achieved the Diploma of Merit and an exclusive interview by " Studio Aperto ", one of the most important TV news programme of Itaian television, thanks to his work of art "Love and Cupid"( Amore e Cupido).    Three wonderful works made fully from artistic sugar ; the only ones in the competition; and these magnificent works with all their complexity won over jury, television and the people present who from 3:30 p.m. admired with amazement the entire event.    101 Chefs coming from all over Italy challenged each-other in front of a jury of national and international level,and on the 16th February evening during a gala were awarded their prizes; dressed in a Chef"s hat and black trousers, at the Piroga Hotel in Padova.  The harmony of taste, the art of "Made in Italy"...   In order to achieve more informations visit the web site www.marioragona.it   Article translated by Laura Galati Sardo.


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Vegetarian Recipes: Chocolate Sauce
Flesh-eaters have the gravy of meat to eat with their vegetables, and when they give up the use of flesh they are often at a loss for a good substitute. Sauces may be useful in more ways than one. When not too highly spiced or seasoned they help to prevent thirst, as they supply the system with fluid, and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. When foods are eaten in a natural condition no sauces are required, but when food is changed by cooking many persons require it to be made more appetising, as it is called. The use of sauces is thus seen to be an aid to help down plain and wholesome food, and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. From a health point of view artificial sauces are not good, but if made as I direct very little harm will result.
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