The semi-final of Bravo’s “Top Chef” was nothing short of epic and totally Italian. The four American contestants arrived by night to Antica Corte Pallavicina, a luxury hotel in Parma, after a two-hour road trip from Tuscany. They were greeted with a candlelight spread of cured meats and cheeses, including the culatello di Zibello made on-site.
Exploring the best ingredients of Emilia Romagna at their source didn’t stop there. Italy’s youngest Michelin starred-chef, Lorenzo Cogo, accompanied the contestants on a tour of the top producers of prosciutto and parmigiano reggiano and sent them off to buy groceries in the small boutiques of downtown. With just three hours, they prepared two courses– a primi and secondi– using the prized staples and fresh produce from the markets, like yuzu, heirloom cabbage and Borlotti beans.
Chef Evan Funke with Tom Colicchio and Top Chef contestant (ph via Facebook)
Our Editor-in-Chief, Maddalena Fossati, was among the invited guests trying out the dishes. While judging the first course, Maddalena compared Stephanie Cmar’s prosciutto ragu fettuccine to a work of art.
“It’s like touching the cappella sistina with new colors!” she said, remarking that the chef’s approach was quite brave.
Maddalena Fossati (ph screenshot)
In total, ten impressive chefs, culinary experts and judges sat at the table, discussing in Italian and English the soul of each plate. Ultimately, it came down to whether the chefs showed respect for the ingredients. Italy’s foremost Michelin star chefs, Enrico Bartolini, Roberto Cerea, and Isa Mazzocchi, and the guest judge of this episode, American chef and author, Evan Funke, all weighed in.
To find out who “packed their knives,” or won this episode and the next, don't miss the season finale of “Top Chef” on June 18.