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The first annual Mediterranean Cooking Congress brought together chefs from eight Mediterranean nations aboard the Tirrenia vesÂsel Raffaele Rubattino in Naples to explore traÂdiÂtional recipes and cookÂing techÂniques unique to each counÂtry. Organizer Luisa del Sorbo aimed to bring conÂsisÂtency to traÂdiÂtional Mediterranean dishes by facilÂiÂtatÂing the exchange of techÂniques among chefs while also celÂeÂbratÂing the diverse oriÂgins of modÂern Mediterranean cuiÂsine, leadÂing to the announceÂment of the secÂond annual Congress to take place in Opatija, Croatia in October 2015.
The first annual Mediterranean Cooking Congress offered chefs from eight Mediterranean nations the opporÂtuÂnity to explore the roots of their cookÂing herÂitage. Twenty-eight chefs spent two days aboard the Tirrenia vesÂsel Raffaele Rubattino in Naples preparÂing recipes passed down from their ancesÂtors and comÂbinÂing techÂniques unique to their counÂtries.
The Congress also brought the chance to dig deeper into the oriÂgins of modÂern Mediterranean cuiÂsine. Chefs and stuÂdents alike took time to explore how each culÂture has influÂenced today’s popÂuÂlar Mediterranean dishes.
The idea for the event came to orgaÂnizer, Luisa del Sorbo, upon noticÂing the lack of conÂsisÂtency in the prepaÂraÂtion of traÂdiÂtional dishes from nation to nation. She felt that bringÂing chefs from the varÂiÂous Mediterranean nations together — both to exchange techÂniques and to unearth traÂdiÂtional prepaÂraÂtion methÂods — would bring back the lost conÂsisÂtency while diverÂsiÂfyÂing the cuiÂsine at the same time.
Italian chef, Francesco Fichera, one of the chefs aboard for the Congress, reported that studyÂing priÂmorÂdial Mediterranean cuiÂsine on board the Tirrenia inspired him to preÂpare ancient dishes for his part in the event. Selections such as ​‘Garum,’ the first recipe for Roman seaÂsonÂing, were cooked over a fire in the fashÂion of Fichera’s ancesÂtors.
Both Portuguese chef, Jorge Fernandes, and Spanish chef, Carlos Peña, agreed that the Congress was an invaluÂable opporÂtuÂnity to exchange expeÂriÂences with other chefs while disÂplayÂing and develÂopÂing each chef’s own skills. Fernandes noted that, as cuiÂsine becomes a driÂving force behind Mediterranean tourism, it is advanÂtaÂgeous for chefs to work together to improve and unify the cuiÂsine expeÂriÂence throughÂout the nations.
After the sucÂcess of the first Congress, the secÂond annual Mediterranean Cooking Congress was announced to take place in Opatija, Croatia, in October 2015.