Penne with gorgonzola with Japanese perfume: the recipe of the winner of Master of Pasta 2019!
The Japanese chef, Keita Yuge, with experience in restaurants in Paris (G. Savoy), Tokyo (Chez Inno), Osaka (Quinto Canto) and Yokoama (Salone 2007), won the title of Master of Pasta 2019 with the recipe "Penne with gorgonzola with Japanese perfume".
In fact, in Paris at the Pavillon Cambon, the Japanese Keita Yuge has beaten the best chefs in the world under 35, representing 14 countries in front of an audience of more than 350 international guests including judges, foodies, media and sector operators in the final act of Barilla Pasta World Championship. The theme of the competition, now in its eighth edition, was "The Art of Pasta".
The dish, judged by operators and industry experts as "the perfect synthesis between Mediterranean diet and oriental culinary tradition", expresses the oriental component with an oyster sauce and a Japanese aroma of "Sake, Sansho, Yuzu" and the addition of Sake with gorgonzola sauce. "I am proud - chef Keita Yuge said - to be the new Barilla Master of Pasta, my desire is to pass on to the new generations all the knowledge and technique I have learned over the years". Keita Yuge received an original bronze sculpture as a prize, inspired by the pasta drawing. A great tribute to our beloved Gorgonzola who confirms his role as a protagonist of excellence in “haute cuisine” from around the world.