“This profession gives those who practice it the opportunity to shape and always use the same ingredients, giving life to absolutely unique preparations, like composing profound songs with the seven notes of the musical scale”, affirms Rosaria Grasso, the finalist who will represent Sicily, European Region of Gastronomy 2025, at the 8th European Young Chef Award.
Rosaria Grasso, an 18-year-old graduate of the “Giovanni Falcone” hotel institute in Giarre, has developed a strong foundation in the culinary arts through both her education and hands-on experience. Currently working at the renowned “Shalai” restaurant, led by chef Giovanni Santoro, Rosaria has had the opportunity to work in various kitchen stations, often covering the pastry station.
In her last year of studies, she participated in a national gastronomic competition, a transformative experience that introduced her to the full scope of food and wine. This competition sparked a passion for both savoury and sweet preparations, and Rosaria describes the culinary profession as an opportunity to work with the same ingredients, transforming them into unique creations, much like composing a song with the seven notes of a musical scale.
At the European Young Chef Award 2024, Rosaria Grasso will present Masculini ‘a magghia ‘cca cipuddata e virdura maritata, a traditional Sicilian dish from the Gulf of Catania. With deep roots in local fishing culture, Masculini ‘a magghia is a dish based on an ancient technique used to catch anchovies, where the fish heads are trapped in narrow-mesh nets, causing natural bleeding that enhances the flavour. This dish highlights the freshness of anchovies, traditionally sold in local markets like the famous Piazza Pardo in Catania. In her version, Rosaria honours this local tradition, incorporating the flavours of seasonal vegetables, onions from Castrofilippo, and wild fennel, to celebrate the rich culinary heritage of her region while showcasing the unique textures and flavours of these ingredients.
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) that gathers young culinary talents from the awarded and candidate European Regions of Gastronomy. Selected each year through local contests, finalists to the European Young Chef Award compete by innovating traditional recipes from their regions using local ingredients.
The 8th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Sicily, European Region of Gastronomy awarded 2025. The competition will be held at the IPSSEOA “Giovanni Falcone”, Giarre Hospitality School on 27-30 November 2024.
About the World/European Regions of Gastronomy
World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.