USA Vs. France chef's duel in tuna cooking semifinal competition at "Girotonno",Carloforte,Italy

The first day of the international competition between chefs from 6 countries at “Girotonno 2014” in Carloforte (Carlisle) presented the match between France and the US respectively, with Sylvain Sendra and Anne Legrand for the French and Timothy Magee for the Americans.

The transalpine recipe included a recipe for tuna steaks , topped with a tuna broth flavored with vegetables and herbs (thyme , bay leaves, celery , carrots, sage ) and flavored with wine, garlic and onions. The tuna was combined with the Colonnata’s lard and the tomatoes , potatoes, onions sour . At the time of presentation on the plate Sylvain and Ann have seasoned it with olive oil , thyme, coriander , dill, fennel , candied citron, lemon , capers and big chunks of black olives.

the winner dish of the French chefs

About the overseas competitor , who was born in Nevada, but originated, on his mother’s side, from the Tuscan city of Lucca, we saw what in my opinion has innovated a local tuna in an American’s concept. Timothy has had various experiences in the areas of Livorno and Pisa Tuscan cities for about 15 years , as well as a specialization of a year with the Dutch Paul DeBondt , one of the best chocolatiers in Italy , which operates in the worldwide famous Chocolate Valley in Tuscany. At this time Timothy Magee is the chef and owner of the restaurant "Il Sale" (the salt) in San Vincenzo, on the west Tuscan coast of Italy. The tars and stripes chef entered the stage scene with the  US national anthem and flag so much acclaimed by the public,too.

His recipe was a recipe for seared tuna with mussels, seaweed and sweet onion . The tuna was placed under vacuum with the toasted seaweed and marinated for two hours, then opened and burned. The mussels are open and are cooked with various spices including thyme , oregano , black pepper, white vinegar and then whisk to obtain a sauce accompaniment. The Onion , however, is cooked in sweet and sour and then presented in the form of crispy wafer. Finally, the dish is presented with the ' fresh seaweed Wakame, just blanched.

The peculiarity is that have to be consumed as a sandwich so with your hands. Unfortunately, this detail has escaped to the jury that ate with fork and knife, distorting the final feeling and interpretation. This cost the defeat of the U.S. competitor Vs. the French ones. Personally, I voted a tie for both of them. I certainly found it as a very original and tasty dish along the U.S. spirit which frankly was not understood by those who have not followed the instructions for use.

Chef Timothy Magee from US

After the vote , obtained from the average of a jury and a specialized team of journalists , the French Sendra and LeGrande were winners , albeit slightly compared to the American Tim Magee , earning the access to the final match on Sunday Vs. the other semifinals winners.

Jury's president Paolo Marchi

We will closely monitor US chef Timothy Magee during the event to further explore its creations. Stay Tuned!

Watch the Video below:

article by Luca Centoni, pictures by Maria Grazia Sanfelice

Top of the World's Red Tuna is protagonist for 4 days in Carloforte, S.Peter Island, Sardinia in Italy

FRIDAY 'May 30 from 10.00 to 18.00  VILLAGE SPORTS Beach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 18.00 to 24.00 VILLAGE EXPO exhibition products and agricultural and craft Sardinian  dock Mamma Mahon Via XX Settembre, Corso Cavour, Piazza republic 17.30 GIROTONNO LIVE COOKING (**) Tataki tuna, quinoa, sweet and sour, light broth of pink pepper and campari.Talk international food by chef Moreno Cedroni owner of the restaurant the Madonna of Senigallia . Lead Novella Calligaris and Massimo Giletti Theatre Cavallera from 18.30 to 22.00 TUNA VILLAGE (*) specialty tasting tuna to the flavors carlofortini dock Mamma Mahon from 20.00 at 2.00 SQUARE CASCA (*) Berber village with tastings of couscous and performances Square pegli 20.00 TUNA COMPETITION (*) 1st Semifinal - International Race of tuna. Lead Novella Calligaris and Massimo Giletti Stage - Course Boatmen 21.30 OPENING CEREMONY The mayor of Carlisle, welcomes and introduces the exhibition to the public. Lead Novella Calligaris and Massimo Giletti Stage - Course Boatmen from 22:00 to 4:00 AREA YOUTH live music and tastings organized by the Asab garden notes 22.00 GIROTONNO LIVE SHOW THE Ipothesi in concertStage - Course Boatmen Saturday, May 31 10:00 Boat ride to the discovery of Carlisle or slaughter (reserved for journalists and guests) from 10.00 to 18.00 VILLAGE SPORTS Beach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 12.00 to 24.00VILLAGE EXPO exhibition products and agricultural and craft Sardinian dock Mamma Mahon, Via XX Settembre, Corso Cavour, Piazza republic from 12.00 to 22.00 TUNA VILLAGE (*) tasting of tuna to the flavors carlofortiniQuayside Mamma Mahon 17.00 GIROTONNO LIVE COOKING (**) "By land and sea. Ventresca tuna with bacon Carlisle Cinta Senese myrtle " Talk stellar food by chef Alessandro Negrini de AIMO AND PLACE OF NADIA. Aloft Novella Calligaris and Massimo Giletti Theatre Cavallera 18.30 TUNA COMPETITION (*) 2nd Semi-Final - Race international tuna. Lead Novella Calligaris and Massimo GilettiStage - Course Battelieri 20.00 TUNA COMPETITION (*) 3 Semifinal - International Race of tuna. Lead Novella Calligaris and Massimo Giletti Stage - Course Boatmen from 20:00 to 2:00 SQUARE CASCA (*) Berber village with tastings of couscous and shows Piazza Pegli 21.30 GIROTONNO LIVE COOKING (**) "Barbecue pork ribs - Porceddu sweet and sour." Talk international food by chef Timothy Magee (USA). Aloft Novella Calligaris and Massimo Giletti Theatre Cavallera from 22:00 to 4:00 AREA YOUTH live music and tastings organized by the Asabgarden notes 22.30 GIROTONNO LIVE SHOWTHE Maurilios & Friends in concert Stage - Course Boatmen Sunday, June 1 10:00 Boat ride to the discovery of Carlisle or slaughter (reserved for journalists and guests) from 10.00 to 18.00 VILLAGE SPORTS Beach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 12.00 to 24.00VILLAGE EXPO exhibition products and agricultural and craft Sardinian  dock Mamma Mahon, Via XX Settembre, Corso Cavour, Piazza republic from 12.00 to 22.00 TUNA VILLAGE (*) specialty tasting tuna to the flavors carlofortini Quayside Mamma Mahon 17.00 GIROTONNO LIVE COOKING (**) Talk stellar food by chef Luciano Monosilio of Pipero at the Rex in Rome. Lead Novella Calligaris and Massimo Giletti Theatre Cavallera 18.30 TALK TUNA (****) "8 hands for a plate." Talk food by chef Luigi Ointment, Roberto Petza, Achille Pinna and Stephen Deidda Leads Novella Calligaris Stage - Boatmen course from 20:00 to 2:00SQUARE CASCA (*) Berber village with tastings of couscous and shows Piazza Pegli 20.00 TUNA COMPETITION ( **) Final race of the international tuna  Aloft Novella Calligaris and Massimo Giletti Stage - Course Boatmen from 22:00 to 4:00 AREA YOUTH live music and tastings organized by the Asab garden notes 22.00  GIROTONNO LIVE SHOW  Award winner of the country's Tuna Competition  Aloft Novella Calligaris and Massimo Giletti  Stage - Course Boatmen 22.30 GIROTONNO LIVE SHOWfireworks Pier 23.30 GIROTONNO LIVE SHOW Genio & Pierrots in the concert Stage - Course Boatmen MONDAY, June 2 from 10.00 to 24.00  VILLAGE EXPO exhibition products and agricultural and craft Sardinian dock Mamma Mahon, Via XX Settembre, Corso Cavour, Piazza republic from 10.00 to 18.00 VILLAGE SPORTSBeach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 12.00 to 22.00 TUNA VILLAGE (*)specialty tasting tuna to the flavors carlofortini dock Mamma Mahon from 12.00 to 15.00 SQUARE CASCA (*)Berber village with tastings of cous cous and shows Piazza Pegli 17.00 TALK TUNA (****) "Sailing with the tuna."Talk food by the chefs UIR, Italian Union of Restaurateurs, Fabrizio Barontini, Max Masuelli and Anthony Corrado leads Novella Calligaris Stage - During Boatmen 18.30 TALK TUNA (****) "From Paris to Palma via Sardinia." Talk food by chef Simon Round, Roberto Serra and Luca Puddu. Leads Novella Calligaris Stage - Boatmen course from 22:00 to 2:00AREA YOUTH live music and tastings organized by the Asab garden notes 20.00 GIROTONNO LIVE COOKING (** ) "Sushi and Sashimi" Talk international food by chef Haruo Ichikawa. Leads Novella Calligaris Theatre Cavallera from 20.00 to 24.00 SQUARE CASCA (*)Berber village with tastings of couscous and shows Piazza Pegli 22.00 GIROTONNO LIVE SHOW genius and Pierrots in concert Stage - Course Boatmen Four days of appointments, meetings related to the unique cultural traditions, art, wine and food, music and entertainment, conferences and debates to celebrate the ancient tradition and culture of tuna, historically linked to the territory. The " Girotonno - Men, stories and flavors routes of tuna ", in its eleventh edition, will be held in Carlisle, from May 30 to June 2 , on the island of San Pietro (Carbonia-Iglesias), in the southwest of Sardinia . the international event involving food critics, chefs internationally renowned culinary experts tuna, journalists and experts of the Mediterranean gastronomy, applying Carlisle "Capital of quality tuna", or the "tuna racing" that is caught in the trap of St. Peter's own during the event. The event focused on a international culinary competition tuna welcomes the ancient land of Sulcis gourmands and connoisseurs Iglesias to promote the ancient tradition of the traps that still is practiced and handed down orally from Rais to rais, from tuna station in tuna station. A challenge between delicacies in the kitchen that brings together many different cultures.The international culinary competition and 'the beating heart of Girotonno. Chef of the six countries will compete in the kitchen with specialty tuna cooked and raw. A face in Carloforte there will be Brazil with the chefs and Mauricio Zillo Nicholas Pepper Christian, Italy, represented by Roberto Serra and Clelia Bandini, France, which sees in the race Sylvain Sendra and Anne Legrand, Japan with chef Haruo Ichikawa and Lavezzari Lorenzo, Spain represented by Alba Ruiz and Maria Giulia Magario and the United States in competition with the chefs Nicola and Fabrizio Timothy Magee. Judging the dishes there will be two juries, one technique of journalists, chaired by Paolo Marchi, and a popular one, composed by the visitors of the event that will taste and vote for dishes with numbered paddles. Here are the delegations of the countries in the race:  BRAZIL Mauricio Zillo Nicola Fabrizio FRANCE Sylvain Sendra ITALY Roberto Serra Clelia Bandini JAPAN Haruo Ichikawa Lorenzo Lavezzari SPAIN  Alba Ruiz Maria Giulia Magario USA Timothy Magee Christian Nicholas Carloforte (Carlisle in English) A beautiful corner of Sardinia from Liguria flavor in a stunning natural environment. Carloforte is the only town on the east coast of the island of San Pietro and has a number of scenic and historical features that make it very characteristic. It is a common fee in the province of Genoa, in 2004 acquired title by virtue of their historical, economic and cultural relations with the Genoa. Also, thanks to its rich and varied environment, Carlisle has been included in the list of " the most beautiful villages in Italy ". The town is in fact the result of a careful design elements that are found typically seven to nineteenth-century domestic architecture. The high architectural character of the center is evidenced by the many palaces, beautiful facades, giving even more prestige to the urban core.  The real key to success, however, the island is, without a doubt, the beautiful sea of ​​many colors has always been a destination for many tourists. Tuna fishing in Carloforte is realized with the networks according to a practice already used in Sardinia by the Phoenicians, Romans and perfected in the fifteenth century by the Spanish.The massacre is a true strategic ritual, a battle that is being fought at sea between man and animal, in the months from April to June. Start with a propitiatory prayer of the fishermen (about forty) addressed to the Virgin Mary and the Creed dedicated to the Holy Spirit to reach the Providence and "na clew fishing", a rich fishing of tuna delicacy of these areas: theThunnus thynnus (bluefin tuna ), the most valuable of the Mediterranean and the only one who still is drawn according to the rules of an ancient tradition, long five hundred years, the fisheries of slaughter. The tuna in Carlisle is now the only one still active in the Mediterranean and, since the nineteenth century, fishing and working according to traditional methods so-called "tunas race", from red meat and fat. The fish arrive in large schools from the Atlantic to lay their eggs in a warmer environment (surface temperature between 22-23 degrees). The move group then makes their routes easily predictable. The tuna, which are found on the high seas, are therefore forced to enter the first "big room." At this point, not being able to go back, get lost in the neighboring rooms, arranged in a row and communicating with each other through ports consist of a system of fixed networks. When the Rais (the head of the trap) believes that the number of tuna this is sufficient, if the weather conditions are favorable, from his small boat, the "musciara" provides the instructions necessary because the tuna are induced to enter into the "room of death ", where inevitably remain trapped. These powerful pelagic predators are characterized by blue-black on the upper parts (that are also known by the name of Bluefin Tuna ), gray with silvery spots on the side, white on the lower region. Their meat, with high nutritive value, are red because of the blood vessel system particularly developed in the skin and muscles of the trunk side. Especially frequent the waters off the coast and near only at certain times, as happens during playback. The high temperature of the waters of the Mediterranean in fact develops the sexual glands of animals, in this environment, during the summer, they lay their eggs. Bluefin tuna is prized by chefs around the world and especially in Japan, every year, will consume approximately three-quarters of the total catch of this species worldwide, unfortunately endangered. Not surprisingly, the European Parliament approved a regulation to protect this particular species of tuna assigning each member country a quota of capture to avoid excessive taking of specimens and to avert the danger of extinction of the species.

The Ceviche in Church Street Downtown Orlando Florida

Primavera tempo di eventi a Church street nel Downtown di Orlando. Sicuramente una delle vie più’antiche della città, con la sua stazione d’ epoca e’ al centro di moderni grattacieli che conserva intatto il proprio fascino. Qui si e’ tenuto l’ “Orlando Brew Fest” una rassegna di birre artigianali realizzate da piccoli produttori autonomi della Florida e di altre regioni degli Stati Uniti. Pagando una somma ragionevole si possono assaggiare decine di etichette alla spina ed in bottiglia.

Spring is certainly the time for beer lovers event in Church Street, Downtown Orlando, Florida. One of the oldest streets of the city, with its charming old fashion station right in the middle of modern skyscrapers. And here it is ‘held the “Orlando Brew Fest" an exhibition of craft beers made ​​by small independent manufacturers of Florida and other regions of the United States. By paying a reasonable admission ticket you can taste dozens of labels on tap and in bottles.

Church St. è un noto ritrovo serale per il dopo lavoro o la partita degli “Orlando Magic”, la squadra NBA della città già campione d’ America nel 2008. E’ frequentata da giovani e professionisti che si ritrovano a bere o a cena in uno dei rinomati ristoranti direttamente sulla strada. Tra i migliori il “Kress” chop house, di cui abbiamo trattato in un articolo precedente, e il “Ceviche” Restaurant and Tapas Bar, un locale di autentica cucina spagnola che abbiamo provato per voi.

Church St. is a popular hangout for the evening after work or a game of “Orlando Magic”, the city's NBA team already US champion in 2008. It's frequented by young people and professionals who find themselves in a drink or dinner of the renowned restaurants directly across the street. Among the best are the “Kress” chop house, which we discussed in a previous article, and the “Ceviche” Restaurant and Tapas Bar, a local authentic Spanish cuisine we tried for you.

Let’s start with a "Sangria Primera" special drink of the house where the ingredients are the legendary Tinto , Blanco or Cava Sangria with an elegant "top shelf'' upgrade. Featuring 10 year Torres Imperial Gran Reserva Brandy and Gran Torres Orange Liquor.

il Menu scelto comprendeva diversi assaggi tra cui: “Ceviche de la Casa” (Shrimp,sea scallops,squid and market fish marinated in lime juice and garlic, tomatoes, Spanish onions, peppers cilantro, jalapeño) and “Ceviche de Pulpo” (steamed, chilled octopus, marinated in tossed with lime juice and garlic, tossed with fresh cilantro and onion). ottimi!

The chosen menu included several samples including: "Ceviche de la Casa" ( Shrimp , sea scallops , squid and fish marinated in lime juice market and garlic , tomatoes , Spanish onions , peppers cilantro, jalapeño ) and "Ceviche de Pulpo" ( steamed , chilled octopus , marinated in lime juice and tossed with garlic , tossed with fresh cilantro and onion ). Excellent!

Il “Tabla Mixta” un piatto veramente vario della cucina mediterranea. Un vassoio con Chorizo,Morcilla and Serrano Ham with Mahon, Manchego, Cabrales and Tetilla cheeses, slices fruits and figs. Come essere andati in Spagna!

The "Tabla Mixta" a really various and colored Mediterranean plate with Chorizo, Morcilla and Serrano Ham with Mahon, Manchego , Cabrales and Tetilla cheeses , slices fruits and figs . Like to be Spain!

“Gambas y Guacamole” (smoked Spanish mussels with tomato over house-made guacamole). Per finire due desserts tipici “Crema Catalana” e “Tres Leches” davvero deliziosi. 

"Gambas y Guacamole" (Spanish smoked mussels with tomato over house-made guacamole). To finish two typical desserts “Crema Catalana" and "Tres Leches" really delicious.

Il giudizio finale e’ un 20/20 con menzione di miglior ristorante spagnolo a Orlando.

The final judgment is a 20/20 with mention as best Spanish restaurant in Orlando.

125 West Church Street

Orlando, FL 32801
Phone: (321) 281-8140
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About Ceviche Orlando

Ceviche Orlando is located at Historic Church Street Station in the heart of downtown near the Amway Center. Our main dining room features a spectacular cold tapas bar. The adjacent late night flamenco lounge is large, yet intimate, and features a chapel ceiling from a 16th century abby.  The second floor has banquet facilities capable of accommodating over 200 guests.

article and pictures by Luca Centoni