Special prizes for Morocco, Peru, Spain and the Philippines
Portugal, represented by chef Tiago Ferreira Silva, won the Bia Cous Cous World Championship. The competition, the heart of the Cous Cous Fest in San Vito Lo Capo, pitted chefs from eight countries against each other: the Philippines, Italy, Morocco, Peru, Portugal, Spain, Tunisia, and Doctors Without Borders. The event was dedicated to cultural exchange through cuisine. Tiago Ferreira Silva, executive chef of Immerso Hotel and Emme Restaurante in Ericeira, a small fishing village near Lisbon, bested Italy and Tunisia, his fellow finalists.
La ricetta con cui ha conquistato la giuria è un cous cous con pollo, vino di Porto e salsa "Cabidela". La giuria tecnica, presieduta da Angelo Mellone, direttore Intrattenimento Day Time Rai, lo ha premiato “per essere riusciti a fondere – come si legge nella motivazione - in un dialogo di gusto e sapienza gastronomica la tradizione culinaria portoghese con uno degli alimenti iconici del Mediterraneo, con grande capacità di sperimentazione, ricerca di armonia del gusto e identica armonia cromatica nella presentazione del piatto”.
"It's a recipe," the chef said, "that promotes sustainability through the use of whole chicken and reflects the principles of the festival, which celebrates the encounter and positive fusion of Mediterranean traditions."
The awards ceremony took place on stage in the presence of Mayor Francesco La Sala and Francesco Formisano, CEO of Bia Cous Cous and Bieffe Agroindustriale.
"It's a shame not to have our brothers from Israel and Palestine here with us this year," said Mayor La Sala, "due to the well-known international events. But from San Vito, we want to launch an appeal so that a peace agreement can be reached as soon as possible."
The Amadori special award for the use of chicken went to Morocco, represented by chefs Zahira Fenouri and Mustapha Hajbi, presented by Flavio Amadori, president of the company.
The Food Network award for Best Presentation of the Dish went to Spanish chefs Maria Busta Rosales and Abel Criado Peliz.
The award for originality of the recipe, promoted by Conad, was awarded to the Philippines thanks to the work of chefs Ann Christine Taglinao and Nicola Mincione.
Finally, the award for the most sustainable recipe went to Peru, represented by Raul Nativitad,
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