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the Italian 'Rucola della Piana del Sele' will be a candidate to become the next Campania product with the PGI brand.
The European label and a strict specification defining the characteristics of a unique product whose cultivation is favored by the combined action of the soil and the Mediterranean climate will guarantee consumers and ensure the affirmation of the 'Rucola della Piana del Sele' PGI on world markets.
"A fantastic bit of news for all our associates and for all the producers of the Piana del Sele, especially after the earthquake created by the coronavirus for some references, such as fresh cut products", says Fabio Altamura of Op Altamura. "The rules of the specification are strict but in most of the companies which produce rocket in the PGI area have already been in place for some time. We are therefore doubly proud to have contributed to the achievement of this goal".
Altamura continues: "Now we should be able to continue the excellent work we have done and enhance this important result, positioning the brand in the best possible way both in Italy and abroad".
The Sele Valley is the most important production pole in Italy for rocket, but in general for all baby leaves. The 'Rucola della Piana del Sele' currently covers an area of about 3,100 hectares, distributed over 8 municipalities that make up the PGI geographical area (Battipaglia, Bellizzi, Eboli, Pontecagnano-Faiano, Giffoni Valle Piana, Montecorvino Pugliano, Montecorvino Rovella and Capaccio-Paestum).
The average production in recent years is around 400 thousand tons of product, which is about 73% of the national production, with an average annual turnover of over 680 million euros, about 5,000 direct employees and 4,000 of the related industries. There are 400 farms dedicated to rocket cultivation and 35 companies take care of processing, packaging and marketing.
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On March 3, 2022, the11th edition of Masterchef Italia and to triumph was Tracy Ebigbodi, a young waitress of Nigerian origins who lives and works in Valais di Oppeano. Yet one special mention goes to the talented Carmine, the boy from Campania who asserted himself and in any case got on the podium.
Carmine Gorrasi is from Battipaglia and right from the qualifications he impressed the judges with his ideas and his imagination in the kitchen. In this edition of Masterchef is finished second making our land proud and certainly also the whole community of Battipaglia.
Carmine has only 18 years and, as mentioned, he comes from Battipaglia, a town in the province of Salerno, although he now lives in Montecorvino Pugliano.
Despite the very young age has really clear ideas on his ambitions: one day will become a multi-starred chef, these were his words to the judges of Masterchef.
See this content on Instagram A post shared by Carmine Gorrasi (@ carmine_masterchef11)
He started at 12 to approach the kitchen, together with his sister Sara, messing around together with her and sometimes even creating gastronomic disasters. But you know, you learn by making mistakes, and Carmine did not let himself be discouraged, persevering with the passion of him and studying self-taught.
Carmine, during the Live cooking of the selections, he won over the judges and the public by cooking gods Gyoza, that is Japanese ravioli with scallops, cabbage, pork, spring onion, ginger, soy sauce, sugar and red pepper.
A definite dish very good and really cutting edge, so much so as to make them worth the title of "Signor Gorrasi“, Invented by chef Barbieri, and which allowed him to receive the coveted white apron that decrees access to the competition.
It quickly became the competitor to beat, one of the most feared of all those who participated in the competition, becoming the darling not only of the public, but also of chef Barbieri who saw in him the same flame of passion that drove him to the dawn of his career.
See this content on Instagram A post shared by Carmine Gorrasi (@ carmine_masterchef11)
In the final at 3, in the presence of all the relatives of the competitors and former participants, Carmine Gorrasi, Christian Passeri and Tracy Ebigbodi challenged each other with the stove and gourmet dishes. Everyone had to prepare four courses, from appetizers to desserts.
Carmine he was very inspired by his Battipaglia, although he admitted that long ago it was the place he wanted to escape from. Today, however, you have understood that it represents your roots and that it must be valued.
Carmine presented the following Japanese-Campania menu:
The second place did not discourage him, on the contrary he said he was more willing than ever to continue his journey because "It is not the end for me, but a great beginning".
His cuisine can be defined forefront, multiethnic and certainly characterized by contamination. In fact, the pivot on which her plates leverage is the fusion between the culinary tradition with roots in Battipaglia and the traditions of other cuisines in the world.
References to childhood and the countryside are always present and his favorite ingredients, which he almost always uses now, are there soy sauce and pigeon (great discovery made in Masterchef).
See this content on Instagram A post shared by MasterChef Italia (@masterchef_it)
Carmine said he wanted to finish high school and want to subscribe toUniversity
Surely at the moment he will try to get as much experience as possible
even in many restaurant kitchens if possible
in order to then grab the great dream of becoming a famous starred chef
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