“Artusi Without Borders” is born: Italian cuisine (re)viewed by foreign chefs
10 March 2025
Surgital, in collaboration with Casa Artusi, is launching a contest to reward the best interpretations of traditional Italian dishes by young professionals of non-Italian origin. And we at Italian Gourmet and Grande Cucina are proud to support it.
“I love beauty and goodness wherever they may be found.” This famous motto from one of the founding fathers of Italian cuisine encapsulates the spirit of a new initiative aimed at celebrating Italian culinary tradition in its most authentic and inclusive form.
A cuisine that remains deeply rooted in its territory and traditions, yet constantly evolving and open to influences, capable of breaking geographical and cultural barriers to embrace an international dimension where new interpretations and interpreters emerge.
Thus,“L’ARTUSI SENZA CONFINI” is born: a new contest aimed at young foreign chefs and/or chefs of non-Italian origin working in Italy, promoted by Surgital in collaboration with Casa Artusi and Grande Cucina. The goal is to promote multiculturalism and culinary fusion.
L’ARTUSI SENZA CONFINI: Who Can Apply
The contest challenges participants to create an original fresh pasta dish inspired by a traditional Italian recipe found in La Scienza in cucina e l’Arte di mangiar bene by Pellegrino Artusi, revisited with an international twist and influenced by the candidate’s country of origin.
The finalists, all under 35, must use one of the fresh pasta products from Surgital’s Laboratorio Tortellini line (provided by the company) as the primary and mandatory ingredient. Beyond this requirement, they are free to choose the other ingredients and the type of dish—be it an appetizer, main course, second course, or even a dessert.
Contest Details and Jury
The selection of candidates and the final evaluation will take place during a live cooking event on May 12, 2025, at Casa Artusi, where the winner will be announced. The jury, chaired by Michelin-starred chef Luca Marchini, owner of L’Erba del Re in Modena, will include academic Andrea Gianotti (professor at the University of Bologna and Coordinator of the Degree Course in Gastronomy Science and Culture), food journalist Martina Liverani, Grande Cucina’s director Federico Lorefice, a representative from Surgital’s marketing team, and a representative from Casa Artusi.
Applications will be accepted from mid-February to the end of April 2025 through the website italiangourmet.it/lartusisenzaconfini, where participants can find the full contest rules and details.
Prizes
The contest offers a variety of exciting prizes. All finalists will receive a certificate of participation and have their dish published in a digital recipe book.
The top three winners will also be given the opportunity to participate as guest chefs at the XXIX Festa Artusiana in Forlimpopoli in June 2025, each hosting a dedicated day to showcase their own menu.
The overall winner will additionally receive a 20-hour professional “one-to-one” training course on fresh pasta and first courses at the Congusto Institute in Milan.
