LIWA
The Copernicus cooks awarded in arte culinaria italiana competition

At the end of January in Warsaw, during the 9th Competition of the Italian Culinary Art, the cooks from Copernicus Restaurant, Marcin Filipkiewicz and Tomasz Dziura, took the third, medal place. The dishes awarded were “cooked tripe with scampi and dried tomatoes and pasta with artichoke, prosciutto, dried tomatoes, olive and garlic”.

 

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This is yet another award for the restaurant from the Krakow Copernicus Hotel recognized by the food lovers and culinary critics as one of the best in Poland. The restaurant, located at the foot of the Wawel castle in a gothic historical palace, has also been recognized by The Michelin Guide.

Traditionally the scope of the competition was to show the knowledge and skills in preparing the original Italian dishes. The participants were to prepare two dishes-one being a hot appetizer and the other one a pasta dish. 16 teams chosen carefully from many applications participated in the competition.

The first place went to Il Cavaliere Restaurant from Nowe Miasto Lubawskie. The cooks prepared tortino parmigiano

and osso buco con risotto alla milanese. The Weranda Restaurant from Bydgoszcz took the second place. The awarded dish was a spinach-biscuit roll with smoked salmon and a touch of parmesan and the asparagus on prosciutto wrapped in lasagna noodles. The additional recognition was awarded by the Food Lovers jury to the cooks from the Warsaw Ristorante San Lorenzo for saschimi di tonno in crosta di sesamo con salsa di soia and lasagne di salsiccia bufala ricotta con bouquet di germogli e julienne di verdure di stagione.

The team of cooks from the Likus Concept Store Restaurant, Robert Lach and Dariusz Wierzchowski also participated in the final competition. This popular Warsaw restaurant is located in the historical interiors of the tenement at Krakowskie Przedmiescie 16/18, which belongs to the Likus Hotels and Restaurants Hotel Group.

The dishes prepared by the participants were judged by two sets of jurors. The professional jury (with Jerzy Pasikowski presiding) and the Jury of the Food Connoisseurs lead by Joseph Seeletso. As it was recognized, the level of participant’s skills goes up every year, and the knowledge and professional attitude of young cooks, more numerous with each year, is not any different than the level of experienced chefs.

Both of the medal wining dishes from the Copernicus Restaurant kitchen are currently on the menu list.
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