03/07/2005 - Cooking Cup San Pellegrino: San Clemente recipes sail the seas
Venice, Saturday July 2nd 2005: haute cuisine and sport met in the lovely scenario of the Venetian lagoon. The sailing boats participating at the Cooking Cup San Pellegrino Regatta sailed a 10 mile track, through the Lido of Venice and the island of San Giorgio Maggiore, along the picturesque canals reaching the finishing line at San Clemente Palace, elegant five star luxury hotel on the island of San Clemente.
An exciting sports and enogastronomic rendez-vous, a double competition between sailors and cooks, sails and stoves, sportsmen and food artists. And while the staff on the cockpit was busy handling sails and sheets, in the deck below, hard work was going on between pans and fine delicacies which were presented to the jury at the finishing line.
Enrico Gabriele, chef of the Cà dei Frati, San Clemente Palace gourmet restaurant, elaborated for this special occasion a recipe that the first confectioner, Giacinto Lesca, created on board the sailing boat NICE La Dolce Vita during the regatta. The dish in competition was a “rare and seared tuna fish with spices, aromas and small vegetables”.
Colourful and exclusive were the uniforms, designed and created specifically for our San Clemente Palace crew by Patrizia Cirri’s Deluxe Collection.
At the end of this exciting day, here are the rankings obtained by our crew:- San Pellegrino Cooking Cup Challenger Trophy – 14th position
- San Pellegrino Trophy – 22nd position
- “Compagnia della Vela” Trophy – 12th position
- Real Time Ranking – 12th position
- Best Main Course – 14th position
- Best International Cuisine Dish – 18th position
- Best Non- professional Chef – 11th position
- Best Dressed Crew – 14th position
- Best 2nd Class Boat – 4th position