Italy national round | Bocuse d'Or

The Italian national round took place on March 18, 2025

The 2025 edition of Bocuse d'Or Italy took place on Tuesday, March 18, 2025. Matteo Terranova won the selection and will be there to represent his country during the Bocuse d'Or Europe.

Bocuse d'Or Italy reborn in 2017 to mark the beginning of a new approach to what is the most important and deserving competition for professional chefs in the world, under the presidence of Enrico Crippa whose collaborate with the Director Luciano Tona.
The Academy is located in Alba, in Piedmont, the center of an area that makes food and wine excellence one of its core values and which has always defended and exported the Italian gastronomic tradition all over the world.
The task of the Academy is to form a cultural and technical team made up of designers, coaches, engineers, psychologists, technologists, communicators, writers and other professional figures, and to create a training centre to support the candidate in its path to the Finale.

16 participations in the Grand Finale : 1987 • 1989 • 1991 • 1993 • 1995 • 1997 • 1999 • 2001 • 2003 • 2005 • 2007 • 2011 • 2013 • 2019 • 2021 • 2025

Matteo Terranova wins the Italian selection of the Bocuse d'Or

Following the Italian round on March 18^th, 2025, Matteo Terranova stood out and secured first place.

He will represent his country at the Bocuse d'Or Europe 2027 selection, aiming for a chance to compete in the final at Sirha Lyon.

Discover the candidates of the 2025 selection for the Bocuse d'Or Italy:

Alberto Assié
Young chef from Turin with great experience in his work
background. His studies began at the Istituto
Alberghiero Colombatto in Turin, his desire to get
involved, to grow professionally and to grow lead him
to gain work experience from North to South. His latest
work experience leads him to work in the restaurant
with a Michelin star Del Cambio* in Turin.

Candidate : Alberto Assié
Commis : Riccardo De Palma
Coach : Gabriele Cerpolini

Simone Vesuviano
Graduated from the Marco Polo Culinary Institute in
Genova. His deep passion for cooking, food and
conviviality was born in his childhood and then
transformed into a real commitment that led him to
open and manage two restaurants in his hometown:
Quelli dell'acciughetta and Trattoria dell'Acciughetta in
Genova.

Candidate : Simone Vesuviano
Commis : Simone Saglibene
Coach : Matteo Degola

Matteo Terranova
Sous chef of La Stüa de Michil* located in Corvara in
Alta Badia. Commitment and dedication have always
been a constant, accompanied by passion and curiosity
that pushed him in the early years in France an then
returned to Italy to strengthen his knowledge of his
land but with and additional baggage also consisting
of French techniques.

Candidate : Matteo Terranova
Commis : Gabriele Biscaro
Coach : Fabio Garlini

Spotlight on the candidates' regions of origin

The platter theme must incorporate the following products:

Carmagnola Gray Rabbit
Barolo Wine
Piemontese goat Toma

The objective of the challenge is to encourage teams to express their cultural heritage and the gastronomic identity of their Italian region of origin. This should be reflected through flavor, presentation, choice of decorative products, cooking techniques, and/or the use of aromatic herbs and spices, which are the elements evaluated by the Tasting Jury. All mandatory ingredients specified by the C.O.C. must be used and must be visually and gustatively identifiable.

Candidates will have 5 hours and 35 minutes to complete the platter theme, which must be suitable for serving 8 people.

Monkfish, Piemontese corn flour, and vermouth highlighted for the plate theme

The tasting jury will award a score for the expression of the gastronomic identity of the candidates' Italian region of origin, in addition to evaluating taste, aesthetics, and presentation. The monkfish will be accompanied by a white vermouth-based sauce and three garnishes made with seasonal vegetables. All required ingredients for the fish theme must be used and be gustatively identifiable.

Candidates will have 5 hours to prepare 8 plates.

Would you like more information about this team? Please contact [email protected].

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