From June 27 to July 11, the Korean Cultural Center in Italy held an online Korean cuisine contest for the citizens of the host country.

A total of 45 people from all over Italy supported by taking a video of food made freely under the theme of “fermented soybean paste, such as red pepper paste, soybean paste, and soy sauce and kimchi” presented by the Cultural Center and posting it directly on the Cultural Center Facebook event page. did.

<Korean Cuisine Contest Guide Poster>

On the other hand, the Korean Cultural Center introduced the Korean fermented food (kimchi and soy sauce) and how to use it through a lecture on the subject of 'Korean taste secrets, seasoning' to help people understand Korean food ingredients through an Italian chef (Fabricio Ferrari). This was done in advance, and through this side event, Korean fermented foods were introduced first, and then the contest was held to provide an opportunity for participants to cook Korean food more easily.

Participants autonomously select food to make using Korean fermented foods (kimchi, gochujang, soybean paste, soy sauce, etc.) In addition to traditional Korean food such as tteokbokki, kimchi fried rice, crab soup, and soybean paste stew, he also participated in interesting recipes incorporating local dishes such as kimchi panino and kimchi pizza.

The jury consisted of three culinary experts and instructors at the Korean Cultural Center, Seon-Young Koo, Jin-Hee Kim, and Fabrizio Ferrari.

As a result of the judging, Luana Rizzo, who made bibimbap, took 1st place, Charlston John Nallos and Mark Gregory Casama Nallos team took 2nd place, and finally Danilo Ferrara won 3rd place for Seasoned Chicken.

Korean brand home appliances (TV, rice cooker, oven) were provided to the three winners as prizes. In addition, participants who placed 4th to 13th were awarded participation prizes, and a honey set and wall clock from the Seoul Metropolitan Government were provided. In addition, Seoul food guidebooks and postcards were presented as souvenirs to all 45 participants.

Participants positively evaluated that they had a better understanding of Korean food through this contest, and most of the participants answered that they are willing to participate again in the future.

Since the contest was held online, participation in each region of the country was possible, and the age group of participants could be expanded from elementary school students to adults.