Risotto World Summit


Giuseppe Brancati wins the Hong Kong Challenge!

Giuseppe Brancati, Va Bene´s Head Chef was the winner of the last Hong Kong Ediiton of the Risotto World Summit.

Born in Naples and grew up in Florence. He started training from a tender age of 15, both his mother and grandmother were his mentors. In order to be considered a successful chef, he went through every discipline of the culinary art. This allowed him to be able to invent and prepare a genuine and sophisticated meal while respecting authentic Italian cultures. Brancati worked with a number of leading restaurants around the world: in La Dolce Vita Restaurant in Maracaibo (Venezuela), as the Executive Chef of a private yacht in Asia, cruising the South China seas, creating fine dishes for a number of high profile guests and now at Va Bene Restaurant in Hong Kong. Chef Brancati believes in striking a perfect balance while introducing his meals, combining vibrant flavors of seasonal ingredients to traditional Italian ingredients. Treating guests to a dining experience rather than just a lunch or dinner is an art form.


Hong Kong 2012: The Contenders

Giuseppe Brancati

Va Bene Restaurant

Claudio Deli

Hong Kong Jockey Club

Andrea Fraire

Grissini Restaurant

Marco Furlan

Assaggio Restaurant

Francesco Greco

Messina Restaurant

Sergio Landi

Cova Restaurant

Luca Marinelli

Il Posto 97 Restaurant

Paolo Monti

Gaia Group

Stefano Rossi

La Piola Restaurant

Michele Senigaglia

Divino Group

Andrea Spagoni

Domani Restaurant

Eyck Zimmer

Derby Restaurant


Risotto World Summit 2012 Hong Kong Edition

Umberto Bombana´s White Truffle Risotto



click here for directions

Last year, by this same time, the first Challenge of the Risotto World Summit took place in this very same land. Today, a year after, some of the best Italian and non Italian Chefs have competed in New York, Moscow and Milano and this competition has grown and continues to do so. This time, within the context of the Italian Cuisine & Wine World Summit, with the attendance of important Master Risotto Makers the Risotto World Summit will hold a contest open to professional chefs and food lovers. The participants will be judged by a jury of notables coming from Italy and Hong Kong.

Rules of the Contest

  1. The risotto has to be prepared in situ by the participants.
  2. Participants will have 1 hour for the preparation of the risotto. The Risotto World Summit´s organization will provide the contestants a basic vegetable broth. However, contestants may bring their own pre-prepared broth.
  3. Facilities and utensils will be given by Towngas Cooking School.
  4. Basic ingredients such as carnaroli rice, butter, olive oil, onions, etc will be provided by the Risotto World Summit´s organization. Any other special ingredients for decoration or condiments must be brought by the contestants (You may call the Cooking Centre for assistance on this matter)
  5. The risotto must follow the traditional Italian technique which implies respecting the following procedures: A) “toasting” the rice, B) sautee the onion C) little by little adding broth and, D) (only in case the recipe requires it) giving the a creamy texture with the mantecatura of butter and cheese.


The participants will be judged by a jury of notables : Alfonso Caputo, Gianni D'Amato, Mario Caramella (Itchefs-GVCI President), Rosario Scarpato (Italian Cuisine & Wines World Summit Director) and Towngas Cooking School´s Alma Mater Margaret Fu.


The winner of the Hong Kong Contest will be invited to the Risotto Contest Finale, that will be held in Milano in the second semester of 2013 (airfare and accommodation will be provided by the organization).


Towngas Cooking Centre Map