Italian Cuisine & Wines World Summit


Hong Kong Went Crazy for Risotto!

Hong Kong Risotto Contest Winner: Eyck Zimmer (left) and Claudio Dieli (right) who earned a very close second place

Risotto is the most emblematic dish of contemporary Italian Cuisine in the world. For this reason, the Summit dedicated several events exclusively to Risotto. It was an exciting celebration of a dish that, with its countless variations, is a universal messenger of Italian culinary traditions and lifestyle. The Risotto World Summit aims at reaffirming the history of this dish, its indisputable Italian roots, the reasons for its success around the world. Above all, however, the Summit showcased some of the most delicious risottos in the world.

The Risotto World Summit in Hong Kong will included this delightful dish in the Summit´s Official Opening Gala Dinner as well as in the Hong Kong Wine and Spirits Gala Dinner, in the culinary demonstrations and tastings conducted by Guest Master Chef & Risotto Specialist Pietro Rongoni, Wine and Risotto Master classes, and, last but not least, Hong Kong hosted a Risotto Contest at Towngas Cooking Centre. The finals took place on November 4 and the winner was Chef Eyck Zimmer, Chef de Cuisine at the Derby Restaurant and Bar. Chef Claudio Dieli from Hong Kong Jockey Club came in second in what the judges said to be a very close final.

Chef Zimmer earned the opportunity to live the Collio Experience which consists on a 4 day stay, all inclusive in this captivating and rich wine Italian region and all contestant received a selection of the wines that sponsored the event.

Hong Kong Risotto Contest Finals


Hong Kong Risotto Contest

Risotto with DOP Saffron from San Giminiano with Asparragus and veal sweetbreads.
Risotto allo Zafferano DOP di San Gimignano con Asparagi e Animelle di Vitello.
Chef Gaetano Trovato, Arnolfo Restaurant, Colle Val D’Elsa (Siena)



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Within the context of the Italian Cuisine & Wine World Summit, with the attendance of important Master Risotto Makers the Summit held a contest open to both professional chefs and food lovers. The participants were 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 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 Acquerello carnaroli rice, butter, olive oil, onions, etc will be provided by the 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 coming from Italy and Hong Kong: Chef Pietro Rongoni, Gianluigi Zenti (President of Academia Barilla), Towngas Cooking School´s Alma Mater Margaret Fu, Maurizio Palazzo and Vinicio Eminenti.


The prize for the best risotto is the opportunity to live the Collio Experience which consists on a 4 day stay, all inclusive in this captivating and rich wine Italian region.

The prize can be enjoyed within the year of winning the award and does not include flight fees.


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