On Saturday, March 29, in **San Felice del Benaco**, the awards ceremony for the fourth edition of the **Premio Olio Garda DOP gastronomic competition** took place, dedicated to students from hospitality institutes in the Veneto, Lombardy, and Trentino regions. The event, organized by the Consortium for the Protection of Garda DOP Oil in collaboration with the Brescia Chefs Association and other local entities, aimed to promote Garda DOP oil and highlight its importance in regional cuisine. The students presented innovative dishes that celebrated this typical product, showcasing their culinary skills and knowledge of the territory.
The first prize was awarded to the **ENAC Lombardia Foundation – CFP Canossa** for the dish “L’eco del Garda: EVO, EVO, EVO…”, a creation that combines low-temperature cooked eel with a focaccia cream made with Garda oil. This dish impressed the jury with its skillful use of Garda DOP oil, earning the institute a prize of 1,200 euros. In second place was the **AFGP Centro Bonsignori** from Remedello with their “Fresh Tagliolini with monococco spelt in green, gold, and red,” while the third place went to the **ENAIP Hospitality Institute** in Riva del Garda for their savory cheesecake made with Garda DOP oil.
Italian Version
