Scallops to earn a spot on Masterchef, first with a "fregula with a u" and then with agretti and blueberries. Sardinia returns to the Sky cooking show—every Thursday at 9:15 pm on Sky Uno and streaming on NOW—thanks to Jessica Piredda, a master chef from Nuxis. "If you don't know where to find me, look for me in the kitchen," she writes on Instagram, sharing photos of the delicacies she lovingly prepares for her husband Pierangelo and son.
But cooking in front of the three stern judges of the 15th season of Masterchef is a different story. Antonino Cannavacciuolo immediately puts her on edge: "Are you making a scallops stew?" And then: "Are you putting them in raw, without searing them?" Jessica holds her ground, focused.
And the dish, in the version with shrimp and conchigliacci, captivates chef Giorgio Locatelli: "The scallop melts in your mouth, and the idea of adding raw fish has elevated a traditional dish." He also offers a valuable tip: "An extra minute of cooking for the fregula." Bruno Barbieri also approved, while Antonino Cannavacciuolo's no means allowed it to go to the Creative Test. And here, the hidden ingredient is scallops, paired with green (sour lettuce), white (brie fondue), and purple (blueberry reduction). It's not entirely convincing, and Jessica ends up in limbo: she'll have to cook for the third time. However, the final challenge—amberjack tartare with tomato, lemon, and oil—is fatal. Having reached a runoff with Franco, a Venetian originally from Ghana, she loses the coveted white apron. And while she returns home to her family, the island remains the focus: in the upcoming episodes, Cagliari and the Bastione di Saint Remy will be the setting for one of the program's segments.
Meanwhile, the new edition is increasingly focused on sustainability. In addition to the classic tests—Mystery Box, Invention Test, Pressure Test— there are the Green Mystery Boxes dedicated to respecting the environment. "We must return to the habits of our grandparents and have the courage to buy less," says Cannavacciuolo. Locatelli emphasizes the program's cultural responsibility: "MasterChef brings families together. The message is to normalize anti-waste and bring our cuisine to the world." "A more serene MasterChef, full of small discoveries: cooking is love and talent," says Barbieri, who sees Italian cuisine as "a heritage worth protecting." Worthy, not surprisingly, of UNESCO.
This year too, they will be supported by the "lookout" Chiara Pavan , who is primarily responsible for supervising the work of the aspiring chefs and ensuring – as per the dictates of her environmentally conscious cuisine – that nothing is wasted.
The winners of this year's competition will receive €100,000 in gold tokens, a recipe book, and a course at Alma - The International School of Italian Cuisine.