Carloforte, in the rich menu of “Girotonno” good food and lots of music

Girasole: Mosquitoes test positive for the Usutu virus: Mayor's order comes into effect.

Japan is instead fielding Takashi Kido who, after working nine years in Kyoto in restaurants specializing in traditional Japanese cuisine, moved to Spain where he collaborated with the starred chef Juan Pablo Felipe at the El Chaflán restaurant. In 2010 he moved to Italy, where he opened the restaurant “Kido-ism”, a gastronomic project that harmoniously blends Mediterranean and Asian cuisine. With him in the team is Shaoyang Zhou who works in Turin at the Kenshō restaurant. His curriculum includes experiences at Franceschetta58 in Modena, Massimo Bottura's restaurant, in Hong Kong at the Wing restaurant, considered one of the most iconic in Asia. The third nation in the competition is Italy which is fielding Abele Fois , born in Cagliari in 1982 and who worked for twenty years with Luigi Pomata at the Ristorante Da Nicolò and at the Ristorante Luigi Pomata in Cagliari, consolidating his technique and passion. Today he is the Chef of the Birroteca Fermentazioni Spontanee in Iglesias, an ambitious and innovative project that he has led with enthusiasm for eight years, contributing to the growth of the Sardinian gastronomic scene. Also part of the Italian team is Luigi Senes , son of the famous Sardinian restaurateur Vito who, after starting his career in the family restaurant in Sennori (Sassari), the eponymous “Da Vito”, has been leading the kitchen of the restaurant together with his cousin Gianluigi for several years, carrying on a gastronomic tradition that combines innovation and respect for the roots. Morocco competes with Mustapha Hajbi , originally from Casablanca, a passionate chef with a strong inclination for creative and innovative cuisine. Mustapha has collaborated with important chefs of the Italian gastronomic scene including the starred Pietro Leemann, at the Joia restaurant in Milan. His cuisine is a synthesis of tradition and innovation, enriched by a personal style that combines creativity, research and cultural contaminations. With him on the team is Zahira Fenouri , also originally from Casablanca. In Italy, in Turin, she honed her skills by attending the Piazza dei Mestieri cooking school, a training course that allowed her to combine technique and creativity. Today she is chef at Locanda Allevè in Pragelato, where she brings her history, her roots and a gastronomic vision made of authenticity, contamination and passion to the kitchen.

Yuri Alor Ocon competes for the Peruvian team, with a solid professional background in the restaurant industry. Until November 2024, he worked as a chef de partie at the Pacifico Roma restaurant (Palazzo Dama); previously at the Gran Hotel Plaza, at the Il Condominio Marconi restaurant and at the Martini & Bross restaurant in Fuengirola, Malaga (Spain). Also on the Peruvian team is Raul Natividad Grados, who has been in the restaurant industry for more than 20 years. After experiences as a Sous-chef at Carnal and Chef de partie at the Metamorfosi restaurant with chef Roy Cáceres (1 Michelin star), he currently works in Rome at the Pacifico restaurant.

Portugal takes the field with Tiago Silva ,   third generation of chefs in his family. Raised surrounded by the scents and traditions of Portuguese cuisine, he gained extensive experience and recognition in prestigious establishments such as the Four Seasons Hotel Ritz in Lisbon, working at both Varanda and Cura (one Michelin star). With him on the team is Marco Andrè Sousa Da Silva , who has built his professional experience in prestigious and internationally renowned restaurants. Today he is sous-chef at the five-star Hyatt Regency Lisbon, where he works within the team led by chef Tiago Silva, in a modern bistro-style restaurant that offers dishes inspired by Portuguese cuisine.

Abel Criado Peliz and María Busta Rosales , originally from Asturias, are competing for Spain . They both work in the team at Casa Eutimio, a renowned Michelin-starred restaurant in Lastres, a picturesque Asturian fishing village that Maria took over from her parents, innovating with the use of local organic and “Slow food” products.

How to participate – The World Tuna Competition events are paid events. The cost of the ticket is 25 euros for the qualifications and 35 euros for the final and gives the right to a seat in the stalls to watch the international tuna competition and taste the recipes of the competing countries (2 international tuna-based dishes, accompanied by two glasses of wine and water). Tickets can be purchased at the Tourist Office of the Municipality of Carloforte in Piazza Carlo Emanuele III during the days of the event and online on Eventbrite until sold out.

I Cooking show – Great chefs, signature recipes and unmistakable flavours: the Girotonno live cooking shows bring starred cuisine and local excellence to the stage. Every day, Italian and international chefs take turns to tell and prepare exclusive dishes based on tuna and local products. A unique opportunity to discover secrets, techniques and stories of cooking, with a final tasting served at the table. Among the protagonists are Cristiano Tomei , a Michelin star, of the restaurant L'Imbuto in Lucca, Diana Beltran (La Cucaracha, Rome), with her colourful and lively Mexican cuisine, Stefano De Gregorio , chef and owner of the restaurant Deg in Busto Arsizio, supported by Pino Silano, Marco Ambrosino (Sustanza, Naples), with his Mediterranean influences, the master baker Fulvio Marino, Clelia Bandini (Lucitta restaurant, Tortolì), a female voice of contemporary Sardinian cuisine, Luigi Pomata , the Carloforte master of tuna cuisine.

The shows – Saturday 24 May at 9.30 pm, on the stage of Corso Battellieri the show, entitled “Storie Sconcertanti”, by Dario Vergassola , with his unmistakable mix of sharp satire and biting irony. The show intertwines jokes and reflections in a comical and intelligent journey that will end with an encore taken from his book “Liguria, land of grumbles and beauties”. Admission is free. Saturday 31 May will see the free concert of The Kolors . From Italodisco that conquered all of Europe, to the latest hits such as Un ragazzo una ragazza and Karma, The Kolors arrive at Girotonno with a live show that will make the whole island dance. The band that has conquered 24 Platinum Records, is ready to transform the stage of Girotonno 2025 into a big party under the stars. At the end of their performance, the dancing will continue at 11:30 pm with the dj-set by Renèe La Bulgara , the speaker and vocal performer who made the history of Italian radio and nightlife, winner of the title of best Italian dj 2022 at the Dance Music Awards. She has played in the best Italian and foreign clubs including the Privilege in Ibiza, becoming one of the pillars of our nightlife.

On Sunday 1st June Carloforte will transform into an open-air disco starting at 10.30pm, with Abbronzatissima party, the first Italian music format where you can dance and sing among sounds, vocalists and dancers for a concentration of Italian music to dance to. At 11.30pm the music of Marvin & Andrea Prezioso will begin, a journey through all the energy of the best Italian dance, among the vibes of the 2000s. The group has made entire generations dance with legendary hits of the best Italian dance: from the first successes like "Tell me why" and "Let me stay", up to the iconic "Voglio vederti danzare" and “Rock the discotek”.

The complete program on www.girotonno.it

(Online Union)