Jamón Serrano 

On Wednesday, May 23 the recipe finals organized by the Fundación Jamón Serrano Español, Protected Designation of Origin Baena and Protected Designation of Origin Ribera del Duero under the "Original Flavors: the Mediterranean Essence" program were held at the Academy of Hotel Management and Catering Industry in Poznan, Poland. The program is a joint project co-financed by the Spanish Ministry of Agriculture, Food and Environment and the European Union for the promotion of Mediterranean food products.

Ten previously selected finalists gave their all in the hopes of their creations being chosen for the winning recipe and the prize that came with it: a six-month scholarship to apprentice at the prestigious restaurant Casa José in Aranjuez, holder of a Michelin Star since 1992.

The theme for the final was "la tapa". Students showed an extraordinary level of knowledge, enthusiasm and creativity in creating three tapas in different styles: a Mediterranean tapa, a tapa in the style of local Polish cuisine, and a signature tapa.

All tapas were paired with the finest wines from PDO Ribera del Duero, and used PDO Baena extra virgin olive oil and jamón Serrano with the Fundación Jamón Serrano counter label.

It was a very close contest where all students manifested their outstanding skills, as was confirmed by the jury, composed of a representative from each PDP, the Fundación and chef Fernando del Cerro, who will personally supervise the work of the winning student during his apprenticeship at Casa José. After much deliberation, the jury declared Michal Krzysiak of the Academy of Hotel Management and Catering in Poznan as the winner. Krzysiak's three tapas included Squid Stuffed with Pork and Dried Tomatoes with a PDO Baena Olive Sauce; Rye Bread Pyramid with Shrimp Mousse, Pomegranate Bouquet and Jamón Serrano Croquant with a Ribera del Duero Red Wine Reduction; and Toast with Red Beet-Marinated Salmon and Baby Asparagus.