Jan 04, 2026
3 min read
Doctor Lee, who has roots in Bologna, was rewarded by chef Chiara Pavan: he received the first green mystery box (in the name of sustainability) and attached green pins to his apron.Also keep an eye out for Irene Rescifina, a former basketball player who has lived under the Towers for two years.The judge shows the Bologna dialect
Bologna, January 2, 2026 - Bologna and Emilia star in Masterchef.The New Year's Eve episodes of the Sky talent show will feature contestants associated with the town of Two Towers.And if Matteo Lee, renamed Doctor Lee, conquered everything in the first episodes, in the pressure test the 20-year-old former basketball player Irene Rescifina, a Sicilian who has lived in the city for two years, is also to be feared in aspiring chefs: his gnocchi 'mbuttunati for Bruno Barbieri is an "amazing dish".
So, trying to the first open air open in the Parma and the king of the Subbairable Parcel Large.
Matto Lee Swingle: From Green Pin to Elimination Risk
Swing Bet Lee, 27 years old, from Bologna, Chinese, private investor. The first "Green Mystery Box" won, focusing on ingredients that contribute to sustainability and reuse: meat from invasive species such as wild boar, fish or vegetable waste.
Chef Chiara Pavan kicks off, promoting the belief that there are many ways to save the planet by cooking without waste and her Venice on the Venetian lake.
His "Boccalone al verde" (pumpkin leaf roll with bacalone fillet and schnitzel liver on buttered bread, zucchini and anadara) with molasses with artichoke leaves and carrot slices is worth a Green Pin, a pin that gives you the right to ask for an extra 10 minutes to finish cooking in one of the following tests.
What's wrong with Matteo's dish?A little butter to remove the freshness, Chef Pavan noticed."You used almost all the food you had, that's important. You are strong," observed the judge."I had good ideas in the last two tests," said Lee, trying to stay grounded.
His “reaction salad” In the invention test proposed by judge Antonino Cannavacciolo, the liquid and solid versions did not completely convince the judges, but it was not the worst dish in the Masterclass category.Then, an off-site test appetizer at Emilia (Parmigiano Reggiano balls with mortadella and cherry leaves) he tested failed to impress discerning diners.
After the Pressure Test, in order to avoid disqualification, he fought for the Gold Badge obtained in the previous episode: "three" fondue, gnocchi with seeds, he does not like to take risks."She'll do better," he said.
Irene Recivina's stuffed gnocchi delighted Bruno Barbieri
It is true in the case Irene appeared, her gnocchi 'mbutunati (saffron potato gnocchi stuffed with musia ricotta, sausage and dates and Majorcan fondue and sauteed pears) happy judges Bruno Barbieri: "Excellent presentation, good hands", he said.The 20-year-old enters the most feared competition."You can see the big horses at the end of the competition," he said decisively.
And when the Etruscans had left the dish, the judge of the Boones pointed out: "These gnocchi have "fallen" to be seen, a little pale."Another dialect gem after "disbanderno" (too much food on the plates) of the previous stories.
Outdoor test in Parma, Parmigiano Reggiano, the protagonist of the dish
There are many Emilia in the external audition, the beginning of the new season of the program.Located in Rivalta di Lesignano de' Bagni, in the province of Parma, the name Parmigiano Reggiano is the noble work of its cheesemakers.
Vitoria, the 36-year-old from Reggio Emilia, 'plays' at home but knows her expectations are high.He ends up in the last challenge, but the love and skill with which he makes passatelli sends him straight to the balcony.
The two Brigades, Red and the Blue, cook for 50 people - including cheese makers, beaters and tasters - who work and live between the wheels of Parmigiano Reggiano every day: they all prepare an appetizer with the star of the famous cheese, Blue the passatelli and Red the Bolognese cutlet.
With suggestions from Bruno Barbieri.As for dry passatelli, he says: "They have to be cooked in broth, the dough has to be too hard or too soft. Then you have to choose the right sauce."However, on the bolognese cutlet, he says: "The important thing is that it is not huge, not double bread, and at the end it should be cooked with a drop of broth. The cheese should be well melted in the oven."Parmigiano Reggiano all by choosing the appropriate level of maturity: 18, 24, 36 or 50 months.
Davide Amanzini, as the contestants happily explain his work, guides Locatelli in creating two models, then the judges will also try to beat Jessica Di Puorto, the first and so far the only woman to beat.
