Do you ever wonder what it\u2019s like to be named the world\u2019s best? North Park\u2019s Accursio Lot\u00e1, lauding the title of Barilla Pasta\u2019s World Champion 2017\u20132018, knows exactly how it tastes.<\/p>\n
Selected as one of two contestants to represent America, Lot\u00e1 bested chefs from six countries through two grueling cook-offs that whittled 20 contestants to 10 in Milan, Italy. Lot\u00e1 beat out those 10 contestants at the Academia Barilla in Parma, Italy, winning the competition.<\/p>\n Chosen by a panel of Michelin-starred judges \u2014\u00a0 Caterina Ceraudo, Lorenzo Cogo, Alfio Ghezzi, Matteo Baronetto and Roberto Rossi \u2014 the culinary prodigy hailed the laurel wreath with his signature dish, Spaghetti alla Carbonara di Mare.<\/p>\n <\/p>\n Lot\u00e1, a 32-year-old father of two, described the international annual culinary championship \u2014 now in its sixth year \u2014 as stressful and nerve-wracking.<\/p>\n \u201cThe chefs were from five-star restaurants around the world,\u201d Lot\u00e1 said. \u201cThe quality was high. I didn\u2019t go with the attitude of winning. I went with the attitude of doing a very good job. I was surprised. I was happy with the quality of the food that I cooked. I was honored to represent the United States.\u201d<\/p>\n Lot\u00e1\u2019s dishes \u201corganized and reinterpreted recipes based on a theme using Barillo Pasta.\u201d In addition to winning the title, he was awarded a scholarship for a technical cooking class at Alma, the world-renowned international cooking school of Italian cuisine located in the Ducal Palace of Colorno, 10 kilometers from Parma.<\/p>\n Despite competing against Michelin-starred chefs, Lot\u00e1 was surrounded by a spirit of camaraderie.<\/p>\n \u201cThe chefs were supportive,\u201d he said. \u201cEveryone was very nice. We shared recipes; it was very cool.\u201d<\/p>\n Barilla\u2019s Pasta Championship was not Lot\u00e1\u2019s first epicurean rodeo. Born and raised in the coastal town Menfi, Sicily, he began cooking authentic Mediterranean cuisine alongside his mother and grandmother. When he was not cooking, he harvested olives, milked sheep, and purchased freshly caught fish at the hometown\u2019s local fishing ports.<\/p>\n Between the ages of 14 and 19, he attended cooking school. At 18 years old, he was selected to represent his school at a national culinary competition. The exposure caught the attention of Sergio Mei, famed chef of Milan\u2019s Four Seasons Hotel. Although successful under Mei\u2019s tutelage, Lot\u00e1 yearned to experiment with his other great love \u2014 playing the drums.<\/p>\n Sparked by his passion for music, the drummer moved to California at age 22. Yet the kitchen called Lot\u00e1 again, who soon found himself cooking at the Biltmore Four Seasons in Santa Barbara for almost two years. The Marine Room in La Jolla followed suit.<\/p>\n In 2012, he partnered with his wife Corinne to open Limone, a fine dining club that coordinated designer, pop-up and themed events. In November of the same year, Lot\u00e1 went back to his roots to become the executive chef at Solare, Liberty Station\u2019s premiere Italian eatery.<\/p>\n Garnering numerous awards and accolades during his five-year tenure, Solare features southern Italian-style cooking, the way Lot\u00e1 loves to cook.<\/p>\n \u201cAt Solare, we are a team,\u201d he said. \u201cWe cook lighter foods with more vegetables, tiny amounts of butter with no cream. The food is fresh \u2014 market to table with less bread and meat.\u201d<\/p>\n Key ingredients, including tomatoes, oregano and special vinegars, are purchased from Italy; fresh produce such as long zucchini squash, basil and herbs are grown in small farm in Point Loma.<\/p>\n \u201cEverything we do in Solare is simple and fresh,\u201d Lot\u00e1 said.<\/p>\n \u201cWe\u2019re so very pleased with Accursio [Lot\u00e1],\u201d said Randy Smerik, owner and general manager of Solare. \u201cWe \u2014 myself, my two sons and Accursio \u2014 have worked together with a vision to achieve everything Solare has become. I knew Accursio had the capability of winning the title of pasta champion, so I was surprised but not surprised. We celebrated in a big way.\u201d<\/p>\n \u201cEveryone at Solare was very proud of me,\u201d Lot\u00e1 said.<\/p>\n \u201cNot only is Accursio a great chef, he\u2019s a great guy\u201d, Smerik continued. \u201cOften you hear stories of chefs screaming, yelling and throwing pans. He\u2019s the exact opposite. He\u2019s kind and patient, especially with the new people we bring on board. Accursio\u2019s title is an amazing recognition for all of us. We\u2019re really proud of him.\u201d<\/p>\n The pasta champion\u2019s winning dish \u2014 along with a diverse offering of Italian food and cocktails \u2014 can be found at Solare, located at 2820 Roosevelt Road in Point Loma\u2019s Liberty Station.<\/p>\n![\"Taste](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2018\/06\/131220_solare_01012.jpg\")
![\"Taste](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2018\/06\/Solare-Executive-Chef-Accursio-Lota.jpg\")
(Photo courtesy of Solare)<\/em><\/figcaption><\/figure>\n![\"Taste](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2018\/06\/group.jpg\")
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