On October 3 and 4, the selections for the south center of Emergente Chef e Pizza, a competition reserved for young chefs and pizza chefs under 30 conceived and organized by Witaly, were held at the University of Flavors in Perugia. We are thrilled to have participated as main sponsor and to have had the opportunity to meet so many young people full of talent and desire to prove themselves.
The best young talents from the Central South competed, and now the finalists, along with the winners from the North, will compete in the Finals in 2024 at ALMA, the School of Cuisine at the Reggia di Colorno.
We offer congratulations to the winners of Emerging Pizza Central-South 2024 selection:
Tommaso Filonzi of Il Capriccio in Monsano;
Gabriele Ianbrenghi of Arte Bianca di Gabriele in Rome;
Matteo Apollonio of Cotto & mangiato da zii Fausto in Aradeo;
Giulio Piersanti of A Modo Mio in Lugnano in Teverina.
The sustainability award sponsored by Agugiaro & Figna Molini went to:
Anton Marashi of Il Vecchio e il mare in Florence;
Antonio Cappadocia of Pizzagnolo in Florence;
GherardRumolo of Le grotticelle country house in Caggiano.
And to the winners of Emerging Chef Central-South 2024 selection:
Graziano Pascale, sous chef of Torre del Saracino in Vico Equense;
Michele Spadaro, chef de partie of Pashà restaurant in Conversano;
Francesco Maria Brunori, chef de partie of di Reale Casadonna in Castel di Sangro;
Antonio Sarnataro, sous chef of Giulia Rastaurant in Rome.
During the two days, Agugiaro & Figna Molini awarded prizes to the best breads:
Davide Stella, chef of Ristorante Ninò at Relais Villa San Martino*****L in Martina Franca;
Gabriele Fazi, sous chef at Ada Gourmet in Perugia.
The finalists will compete at the finals in 2024 at ALMA, the culinary school at the Reggia di Colorno.
