Rome welcomes competition among future hospitality players
On February 2 and 3, 2025, Rome hosted the Center-South Selection of EmergenteSala 2025, a must-attend event for the hospitality world. The event, dedicated to the best talents under 30, offered an exclusive stage to test skills and professionalism in two prestigious locations:
📍 Villa Agrippina Gran Melià
📍 Council Chamber of Palazzo Valentini
After two intense days of rehearsals and evaluations, the jury selected the four finalists who will compete in the EmergenteSala 2025 National Final, scheduled for April 28 and 29 in Monza at Hotel De La Ville and Villa Reale.
The finalists of the South-Central Selection 2025
These young professionals demonstrated excellent technical and management skills, gaining access to the Monza Final:
🥇 Gabriele Bove – Pashà Restaurant, Conversano (BA), Puglia
🥇 Valerio Cesaroni – Ristorante Sintesi, Ariccia (RM), Lazio
🥇 Maria Antonella Di Renzo – Elementi Fine Dining Restaurant, Borgobrufa SPA Resort, Torgiano (PG), Umbria
🥇 Raffaele Semplice – Re Santi e Leoni Restaurant, Nola (NA), Campania
🏆 Best Bread Award
The award, sponsored in collaboration with Agugiaro & Figna Molini, was given to Bruno Manfredini of Pepe Nero Restaurant, Capodimonte (VT), Lazio.
Agugiaro & Figna’s support for young hospitality professionals
Training catering talent has always been at the heart of Agugiaro & Figna‘s commitment. Initiatives such as EmergenteSala provide a unique opportunity for young professionals, allowing them to hone skills and engage with industry experts in a highly qualified setting.
An essential aspect of the dining experience is quality bread making, which enriches the gastronomic offerings and enhances the service. For this reason, Agugiaro & Figna Molini supports the Best Bread Award, a recognition that highlights the key role of bread in hospitality and table management.
Through an ongoing commitment to research and innovation, Agugiaro & Figna continues to offer tools and knowledge to future hospitality professionals. Through this approach, it contributes to the growth of a new generation of industry experts prepared to face the challenges of the restaurant world.
