{"id":3085,"date":"2024-12-10T11:27:00","date_gmt":"2024-12-10T10:27:00","guid":{"rendered":"https:\/\/agugiarofigna.com\/non-categorizzato\/emerging-chef-and-pizza-south-central-selection\/"},"modified":"2025-01-17T17:45:03","modified_gmt":"2025-01-17T16:45:03","slug":"emerging-chef-and-pizza-south-central-selection","status":"publish","type":"post","link":"https:\/\/agugiarofigna.com\/en\/news-en\/emerging-chef-and-pizza-south-central-selection\/","title":{"rendered":"Emerging Chef and Pizza South Central Selection"},"content":{"rendered":"\n<p>On October 3 and 4, the selections for the south center of Emergente Chef e Pizza, a competition reserved for young <strong>chefs and pizza chefs<\/strong> under 30 conceived and organized by <strong>Witaly<\/strong>, 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. <\/p>\n\n<p>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.<\/p>\n\n<p><br\/>We offer congratulations to the winners of Emerging Pizza Central-South 2024 selection:<\/p>\n\n<p><strong>Tommaso Filonzi<\/strong> of Il Capriccio in Monsano;<br\/><strong>Gabriele Ianbrenghi<\/strong> of Arte Bianca di Gabriele in Rome;<br\/><strong>Matteo Apollonio<\/strong> of Cotto &amp; mangiato da zii Fausto in Aradeo;<br\/><strong>Giulio Piersanti<\/strong> of A Modo Mio in Lugnano in Teverina.<\/p>\n\n<p>The sustainability award sponsored by Agugiaro &amp; Figna Molini went to:<br\/><strong>Anton Marashi<\/strong> of Il Vecchio e il mare in Florence;<br\/><strong>Antonio Cappadocia<\/strong> of Pizzagnolo in Florence;<br\/> Gherard<strong>Rumolo<\/strong> of Le grotticelle country house in Caggiano.<br\/><\/p>\n\n<p>And to the winners of Emerging Chef Central-South 2024 selection:<\/p>\n\n<p><strong>Graziano Pascale<\/strong>, sous chef of Torre del Saracino in Vico Equense;<br\/><strong>Michele Spadaro<\/strong>, chef de partie of Pash\u00e0 restaurant in Conversano;<br\/><strong>Francesco Maria Brunori<\/strong>, chef de partie of di Reale Casadonna in Castel di Sangro;<br\/><strong>Antonio Sarnataro<\/strong>, sous chef of Giulia Rastaurant in Rome.<\/p>\n\n<p>During the two days, Agugiaro &amp; Figna Molini awarded prizes to the best breads: <br\/><strong>Davide Stella<\/strong>, chef of Ristorante Nin\u00f2 at Relais Villa San Martino*****L in Martina Franca;<br\/><strong>Gabriele Fazi<\/strong>, sous chef at Ada Gourmet in Perugia.<br\/><br\/>The finalists will compete at the finals in 2024 at ALMA, the culinary school at the Reggia di Colorno.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2778,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-3085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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