È born in England, late XNUMXth century, to cheer and entertain the nobles, after hunting Sundays. Conceived as a moment of conviviality to comment on the results of the hunt. It's Brunch, a quick meal, whose name derives from the union of the English terms breakfast and lunch, or rather a mix between first and second breakfast.
A officially minted it in 1895 was the writer Guy Beringer, who thus wanted to appeal to his idea of Sunday breakfast, in order to be able to recover from the excesses of Saturday evening. The modern brunch tradition in mass culture however, it spread in the United States of America around the 30s of the last century. Brunch becomes the non-binding Sunday meal made up of all the typical elements of a sweet breakfast, with the addition of cold meats, cold cuts, cheeses, cakes (sweet or savoury) or fruit and from there it spreads throughout the world, also used on business occasions as an informal lifestyle.
Born for the nobles of horse hunts, today it conquers new youth trends
Today, even in Italy it has become a real food trend, one of the new trends in cateringand, consolidated above all in the big cities. It is a phenomenon predominantly youthful, of the weekend, which is well linked to already existing moments of social entertainment during the day, such as breakfasts away from home and pre-lunch aperitifs.
An "Italian brunch 2022" contest is now dedicated to this widespread gastronomic reality, a project promoted by 50 Top Italy and Caffè Borbone for confectioners and pastry chefs under 35 which will reward the best interpretation of the Italian brunch and its combination with coffee.
The initiative, open until March 10 is aimed at confectioners and pastry chefs who have not completed the 35th year of age with proven experience in the sector, inside and outside national borders, and aims to promote the all-Italian culture of coffee, combined with the new culinary trends that are consolidating in Italy, at the same time enhancing young talents.
Brunch: a trend in line with the concept of sustainability
Italians who love brunch are indeed looking for variety and the pleasure of being together - the organizers underline - but they are also attentive to quality, in tune with the new need for well-being and food safety, and close to the concept of sustainability.
How to register: Starting from 28/02/2022 and by 10/03/2022 you can send your application to info@50topitaly.it containing: Name; Date of birth; Telephone number; Professional experiences; high resolution portrait photo; Name of the place where you work.
Sending material: The participant will elaborate his brunch proposal, then sending to info@50topitaly.it by March 31st: A video of maximum 60 seconds, in MP4 format, which has a vertical shot, during which the participant he will tell his proposal; Proposal recipe, inserted in the word file that you will receive from the editorial staff; Two photos of the proposal, in high definition, in horizontal format, and one photo in vertical format.
Evaluation: At the end of the contest, a jury of experts nominated by 50 Top Italy will evaluate the works received, choosing the winning proposals.
The Winner will be awarded at Cibus, the Parma Food Exhibition, on 4 May after presenting a taste of its Italian version of brunch, and it will become protagonist of a video productionand with Caffè Borbone.
