Great expectations for Emergentechef and Emergentepizza the contests created by Luigi Cremona and Lorenza Vitali which see young talents, chefs and pizza makers from all over Italy competing with their innovative proposals. For the first time the selections of the two competitions will take place in SOUL, the internationally authoritative School of Italian Cuisine based in Colorno. The North Selections of the two competitions will be held on Saturday 9 and Sunday 10 October. The best young talents of the restaurant industry in northern Italy will compete against each other in the setting of the Reggia di Colorno.
Three batteries for the Chefs (two on Saturday and one on Sunday) for a total of 16 competitors, who will have to challenge each other on two themed recipes, in front of a jury of great technical value which will also make use of the presence of the teaching Chefs of ALMA.
I young pizza makers instead they will have two tests: on Saturday a pizza with a free theme, on Sunday a focaccia made with the dough made by hand the day before.
At the end of the event, the new three finalists will be proclaimed who will join the three designated in recent days by the Centrosud Selection at the Vinofòrum in Rome. The Final will then take place in Rome at the beginning of 2022.
The first heat on 9 October sees Anatolij Franzese from Aethos Milan in Milan, Andrea Zazzara from Motelombroso in Milan, Jacopo Dedori from Langosteria in Milan, Fabio Riserbato from Villa Necchi al Portalupa in Molino D'Isella in Gambolò, Danilo Massa from the restaurant of the Holy Drinker of the Corona hotel and Davide Marzullo of Villa Crespi** in Orto San Giulio.
For the second heat on 9 October, Matia Pecis of the Cracco Portofino restaurant in Portofino, Simone Bottaro of Cantine Cattaneo in Sestri Levante, Gianmarco Bisceglia of Lord Byron at the Excelsior Palace Hotel in Rapallo, Nicolò Salvagnin of the Hotel Cré Forné in Champoluc.
For the third heat on 10 October the challenge is between Mattia Pasti of Locanda Pincelli in Moinella, Mattia Terenzi of Onda Blu in San Mauro a Mare, Riccardo Statella of Villa Abbondanzi Resort in Faenza, Giulia Sutto of I Droghieri in Treviso, Nicola Crestani of Impronta Restaurant in Bassano del Grappa and Stefano Zanini of Mos in Desenzano.
The event will end with the awards ceremony in the Aula Magna of ALMA in a ceremony in which awards will also be given to some structures in the 2021 Hotels & Restaurants guide of the Italian Touring Club.
“After having graduated, during its first 17 years of training, over 4.000 students who are today professionals in the sector - comments Matteo Berti, ALMA's Director of Education - in this scenario ALMA takes part in the Emergente Cucina and Emergente Pizza competition as a partner of the project. Two prestigious appointments not only from the point of view of the professionals who will compete, but above all a talent scouting opportunity in which the skills of these young but expert professionals from the world of gastronomy will lay the foundations for outlining styles, ideas and ideas that internationally they will characterize the world of cooking and pizza.”
