GAMBERO ROSSO WITH ROVAGNATI
1. The winner, Vincenzo Beneduce awarded by Signora Rovagnati: the award is a Chef Tech Pro course 2. the winning pie: eggplant parmigiana, confit cherry tomatoes, basil and thinly sliced Gran Biscotto ham 3. The jury (from left, Igles Corelli, President of the jury Claudia Rovagnati and Stefano Polacchi)
4. The winner with his tutor Davide Civitiello 5. Francesco Carotenuto with his tutor Enrico Coppola 6. Francecsco Gentile with his tutor Ivan Simeoli 7. Ettore Catone with his tutor Daniele D’Orta 8. Giovan Battista Cicchella with his tutor Ciro Salvo 9. Maurizio Paterno with his tutor Nicola Iovine
use of the ham, which in many family versions of parmigiana is an often used ingredient. The prize was a professional course at Chef Tech Pro, where participants learn to use the most modern kitchen technology. “It’s evident, and this contest proves it––says Igles Corelli––that pizza toppings are becoming more elaborate and therefore require culinary and gastronomic training, concentrating skills specifically on pizza».
technical ability and the high level of the ingredients used. In the end the winning element was the consideration of the harmony between the different ingredients, the enjoyment of the pizza, the fragrance of the dough and its reaction to cooking, the ease in consuming it. The winning pizza combined a fresh eggplant parmigiana with confit tomatoes and Gran Biscotto ham: very summery and traditional also in the
pizza makers in New York. It was precisely Bendeuce, in the direct elimination with colleague Carotenuto, who won the prize, elected by a jury composed by chef and director of Chef Tech Pro at the Gambero Rosso Academy Igles Corelli, by Gambero Rosso editor in chief Stefano Polacchi and chaired by Signora Claudia Rovagnati. The choice was the result of a difficult evaluation, given the high 4
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www.rovagnati.it
GAMBERO ROSSO
17
JULY-AUGUST