Redazione

🍕 Cristian Santomauro, from Piano Vetrale, Cilento, received the "Pizza e Territorio" award from Gambero Rosso's 2026 Guide for his interpretation of traditional pizza, Ammaccata. This award highlights his dedication to local tradition and ingredients. Ammaccata is prepared at Santomauro's pizzeria in Casal Velino, recognized as a PAT product. The tradition emphasizes community and craftsmanship. Santomauro, an engineering graduate, opened his pizzeria in 2022, focusing on sustainability and local collaboration.

🍺 On September 10, 2025, Asiago hosted the Global Final of the AkademyLab 20/20 Cocktail Competition, organized by Rossi d'Asiago. Seven bartenders from six countries competed using iconic distillery products. Michele Pedrett from Italy won with his "Tiramisuper Asiago" cocktail. The competition included participant immersion in the Rossi d'Asiago experience, with tours and sensory tasting. The expert jury, including Stefano Nincevich and Michele Di Carlo, praised the event's high level and the innovative use of traditional products.

🍴 Roma, 18-21 settembre: la sesta edizione di Roma Baccalà si è conclusa con grande successo, promuovendo la cultura gastronomica italo-norvegese. Il 20 settembre, eventi speciali hanno celebrato baccalà e stoccafisso norvegese, tra cui lo show-cooking dello chef Gabriel Hjertø. Nel 2024, l'Italia ha importato merluzzo norvegese per 275 milioni di euro, con un aumento dell'11% rispetto all'anno precedente. Questo conferma l'Italia come leader nel consumo di questi prodotti.

🍴 Il 9 ottobre, Milano ospita un evento culinario al Ristorante Berton, dove Chef Andrea Berton e Roberto Valbuzzi collaboreranno in una degustazione di sette portate a 200€ a persona, vini inclusi. L’evento celebra la fusione delle tradizioni gastronomiche milanese e valtellinese, con vini Bellavista. Un appuntamento esclusivo per esplorare sapori autentici e creatività culinaria. Per prenotazioni: +39 0267075801, [email protected].

🍦 Giuso introduces four new glazes—Cover Caramello Rock with 13% pecan nuts, Cover Mandorla Rock, Cover Fondente Rock with 8% cocoa nibs, and Cover Frutti Rossi Rock—to enhance pastries like panettones. These easy-to-use glazes crystallize in minutes for a crunchy finish. The Nerella Unica line offers six cream variants, including traditional cocoa-hazelnut and Pistachio with Kataifi, enriching baked goods with intense flavors and versatile use in fillings and post-bake preparations.

🍴 Chef Davide Oldani collaborates with De Nigris 1889 for a new collection showcased at Corso Magenta, Milan. Celebrating 135 years of De Nigris, the collection merges traditional and modern gastronomy. Key products include a 25-year-aged Balsamic Vinegar of Modena DOP, a premium condiment, and versatile Modena IGP vinegar. Identità Golose first presented the collection, emphasizing taste and innovation. The exclusive event highlights Italian culinary excellence.