Gambero Rosso – July-August 2019

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

 http://www.rovagnati.it

pizza makers in New York. It was

precisely Bendeuce, in the direct

elimination with colleague Carot-

enuto, who won the prize, elected

by a jury composed by chef and di-

rector of Chef Tech Pro at the Gam-

bero Rosso Academy Igles Corelli, by

Gambero Rosso editor in chief Stefa-

no Polacchi and chaired by Signora

Claudia Rovagnati.

The choice was the result of a dif-

ficult evaluation, given the high

technical ability and the high level

of the ingredients used. In the end

the winning element was the con-

sideration of the harmony between

the different ingredients, the enjoy-

ment of the pizza, the fragrance of

the dough and its reaction to cook-

ing, the ease in consuming it. The

winning pizza combined a fresh

eggplant parmigiana with confit to-

matoes and Gran Biscotto ham: very

summery and traditional also in the

use of the ham, which in many fam-

ily versions of parmigiana is an of-

ten 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 top-

pings are becoming more elaborate

and therefore require culinary and

gastronomic training, concentrating

skills specifically on pizza».

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GAMBERO ROSSO WITH ROVAGNATI