Pizza made in Sardinia triumphs in Naples . And to win over the jurors, once again, is Emiliana Scarpa from Cagliari, protagonist of the first Rodolfo Sorbillo memorial trophy , a competition between pizza makers from all over Italy to remember the late Neapolitan master, creator of pizza with a very soft rim filled with ricotta.
The Sardinian pizza-chef has established itself with five proposals including the "Queen Elisabeth" , a personal and refined tribute to the memory of Queen Elizabeth . A recipe that plays on typical Sardinian ingredients, an original and symbolic dish: "A crown adorned with culurgiones from the dough to cuttlefish ink - explains Scarpa - the warm shades of the scales of the bottarga, gold leaves and all embellished with Parmentier star anise cream ".
Thanks to the positioning of the "Queen Elisabeth", first in the "with cornice" category, added to the results obtained in four other sectors, the island chef won the cup at the end of the evening which took place at Villa Imperiale on the Posillipo hill, in Clear sea.
The chef came third in the "Neapolitan" category with "S'incontru" to seal the friendship between Sardinia and Campania with typical local ingredients: the famous cherry tomatoes from Pula and San Marzano from the Sarnese-Nocerino area. for “Balente” "in homage to Sardinian pride - continues Scarpa - 'Rais' in a reference to the head of the Tonnara and 'Tirrenia', to underline the crossing by ferry from the port of Cagliari to Naples".
The result was decided by the jury made up of Antonio Starita, Carolina Sorbillo, Alvise Cagnazzo, Nino Docimo, Iris Manco and Carlo Migliaccio.
Pizza-chef of the Sea Flowers, the restaurant on the barge of Su Siccu, Emy Scarpa, with the "Cagliari team", together with Marco Mulas and Giuseppe Viola, had conquered the second place in the world championship of team pizza in Palermo. The trophy is organized by the Social Promotion Association of Italian kneaders Ed and the master pizza maker Luciano Sorbillo, son of Rodolfo.
(Unioneonline / vl)