Iglesias' pizza chef, Emiliana Scarpa, has won access to the world finals of the Girotonno , a gastronomic competition dedicated to tuna which will be held in Carloforte, from 30 May to 2 June . This year she was chosen by the technical jury of the competition to represent Italy against Greece, Brazil, Japan, Israel and Palestine. She will be supported by two top chefs : Benedetto Di Lorenzo from Palermo, the most voted on the web, and the Sardinian Carlo Biggio , second choice of the technical jury. Many messages of affection received from across the nation. And now she wants to triumph to honor women and raise the name of the island high.
Winner of some of the most important dough prizes including the "Rodolfo Sorbillo" and the "Arcimboldo d'oro", the chef did not hide her emotion after being selected. «I started crying. A very strong emotion: it was this year's goal."
Recognition obtained thanks to the dish "Zin, flavors and aromas of the south west", a reinterpretation of the Carloforte scabecciu on pizza. «Like all my recipes», says Scarpa, «this one also comes from contact with people and from the desire to convey my passion . I consider myself an empathetic, humble person who loves and needs to be among people." A way of life that finds roots in its origins. «I started from the bottom, I was a maid . In the meantime I was studying, then I started making pizzas until I won many prizes. Now I'm a pizza chef , much more than just a pizza chef."
His feat attracted the attention of many women in Italy. «They told me I was the pride of all of them. I can't describe how important it is for me to represent them and bring a little more pink to the world . It's something that moves me." And Emiliana has no doubts about the expectations for the race. « I believe in the team , we will try to develop a winning dish. Our opponents are strong, but together we are able to do the impossible."
«I will try to bring Sardinia to the table», concludes the chef, «with my inventiveness in bread making. I will cook a simple, traditional dish, but with a modern twist."
