Second place for Sardinia at the team pizza world championship in Palermo. Silver podium for the team made up of Emiliana Scarpa from Cagliari of the restaurant on floating barge of Su Siccu "Sea Flower", Giuseppe Viola of "Zio Ciro" in Muravera and Marco Mulas of Senorbì of the pizzeria bistrot "Etrigu" in Cagliari.
The first edition of the competition took place within the four days of the Expocook, a fair dedicated to catering, which closes today.
The Italian mixers team made up of Luca Cillo, Matteo Frisa and Giuseppe Carbone ranked first.
"We held up the name of Cagliari with the emblem of the city sewn on our uniforms on display - explain the Sardinians -. The Municipality believed in us and granted us patronage , we are happy to be honored". Their proposal of contemporary pizza was based on datterini di Pula and burrata with Sardinian milk, dehydrated Selargius capers, Sant'Antioco anchovies, Arborea garlic cream and oregano leaves created by Emiliana Scarpa. Pure fennel dough for Giuseppe Viola with a Palermo recipe based on sardines, stracciatella and breadcrumbs. "Cagliari-Palermo round trip" is the name of the pizza chosen by Marco Mulas: aubergine cream, stracciatella, confit tomato, red shrimp, crispy bacon.
"We went to Palermo bringing with us our professionalism and a pinch of Sardinian pride and with the aim of enhancing the products of our land. We return with a silver that repays us for the many sacrifices and passion", is the comment of the three pizza chefs .
(Unioneonline / ss)
