Micaela Notari at the pesto world championship in Genoa
Micaela Notari at the pesto world championship in Genoa
ISthe Perugia Micaela Notari the winner of the shadow selection stage for the 9th Pesto world championshipwhich will be held in Genoa on 4 June 2022. The competition took place in the Passioni Lucio shop in San Sisto, as part of the day that the entrepreneur Lucio Tabarrini organized on the occasion of his 20 years of activity.
To decree the winner, the jury composed by Tabarrini himself together with the food and wine journalists Maurizio Pescari and Antonio Boco, and the organizer of the championshipthe soul of Genoese pesto, Roberto Panizza. The competitors had 20 ‘of time to prepare the sauce with ingredients made available by Panizza: Dop di Pra’ basil, Fiore Sardo pecorino, Parmigiano Reggiano, salt, Ligurian olive oil, Vessalico garlic.
Precisely the balance between the ingredients led Micaela Notari’s pesto to victory among the ten participants, including chef Giorgione. The Perugian chef will thus be among the 100 finalists what challenges will be in the Sala del Maggior Consiglio in Palazzo Ducale, in Genoa, judged by a jury of 30 experts, including Umbrian Maurizio Pescari.
The pesto competition was one of the appointments organized by Tabarrini to celebrate with customers and consumers the milestone reached, including advice, information, demonstrations and tastings. Among the guests, the chef Paolo Trippini, Lorenzo Cantoni, Giorgione, Luca Antonucci, Silvana Mincigrucci, Cristiano Minelli and Daniele Guidantoni, one of the 4 best ham cutters in the world, José Luis Hernandez, the masters Renzo Fantucci And Mario Corradiwho cut the forms of Parmigiano Reggiano aged 96 months and 216 months.
On Friday in the two shops of San Marco and San Sisto, the cutting of the cake in which the mayor took part Andrea Romizithe commissioner Clara Pastorelli, the regional president of Confcommercio, Giorgio Mencaronithe regional president of Fida, Samuele Tognaccioli, Pietro Passeri and Vasco Gargagliadell ‘University of Flavors and Marco Grechi and Andrea Scotto of the Etruria Cooperative.
Thanking the speakers for their presence, Tabarrini also had the value of training in the field. “I am proud of the fact that 12 of the 19 employees were trained at the University of Flavors, this shows that the trades can be handed down”. Tabarrini then underlined the social and professional aspect of the neighborhood shopa value that was enhanced during the two years of the pandemic.
Aspect also underlined by the Mayor Romizi. «Lucio’s path is made up of professionalism and commitment, but also of passion, ability and humanity. It was important for us to be there, as an administration, to honor this journey and to honor the fatigue and sacrifices of these years and above all for having accompanied so many young people in their professional growth “.