prize to the Terra di San Marino Consortium
On May 2nd and 3rd the NIP World Masterchef Awards was held in Cervia, an international meeting 2022 organized by the Italian National Pizza Makers (NIP), an appointment of excellence that is recognized to the best professional Chefs of the various disciplines of cooking, pastry, baking, and pizzeria. In fact, the title aims to enhance the professionalism, experience and skills of all the chefs who have their time and resources to specialize, study and research new ways and techniques of work, but not only, because they want to recognize and enhance the products of excellence of made in Italy. La chermesse awarded the “Pizza d’Oro Award” certificate of excellence to the Terra di San Marino Consortium for the project to enhance the Republic’s cereal supply chain, for the quality of products in catering, professionalism and resilience in the market since 2019 to 2022.
The project presented last October was born from the collaboration between the Terra di San Marino Consortium, the Italian National Pizza Makers, Lab.301 (stone mill of San Marino) and the Ammasso Agricultural Products Cooperative. San Marino (Boss) and is part of a path that combines the quality of production, commitment, industriousness and love for the land that distinguishes all Terra di San Marino products, but above all an enhancement project that comes from afar; in fact, the first cereal enhancement project was born from the Terra Consortium and the CAPA in 2005 with the “Filone Terra di San Marino” and today it is moving forward with new products and new techniques. The Lab. 301 stone mill is an active part of the process of enhancing the cereal supply chain, in fact the latter was also run by Dovilio Nardi, patron of the NIP, precisely because he was able to combine techniques with modern technologies: from ancient and organic prizes – state strictly from the territory – to the three flours with evocative names of the San Marino territory: “Guaita”, “Cesta” and “Montale”, precisely the three Towers of the ancient Republic. The first is the traditional, white one; the second is a semi integral, the third instead integral.
“We are happy with this recognition which gratifies the efforts of the Terra Consortium and of our producers in maintaining the cultivation of cereals and above all agricultural production in the territory – affirm the Terra di San Marino Consortium. Every year our territory produces over 14,000 quintals of cereals, altogether between soft wheat, barley, and “ancient” grains, with which our partners produce flour for piada, bread, gourmet pizza, etc. Our goal, however, is to move forward … they are already “in the laboratory”, other ideas for the enhancement of cereals … so they invite everyone to stay tuned! “