Valoriani ovens sponsor of Emergente Sud 2014

In the wonderful location of the Circolo Canotteri Napoli, on a terrace with a breathtaking view of the gulf, will take place the event which would have the best emerging chefs and pizza chefs competing for the award. On the 7th, 8th and 9th of June, Valoriani ovens will be there with its certified and recognized by the Associazione Verace Pizza Napoletana professional ovens, to support young pizza chefs competing to the award for Pizzachef Emergente Sud 2014.

Parallel to the Chef Emergente Sud 2014, the Pizzachef award will involve 16 chefs from South Italy. It will be an exciting challenge for the most skilled and promising pizza makers under 35 years old, from all of Southern regions. These are the participants from Campania: Alessandro Andreozzi (Starita), Salvatore Nardiello (Trattoria Fresco), Emilano Corcione (Villa Giovanna), Vincenzo De Stefano (Pizzeria Gorizia), Antonio Rusciano (Olio e Pomodoro), Ciro Oliva (Concettina ai Tre Santi), Giuseppe Furfaro (Trianon), Cristiano De Rinaldi (Pizzeria La Taverna di Bacco), Antonio Arino (La Caraffa), Luca Castellano (Pizzazzà), Francesca Gerbasio (La Pietra Azzurra di Croccia Michele). From Puglia: Antonio Manuel Graco (Il Martinello), Andrea Godi (Checco Pizza). From Basilicata: Nicola De Carlo (Fandango). Dal Molise: Roberto Miele (La Taverna del Re). From Sicily: Diluc Fernando (Gastronomie Vulcaniche), Daniele Marchese (PerciaSacchi), Sagit Danuska (Il Sale Art Cafè), Gaetano Saele (Sciuscià). At the end of the competition, the winner will attend the Italian final.

For the first time, this year also a gourmet area will be included, where the most renown chefs will make yummy receipt that will be served to the public. Moreover, exhibitions of some of the most famous Pizza Masters like Ciro Salvo, Stefano Callegari, Gino Sorbillo, Michele De Leo, Pasqualino Rossi, Franco Pepe will be part of the program. In conclusion, a great wine and food event, to taste these pleasures close to the producers, to assist at cooking shows of renown chefs and pizza chefs, and to know those who will become like them in the future.