Published November 17, 2024
Published November 17, 2024
“I’m very happy – he says proudly – It’s the reward of a lot of effort and years of study and work. And it’s a promise kept with my dad. This is why happiness is double.”
This is the emotional comment of Biagio Valerio, Master of Flour from Trofarello and owner of the Al Confine pizzeria, who at the beginning of the month won the “final of the finals” at the Borderline in Campi Bisenzio (Florence), after a battle of gourmet pizzas in various regional stages. And he was proclaimed Champion of Champions.
The right conclusion of a long journey that began in recent months with the Italian Pizza on Tour 2024 championship: by participating in events in Piedmont and Lombardy, Biagio Valerio tried his hand at “bringing the ingredients of our territory and regional cuisine, as well as very details.”
At the final event on November 4th Biagio Valerio brought the Neapolitan, Gourmet and Classic pizzas. His interpretation was so appreciated that in March 2025 he will go to America, to Las Vegas, for Expo 2025. An experience offered by Molino Dallagiovanna, among the most renowned nationally, which chose him as a representative of Italian style .
Ready? “Very ready. I can’t wait to go, to savor the flavors of the Mediterranean tradition and our fantastic cuisine even overseas.”
More people to the nuances of Italian cuisine, particularly the lesser-known regional dishes. It could inspire a greater appreciation for the diversity within Italian food, moving beyond the typical pasta and pizza stereotypes that many have.
As the professional website editor for world-today-news.com, I would love to interview two guests about the exciting news of Biagio Valerio’s victory and his upcoming journey to Las Vegas.
Guest 1: Antonia Bellini, a renowned food critic and author of several Italian cookbooks based in Milan
Guest 2: Giada Pizzuti, a pastry chef and owner of a popular patisserie in Turin
Opening Question: Both of you are well-versed in the world of Italian cuisine. Can you tell us what you think about the impact of Biagio Valerio’s win on the gastronomy scene in Italy and abroad?
Guest 1: Absolutely! I believe it’s a remarkable achievement, especially since he managed to impress with his Neapolitan, Gourmet, and Classic pizzas. This shows his versatility and commitment to the craft. It’s also a testament to the richness and diversity of Italian cuisine that someone from the North of Italy, like Biagio, can win such an accolade.
Guest 2: I completely agree with Antonia. For our region, it’s fantastic exposure. People often forget that Piedmontese cuisine is just as delicious and diverse as Neapolitan or Florentine. Biagio’s success in showcasing our flavors on the national stage has put us on the map.
Section 1: Impact of Italian Cuisine Abroad
Question: Biagio’s journey to Las Vegas for Expo 2025 is quite significant. Giada, as someone from the region, how do you feel about representing Piedmontese cuisine internationally?
Guest 2: It’s an honor, of course! We have some of the finest ingredients in the world, from our famous white truffles to our exceptional wines. I hope that he will do justice to our region and showcase the best of what we have to offer.
Question: Antonia, how do you think this exposure might influence foreigners’ perceptions of Italian cuisine?
Guest 1: I think it’s a great opportunity for Biagio to introduce
