21st edition of the Bartolomeo Scappi Competition

Olitalia’s extra virgin olive oils were protagonists in the various information sessions and competitions at the 21stBartolomeo Scappi Competition.

The 21stedition of the Bartolomeo Scappi Competition, a manifestation of international level hosted by the Scappi hospitality Institute in Castel San Pietro (a town in the Emilia-Romagna region in northern Italy), concluded with the gala evening on Wednesday the 10thof April. The 2019 edition saw the participation of 24 hospitality institutes, eleven of which came from all over Italy and thirteen of which came from abroad. It is an appointment that consolidates the networks between Italian and European hospitality institutes.
As every year, many prestigious companies sponsored the manifestation, demonstrating ever more the interest that it has gained at an international level. Olitalia has been a partner of the Bartolomeo Scappi Competition since 2011 and has actively participated in different sessions, among which the training courses for students and teachers on extra virgin olive oils and frying chemistry.
As well as the competition for students, there was a competition between eight professionals from renowned national restaurants who competed in the creation of a gourmet pizza. Olitalia was also on the jury in the cookery section, where each professional was asked to choose one of Olitalia’s oils to pair with the recipe proposed for the competition. The winner of the Gourmet Pizza award was Francesco Oppido from the pizzeria and pub StorieDiPinte in San Lazzaro di Savena (a town near Bologna in the Emilia-Romagna region in norther Italy), followed by Giuseppe Merlini from the pizzeria da Mario in Riole Terme (a town near Ravenna in the Emilia-Romagna region in northern Italy) and by Massimo Bertoia from Pizzeria Spaccio in the community of San Patrignano (a community near Ravenna in the Emilia-Romagna region in northern Italy). The winning students for the cookery section were Sabrina Orefice, Luca Navacchia and Francesco Scorrano.