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Barilla Pasta World Championship with His Recipe “Tortiglioni Alla Monzese Con Fiocchi Di Ricotta E Borragine”

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Barilla Pasta World Championship with His Recipe “Tortiglioni Alla Monzese Con Fiocchi Di Ricotta E Borragine” Daniel Evangelista, chef of famous restaurant Peperoncino in Ankara wins the 4th edition of the Barilla Pasta World Championship with his recipe “Tortiglioni alla Monzese con fiocchi di ricotta e borragine” The culinary journey to combine the best flavors and aromas from around the world with the Italian tradition of pasta has come to its end Parma, 19 June 2015 –– Daniel Evangelista, from the famous Peperoncino restaurant, is the winner of the 4th edition of the Pasta World Championship. Daniel Evangelista was awarded by Guido Barilla, President of the Barilla Group, who commented: “Pasta is a true Italian excellence all around the world. This year, for the fourth year, we wanted to reward the chef who was the most successful in enhancing this ingredient, not only as a product but for its cultural meaning as well. Pasta is a multifaceted product: it means healthy eating, the pleasure of sharing a meal, palatability and a sustainable choice for the planet”. On the 18th and 19th of June, 21 famous International Chefs were hosted by Barilla, to compete in the name and taste of real pasta, the key ingredient of Italian cuisine and a symbol of strong connections and dialogues between different cultures and countries. Total cost for each proposed dish was less than 10 euros. Daniel Evangelista prevailed over Vittorio Beltramelli from France, Matjaz Cotic from Slovenia and Oscar Ivan Sanchez from Dubai. His recipe “Tortiglioni alla Monzese con fiocchi di ricotta e borragine” won over “Spaghetti con le sarde” of the French colleague, “Trofie con odore di Carsico e sapore di mare” suggested by the Slovean chef and “Trofie liguri a cottura lenta, con piselli, zucchine e fiori” realized by the chef from Dubai. “I’m so happy and excited. It has been an honor to participate in such an important competition – commented Daniel Evangelista after being awarded – I chose a recipe from the places I come from, a dish originating from Brianza. I chose the pasta format according to both the ingredients and the special cooking technique I wanted to use. This dish holds memories from Turkey where I’ve been living for 14 years now, but the recipe is 100% Italian. Pasta for me means family, a hug from my mum. It’s key for me like bread and water. Pasta is fundamental, it is tasty and enables you to play with multiple cooking techniques and ingredients from all over the world. I dedicate this award to my father, who is not here anymore. The 21 Chefs, who are Ambassadors of Italian gastronomic culture, competed for the coveted prize of Pasta World Champion, which over the years has seen the triumph of Yoshi Yamada (Japan) and "Linguine with shrimp, mussels, clams and squid", Giorgio Nava (South Africa) and the "Pugliesi cavatelli with Cream of Broccoli and Oregano flowers" and Luca Torricelli (Switzerland), winner of the 2014 edition with "Spaghetti Sicily prawns with Mojito ". 1/2 The most important event in the world of pasta was hosted by Academia Barilla: the international center dedicated to Italian Gastronomic Culture, and meeting point between the most qualified representatives of gastronomy and Italian food culture lovers. The event also presented the five reasons why pasta should be eaten every day: 1. Pasta is a pillar of the Mediterranean diet, recognized worldwide for its excellent nutritional properties; 2. pasta is sustainable for the planet; 3. pasta helps keep you full; 4. pasta does not make you fat; 5. pasta brings people together around the table, and is one of the most appreciated, versatile and enjoyable dishes across the world. Parma and Barilla once more confirm themselves as symbols of the Italian Cuisine around the world as well as pioneers in the research and promotion of Italian Gastronomic tradition: chefs and guests had the opportunity to discover the Company’s latest important innovation with one of the newest treasures from the territory. In the breathtaking venue of the world’s largest labyrinth of Franco Maria Ricci, the new 3D pasta printer was disclosed and guests could “taste” the pasta of the future. The journey continues …. About the Barilla Group Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, ranks as one of today’s top Italian food groups. Barilla leads in the global pasta business, the pasta sauces business in continental Europe, the bakery products business in Italy and the crispbread business in Scandinavia. Barilla owns 30 production sites (14 in Italy and 16 outside Italy) and exports to more than 100 countries. Every year, about 1,700,000 tons of food products under the brands of Barilla, Mulino Bianco, Voiello, Pavesi, Academia Barilla, Wasa, Harrys (France and Russia), Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico), are featured on dining tables all over the world. For more information, please visit: www.barillagroup.com About the Academia Barilla Academia Barilla is the international center dedicated to the spread of Italian Gastronomic Culture that offers training, services and products carefully selected. Founded in 2004 with the headquarter in Parma, it aims to defend and protect Italian food products against counterfeiting and improper use of names and trademarks, promoting and disseminating the knowledge of the Italian products and cuisine in the world with special events, but also developing and sustaining the Italian gastronomy through investment and the creation of special services in the restaurant business. For more information, please visit: www.academiabarilla.com For information: Luca di Leo – [email protected] Caterina Grossi – [email protected] Tel: +39 0521 262217 2/2 .
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