ORIGINAL AND GLUTEN FREE: FEDERICO DE SILVESTRI FROM VERONA WINS THE 2016 PREMIO ACETO BALSAMICO IGP AWARD FOR BEST PIZZA
Original, delicious, gluten-free and, above all, containing a secret ingredient in the dough: the pizza made by Federico De Silvestri, piazzaiolo at the Quattrocento di Marzana pizzeria in the province of Verona came out on top winning the Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena) award at the Pizza World Championships which took place recently during the award ceremonies for the various categories of the international competition.
The secret ingredient in the winning pizza dough is, indeed, Balsamic Vinegar of Modena PGI, which goes beautfully with all the other ingredients: leek velouté, rice Stracchino cheese, yellow and red Piennolo tomatoes, freshly grated courgettes, Balsamic Vinegar of Modena PGI glaze and basil. De Silvestri also won first prize in the gluten-free section – with the same recipe – second place in the triatholon of three different cooking specialties, third place in the peel-cooked section, and the victory in the team section “Mani in pasta” (“hands in the dough”), with the help of – among others – 2015 winner of the same award Gianni di Lella, who also created an original pizza that boasted the “black gold” as an intrinsic ingredient in the dough.
Press Office of the Consorzio di Tutela Aceto Balsamico di Modena IGP
Marte Comunicazione snc di Marzia Morganti Tempestini & C.
Tel +39 335 6130800 Email firstname.lastname@example.org www.martecomunicazione.com