Gold for Tuscan chefs at the Italian Championships.
Tuscany took the top spot on the podium at the Italian Cooking Championships, the most important national event promoted by the Italian Chefs Federation.
In the tenth edition of the event, hosted at the Rimini Expo Centre, the Regional Union of Tuscan Chefs achieved outstanding results, distinguishing itself among hundreds of professionals from all over Italy and abroad.
The most prestigious award came in the hot cooking competition for regional teams, where the Tuscan team won the gold medal thanks to a menu that combined technique, identity, and contemporary vision.
Led by team manager Leonardo De Candia and captain Daniele Zingoni, the team—composed of Alessio Morganti, Daniele Astarella, Francesco Pannullo, Manuel Boccuzzi, Denise Massarenti, Tommaso Monaci, Giulio Antelletti, and Edoardo Lupi—presented a gastronomic project deeply rooted in the territory.
The dishes showcased certified regional products, integrating the requirements of the regulations with a creative and consistent interpretation of Tuscan tradition. The jury was particularly impressed by the balance between tradition and innovation and the strong geographical identity expressed by the menu.
The composition of the team was also decisive, combining the experience of leading figures such as De Candia and Morganti — presidents of the Associations of Chefs of Arezzo and Pistoia-Montecatini-Prato, respectively — with the energy of the younger generation.
In addition to the gold medal, the Tuscan participation was enriched by numerous other awards.
The bronze medal in the Best Student competition was won by Giuseppe Saporito, a student at the “Ricasoli” Institute in Colle di Val d’Elsa.
The same medal was won in the Mystery Box by Matteo Andreoni (Pistoia-Montecatini-Prato Chefs’ Association) and Diego Meloni (Arezzo Chefs’ Association), in the K2 Senior restaurant pastry category by Udu Kuburage Sashith (Lucca Chefs Association) and in the K3 Junior vegetarian hot cuisine category by Andrea Balleri Gorgeri (Montecatini-Pistoia-Prato Chefs Association).
Silver was won by Hiroshi Mariani (Pisa Chefs Association) in the senior vegetarian hot cuisine competition.
Finally, a special mention was awarded to Fabio Rispoli (Massa Carrara Chefs Association), in his first experience at the championships in the restaurant pastry segment.
Tuscany was also represented in the Best Special Student competition by Mattia Colavito, a student at the “Leopoldo II di Lorena” Hotel Management School in Grosseto, accompanied by Victoria Bandaccheri and joined on stage by the Minister for Disability Alessandra Locatelli.
“I would like to thank all our members who took part in the Championships, putting themselves to the test and proudly representing our region,” commented Roberto Lodovichi, president of the Unione Regionale Cuochi Toscani (Regional Union of Tuscan Chefs). The gold medal is a source of great satisfaction, but even more so is the passion and dedication shown during months of preparation. For years, we have been working with Regione Toscana and Vetrina Toscana to promote typical products and dishes: these results reinforce our role as ambassadors of Tuscan gastronomic identity.”
Behind every medal there is much more than a competition: there is silent work, the transmission of knowledge, dialogue between generations. That is where true excellence is born.
A victory that tells the story of a land capable of transforming memory into innovation and experience into vision. And which reminds us that, in Tuscany, cooking is not just a profession, but a shared culture.
