The Miss Tagliatella Romagnola 2024 contest, recently held at Bagno Alvaro in Gatteo Mare, Romagna, was a delicious celebration of tradition yet again. This cherished yearly summer event, created by Lady Chef Albarosa Zoffoli and organized by the Bagno Alvaro management in collaboration with the restaurant “Il Mare in Pentola” in Gatteo Mare, saw a remarkable turnout. Hosted by Paolo Teti, the event attracted a large audience, all eager to witness the skillful competition among sixteen talented participants from various Italian provinces and even from countries like Holland, Turkey, and Australia.
Among the notable contestants were two grandmothers from Verona who managed to take medals on the podium, showcasing their impressive culinary skills. Carina Meneghelli, 82, from Trevenzuolo, won the silver medal with her exceptional tagliatelle. Mirella Bertoni, 73, from Borgo Roma, took third place, adding another feather to Verona’s cap.
The most surprising twist of the competition was the winner of the first prize, Daniel Lusi, a 28-year-old from Melbourne, Australia. Daniel’s victory was unexpected yet well-deserved. Under the guidance of Chefs Zoffoli and Spinelli, he created a perfect sheet of pasta, meeting all the stringent criteria to be defined as ideal tagliatelle. Currently working in a restaurant in Ravenna, Daniel is immersing himself in the intricacies of Romagna cuisine, with aspirations of opening a traditional Romagna restaurant in Australia.
The jury, composed of Lady Chef Albarosa Zoffoli, Chefs Alessandro Spinelli and Andrea Ciuffo, Milena Togni representing “Il Mare in Pentola,” and Cristina Sapignoli of the historic Molino Sapignoli in Cesena, had the challenging task of selecting the winners. Their expertise ensured that the competition was judged with the utmost fairness and respect for tradition.
Fourth place in the competition went to Antonietta Cestaro, 83, from Roverbella (Mantua), while fifth place was awarded to Laura Sgarbi, 18, from Quingentole (Mantua), a recent graduate of the Poggio Rusco Hotel School. The diverse age range of the competitors underscored the universal appeal of Italian cuisine and the timeless art of pasta-making.
At the end of the event, all participants and attendees were treated to a delicious serving of tagliatelle with ragù, embodying the spirit of sharing and community that is central to Italian culture. Additionally, Molino Sapignoli generously gifted its high-quality flours to all participants, further promoting the culinary traditions of Romagna.
