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It is certainly one of the most anticipated moments of October in Scarperia and San Piero, the Grand Mugello day confirms itself as an event par excellence that perfectly combines innovation and tradition in the food and wine sector.

"An event that serves to further promote what is our main activity, the agri-food industry, without forgetting our tradition," explains Federico Ignesti, mayor of Scarperia and San Piero, "all through innovation because being current serves to enhancement ".

Like every year Palazzo dei Vicari in Scarperia was the splendid setting of the festival in honor of a first excellence of this territory, the Gran Mugello Ubaldino, semi-cooked cheese known and appreciated also in the new continent.

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Exceptional host of this 9 edition, the chef of the White House Guy Mitchel, (Guest Chef the White House) that for many years now has been using Tuscan cheeses such as the Grand Mugello Ubaldino.

Guy Mitchell and Luigi Bolli
Guy Mitchell and Luigi Bolli

"I am here because I appreciate the craftsmanship of the product, I know that in Italy products like these come from a long job, - tells the American Chef - in America life is different, everything is very fast, there is less attention to these what's this. I appreciate this importance that Italians give to food, tradition and culture. "

"This is an opportunity to remember the 200th anniversary of the opening of the US consular office in Florence," he reminds us Luigi Bolli in Casa del historical Farm Il Palagiaccio - we must reflect on who is the most reliable ally in the world for Italy, beyond the presidents, who change. "

Also presented during the party Female Basketball Florence, team that plays in the championship of series B and engaged in the difficult path to climb in A2.

Then space for bloggers with the awarding of the fifth edition of the contest Milk to Eat; anti members from all over Italy, to their clear indications, only products at km 0.

“This year the themes were pizza, risotto and pudding. The winners have valued products from small artisans in their menus, from farms like ours but also from others ”, he explains Carlo Bolliand historical Farm Il Palagiaccio.

"Both for the pizza dough and for the dessert I used stone ground flour of ancient Tuscan grains and all the ingredients I chose, even for the pizza stuffing, are from the farmer and in any case in season", he says. Consuelo Sisty, foodblogger author of the blog Aunt's cookies and winner of the contest.

Winners List "Latti da Mangiare 5.0"

Special Mention: Best gourmet pizza

SARA GUIDE - FOR LOVE FOOD TRAVEL

Special Mention: Best risotto

FILIPPO CINI - FILOS DIARY

Special Mention: Best spoon dessert

ANGELA BRONCHINETTI - MACEDONIA DEI SAPORI

Special Mention: Best storytelling

ANNA AND SEBASTIANA FERRO - PASTRY TOGETHER

Special mention: Best photo shoot

FRANCESCA CIMARELLI - WINE AND SUGAR BREAD

THIRD ABSOLUTE BEST CONTEST MENU

ELISABETTA CUTURELLO - CAKES & CO

SECOND ABSOLUTE BEST CONTEST MENU

FILIPPO CINI - FILOS DIARY

ABSOLUTE WINNER BEST CONTEST MENU '

SISTY CONSU - THE AUS COOKIES

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