On March 20, 2024, the First Edition of the Aimo and Nadia Prize for Young People was held, an opportunity for shared growth for emerging young talent.

On March 20, 2024, the First Edition of the Aimo and Nadia Award for Young People was held at the Molfetta Hotelier Institute in Puglia, Italy, an opportunity for shared and extraordinary growth for emerging young talent. The Aimo and Nadia Group has always believed in the education of young people, and this award is a tangible demonstration of that commitment.

Alessandro Negrini and Fabio Pisani with Stefania Moroni today represent the Group, a company with more than 90 employees, about 70 percent of whom are under 35. The Aimo and Nadia Youth Prize represents a significant opportunity for the personal and professional growth of young people studying in Hotelier Institutes.

The theme of the first 2024 edition of the Aimo and Nadia Prize for Young People is:

“PUGLIA, A TERRITORY TO BE TOLD.”
Sustainability and food education, the foundations for tomorrow’s protagonists.

The Prize consists of a team challenge aimed at 4th and 5th grade students, the future chefs and dining professionals. Up for grabs are: A six-month training period, including room and board and monthly reimbursement, followed by six months of employment with the company.

– 1st Runners-up (dining and cooking) at Luogo di Aimo e Nadia

– 2nd Runners-up (dining and cooking) at Voce di Aimo e Nadia

– 3rd Runners-up (dining and cooking) at Aimo and Nadia’s bistRo.

At the end of the year, there is also an advanced training course for the top finishers, at ALMA – International School of Italian Cuisine- in Colorno, based on personal aptitudes and predispositions.
The opportunity to obtain further training is an investment in one’s future employment. Moreover, recognition through an award is synonymous with motivation to pursue one’s dreams and ambitions.

The day of March 20 began with the meeting of the jury, composed of professionals from the sector such as, the CEO of the “Aimo and Nadia Milano” Group Stefania Moroni, chef Fabio Pisani, ALMA lecturer Antonella Ricci, sommelier Giuseppe Cupertino and journalist Barbara Politi, who evaluated the participants’ proposals and awarded the most deserving teams.

Following the jury meeting, the teams formed by young future professionals presented their menus and wine pairings, showing their skills and demonstrating all the work and commitment to be among the remaining 6 teams.

At the end of all participating teams and following the evaluations, the jury met again to declare the winners.

“THE FINAL STANDINGS”

1st Ranked

Mastrotaro Davide 5th year (Kitchen) – Losito Erika 5th year (Room)

(Help) Ciciriello Salvatore 4th year (Kitchen) – Sebastiani Marco 4th year (Room)

Proposed Menu:

ANTIPASTO – The Apulian coast Gallipoli shrimp praline, salpa fish tartare with grapefruit sauce and dried figs

FIRST course – A dish plus stories Pasta stuffed with turnip tops, gravina ball fondue and green bagnetto

Wine pairing: AKA CHERME’ SPUMANTE ROSE’ LE “ROTAIE” SUSSUMANIELLO ROSE’

The idea: From the research and collaboration between the kitchen and the dining room come our pairings, which are closely linked to our territory and follow the seasonality of the products, the quality of the raw material and the right processing steps that are innovative but at the same time traditional

2nd Runners-up

Valente Sergio 5th year (Kitchen) – Cilli Grazia 5th year (Room)

(Help) Cirillo Sergio 4th year (Kitchen) – Amorese Graziana 4th year (Room)

Proposed Menu:

APERITIF: Bruschetta of Altamura bread

ENTREÉ: Polignano carrot flan FIRST course Risotto with turnip greens

WINE PAIRING: CALAFURA TOMARESCA IGT TALO’ SAN MARAZANO IGP

3rd Runners-up

Camporeale Francesco 5th year (Kitchen) – Losito Francesco 5th year (Room)

(Help) Schisa Alessio 4th year (Kitchen) – Zafferino Davide 4th year (Room)

Proposed Menu:

ANTIPASTO: Tartare of amberjack marinated in citrus fruits

FIRST course: Orecchiette di grano arso with turnip tops and burrata cheese

WINE PAIRING: ZINZULA IGT ROSATO, MASSERIA ALTAMURA FIVE ROSES, LEONE DE CASTRIS

The Aimo and Nadia Youth Project has a long-term perspective. The next steps are to extend the list of institutions participating in the 2025 Prize by the summer, continuing to support and enhance the young talents of Italian cuisine.

A concrete future and a shared commitment: this is what the Aimo and Nadia Youth Prize represents.