Pane e cacio wins again, at the Tempio di Adriano the excellences of the Rome Prize

There are 168 companies that participated in the two competitions promoted by the Rome Chamber of Commerce

There are 168 companies that participated in the two competitions Premio Roma for the best breads and Premio Roma for the best cheeses promoted by the Rome Chamber of Commerce and created by Agro Camera (a special company of the same Chamber for the valorisation of the agri-food sector) in synergy with the Special Development and Territory Agency and the regional chamber system. Over 230 products presented by 71 companies from 14 Italian regions. They are the protagonists of the Rome Award for the best breads and baked products who today collected their awards at the Temple of Hadrian together with their fellow cheese producers, 97 participating companies of which 36 from Lazio and 29 from 13 regions.< /p>

THE TYPES OF THE BEST BREAD AWARD

The ceremony saw awards given to the best local companies linked to the production of bread which presented different types: Ciriola romano and rosetta, Bread without salt, Pizza Bianca di Roma >, Traditional sweet dry baked biscuits, Traditional and historic durum wheat breads, Traditional soft wheat breads, Wholemeal and functional breads, Breads produced using at least 50% minor cereals, Seasoned, sweet and savory breads and Taralli and breadsticks. Naturally, there was no shortage of cornerstones of local production (Rome and Lazio) compared: homemade bread, Loaf, wholemeal bread, loaf, Rosetta and Ciriola Romana offered by 22 bakers from the city of Rome, 4 from the province and 15 from the area regional. As many as 24 prizes were awarded to companies in the regional territory, of which 19 from Rome and 5 from Lazio.

THE TASTERS

The samples were subjected to the judgment of eleven professional tasters who, on the basis of a rigorous grid of organoleptic and sensorial requirements, chose who to put on the podium. The competition includes a section dedicated to companies from Rome and Lazio and a national section to encourage participation and therefore comparison between companies which, beyond location, are united by a common philosophy: the link to their territory to create traditional products with distinctive features that also allow modern tastes to be intercepted. Recognizable products with a strong connection to the manufacturing company.

THE BEST CHEESES

As regards the Rome Prize for the best cheeses, now in its twenty-first edition, the structure of the Competition includes two sections. A regional section, reserved for companies from Rome and Lazio, which discussed the types of Fresh stretched curds, Primo Sale, semi-mature cheeses, mature cheeses, fresh ricotta. The other section was, however, open not only to companies in the regional territory, but also to national and foreign ones to stimulate a comparison with productions similar in terms of production technique or tradition to those of the local territory.

THE TYPOLOGIES AND THE JURY

These are the 5 types compared: Fresh cheeses, mature Pecorino cheeses, PDO and PGI cheeses, bloomy rind, washed rind and blue cheeses and refined, flavoured, spiced and innovative cheeses. Relevant for cheeses also saw the participation of foreign companies, with 32 entries from Spain, Portugal, the Netherlands and Cyprus. The Jury, made up of nine expert tasters, examined over 250 samples of cheese of which 100 registered in the Rome and Lazio section and 152 registered in the national and international one. The regional companies on the podium did very well: 3 from the city of Rome, 3 from the province, 2 from Frosinone, 3 from Latina and 6 from Viterbo who won 21 prizes distributed among the different sections in the competition.