21 gennaio 2026

The Preferite at SIGEP 2026: recipes that tell stories of places and visions

During SIGEP WORLD 2026, Scrocchiarella® presented the new Preferite: recipes born from the meeting of selected ingredients, technique and personal identities, interpreted by chefs coming from different experiences and backgrounds.

Brought to life through live showcooking sessions at the AB Mauri stand, the Preferite told the story of how a base can become a space for expression, capable of enhancing every choice and every combination.

Corte Pugliese Pasquale e Gianluca Miccolis – Pizzeria Focacceria Paradiso, Massafra (TA)

Presented on Friday 16 January, Corte Pugliese is a direct tribute to the tradition of the South. On the Scrocchiarella®

Whole Wheat base, 55×25 format, turnip tops become a cream, enriched with shallot, white wine, almonds and Parmigiano Reggiano.

The story is completed with zampina sausage, sun-dried tomato, lemon zest and taralli, in a balance that combines intensity, rusticity and territorial memory.

Armonia Gourmet Alan Grandini – Pizzeria Food Factory, Cremona, Crema e Pizzighettone Saturday 17 January was the turn of Armonia Gourmet, a recipe built on soft and deep contrasts. The round Scrocchiarella® Classic Soft Wheat base welcomes gorgonzola and squash, accompanied by porcini mushrooms, polenta, rosemary and an unexpected hint of amaretto.

Purple cabbage and watercress sprouts close the dish, bringing freshness and verticality.

Avvantaggiata Alberto Saluzzo – Private chef and catering Presented on Sunday 18 January, and inspired by Ligurian tradition, Avvantaggiata takes its name from the classic pasta al pesto with potatoes and green beans. On the round Scrocchiarella® Durum  Wheat base, potatoes, green beans and stracchino cheese dialogue with a basil pesto enriched with pine nuts, Pecorino and Parmigiano Reggiano.

A recipe that works on simplicity and familiarity, reinterpreting them in a contemporary key.

Oro Bianco 2026 Marco Stagi – Ristorante Metodo, Marne (BG) Presented on Monday 19 January, Oro Bianco 2026 is an elegant and technical composition.
On the Scrocchiarella® Venere® Rice base, 30×40 format, smoked ricotta becomes a cream, accompanied by pioppini mushrooms, butter, sage and marjoram.

The dish is completed by a green lettuce and marjoram mayonnaise, a beurre noisette snow and acidic details that balance the overall structure.

The Preferite presented at SIGEP 2026 showed how ingredients, technique and personal vision can coexist on the same base, giving life to different yet coherent interpretations. Recipes that do not seek to surprise, but to tell stories: of places, experiences and different ways of living the Horeca world, always starting from Scrocchiarella®.

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