GENOA – They challenged each other with pestle blows but only one was the winner. To triumph in the 2022 edition of the Pesto al Mortaio World Championship is Camilla Pizzorno, the youngest competitor of the final challenge, who convinced the palate of thirty expert judges with her pesto sauce alla genovese.
Camilla Pizzorno, 22-year-old Genoese student from Pegli, she got the better of the 9 competitors competing with her in the final phase of the tournament, all Italians. She was the youngest ever among the participants. A family tradition, so much so that her father had already participated in other editions of the championship, finishing second twice. She overcame him: “Now I will only make pesto at home – she said at the end of the award ceremony -. What is the secret of my pesto? The secrets should never be revealed”
After 4 years, the world championship of Genoese pesto is back in attendance with its ninth edition. From the 23-year-old Genoese student to the 80-year-old grandmother to the competitor arriving from Japan, 100 finalists challenged each other with pestle blows.
In addition to Liguria, the competitors come from 11 regions: Lombardy, Piedmont, Valle d’Aosta, Lazio, Veneto, Emilia Romagna, Tuscany, Campania, Sardinia, Sicily and Umbria but at least 14 come from the rest of the world such as Cambodia, Cameroon, France, Germany, Japan, Guinea, England, Luxembourg, Mexico, Moldova, Holland, Spain and the United States and 69% will be men and the remainder will be women with an average age of 52 years.
Beyond the pesto there is more-THE NEWS
The race kicks off at 11.30 am after the greeting of the authorities: after the jury meeting, the awarding of the competitor who comes from farthest and the decision regarding the ten finalists for the last challenge.
Lots of news this year with the return to Palazzo Ducale, between the presence of the IIT robo twin who will imitate the samples of pesto, also preparing the historic Genoese sauce but also the meeting with Sinu to discover the properties of pesto, now a model of sustainability and modern food culture. In addition to new events, however, the world championship of Genoese mortar pesto is back for nine editions with the representation of all professions: artisans, employees, workers, drivers, farmers, managers, entrepreneurs, professors, students and also a scuba carabiniere and a young man who works as a chemometer.
“Pesto is the best known sauce in the world after the tomato sauce, therefore we cannot speak of a simple condiment but of a flag not only of Liguria but of our country, because inside the casket of the mortar there is the scent and flavor of our land, the wisdom and the Italian tradition “. This is the comment of the president of the Liguria Region Giovanni Toti, who adds: “We are back in attendance after years marked by the pandemic and the fact that we met at the Doge’s Palace to celebrate our basil is a great victory. Here today we regain possession of the culinary traditions of Liguria, celebrating an agri-food excellence that makes our land special, sometimes harsh and difficult to work but for this reason even more fascinating “.