Today was a special day for us at Diodato’s Food. Our historic founder Giampiero Diodato who founded the family company thirty years ago and his son Erminio, who today leads our company together with his mother Giuliana and his brothers Rita and Mauro, received the National Award for Professional Merit from the Cooking Show Federation.
The award was presented by Cavaliere Michele Cutro, a food and wine critic who, tasting one of our croissants by chance, was pleasantly struck by its balanced and genuine flavour, so much so that he wanted to offer its creators this important and well-deserved professional recognition.
The Mayor of Sarno, Dr., took part in the awards ceremony. Giuseppe Canfora, the Deputy Mayor Roberto Robustelli, the Councilor for Tourism Stefania Pappacena and the Councilor for Productive Activities Francesco Squillante.
The Mayor and the representatives of the Council complimented the contribution that our Company provides to the entrepreneurial and social fabric of the municipality of Sarno, for the goodness of our products which keeps the name of Campania pastry making high in the world and for the commitment and tenacity demonstrated by companies like ours, which despite the difficult pandemic period, continued to work, produce and invest in the area.
Giampiero Diodato was awarded the title Maestro della Sfogliatella with the following motivation: “It is said that the Sfogliatella belongs exclusively to Southern Italy. Well, Maestro Giampiero Diodato has debunked this myth by creating farfalle that is also highly appreciated overseas. The secret of his products lies in the use of the highest quality and carefully transformed raw materials. Sfogliatella (in Neapolitan: a sfugliatella) is a typical Neapolitan pastry dessert and comes in two main variations: it can be curly if prepared with puff pastry or shortcrust pastry if prepared with shortcrust pastry. What more can I say: create a dedicated menu of suggestions Sfogliatella seems like a rather brilliant commercial idea to us and we recognize it.”
Erminio Diodato was awarded the title Master of Cornetto with the following motivation: “The Italian Cornetto derives from a typical Viennese dessert. It is both a sweet and sautéed specialty, shaped like a crescent. It seems that it arrived in Italy in 1683 during periods of trade between the Republic of Venice and Come and that it was then transformed into a croissant thanks to the intervention of Venetian pastry chefs. Also in this case the difference lies in the ingredients. The croissant is in fact prepared with flour, milk, eggs, sugar, salt, butter and yeast. It can be served empty or stuffed.”
Many thanks to the Mayor, to the representatives of the City Council, to Cav. Michele Cutro and the Cooking Show Federation for this recognition which seals our daily commitment and our passion for quality.
We dedicate this award to our collaborators with whom we share work and hopes, effort and satisfaction every day. Thanks to all of you because – to use the words of our founder Giampiero Diodato – “together we are more than a team, we are a family!”.
