The world triple jump silver awarded in Piacenza: “Being an athlete involves many sacrifices…”
Coppa, bacon and salami. The PDO cured meats from Piacenza, the only province in the European Union to boast three, like the steps of the podium on which Andrea Dallavalle stood in Tokyo. The world triple jump silver medalist experienced an unprecedented 26th birthday, among the culinary delights of the area and the embrace of his native Piacenza, which paid homage to him by handing him the Gold Cup. In the monumental hall of Palazzo Gotico, the athlete from the small town of Gossolengo, 5,000 inhabitants on the outskirts of the city, was also awarded among “the Excellences that tell the story of the territory”. Together with him, not only people from Piacenza such as the singer Marina Fiordaliso, but also other personalities from the world of sport such as the former Secretary General of CONI, Roberto Fabbricini, or culinary excellence, including chef Davide Oldani.
emotions
—
In responding to good wishes and compliments, Dallavalle recalled the emotions of September in Japan, when a personal best of 17.64 catapulted him onto a world championship podium for the first time. “I want to imagine that at that moment you jumped chasing a giant cup,” joked Roberto Belli, director of the Piacentini PDO Salumi Protection Consortium, on the play on words between trophy and cured meat, in front of the authorities, including the Minister for European Affairs, the Pnrr and Cohesion Policies, Tommaso Foti.
I screw it up
—
The Fiamme Gialle triple player, fresh from starting his preparations for the new season, played along: “Being an athlete involves many sacrifices, but during the holidays we don’t joke: in addition to the company of family and friends, Piacenza cured meats can never be missing. But don’t tell my nutritionist!”. The theme of the 2025 Gold Cup “In the Blue”, from the colors of the European flag to those of the horizon, also in line with Dallavalle’s blue shirt: “In the national team, I often remind my teammates of the beauty of Piacenza. And in the kitchen I focus everything on local products, but in the kitchen I can improve…”
© ALL RIGHTS RESERVED