The Space Bun® Fight 2025 , one of the most followed competitions at Sigep , saw four chefs compete in a competition dedicated to creativity. The one who won the title of Social Ambassador was Roberta Nosenzo , chef of the restaurant L'Ancora in Turin , who enchanted the jury with her Brioche del Capitano .
We interviewed her to find out more about her, her experience in the competition and how she will bring the Space Bun ® into her kitchen.
A passion born from the sea
Roberta Nosenzo has always had a special bond with the world of cooking, born from family tradition and her passion for the sea.
"My passion for cooking began when I was young, inspired by my family's culinary tradition and my curiosity for the flavors of the sea. I have always loved experimenting with new dishes and combinations, trying to bring innovation while respecting tradition."
Together with his brother Daniele Nosenzo , he founded L'Ancora , a restaurant located in the heart of Borgo Nuovo in Turin , in Via della Rocca . A place where seafood cuisine meets creativity, offering dishes that enhance fresh fish and excellent raw materials.
"Our goal is to offer customers a unique culinary experience, focused on excellent seafood and creativity in the kitchen."
Space Bun® Fight: A Challenge Between Innovation and Tradition
Participating in the Space Bun® Fight was an opportunity for Roberta to grow and compare. The competition format included an online selection, followed by the final challenge live at Sigep 2025.
"The Space Bun® Fight was an opportunity to test myself and compete with other professionals in the industry. I was excited to experiment with the Space Bun concept and bring my own interpretation. Winning was a pleasant surprise and a great honor."
One of the most exciting moments of the competition was the presentation to the jury.
"Participating in the final at Sigep was an intense and exciting experience. The most memorable moment was definitely when I presented my creation to the jury, sharing my vision and passion for cooking. Hearing the judges' appreciation was gratifying and repaid all the effort put in."
Captain's Brioche: The Winning Sandwich
Roberta's winning recipe is called Brioche del Capitano , a tribute to the seafaring tradition with a gourmet touch. Her Space Bun stands out for its combination of carefully selected ingredients:
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Pan Pizza – a soft and tasty base that elegantly welcomes the filling
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Albacore tuna – a premium white tuna, chosen for its delicate flavour and perfect texture
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Bernese – an intense and enveloping sauce, which gives depth to the dish
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Purple Potato – a touch of color and sweetness that balances the flavors
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Pak-choi – a vegetable element that adds crunch and freshness
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Mayonnaise – a binder that harmonizes all the ingredients in a single bite
"I wanted to bring the sea into a bite, enhancing the flavors without overwhelming them. I chose fresh, quality ingredients, such as albacore tuna, to create a balance between delicate and bold flavors, offering a unique taste experience."
Space Bun® on the menu at L'Ancora
As Social Ambassador 2025 , Roberta Nosenzo will bring the Space Bun® format to her restaurant, experimenting with new gourmet versions.
"I intend to introduce the Space Bun to the menu of the L'Ancora Restaurant, offering different variations that enhance the flavors of the sea. It will be a way to offer our customers something new and creative, always maintaining the high quality of our proposals."
And for those who have never tried a Space Bun® , Roberta has a simple but effective motivation:
"The Space Bun is an innovative culinary experience that combines tradition and modernity. It is a new way to enjoy fresh and tasty ingredients, enclosed in a practical and surprising format."
The future of catering according to Roberta
In addition to bringing the Space Bun® to her menu, the Turin-based chef carefully observes evolving trends in the restaurant world.
"The restaurant industry is constantly evolving. Current trends include an increased focus on sustainability, the use of local and seasonal ingredients, and the adoption of innovative technologies to enhance the customer experience. I believe it is important to stay current and adapt to these changes to meet the expectations of modern customers.”
A Space Bun for Julia Child
If she could make a Space Bun for anyone , Roberta has no doubts about her choice.
"I would love to prepare it for Julia Child . She was a pioneer in the dissemination of food and was able to talk about cooking with passion and authenticity.
I would propose a version that combines French and Italian cuisine, with foie gras and truffle , to pay homage to her ability to combine different traditions and her inexhaustible curiosity for food."
The Space Bun®: The Future of Street Food
With her victory at Space Bun® Fight 2025 , Roberta Nosenzo confirms herself as one of the most innovative chefs on the Italian scene. Her Brioche del Capitano demonstrates how the Space Bun can become a point of reference for modern, accessible and gourmet cuisine.
If you haven't tried it yet, it's time to let yourself be won over. And if you're passing through Turin, L'Ancora is the right place to discover the future of quality street food.