Twenty bakers from across the country competed in Córdoba for the title of best Argentine criollito
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On June 12, Córdoba hosted the first National Criollitos Championship, as part of the FITHEP Centro Expoalimentaria 2025, from June 9 to 12. The competition brought together twenty bakers from different provinces, each with a different recipe for this classic Argentine bread. The event was organized by the Centro de Industriales Panaderos de Córdoba (CIPAC), with support from the fair.
The objective of the event was to rescue and highlight the criollito as a symbol of Córdoba and national gastronomic identity. Claudio Filippo, from CIPAC, emphasized that each region has its own version, but in Córdoba it is experienced with special passion. The tournament also aimed to strengthen ties among bakers and share technical knowledge.
During the contest, aspects such as texture, flavor, crispness, and presentation were evaluated in several rounds before a professional jury. The participation was nationwide, with representatives from the north, south, center, and CABA, who brought their regional versions of the criollito. In addition to the recognition, the experience was an opportunity to exchange knowledge about the craft.
Durante el concurso se evaluaron aspectos como textura, sabor, crocancia y presentación
Córdoba took first prize
The first prize went to Daniel Emanuel Olivero, a baker from the town of Oliva and owner of A tu gusto, who won over the jury with a balanced and well-executed recipe. His criollito was chosen for excelling in all evaluated categories: appearance, flavor, and preparation technique. He received a commemorative plaque as "Best Argentine Criollito" and was applauded by colleagues and organizers.
According to CIPAC, it was a day highly valued by all participants, who highlighted Córdoba's hospitality. The competition also served as a prelude to future editions in other provinces, with the aim of expanding its nationwide reach. The tournament is expected to grow in popularity and become a classic on the national gastronomic calendar.
Furthermore, the tournament served as a showcase for traditional bakery, in a context where the consumption of craft-made products continues to gain ground. The bakery sector pointed out that there is renewed interest in typical products such as the criollito, beyond fashions or dietary trends. The appreciation for local and craft-made products spans many generations of consumers.
El primer Campeonato Nacional de Criollitos se realizó en el marco de la FITHEP Centro Expoalimentaria 2025
Regional diversity in a traditional piece
The tournament made it possible to see how the same preparation takes on different forms and names in each part of the country. In Mendoza it is called "tortita" or "raspadita", in Tucumán it is the "tortilla", in Buenos Aires it is known as "bizcochito de grasa" or "librito", and in Córdoba it is simply called "criollo". Each variant keeps a close connection with mate, a national tradition present in all regions.
In Córdoba, the criollito is more than just food: it is part of the local culture and is present at breakfasts, afternoon snacks, and celebrations. Its preparation has local particularities such as double baking and the use of beef fat, which gives it its crunchy texture. People from Córdoba claim this piece as part of their identity, and the competition clearly reflected this.
To participate in the tournament, bakeries had to submit a technical sheet and a sample with their criollitos proposal. The samples were analyzed blindly to ensure transparency in the jury's evaluation. Among the evaluators were professionals from culinary schools and leaders in the bakery sector.
