Here is the English translation, preserving structure and tone: — In today’s gastronomic landscape, the hamburger is one of the dishes that best reflects the evolution of taste. Born in Europe, in the city of Hamburg, and made iconic in the United States, it has long been a symbol of global fast food.   Today, however, its identity has changed significantly. More and more consumers are choosing artisanal burger joints and independent businesses, where the quality of the meat, short supply chains, homemade bread, and attention to detail turn a simple product into a true gastronomic experience. In this context comes the Burger League, one of the most popular events of the latest edition of Ristora Hotel Sicilia, which awarded excellence, technique, and creativity in the burger world. The winner was Claudio Fidone, owner of the butcher shop of the same name in Modica Alta, already the protagonist of major international successes in the meat sector.   With him we talked about passion, territory, and the future of the contemporary burger.   Claudio, congratulations on winning the Burger League at RHS. What did this recognition mean to you? I am honored to have received this award. It all started almost as a game, because the competition was mainly designed for restaurateurs and we are first and foremost butchers, even though we also run a deli and a rotisserie. We are not exclusively specialized in burgers, but in meat in all its forms. Being in the top ten was already a huge satisfaction. When they announced the winner I could hardly believe it. It was an unexpected result, but when you work with love, passion, and dedication, recognition comes.   The jury appreciated the added value of our burger: a slow-leavened bun made with tomato extract and local “capuliato,” together with a carefully crafted sausage patty, made with hand-chopped meat instead of minced.   Your burger shows that today the hamburger can be a gourmet product. How important are meat selection, technique, and ingredient balance? Everything matters. We only use excellent raw materials, but without aiming to create an elitist or overly expensive product. Our goal is to offer accessible quality. The winning sandwich reflects our tradition: it is not fast food, but a product designed with care, balance, and identity.   Being a member of the Italian Butchers National Team and having achieved titles such as World Champion Young Butcher in the United States are huge satisfactions also for the territory I represent. Even abroad, I have brought my Sicily, enhancing local ingredients. Recently, in Parma, I even presented a meat cannolo with Modica chocolate. However, the main ingredient always remains one: tradition.   How important is it to enhance local products even in an international dish like the hamburger? It is essential. For us, the territory is one of the main ingredients. We work on a 360-degree short supply chain: we follow the entire journey of the meat, from the birth of the cattle to the butcher’s shop. Our meat is zero-kilometer, and the same applies to many other ingredients. For example, we use only Pachino cherry tomatoes and we also prepare our basil mayonnaise in-house. When a product tells the story of its territory, it gains a completely different value.   After this success, where do you think the burger world is heading in the coming years? A few years ago, when people talked about burgers, they immediately thought of fast food. Today, fortunately, this perception is changing. I prepare many sandwiches, even for young people who, before going out in the evening, stop by the butcher shop, have a burger paired with a glass of wine. This means the burger is entering a new, more mature and conscious dimension. The key will be to keep it accessible to everyone: from connoisseurs attentive to ingredients to younger people who, at a fair price, want to eat a quality sandwich.   In one sentence: what is a burger today for Claudio Fidone? A popular product that, when done well, can become excellence.