The most delicious pizza can be enjoyed in the Italian region of Puglia. The dough of this wonderful pizza is kneaded and put in a roasting pan Giuglio Scialpi in his Barsentum institution, which is located in Putignano in the province of Bari.
“I have been waiting for this victory since 2000,” says happy Salpy. “And I happily dedicate it to my wife and children.”
After a difficult “battle” in which all sorts of skills were shown with mozzarella, oregano and truly unusual ingredients for a traditional Italian dish, such as strawberry sauce and champagne, the jury of the XXIII International Pizza Championship www.campionatomondialedellapizza.it awarded Salpi in the category “Best classic pizza” for his vision of pizza Contadina.
The pizza triumph was provided by mozzarella stracciatella (mozzarella stracciatella), fried eggplant, anchovies and other ingredients.
Second place went to Diego Segato from Pizzeria Rocca in Asolo, Treviso Province, and Davide Bianchi from the pizzeria Sant'Ampelio from Bordighera, Imperial Province, was awarded the bronze medal. Imperia)).
From April 7 to 9, more than 600 participants of the amazing festival-championship came to the city of Parma, whose skills were thoroughly evaluated by 30 jury members from different countries. The judges studied recipes for pizza from over 30 countries and closely monitored the cooking process.
And this was truly a feast for the whole world: in total, the participants baked about 3,000 pizzas! The championship in Parma did not cease to amaze both professionals and ordinary spectators. If you think that the best Neapolitan pizza (pizza Neapolitana) can be enjoyed in Pozillipo in Naples, then you are mistaken. Competitions have found that the tastiest dish is obtained at 400 Gradi Pizzeria in ... Melbourne, Australia. And cooks her culinary affairs master Johnny Di Francesco (Johny Di Francesco), who was born in Naples and mastered the art of making pizza right there. By the way, the third place in this nomination went to the participant from London, Marco Fuso, who works in the network of pizzerias Franco Manca, and the pizza pitcher from the Campania region took the second step of the podium.
It is worth noting that the nominations at the international festival this year simply abounded. So, the participants found out not only who cooked best, but who was the fastest.
The first place in this category was taken by Giuseppe Amendola from the pizzeria Pizzeria Mediterranea (commune Re (Re)), which was able to create this dish in just 45 seconds. 11 seconds behind the winner, and, accordingly, took the honorable second place Eros Segato (Eros Segato) from Pizzeria Rocca from San Vito di Altivole. Bronze went to Giuseppe Conte from the pizzeria La conchiglia in Verona (Verona), who made pizza in 1 minute and 5 seconds.
