441044376f04d080e4a219219281f322Giorgio Sabbatini, from “Pizzeria Love IT” in Milan, defeated 488 competitors in the Classic Pizza category of the World Pizza Championship that took place in the last few days in Parma with his “10 tomatoes interpreted in a margherita.” Certified master of the Scuola Italiana Pizzaioli Sabbatini commented: “My pizza is simple but unique, because it combines the flavor of ten varieties of tomatoes. The dough is light and fragrant thanks to the three-stage fermentation and the use of whole wheat flour.” No bronze medal was awarded, because two chefs were tied the second place: Massimiliano Cannizza – “Sicilia esapori” in Pozzallo (Ragusa) – with “Ode al Pomodoro” (datterini Igp tomato sauce, buffalo mozzarella, dry Ragusan sausage with pistachios from Bronte), and Franck Guglielmi – “Pizza Dany” in Aix-en-Provence (France) with “Yuzou” (Parmesan cheese cream, mozzarella, salmon, spinach, ricotta, pine nuts, yuzu beads, Parmesan tiles, and edible flowers).
The following are the winners of the other 10 categories of the Pizza World Championship:
Pan Pizza: Biagio Mottola, “Ancient Pizzeria del Corso”, Rapolla (Potenza)
Peel Pizza: Stefano Miozzo, “Pizzeria al Borgo 1964”, Cerea (Verona) – Miozzo also won Parmigiano Reggiano Trophy and the Triathlon
Gluten-Free Pizza: Federico De Silvestri, “Pizzeria focacceria quattrocento”, Verona
Neopolitan Pizza: Biagio Mansi, “La pizza di Mansi” (Salerno)
Larger Pizza: Daniele Pasini, “Pizza Acrobatica”, Imola (Bologna) – pizza width 107,25 cm
Free Style: Huang Tusheng – China
World’s Fastest Pizza Chef: Giuseppe Amendola, “Nuova Mediterranea”, Reggio Emilia
Two Chefs Pizza: Roberto Minelli and Michele Lasco, “Prati Verdi”, Pontoglio (BS)
Heinz Beck Trophy: Tancredi Parentignoti, “Da Parenti”, Syracuse

Ilona Catani Scarlett

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