Spotlights on on Monday 11 November in Rome, at the La Nuvola congress center, for the award ceremony of the "Pizza Awards 2019", the award dedicated to the best pizzas and pizzerias in Italy.
Born from the experience of the "Premio MangiaeBevi", held in Rome and Naples in 2017 and which became the Restaurant Awards in 2018, the Pizza Awards Italia highlight the excellence of Italian pizza and its most talented representatives, offering just recognition to those activities and those sector operators who have distinguished themselves during the last 12 months.
The panel of jurors is made up of around 200 of the most authoritative Italian food journalists (editors of the main guides, directors and editors of the sector publications and editors of the pages of the newspapers dealing with food and wine) with particular expertise in the world of pizza, and most important pizza experts in Italy.
“As already happened for the Restaurant Awards, Pizza Awards Italia is the only acknowledgment of the national press that rewards all-Italian excellence. – specifies Fabio Carnevali, creator of the event, organized this year together with Vincenzo Pagano – Therefore the prize of all the specialized press and not of a single newspaper”.
A total of 35 prizes will be awarded during the event. In the main categories, in addition to the Best Pizza in Italy, the Best Traditional Pizza, the Best Contemporary Pizza, the Best New Opening, the Best Regional Pizza (one for each of the 20 regions) will be awarded.
Two prizes are awarded to the best pizza makers in Italy: Best Male Pizza Chef, Best Female Pizza Chef.
Special prizes will also be awarded: Best Neapolitan Pizza, Best Roman Pizza, Best Canotto Pizza, Best Fried Pizza, Best Organic Pizza, Best Gluten Free Pizza, Best Design, Best Digital Communication and Best Wine and Beer List, the latter being awarded in collaboration with the Noi di Sala association.
The protagonist of the award will be pizza as a food product and it will be judged on "classic" parameters such as raw materials, dough, toppings and digestibility, but also on factors such as tradition, creativity, innovation and attention to particular diets and intolerances. Other elements of judgment will be the environment, the dining room service (courtesy, welcome, preparation and cleanliness), the beer or wine list, which will be rewarded with special awards assigned by the technical jury, media partners and sponsors.
All the winners will be revealed during the awards evening, presented by Sara De Bellis, director of MangiaeBevi, and Chiara Giannotti of Vino.tv.
The award-winning restaurateurs and pizza makers, who will obviously be invited to take part in the ceremony, will be notified of the delivery of a prize, but not which one or, least of all, the position in the standings which will be published online at the end of the event on the official website www.pizzaawards .it and on the channels of the media partners: Agrodolce, MangiaeBevi, Scatti di Gusto, Today, Gusto Sano and Bio Magazine.
The 100 pizzerias that will compete for the title of "Best pizza in Italy" are the following:
Abruzzo (2)
Giangi Pizzeria Gourmet – Arielli (CH)
The Source – Guardiagrele (CH)
Basilicata (2)
From Scratch – Matera
Fandango – Filiano (PZ)
Calabria (1)
The Mimosa – Siderno (RC)
Campania (23)
10 Diego Vitagliano – Naples
50 Kalò - Naples
Antica Osteria Pepe – Caiazzo (CE)
Vitiello House – Caserta (CE)
Concettina to the three saints
From Attilio – Naples
From Zero – Vallo della Lucania (SA)
Elite – Alvignano (CE)
Salvo Brothers – San Giorgio a Cremano (NA)
The Masaniellis – Caserta (CE)
The Masanielli Sasà Martucci – Caserta (CE)
The Ancient Pizzeria Da Michele – Naples
The Gourmet News – Naples
The Daughters of Iorio – Naples
Le Parùle – Herculaneum (NA)
Palazzo Petrucci Pizzeria – Naples
Peppercorns – Caiazzo (CE)
Pignalosa – Salerno
Salvatore Lionello – Succivo (CE)
Sammarco – Aversa (CE)
Sorbillo - Naples
Three Desires – Battipaglia (SA)
Vincenzo Capuano - Naples
Emilia Romagna (6)
Berberè – Castel Maggiore (BO)
La Bufala – Maranello (MO)
O Fiore Mio – Faenza (RA)
Little Piedigrotta – Reggio Emilia
Pummà – Bologna
At the Civicosei – Trieste
Lazio (14)
180 g – Rome
Angelo Pezzella – Rome
In Fucina - Rome
The Eating Cat – Rome
Sorbillo Sourdough – Rome
Mother – Rome
Osteria Birra del Borgo – Rome
Proloco Dol – Rome
Proloco Pinciano – Rome
Pupil – Frosinone
Sbanco – Rome
Seu Illuminati – Rome
Sforno - Rome
Tonda - Rome
Liguria (2)
Food Workshops – Sarzana (SP)
Savo – Genoa
Lombardia (15)
Stubborn – Milan
Crust – Milan
Da Michele – Milan
From Zero – Milan
Dry – Milan
Lipen Wine Shop – Triuggio (MB)
Giolina – Milan
Lightness – Milan
Montenegrin Tric Trac – Legnano (MI)
Raw oil Sorbillo – Milan
Pizzium – Milan
Pizzottella – Milan
Rossopomodoro Sabotino – Milan
Salvatore Mugnano – Milan
Sirani – Bagnolo Mella (BS)
Marche (2)
Mamma Rosa – Ortezzano (FM)
Half a meter – Senigallia (PS)
Molise (1)
Poverty & Nobility – Campobasso
Piedmont (4)
Bricks – Turin
Divine Taste – Saluzzo (CN)
Patrick Ricci – San Mauro Torinese (TO)
Fly Goodness for All – Castino (CN)
Apulia (3)
400 degrees – Lecce
Canneto Beach 2 – Margherita di Savoia (BT)
Tomato and Basil – Martina Franca (TA)
Sardinia (2)
Fragment – Cagliari
Pizzeria Bosco – Tempio Pausania (OT)
Sicily (5)
From Clara – Venetico Superiore (ME)
Fud – Catania (CT)
The brazier – Palermo
Bear – Messina
Plan B – Syracuse
Tuscany (8)
Apogee – Pietrasanta (LU)
Battil'oro - Querceta (LU)
Duje – Florence
Giotto - Florence
The Old Man and the Sea – Florence
The Pergola of Radicondoli – Radicondoli (SI)
La Ventola – Rosignano Marittimo (LI)
Romuald's Follies – Florence
Trentino-South Tyrol (1)
Korallo-Trent
Umbria (1)
Bartolini workshops - Perugia
Aosta Valley (1)
Du Tunnel – Courmayeur (AO)
Veneto (7)
From Ezio – Alano di Piave (BL)
Gigi Pipa – Este (PD)
Grigoris – Mestre (VE)
Guglielmo Vuolo – Verona
I Tigli – San Bonifacio (VR)
Ottocento Bio – Bassano del Grappa (VI)
Renato Bosco – San Martino Buon Albergo (VR)
