The City of Pizza in Rome reopens its doors from 18 to 20 June

More than 60 of the best pizza makers and master bakers of the Peninsula will be the protagonists of a three-day full immersion in the world of pizza. More than 100 different pizzas will be offered, from Neapolitan to gluten-free.

Over 60 of the best pizza makers and master bakers of the peninsula will be the protagonists of a three-day full immersion in the world of pizza to reveal all the secrets of the symbolic product of Italy. The appointment is from Friday 18 to Sunday 20 June within the more than 6.000 mXNUMX of event space Off Ragusa in via Tuscolana, 179.

At the forefront of the event created by wineforum there will be 12 daily pizzerias, the so-called "houses" of La Citta della Pizza, divided according to the category: "Neapolitan", "Italian style", "Tasting", "Roman", "Al taglio", "Fritta" and “Gluten Free”. Each station will churn out three distinct proposals, from the great classics to new creations, for a total, over the three days, of more than 100 different pizzas.

Among the houses there is also the one dedicated to "Italian Fried", which tells the many traditions of the oldest fry shops, and that of the "Gluten free” which offers a pizza so good that it is chosen even by those who do not suffer from intolerances.

To select all the interpreters, coming from every corner of the boot, the team of authors composed by Emiliano DeVenuti, creator of La Città della Pizza and CEO of Vinòforum, by journalists Luciano Pignataro, Luciana Squadrilli, Tania Mauri and by master pizza maker Renato Bosco. Passion, quality, research, care and attention for all stages of production, but also creativity and growth, the criteria used for the selection, stated in the "manifesto" of the event.

“La Città della Pizza will be one of the first Italian events to mark the restart. – underlines Emiliano De Venuti – We are really happy to be able to reopen the doors of this magical “city”, first of all welcoming pizza makers and all those insiders who have particularly suffered from the historical moment that we hope to have behind us. We perceive on their part an enormous drive which is the same that animates the entire staff. In the same way we will do our best to satisfy the great desire for normality and light-heartedness among the public. As always, our format seeks to combine the pop and entertainment aspect, inherent in an iconic product such as pizza, with educational moments and training designed both for enthusiasts and professionals. Without forgetting the business element, which always plays an important role within our exhibitions.

Of course everything will be staged in full respect of a strict security protocol as required by current regulations.

The beverage offer is rich, starting with the signature craft beer Playboy, with different labels to match the pizzas, including a gluten-free proposal. On the wine front, make way for the labels selected by the capital's wine bar Brylla, with Champagne and great Italian sparkling wines in the front row.

Thanks to the Piceno Open – Vinea Qualità Picena project, promoted by the Consorzio dei Vini Piceni, there will also be the opportunity to participate in guided tastings to learn more about one of the most interesting territories on the Italian wine scene.

An important space within the Ragusa Off will be dedicated to quality companies producing the raw material of pizza, such as flour, tomatoes, dairy products and cured meats, but also to small producers, artisans of taste who create some of the ingredients that are the protagonists of the best pizza recipes.

Workshops for enthusiasts, courses on pizza and bread, workshops for insiders, exclusive lunches and dinners that see pizza paired with Ruinart Rosé Champagne, a business area for sector operators and Stand Up Pizza – a contest for emerging pizza makers, complete the picture of a three-day full pizza

Admission to the event is price quotation but, since the number of accesses is limited, it is strongly recommended booking following all the instructions on the website.