È “Carcioffola”, a slice seasoned with artichokes in a double preparation: the stems transformed into cream and the marinated and grilled heart completed with Provola from Naples and Pelatello lard, the best pizza by the slice in Italy. Winning the first podium in the Fior di Teglia 2023 contest organized by 50 Top Pizza and Latteria Sorrentina was Gennaro Pepe of I Vesuviani of Pomigliano d'Arco. The jury appreciated “the flavor and visual refinement are entrusted to the bisque powder of shells and prawn heads. Classic and pleasant bite”. The winner received a supply of 100 kilos of Fiordilatte di Napoli – Latteria Sorrentina.
The best slice is signed by Gennaro Pepe of I Vesuviani of Pomigliano d'Arco
They were five young pizza chefs, finalists of the Fior di Teglia 2023 contest. Al 2nd place went to “Illusione” by Margherita by Giammarco Ambrifi, from Pizzeria della Passeggiata di Priverno, which promoted the kiwi, a fruit grown in the Pontine Plain by producers who are the leading exporters in Europe. Ambrifi started with the unripe fruit used in sauce, beurre blanc with Stracciatella, fermented kiwi spheres, fresh basil and Itran extra virgin olive oil. Technique, territory, contemporaneity.
Equal third: Francesco Corcione, from Prego, Pizza Lab from Spinea (VE) and Davide Mogno from Surlì Più Pizzeria, from Mirano (VE). With Serenissima, Colrcione made the late radicchio from Treviso the protagonist, with onion from Bassano, apple vinegar, Provola and Fuscella from Naples, Lara walnuts from Rovigo.
For his part, Mogno presented Gallina Domenicale, with boiled Paduan chicken fillets, sweet and sour onion, pomegranate and raspberry gel, chard from Bassano and Provola from Naples.
The kiwi protagonist of the Priverno pizza classified in 2nd place and the late radicchio from Treviso of the pizza which reached the third podium
Carrying on, fourth place for Lorenzo Zamengo, from Grigoris Bakery in Venice, who prepared Broccoli and Saor starting from Sant'Erasmo broccoli blanched and pan-fried, Fiordilatte from Naples, Adriatic sardine in saor with onion, pine nuts and raisins, pomegranate seeds, cereal bread crumbs and Maldon salt.
“Five proposals that have valorised the products of their territory with attention and technical ability”, underlined the president of the jury, the multi-starred chef Nino di Costanzo, who evaluated the preparations, supported by chef Domenico Iavarone and Giovanni Amodio, Vice President of Latteria Sorrentina , together with a panel of food and wine journalists and industry insiders.
The curators of 50 Top Pizza, Barbara Guerra, Luciano Pignataro and Albert Sapere underlined how: “Fior di Teglia is a contest which, by putting the ingredients of the dairy supply chain at the centre, continues to valorise pan pizza, which becomes more and more the protagonist in the work of pizza chefs".
The event, which ended with a solidarity dinner for homeless people to which the contest finalists contributed, took place in the evocative environments of the Made in Cloister Foundation, a community development project that combines art, culture, social inclusion with the Food for Soul activities of Massimo Bottura and Lara Gilmore.
