It will take place under the banner of a watchword: sustainability and healthy eating, the World Pizza Championship which will take place from 18 to 20 April at the Parma Exhibition Centre. The event dedicated to pizza professionals, now in its 30th edition, is seeing a decline over seven hundred pizza professionals from 45 countries are competing.
The choice of a sustainable attitude has become increasingly frequent also in the pizza sector, for which this year the novelty of a Special award dedicated to sustainability thanks in collaboration with the "Le 5 Stagioni" flour of Agugiaro & Figna Molini.
"The pizza of change" is the title of this challenge: the competitors will in fact be evaluated on the basis of some parameters, including choice of suppliers who operate according to the canons of sustainability, the use of raw materials from sustainable and low-impact agriculture and typical DOP and IGP products in the preparation of the pizza, attention to anti-waste logic increasingly appropriate with the aim of optimizing the quantities of ingredients.
Over 700 pizza makers competing on the theme of sustainability and anti-waste logic
Back the 13th Heinz Beck Trophy, the competition signed by the great starred chef Heinz Beck which involves the preparation of quality first courses, handcrafted and "expressed" created by the chefs of the pizzerias. «Like every year – says Heinz Beck – I am extremely happy to return to the World Pizza Championship and I am even more enthusiastic about rewarding the one or the one who will make the most of the first courses in the pizzeria, by winning the trophy that bears my name».
Also this year the pizza makers will compete in cooking competitions: Classic pizza, Neapolitan pizza STG, Pizza in pan, Pizza in shovel and Triathlon (i.e. three individual challenges chosen from the previous categories).
The challenge in cooking and skill competitions: classic pizza, Pizza Napoletana STG, Pizza in pan, Pizza in shovel
Next to these will be the skill competitions, including Freestyle (an acrobatic performance to the rhythm of music), Larger pizza (the contestants are asked to make a ball of 500 grams of dough as large as possible), Pizza for two (chef and pizza maker work together to create a unique dish), Fastest pizza maker (Whoever rolls out five discs of dough fastest wins).
Registration for the event is open until all available places are filled. As of today they are already almost 700 registered participants from 45 different countries. As for the title of world champion they can compete all professional pizza makers – intended as owners of a pizzeria or as pizza makers – who have completed 16 years of age. Registrations on the website www.campionatomondialedellapizza.it
