An evergreen that knows no decline, pizza is capable of reinventing itself thanks to the skill and creativity of master pizza makers who, by expertly using dough, processes and yeasts, manage to make this great product even more special and unique. After the glorious entry of Neapolitan pizza into the universe of intangible heritage of Unesco la pizza manages to renew itself day after day in Italy. There are many styles represented and interpreted differently in the various regions, starting from the Neapolitan Pizza STG (Traditional Specialty Guaranteed), inimitable and subject to production regulations, which maintains its specific peculiarities within the Neapolitan territory. For example, the "wagon wheel" tonda is a tradition in the city of Naples, as is the libretto pizza, which has made the history of street food. Contemporary Neapolitan (also called "canotto") has spread starting from some well-known Caserta restaurants, while other styles are consolidated in various areas of Campania, such as the pizza a metro, the dented Cilento, the pizza of Tramonti, the one in the I rotate. In the rest of Italy, Rome stands out with its pizza by the slice, cooked in a pan or on a peel, while we are witnessing the renaissance of the Roman tonda, thin and crunchy. Similar style for pizzas considered traditional in much of the central north, with the exception of pan pizza, typical of Turin. The further south we go, however, the more we find the presence of durum wheat in the dough and greater thickness in the preparation.
Recognized and appreciated all over the world, pizza is the food that still retains its original democratic soul: Margherita lovers continue to find it on menus in all its simplicity, but pizza is increasingly also a search for unique flavors and refined tastes as evidenced by the map drawn by Gambero Rosso in the new Pizzerie d'Italia 2024 guide. A journey inside the best places scattered along the country that draws a colorful journey of segments between regional variations, historical names and new successful formats capable of offering fun and quality culinary experiences.
735 the best places selected: 103 the three segments, i.e. excellence, and 14 "wheels" for the best sliced pizzerias
They are 735 the best places selected by the Gambero Rosso 2024 Guide. In the ranking with a score expressed in hundredths, the Tre Spicchi, i.e. the excellence among the plated pizzerias, are 103, while the Tre Rotelle, i.e. the best pizzerias by the slice are 14 28 brands awarded with a star for 10 consecutive years. Among the excellences, marked by the Tre Spicchi and the Tre Rotelle, with a score of 95/100, among the best pizzerias by the slice, Gabriele Bonci's Pizzarium stands out in Rome, among the greatest bakers and pizza makers in Italy, while with a score of 96/100, among the best plated pizzerias, Veneto surprises with two establishments in the province of Verona: I Tigli by Simone Padoan in San Bonifacio, a precursor with the first Pizza Tasting in 1999, a true revolution for its time and Renato Bosco Bakery in San Martino Buon Albergo which has been working on ingredients and combinations for years to arrive at an appreciated and excellent product. And then Campania, with two Caserta-based brands: I Masanielli in the city where the figure and work of Francesco Martucci stands out who, in the over 300 m10 of kitchen, continually experiments with products and new techniques and Pepe in Grani in Caiazzo, in the province, awarded with Tre Spicchi for XNUMX consecutive years, which achieved success thanks to its commitment to research, hospitality and the art of pizza.
The Special Awards
Caserta again in the ranking of special mentions, where the Frantoio Muraglia Special Award for the Masters of Dough goes to Sasà Martucci – I Masanielli, excellence with Tre Spicchi and genius loci for the Caserta area which is expressed in the tastes of the pizzas and in the careful research of the products of small artisans, together with Tonda di Roma, awarded with a star for 10 consecutive years, with a very personal line in pizza dough and shapes. We return to Campania for the S. Pellegrino Special Award and Acqua Panna for the Emerging Pizza Chef awarded to Vincenzo Nese for his Vasame in Sorrento: born in 1995 and son of generations of pizza chefs, he began experimenting with flours and yeasts at a very young age. Double recognition for Sicily, among the Special Awards, where That's Amore a Raffadali obtains the Petra Molino Quaglia Award in Research and Innovation and Sitari di Agrigento the Levoni Award dedicated to Pizza and Traditions for the best interpretations of local traditions; many Pizzas of the Year for the Solania Award: with Ricordi Ischitani the Senese of Sanremo, with Orto the pizzeria Meunier Champagne & Pizza of Orto (PG), going down to Lazio we find the Capricciosa di Mare at the Clementina of Fiumicino and in Rome the Ponentino in Costiera by Pizza Chef; and again, Anna Daniele from Daniele Gourmet in Avellino, to end on a sweet note with annurca apple absolute at Bolla in Caserta. Puglia stands out with the Best mixed drink proposal where, in the Brindisi hinterland, Luppolo & Farina in Latiano (BR) receives the Sanpellegrino Special Beverage Award for the excellent selection of beers, wines and classic cocktails, alongside a rich menu of gin to accompany his pizza. In Lombardy, Brescia stands out for the Best Dining Room Service with Inedito, in the historic center of the city, which wins the Casolaro Hotellerie Special Award. The Krombacher Special Award for the Best Drinks Menu goes to Il Vecchio e Il Mare in Florence, Framento in Cagliari and Fermenta in Chieti, where another establishment obtains the Special Award for the Best Desserts Menu: La Sorgente di Guardiagrele, again in the province of Chieti.
