Set to take place in Rome on 25-26 April 2022, one event will bring together professionals from all over Italy and beyond.
Ten categories to compete in, two days to show the jury their skills, and a multi-purpose exhibition space in the Italian capital. What are we referring to? Pizza Senza Frontiere: the World Championship!
On Monday, 25 April, the games will begin, with six categories that will put 250 eager competitors to the test. Part of the Rome Food Excel trade show, which will be held in late April, the event will be a place for the leading international players in the wine and food sector to come together synergistically.
The championship is organised by Ristorazione Italiana Magazine, with the sponsorship of the Municipality of Rome and the Roman Pizza Association, and the collaboration of Master Pizza Champion.
Monday, 25 April:
- Pan pizza
- Long pizza
- Classic pizza using a rolling pin
- Four handed pizza
- Mystery box
- Freestyle (individual)
- Freestyle (team)
Tuesday, 26 April:
- Classic pizza
- Neapolitan pizza
- Pizza by the metre
- Freestyle (individual)
- Freestyle (team)
At the end of the day on Tuesday, 26 April, the 2022 WORLD CHAMPIONS will be announced, one for each category.
Innovative new SPECIAL PRIZES will also be announced:
•Best Woman Pizza Chef: the woman with the highest score in one of the competitions (excluding pizza acrobatics) will be awarded a special prize;
• Up-and-coming pizzaiolo: this title will be awarded to the pizza maker under 30 with the highest overall score in any of the competitions (excluding pizza acrobatics);
• King of Roman Pizza: this prize will be awarded to the pizza maker who, in the three Roman-specialty pizza competitions (pan, long, and round with a rolling pin), gets the best overall score (totalling their points from the three competitions).
But the surprises don't end there! The pizzaiolo at the top of the podium for the pan, long, by the metre, duo collab, surprise, classic, Neapolitan and round-with-a-rolling-pin categories (i.e., each new world champion for each category) will have the right to enter the final of Master Pizza Champion, the first and only televised talent show dedicated to pizza, in its 7th edition for 2022.
Pizza Senza Frontiere
Energy saving up to 50%
The peculiarity of Arris Fry-top Green Energy is due to thermal inertia, which is conveyed to the cooking surface by the heating elements of low power. Our technology Arris allows us to use a lower power i.e. 25%-30% comparing with an appliance with the same dimensions in the market. Thanks to the particular compositions of the materials and to the thermal characteristics, an ENERGY SAVING up to 50% can be reached, particular temperature recovery times to be excluded.
Advantages green energy
• Temperature uniformity on the cooking surface.
• Energy savings for the same production.
• Absorbing heat shock.
• Protection of the operator from less thermal radiation in the work environment.
• Core probe temperature device with acoustic warning for perfect cooking.
• Easy cleaning to save the cost of labor.
• Precise temperature management.
• Cooking surface that promotes a natural anti-sticking of any type of product.
Contact us for further details or call us. We will be at your complete disposal to help you.
+39 049 8874557
Credits: Philippe Schaff
The history of Dal Pescatore began in 1926 when Antonio and his wife Teresa began managing a country tavern called Vino e Pesce, which they purchased in 1930, marking the start of their adventure as restaurant owners.
Their son Giovanni was born in 1927, with a childhood and adolescence defined by life at the osteria.
In 1952, he married Bruna and together they began updating the restaurant with elegant furnishings and new menu items such as filled pasta (tortelli and agnoli), risottos, preserves, boiled meats and classic local desserts such as pipasener and torta margherita.
Their son Antonio was born in 1953.
In 1974, he married Nadia and, after a wonderful trip to France touring the restaurants of great chefs (Bocuse, Haeberlin, Troisgros, Blanc, Guerard, Verge, Pic), together they made a decisive contribution to the creation of a fine dining restaurant in Runate.
Their son Giovanni was born in 1976, followed by Alberto in 1983. They are the fourth generation of the Santini family.
Giovanni began working in the kitchen in 1994, alongside his mother Nadia and grandmother Bruna; Alberto started his career in the dining room in 2000, alongside his father Antonio. With a degree in Culinary Science and Technology, Giovanni has brought the precision of molecular gastronomy to the kitchen, combining creativity and rigour in the characteristic menu of Il Pescatore. In 2010 he married Valentina, and in 2014 their son Lorenzo was born. Holding a degree in economics, Alberto has brought his broad knowledge of wine-making and international business management to the restaurant.
Today, Giovanni and Alberto are the cornerstones of Dal Pescatore. They are a generation which has soaked up the recipes, flavours and atmosphere of the restaurant since childhood, able to appreciate and share the daily efforts of their parents and grandparents. Firmly rooted in the extensive experience of previous generations, but with the freshness of youth and new ideas, they enthusiastically lead this renowned gastronomic adventure in the heart of the Po Valley, ensuring the continuity of a family-run business.
To their solid academic training they have added constant and direct knowledge of the great masters of world cuisine.
Credits: Roberta Vagliani
Valentina, who has a degree in Culinary Science and Technology, now runs the family farm where bees and free-range animals (cattle and chickens) are raised, and where fruit, vegetables and herbs are grown.
The aim is to guarantee the absolute quality and freshness of the dishes served to guests who come to Runate from all over the world. Gastronomic guides, newspapers and the press have been and continue to be instrumental in presenting the Dal Pescatore name and the value it offers.
The awarding of the first Michelin star in 1982, followed by the second in 1988 and the third in 1996, has ensured international recognition and appreciation.
Meeting colleagues and belonging to associations (Le Soste since 1982, Relais & Châteaux since 1990, Les Grandes Tables du Monde since 1992) keeps their passion for the profession and love for the region alive and up to date.
Each generation has worked with dedication and determination to make the restaurant contemporary through the values of local Italian culture. The esteem of the guests, the dedication of the staff, the quality of the products and services provided by farmers, breeders, fishermen and all other suppliers have made and continue to make the Dal Pescatore dream come true. And the story continues...
Dal Pescatore Restaurant
Via Runate, 15
Canneto sull'Oglio (MN), Italy
A study carried out on past, current and future culinary and eating habits, which was carried out by interviewing 11,500 adults from 16 different countries, highlighted the changes that consumer behaviour in going to restaurants has undergone in the last 10 years. The last two years have been of particular impact. The study found that 34% of respondents eat less at the restaurant and prefer to spend more time with their family at the table.
Two years of restrictions and lockdowns have marked the return to cooking: many were, in fact, the expert chefs who tried their hand at flour and stoves, thus creating new eating habits. In parallel to this aspect there is food awareness that makes us prefer a more varied diet and fresh, sustainable and local ingredients. This philosophy is giving way to more and more people to open up to other ingredients and other types of cuisine. In all this, vegetarian and vegan diets continue to spread and are losing the label of "niche" diets.
The convenience of staying at home doesn't just come through cooking. The lockdown has consecrated the delivery service, which more and more restaurants and alike have embraced in order to be able to work in the hard period of 2020 that saw us locked up at home. Ordering by phone or via app has allowed and still allows the customer's request to be managed in complete safety (both for the latter and for the restaurant owner) who can enjoy a complete, comfortable and safe service with the delivery.
Delivery is therefore no longer just a "contingent" channel, but has effectively become a core business for many restaurants. Restaurants and similar have been better equipped for home deliveries, but extensive attention has also been given to the management of the take-away service, also developing a separate menu, a dedicated line and, in some cases, the specialisation of the staff too. Takeaway dishes, in fact, very often follow completely different preparation and cooking developments than usual. This is so as to guarantee and maintain the quality of the product even after the journey.
On the other hand, the much talked-about Dark Kitchens, which for years were assured would explode and then never really happens, are no longer a novelty. Instead, 2022 will be the year in which the first Dark Kitchen chains will be born, as is already happening in the United States, where the opening of various chains is planned and from there the step is short for the spread of these activities throughout the globe.
The expansion of delivery, a consolidated habit in the daily life of consumers and restaurants and now freed from the pandemic, and the explosion of Dark Kitchens will never truly replace traditional catering, where the experience of the presence and atmosphere of flavours that a restaurant gives reigns supreme.
Passion, foresight and a great tenacity. These are the values that animate the work of the F.lli Cellino Group and that have led to the progressive diversification of the millers' business. From the birth of Molino Simec in 1956, to Pastificio’s one in 2001, up to the recent Biscottificio, opened in 2014. Strengthened by the experience and foresight of its founder Ercole, the Cellino family has managed to grow day by day, getting involved with new and challenging goals.
Rusks, in fact, are the latest arrival in the F.lli Cellino house: young, crunchy and with many nuances of tastes.
The desire for innovation combined with attention to the needs of consumers, have stimulated the birth of a new line of special rusks.
Le “Latte&Miele” (Milk&Honey rusks) with fresh Italian milk and wildflower honey, the “Cioccofette” (Chocolate chip rusks), with Rainforest Alliance certified dark chocolate; and the “Fette di Bosco” (Wild Berries rusks), the latest news from Cellino. All strictly lactose-free.
Tasting the slices of forest will be a unique experience: the crunchiness of the wheat and puffed rice, the fragrant, enveloping and fresh notes of blueberries and red fruits.
All accompanied by the soft and authentic fragrance of lactose-free butter and naturally leavened dough with mother yeast. An explosion of taste!
In short, the Fette di Bosco are a perfect snack for those who choose a healthy and balanced diet, without ever giving up the pleasure of taste.
All the quality raw materials, combined with a controlled production process, to offer a good, healthy and safe product.
Credits: John Carey
• Mr. Calabrese, tell us about you. When and why, you decide to become a bartender?
I began at a very young age helping out in the bar as a holiday job in my hometown, Maiori, on the Amalfi Coast when I was just 11 years old. I then progressed into hospitality in hotel restaurants, I moved to London in 1980 and in 1982 I found myself with the opportunity to enter the Bar world at The Dukes Hotel and the rest is history as they say.
• Tell us about the most important moments of your career that made you become "The Maestro". Can you also explain to our readers what it is the "Liquid history" and how did the inspiration come about?
Liquid History came about at The Dukes Hotel when I found inspiration in the historic setting and had the idea to sell vintage spirits to create a unique selling point and the revenue of the bar. At that time, it was a very small bar with only 6 tables and I could not accommodate more than 20 people, therefore I could not increase revenue with quantity and had to look for an alternative.
I persuaded the owner and then manager to invest in the idea and it became extremely successful spreading the reputation of the bar worldwide. Nobody else was doing this at that time.
• The cocktail you're most proud of?
My Breakfast Martini, now recognized as a modern classic.
• The secret to a perfect cocktail?
Presentation, aroma and taste. The perfect journey.
• What would you recommend to a young person who wants to become a bartender?
To understand that the bar is a theatre, a place to show off your skill and talent to an audience and to strive to become an artist at your work. Not only creating a wonderful drink, you must remember to make all your guests feel special, it is called hospitality for a reason.
• What do you think about Brexit? Did Brexit change the cocktail industry and the bartender's activity?
Absolutely, one of the greatest pleasures as a bartender is to travel the world and experience new cultures, it helps us to develop and share ideas and become better bartenders. We are now experiencing a terrible shortage of talent here in the UK because of Brexit. I have never had difficulty to find talented staff in the past, but now so many venues are struggling to maintain opening hours due to staff shortages.
• Let's talk about the last 2 years. Which problems has covid caused to the sector? How people behave in pubs? Has the role of the bartender changed in any way?
Covid has caused tremendous problems in the sector, it has caused a great deal of uncertainty, staffing problems and financial pressures and obvious fear that you can be infected with the virus.
Antonio Ziantoni, born in 1986, from Vicovaro, in the countryside between Rome and Abruzzo, trained between the hotel management school and the ALMA institute, where he acquired the foundations of true cuisine.
He traveled the world measuring himself with international cuisines and learning the culture of autonomy – of thought, of choice, of life.
North Africa, China and Australia, then in France at the multi-starred Georges Blanc and in London at Gordon Ramsay, returning to Italy to Anthony Genovese's Pagliaccio.
Each experience has left something unforgettable: Gordon Ramsay the strict-ness in the kitchen, France the great classical technique.
Antonio is one of the exponents of the new young Italian cuisine, with cultural foundations well
rooted in the territory and international influences.
With strokes of unique expressiveness and recognizable flavors, he focuses on raw materials, with-
out particular constraints if not quality and taste, often changing the dishes on the menu.
He retains classical taste, which today becomes the springboard to look elsewhere, precisely in Italy, precisely in Rome, for fulfillment. Rome is not only vegetable gardens and Romanity, but also all that is cosmopolitan that moves within it: the foreign ingredient is Romanized by the great availability of dierent worlds and colors. In Rome you can find everything from all over the world, and if an exotic ingredient appears in the kitchen of ZIA it is because it was available in the market alongside Roman broccoli or baby artichokes. Antonio is comfortable with a cuisine of subtraction, which aims at the essence obtained with an ever deeper, tenacious and insatiable search, with a connection between essentiality and depth.
In the dishes three ingredients, sometimes two: not only of great quality but also refined to explore in-depth nuances. With the right timing, without a forceful stretch, and with a smile on his face, he unites everyone in the ZIA brigade, a team that wants to achieve great goals.
Via Goffredo Mameli, 45
Credits: Sandra Mahut
Giuseppe Cutraro couldn't contain himself when he heard that his Casa di Peppe was the best pizzeria in Europe. As he processed the recognition awarded by 50 Top Pizza, he posted on social media, dedicating a few words to the person who changed his life: ‘A big thank you to the person who, 15 years ago, from that chance meeting, taught me the true values of working professionally. I have followed your advice to a T and have never looked back! My latest success is dedicated to you, Antimo Caputo.’
Cutraro comes from inner Naples and bears the surname of his mother, who raised him through hard work and dedication. In 2003, he enrolled in a regional course to learn to become a pizza maker, although he dreamed of being a pastry chef, but the workshop offering the internship didn’t guarantee continuous employment.
After a stint working for the Il Marchese pizzeria in the Materdei quarter, a meeting with Antimo Caputo inspired him to travel. Pizza hadn’t yet become a media sensation, and Caputo flew to New York to hone his skills while working for Roberto Caporuscio.
He eventually returned to Italy to work at Starita, again the Materdei quarter. Then he set off to Malta, where he met his wife, Sarah. Lausanne was next, followed by Paris, where he joined the young, dynamic Big Mama group, which has introduced authentic Neapolitan pizza to the French capital.
In 2019, Cutraro earned his first major recognition by winning the World Pizzaiuolo Championship in Naples, the validation that all pizza makers dream of.
Finally, he felt the need to put himself out there: a month before the pandemic began, he opened Da Peppe - Pizza e Cucina Italiana in Paris. Le Parisien even published an article about it, titled: 'The world pizza champion is called Peppe and he's here!'. Cutraro didn't stop during the subsequent lockdowns, and the publisher Marabout suggested he write a book. Pizzas Napolitaines: 50 Recettes du Champion du Monde de la Pizza has since sold 30,000, copies becoming an example to the industry.
‘In France, Neapolitan pizza was relatively unknown’, Cutraro explained. 'The French understanding of pizza was shaped by international chains. When they discovered the type of pizza we made, they literally went crazy. The French love to eat as much as we do and they are all great connoisseurs of products, just like us Neapolitans’.
Cutraro is down to earth, someone who has never forgotten his roots in the Quartieri Spagnoli of Naples: ‘The only downside is that I spend very little time with my mother, who lives alone. But she’s proud of me, she’s happy with the path I have chosen and she’s always encouraged me to travel and to experience the world’. Today, his restaurant employs about 15 people between the dining room, pizza oven and kitchen. Made using the direct dough method and risen for 24 hours, his pizza has a slightly more pronounced crust than the traditional Neapolitan version. Fior di latte, instead of buffalo mozzarella, is also more traditional. Cutraro is therefore a true example of what pizza can represent for many young people: the pride of a job well done, one that’s rewarding economically and personally. His story is one of many that has spread around the world from the heart of Naples, an inexhaustible source of vital energy.
2 Place Saint Blaise
From the Master Pizzaiuolo Edoardo Ore’s soul was born Fiore di Napoli, the flour of Neapolitan pizza obtained thanks to the mixing and sifting with 24 milling phases of a specific combination of high quality grains. The gluten mesh of the dough results silky and with the correct relationship between toughness and extensibility. The specific and calibrated quality of the enzymatic activity in maturation processes, both during the leavening and in the complex baking phase at 480°C, lead to obtaining a golden, downy, aromatic, crunchy and highly digestible Neapolitan pizza.
Fiore di Napoli celebrates the art of Neapolitan pizza that have become an Unesco World Heritage Site, an Italian excellence with partenopean heart. Destination of use: ideal for the production of Neapolitan pizza with leavenings at 25°C for 14/28 hours and with the cold method at 5°C for 24/48 hours.
Credits: Lucio Linguanotto
Born in Brussels, the city of chocolate par excellence, Luigi Biasetto's life story is one of passion for confectionery and the search for harmony. Having earned the title of Mâitre Pâtissier Chocolatier Confiseur Glacier, he worked in the most important patisseries in the Belgian capital, where he made professional connections with leading figures in the contemporary pastry scene.
His Venetian origins made him curious about the decorative techniques of master glassmakers, spurring him to develop the ability to transform a simple element into a masterpiece: sugar turned into a swan or magically materialised as a flower.
He moved to Italy in the 1990s and put down roots in Padua, marking the start of a series of triumphs, crowned by winning the Coupe du Monde de la Patisserie in 1997. For Biasetto, every victory is more than an arrival point, but rather a challenge to continually improve, a challenge to push himself even further.
Thinking rationally, expressing creativity and conveying emotions are the cornerstones of the Biasetto method, which has been fine-tuned over time and even turned into a book.
For him, confectionery is a mission to make someone's day. The taste of something sweet is a basic desire of the metabolism, an innate need, necessary for the body.
To meet that need, the pastry industry is undergoing major changes. Over the years, sugars and fats have been reduced, and only high-quality ingredients are to be used. Which is how Biasetto manages to promote a healthy diet, dismantling the cliché that 'sugar = unhealthy'.
However, to make his mission a success, customer expectations must be met.
This is why the work he does is all-encompassing, why he constantly collaborates with medical consultants, nutritionists, chemists and researchers, and even artists, amateur bakers and gourmands.
According to Biasetto, perfect cakes and pastries have exciting, innovative aesthetics while remaining elegant.
Balanced yet well-defined aromas and calibrated flavours work with textures to make each pastry even more enjoyable. If a confection is imprinted in the customer's memory, the mission is complete.
The first step in creating any recipe is to find the right ingredients.
To guarantee excellent quality, Biasetto works directly with producers to ensure a solid supply chain and seeks balanced, delicious and winning combinations that are sure to delight.
Finding the best production systems to make the process sustainable and repeatable has also been essential.
His watchword? Ground-breaking craftsmanship: Biasetto works with state-of-the-art equipment, without losing sight of what human hands can do. When communicating, Biasetto upholds clear relationships based on sharing, believing that dialogue is the best stimulus for continued growth.
Aware of how limited his vision is compared to the expectations of others, Biasetto believes that listening to clients is essential. Over the years, he has invested in structured customer service as a way to encourage and handle feedback and perfect the products he offers, aiming for continuous improvement.
This allows Biasetto and his staff to stay true to their values while remaining at the forefront of international trends.
Via Jacopo Facciolati, 12
Padova (PD), Italy
Credits: Leonardo Cestari
Francesco Panella is a Roman restaurateur and entrepreneur, owner of the restaurant Antica Pesa (based in Rome and Brooklyn, known all over the world and very popular among international stars such as Madonna, Jennifer Lopez, George Clooney, Leonardo Di Caprio) and the concept bar Feroce (New York, awarded in 2018 as the opening of the year by the Top Italian Restaurants of Gambero Rosso).
Antica Pesa celebrates its 100th birthday in 2022 and Francesco and Simone Panella declare: “Antica Pesa has just turned 100. It is not only a workplace for us, but the restaurant represents the values of family and tradition.
We, as brothers, try to preserve our history and our work is translating the past into the future, for the next generations, with great passion in everything we do”. In Italy, Panella is also known to television audiences with the show Little Big Italy.
The format provides that each episode takes place in a city abroad. In each episode, three Italians residing in a city abroad, select an Italian restaurant (managed by Italian owners).
The restaurant who reaches the highest score wins the title of "Best Little Big Italy restaurant", while the expat who chose it wins a bonus card valid for one year to eat for free in their favorite restaurant are identified who each select a city restaurant of Italian cuisine managed in turn by Italians.
Moreover, Panella hosted in prime time on the Italian TV channel NOVE the show Riaccendiamo i fuochi.
In these five episodes, Francesco Panella went to the rescue of restaurateurs and entrepreneurs, specifically owners of family-run activities, who were hit by the economic crisis due to the Covid-19 emergencies and needed help.
Francesco Panella made his experience available to these entrepreneurs in order to fix their business models and helped them to understand how to deal with our new reality.
An eclectic entrepreneur, Francesco Panella has been also involved in other projects during the pandemic period.
First of all, he created the first anti-Covid restaurant.
This idea saw Panella bringing together professors, scientists, engineers, creatives, alongside Costa Group, to find a series of practical solutions on how to store and serve food, make the customer feel protected, but above all on how to transform and adapt the restaurant environment to health needs.
Credits: Leonardo Cestari
Credits: Leonardo Cestari
The result has been an integrated plan of innovative actions, starting from cooking and storing food, with the idea, for example, of "hot" refrigerators, which, once the bacterial load has been eliminated, allow to secure up food for 40 hours.
Together with a company in Padua, Panella also developed solutions to reduce the risk of contamination with removable pliers for plates and pots, lids to secure the dishes and antibacterial pans that serve as plates, made of copper or ceramic.
Panella is also a food writer and in 2020 he wrote for Newton Compton, Forse non tutti sanno che in America.
In common perception, America is a symbol of progress and modernity but also of junk food. Francesco Panella in this book told the stories of chefs, farmers, producers, food entrepreneurs, visionary characters who, since the nineteenth century, helped to welcome and revisit gastronomic traditions of the colonists as well as populations already rooted in the territory.
This book is an exciting tour, full of personal anecdotes, from the north-east of the United States, passing through the Midwest, the South and arriving to the west, the largest area of the country, composed of very different landscapes and characteristic cuisine, strongly inspired by pioneers and attentive to the theme of sustainability.
In 2021, Francesco wrote with this brother Simone 100 anni di cucina romana nelle ricette e nella storia dell’Antica Pesa, the recipe book of the Panella family, which celebrates 100 years of activity of the Antica Pesa restaurant.
This is not only the history of love and passion of the Panella family for food and for their work, but also tells the evolution of the city of Rome over the last 100 years. The Antica Pesa is therefore not just a simple restaurant, but a bulwark of our food and wine culture and a special place that represents our capital and its traditions. Among the receipes, we find the most iconic Roman dishes such as gricia, carbonara, coda alla vaccinara, or cacio e pepe.
This book shows how Antica Pesa represents the past, the present, but also and above all the future of Roman cousine. Antica Pesa has been and still is the home of well-known Italian and international politicians, writers, actors, singers and directors. For example, in the 80s, the Italian President of the Republic, Sandro Pertini celebrated at Antica Pesa his 90th birthday and called the restaurant his home.
Via Garibaldi, 18
Our family has always been passionately dedicated to growing the piennolo tomato of Vesuvio P.D.O..
The memories related to the period of picking and processing the tomatoes are still very dear to us today.
The passion for the land and its fruits , for the ancient knowledge related to agricolture , the strengthen with the professional skills gained through study, the indispensabile technology in our processing laboratori to guarantee a product of excellent quality and continuità of work.
That small pizzuto tomato embolie an incredibile strength ,managing to take advantage and concentrating its flavor ,to be very convincing and loved.
We have a precise ,efficient and dynamic service of customized supplies for
We are at your complete disposal for any need and we guarantee comunicative efficiency in Italy and Abroad
Azienda agricola Ferrara
Aldo Ferrara: 3426630921
When he was little, Davide Civitiello looked forward to Saturday evenings, when, according to an unwritten but long-existing tradition, he and his family would go to the local pizzeria. He was fascinated by the pizza makers as they deftly and elegantly worked the dough with their hands.
When he was just 9 years old, Civitiello started working at Da Gennaro, a pizzeria owned by Vincenzo Costa, who took him under his wing and taught him the tricks of the trade. Of the countless hours spent there, what Civitiello remembers most are the lessons he learned, which concerned not only the art of pizza, but also the art of life.
A lifelong passion for pizza was sparked in the formative years of his youth, and Civitiello began his professional adventure immediately after secondary school. In fact, just after his 18th birthday, Civitiello decided it was time to show the world what he could do: he left the pizzeria and the people that had become a sort of second family to him, and set out in search of professional and personal growth, which led to his meeting with Rossopomodoro.
At a time when pizza was seen as untouchable, something which must never stray from tradition, Rossopomodoro was experimenting with completely new recipes and doughs, offering innovation in an industry closely tied to the past.
Civitiello’s desire to prove himself led to an important milestone: winning the 12th World Pizzaiuolo Championship (the Caputo Trophy) in 2013. This victory marked the beginning of his collaboration with the event’s namesake, Caputo, the famed flour mill in Naples.
Thanks to that experience and various collaborations over the years, Civitello has learned that it is important not just to know how to do his job as a pizza chef, but to understand every hidden detail about its ingredients and the best way to use them.
Civitiello has travelled to many cities around the world to continuously hone his craft, visiting Europe, Asia and South America, where he has met incredible people and learned about different cultures.
After years in the industry, Civitiello has realised that the secret to success is to never feel like you have ‘arrived’. Day after day, Civitiello seizes every opportunity to learn something new, approaching his work with the same enthusiasm as his first day at the pizzeria.
Naples (NA), Italy
Credits: Daniel Töchterle
Passion, traditions, people and simplicity are the word that describe Andrea Tortora.
Andrea has travelled the Beauty from North to South, around the world in the most emblazoned kitchens. He chooses gestures that originate in family traditions, and which have been refined with years of intense study and research.
The philosophy of AT Pâtissier is to find the original of the origins, and to know how to take good ideas around the world.
This great passion today carries the name of AT Pâtissier, Andrea’s personal collection of Great Signature products: Panettone, PandOro, Uovo di Tortora and PandUovo, great stories that express tradition, creativity and Italian taste.
PASSION. It comes fur sure from the passion of 4 generations in Andrea Tortora’s family. He was born into a family of pastry chefs, so he always knew he wanted to be a pastry chef. Andrea has worked in the kitchens of the most emblazoned kitchens from an early age, and this experience made him understand how important equilibrium is in a kitchen and how delicate is the connection of obedience and freedom, which is the key to creativity.
TRADITIONS. The roots are in the tradition: to come from a family like Andrea’s one, created in him a connection to tradition which he has never felt to be a burden, as a matter of fact he always thought of it as an opportunity, to completely change and therefore to dare. He added international experiences in some of the best restaurants including Ledoyen in Paris, Waterside Inn in Bray and Ristorante Zafferano in Singapore, to finish in Niederlkofler’s Sant Hubertus in the Dolomites.
PEOPLE. All of them were fundamental to Andrea’s journey. He always enjoys talking about EXPERIENCE because through travelling and understanding things and meeting people outside our circle we can gain a wealth of experience that becomes KNOWLEDGE.
Simple, clear, clean. Andrea believes that a dish becomes perfect not when there is nothing more to add but when there is nothing more to remove. He strongly believes that less is better.
AT style foresees precision and discipline, and the technique must enhance the taste and the
If we ask him to tell us about a product, he, with dreamy eyes, tells us about his latest addition to the Easter2022 Collection, the PandUovo, the new leavened Easter product by Andrea Tortora with the registered trademark.
In 2018 Andrea Tortora had an intuition to create an ornamental patent for a leavened product in the shape of half an egg.
It is a leavened product that rigorously follows the traditions in the choice of ingredients and production but with a modern look towards the shape where the product in the shape of half an egg takes the place of the traditional dove.
The creation of a new unique mould of its kind, was the fruit of a pencil drawing, and the help of Marco D’Andolfi and our very own mould maker in Verona, for the reproduction of moulds in the latest technological contemporary materials where the memories of the past are brought to life in the present.
Via San Martino, 68/6
Volta Mantovana (MN), Italy
The eletric rotary oven model 112, has a diameter of the cooking plate of 112 cm wich allows you to insert 8 pizzas of 33cm at a time.
The oven is equipped with a dome as an external coating, it can be customized by choosing the color of the dome and inserting your company logo in the steel panel positioned on the front.
The total resistances are 12, divided into 4 blocks (two blocks above and two blocks below) that are interchangeable and modular, this allows for lower consumption of electricity and uniform cooking of the pizzas.
It has a maximum electrical absorption of 15 Kw, when all the resistances are active.
The oven is equipped with a touch screen computer with control of the top and floor temperatures in 4 zones, with control automatic and adjustable temperatures, cooking program, end of cooking sound warning and automatic programming of the oven during the week through a simple calendar.
Oven base, cooking plate and dome are made entirely of refractory material. External light, positioned on the steel front panel to increase visibility inside the oven, control for switching on through a switch located at the base of the light bulb or through the computer.
©2022 Accademia Group srl | All rights reserved