One year later comes back the new edition of the guide by Gambero Rosso dedicated to Italian pizza places, sponsored by Refrattari Valoriani. 450 pizza places have been selected, with an increase of the best evaluation award winning from 30 to 45.
The criteria adopted for the evaluation regard: dough and leavening, raw materials, baking and tasting. In addition to this criteria there is a distinction between pizza by the slice (rewarded with Tre Rotelle) and round pizza on plate (rewarded with Tre Spicchi), which in turn are divided into three categories: Neapolitan, Italian and Gourmet. Neapolitan Pizza is the one made following Neapolitan style and tradition: natural leavening, baking in a wood fired oven, and handmade dough. By Pizza all’italiana (Italian pizza) they mean the pizza enhanced in its own way from region to region: from the thin Roman pizza, to the Northern one baked in a small pan, continuing with the thicker Southern pizza. In the end, there is the Pizza Gourmet: natural leavened dough and selected raw material for unusual combination, worthy of the award-winning chefs.
With regards to Neapolitan pizza, Campania has a great success with 12 pizza places rewarded with Tre Spicchi (Three Slices): while the winning region for the category Pizza all’Italiana is Lazio with 3 rewarded pizza places, followed by Piemonte and Abruzzo with 1. Speaking of Pizza Gourmet the winning region is Veneto with 3 rewarded pizza places, followed by Emilia Romagna, Tuscany and Lombardia with 2, Piemonte, Friuli Venezia Giulia, Marche, Umbria and Lazio with 1. Concerning the award Tre Rotelle (Three Wheels), the leader region is Lazio with 3 rewarded pizza places, followed by Tuscany with 2 and Veneto, Campania, Calabria and Sardinia with 1. The special award dedicated to Maestri dell’Impasto (Dough Masters) goes to Renato Bosco from Saporè in Verona and to Enzo Coccia from La Notizia in Naples.
Even this year Gambero Rosso confirms its cooperation with Refrattari Valoriani, thus being aware of the importance in the choice of the professional pizza oven to make a perfect pizza. In fact, the product that represents Italy all over the world, is showing an increase in terms of quality and success, counting on an identity and tradition based on dough, raw materials, making process, equipment and creativity in always more studied and aware combinations.
Read here the winning pizza.
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