Riccardo Isola – Luigi #Timoncini placed #second at the #World Pizza Championship held in Parma in recent days. # An extraordinary result which saw the pizza chef from Faenza, active in this sector since 1981, climb the international competition rankings and come close to winning by just three points. # It is not the first time that the master pizza chef participates in this world competition. # In the previous two years, in fact, he had placed 26th in 2022 and around 15th in 2023. Today the consecration has arrived. # «I am very happy and satisfied with a result that #I didn’t expect – comments #Timoncini himself – because #I found myself truly challenging fellow champions who were very knowledgeable about processes and combinations for the dough. # Furthermore – he adds – in the three podium positions the score gap was only three points between first and #second and between me and third”. # This result is not the result of chance. # «I carry out continuous and daily #research – explains #Timoncini – and this has borne clear fruit». # Continuously experimenting with products, flours, leavening times, hydration is therefore a fundamental daily training for those who intend to make pizza, whether traditional, Neapolitan or shovel-style. # «I don’t use refined flours – he underlines – because in addition to flavour, #I look for great digestibility of my products. # It is no coincidence that #I use type 1, 2 or ancient grain flours and for example in my shovel #I use six different flours. # To these #I also add seeds or superfoods which, in addition to becoming increasingly fashionable, give that extra something that helps to make the final result more complex. # Let’s not forget – he points out – also important #research into topping. # From the tomato to the fior di latte up to the cured meats, vegetables and other products that #I use for the filling, #I always and only look for zero kilometer products. # We make artisanal pizza and we want to realize this in all dimensions.” # A study that allowed the pizza chef to bring and create a very particular shovel for the competition. # «I started from a dough idea in line with my philosophy, which involves having a dough made to be light, crunchy and fragrant, but also and above all healthy, with the use of Aloe vera scrippo. # Plus #I used crushed flaxseeds, which help digestibility. # As regards the topping – continues the pizza chef – the mix includes ingredients that #I use traditionally plus some new ones. # In addition to my classic fior di latte, artisanal tomato flavored with thyme, courgette flowers stuffed with Parmigiano-Reggiano cream wrapped in fillets of Colonnata lard and mini beef hamburger buttons. # Finally, everything is enriched with a bed of marinated Chioggia red turnip.” # Now what should we expect in terms of personal and professional bet at #Timoncini after this excellent result? # «I don’t know yet – concludes the pizza chef – if this other year #I will participate in the same category, also because my need is to always look for new stimuli. # #I am very attentive and intrigued, for example, about gluten free, a difficult area and therefore very promising for my characteristics, and there could be some surprises in the world competition context. # #I always want to improve and therefore the greatest incentive to do even better is there. # We have never arrived in this sector. # We will see”. # Meanwhile, for those who want to try the pizza of the vice world shovel champion it is possible to pop into via Mantegna, 1 in Faenza. # More info on: www.timobefood.it.
