The Tour will continue in Naples (20 May) and then in Bologna (27 May)
Admitted to the national repechage list: Marco Cacace (Pizzeria Noel – San Donato di Lecce, LE) and Simone Bianciardi (Pizzeria Pizz’evia – Melendugno, LE)
The City of Pizza, now in its eighth edition, continues the search for new pizza chef talents throughout the Bel Paese, immersing itself, on the occasion of the fourth stage of the national Tour, in the flavors and aromas of the land and sea of Puglia. The 25 pizza chefs competing were in fact guests Monday 29 April of the Casillo Lab of Corato, historic headquarters of Molino Casillo, and amazed judges and guests with their skill and inventiveness.
“We are more than halfway through the tour and the pizza chefs never cease to surprise us – he states Emiliano De Venuti, creator of La Città della Pizza – Stage after stage, we are discovering ever new tastes and styles that convince us even more of how pizza is a versatile product that embraces every corner of the Peninsula. After Bari, the stop in Naples awaits us, the city in which, more than any other, pizza has the right to citizenship. We can’t wait to taste and be surprised by all the pizzas that will be presented.”
As always, judging the creations of the 25 competing pizza chefs were the Presidents of the Jury Luciana Squadrilli and Luciano Pignataro who on this occasion were supported by the master pizza chefs Savior Cat representative of the Verace Pizza Napoletana Association e Tiziana Cappiello, very young and truly Apulian; from Barbara Politijournalist and food ambassador, ed Edoardo Natitechnician of the Evoo School Foundation.
In this fourth stage of the Tour of La Città della Pizza 2024, the technical jury has decreed 2 pizza chefs from Puglia as winners:
Francesco Pellegrino – Pizzeria Levante eat pizza of Altamura (BA) which presented the pizza “La mia quattro occhi” with artichoke cream filling, Fior di Latte di Gioia del Colle Dop, Cardoncelli mushrooms, artichoke chips, olive powder and Coratina Dop EVO oil.
Giuseppe Piscitelli – Pizzeria Super Santos Pizza of Trani (BT) with the pizza “L’ultimo baci” composed of Fiordilatte di Gioia del Colle Dop, Taggiasche olives, capers, tuna tartare, yellow and red datterini tomatoes, onion, herb dressing and EVO oil of the Coratina and Ogliarola cultivars .
The following were admitted to the national repechage list:
Marco Cacace of Pizzeria Noel – San Donato di Lecce (LE) e Simone Bianciardi of the Pizz’evia Pizzeria – Melendugno (LE) have been admitted to the repechage and will have the opportunity to access the great event of the Circus Maximus, the final of La Città della Pizza.
Also on this occasion, all the competing pizza chefs were able to use the highest quality raw materials present in the pantry:
– Cirio Alta Cucina peeled tomatoes
– Fior di latte di Gioia del Colle Dop Gioiella Latticini
– Flour Molino Casillo
Having concluded the Apulian stage, we are preparing for the penultimate and highly anticipated selection stage of the Tour scheduled in Naples on Monday 20 May followed by Bologna on Monday 27 May. This will be the last call for pizza chefs who want to test themselves and win their place at the Circus Maximus final in Rome where the winner of La Città della Pizza 2024 will be decided. Anyone who wants to register can do so by going to the website www.lacittadellapizza. it, by filling out the form and sending your application.
 and Giuseppe Piscitelli from Super Santos Pizza – Trani (BT) – Luciano Pignataro Wine Blog){kind=link}