The City of Pizza was held in Rome in June: an event dedicated to taste that saw the restart of events in the sector
The Olympus of Italian pizza chefs gathered in Rome for the event La City of Pizza which was held from 18 to 20 June.
An important occasion that marked the restart of events dedicated to the sector: for this 2021 edition we were also there with a space dedicated to our flagship, the Roman Pinsa.
On stage during this event there were more than 60 pizza chefs and among these a team of master pinsaioli directly from our Original Roman Pinsa Association: Marco Montuori, Domenico De Rosa, Cristina Cipriani, Daniele Papa, Danilo Orsini, Amedeo Di Segni, Francesco Disperso were the protagonists of an area dedicated to workshops and laboratories on pinsa.
The City of Pizza was an important moment because it saw all the major professionals in the world of pizzerias come together again because they were driven by the enormous desire to restart the engines and meet again.
The response from the public was excellent: despite the restrictions dictated by the health emergency and the limited entrances, many established and new fans attended the event, demonstrating enthusiasm and interest as in past editions.
During the event there was also a Stand Up Pizza, the contest for emerging pizza chefs born thanks to the collaboration with Luciana Squadrilli. The winner was Raoul Rotundo, of the Fiori di Zucca pizzeria in Rome with a “Neapolitan” pizza with exceptional ingredients: Provola, Mangalica bacon, Pecorino erborinato Scorzo Nera by Gregorio Rotolo and Violet artichoke from Castellammare.
Finally, the event was also the occasion to present the beginning of the legislative process proposed by AVPN – True Neapolitan Pizza Association for the legal and professional recognition of the figure of the pizza chef.
We are very proud to have participated in an event after the many difficulties due to the global health emergency for the Covid-19 pandemic: it is an important signal for the sector, which indicates the importance of meeting again and looking together for the future of the restaurant professions.
