To celebrate the twentieth anniversary of the invention of Pinsa Romana, the company Di Marco and theOriginal Roman Pinsa Association, thanks to the organization of Luca Bucciarelli, have launched the first World Championship of Original Roman Pinsa, which was held on November 29th this year.
The idea of organizing the event was born from the Association's desire to enhance the experience of its associated pinsaioli, offering them the opportunity to participate in a high-level competition in the world of pizza and catering.
A CHALLENGE IN THE NAME OF THE ORIGINAL ROMAN PINSA
The jury of the event, formed by the members of the Board of Directors of the Association Maurizio Capodicasa And Bruno DeRose and by the Ambassador of the Original Pinsa Romana Fabrizio Bellucci, was called to judge the main characteristics that distinguish the execution of the Original Pinsa Romana: filling, shape, rolling out of the dough and cooking.
The event was a great success, thanks to the participation of numerous competitors, who were asked to prepare aOriginal Pinsa Romana with filling of your choice and one Pinsa focaccia with oil and salt to better evaluate all the product features.
Each participant competed representing their own Pinseria, in a championship that gave voice to the best pinsaioli at a national and international level, with the participation of countries such as Canada, Spain, Denmark and Holland.
The competition was tough and saw the preparation of numerous types of Pinsa Romana, filled hot, cold, gourmet, exotic or traditional. At the end of the competition the winners were awarded with the medal and cup award ceremony.
THE WINNERS
And here are the names of the three winners!
The winners of this First Championship were: Giuseppe Aloisio from “La Rustica” from Isola di Capo Rizzuto which ranked first, Riccardo Ciogli from “The Tomato” from Rome as runner-up and Sathya Russo from “Officina 51” from Catania who climbed to the third podium.
Here are the recipes that won over the judges:
– first place: mozzarella, Nduja, peppers, potatoes, chilli pepper threads;
– second place: yellow, red and orange datterino tomatoes, stracciatella, caramelized onion;
– third place: capocollo, broccoli, lemon zest.
The success of the event mirrors the worldwide success of Pinsa Romana, appreciated for its lightness and fragrance and which today is prepared in 7000 Pinserias on a global scale.
Alberto Di Marco, President of the Original Pinsa Romana Association commented as follows at the end of the event:“We are very satisfied with the success of the first World Championship of Original Pinsa Romana and the response it has generated among our members. It was a day full of emotions and an opportunity that allowed us to celebrate the twentieth anniversary of the invention of Pinsa Romana by my grandfather, Corrado Di Marco. With this event we wanted not only to express all the skill and quality of our members in an international competition, but also to underline the work of our Association in protecting the authenticity of Pinsa Romana”.
