The recent World Championship of Original Roman Pinsa, organized by Di Marco and the Associazione Originale Pinsa Romana to celebrate the twentieth anniversary of the invention of Pinsa Romana, brought together the best pinsaioli on the planet who competed in the preparation of sweet and savoury Pinsa, with original and traditional toppings.
On the podium, in first place, arrived Joseph Aloisio of the restaurant-pizzeria “Rustica” in Isola Capo Rizzuto, which proposed a Pinsa Romana “full of flavour” convincing the jury and beating the competition.
A ROMAN PINSA FULL FLAVOUR
The seasoning for this original Pinsa Romana is a simple sautéed peppers and silane potatoes with red onion from Tropea, flavoured with 'nduja, and garnished with chilli pepper threads.
This is a original creation which Aloisio invented specifically for the competition, which has now become the most popular among Rustica customers, ready to be included in the menu with the name “The Winner”.
GIUSEPPE ALOISIO: A TRIBUTE TO CALABRIA
Giuseppe, 30 years old, half of which spent working in restaurants, first as a waiter then as an assistant pizza chef, in 2019 became head pizza chef at Rustica and decided to refine his technique with a course at Pinsa School where he learns the secrets of the Original Pinsa Romana.
During the competition, which was held in Rome at the end of November 2021, the competitors also had to compete with the preparation of a simple base without seasoning, and Giuseppe created what for lightness, crunchiness and balance of aromas and flavours, received the greatest consensus among the judges.
The topping made in Calabria then swept away every doubt and uncertainty, thus proclaiming Giuseppe's recipe as the best Pinsa Romana in the world for his joy and that of his land of which this Pinsa is a pure expression.
"I wanted to pay homage to our flavors - commented Giuseppe - and the real satisfaction was being able to compete at such a high level. I observed the competitors, both Italian and international, and I enjoyed discovering new ingredients, the possibility of making sweet Pinsa and studying the preparation techniques of other pinsaioli. My dream, one day, is to open my own place to promote the area and give life to new creations like La Vincitrice. For now, however, I am enjoying this moment of glory, which is good for me, for the place where I work, for my town and for my land".
The success of Giuseppe and his delicious Pinsa was greeted in Calabria with particular satisfaction and promoted a lot by the local media, increasing the requests for Pinsa Romana to the point that, as Giuseppe himself confirmed, here at Rustica there is at least one in every order.
The echo of the victory served as a lure for a new clientele that moves from all over the province of Crotone to taste the best Pinsa in the World, waiting for the next tourist season, when Giuseppe will most likely have to satisfy the curiosity of many new customers.
