The Central South Selection valid for the EMERGENT PIZZA 2023 Award (a competition reserved for young chefs and pizza makers under 30 conceived and organized by Witaly) was held this year in an exceptional location: theUniversity of Flavors in Perugia.
For the EMERGENT PIZZA category (remember that by regulation the mandatory theme was NO-WASTE) they passed the round:
1. UMBERTO COSTA (Umberto in Lucca) with the no-waste pizza “Autumn in a pizza – Velvety roasted pumpkin skins, buffalo blue, nduja, thyme, pumpkin seed leaves and roasted pumpkin pulp.”
2. RAOUL ROTUNDO (Fiori di zucca in Rome) with the no-waste pizza “Nonna doesn’t throw anything away – Confit cherry sauce, natural purple cabbage, codfish balls mantecato with home made crusco bell pepper, Tuscia potato peel chips.”
3. VINCENZO LA PORTA (Le Fontanelle in Raffadali – AG) with the no-waste pizza “Variation of Norma – Roasted eggplant cream with basil, fried eggplant chips, fiordilatte, semidry pizzutello tomato, fresh sheep ricotta, black sesame seeds, basil.”
4. GIULIO PIERSANTI (A modo mio in Lugnano in Teverina) with the no-waste pizza “Profumi di Terra Mia – Cream of chestnuts from Soriano del Cimino, fiordilatte, porcini mushrooms from Valnerina, sausages, toasted walnuts from Porchiano del Monte.”
Emergente Pizza was held in two stages, on Monday, Oct. 10, when contestants competed on the theme of pizza queens, the margherita pizza. The following day, Tuesday, Oct. 11, the challenge was instead on a free theme.
These are the competitors who participated in the competition:
Gabriele Tomassetti of Svario in Rome; Matteo Apollonio of Cotto&Mangiato in Aradeo (LE); Vincenzo La Porta of Le Fontanelle in Raffadali (AG); Carmine Argenziano of Capuano in Caserta; Nicholas Pardini of Il Centro in Lido di Camaiore (LU); Raul Rotundo of Fiori di Zucca in Rome; Luca Tufano of PizzaArt in Battipaglia (NA); Giulio Piersanti of A modo mio in Lugnano (TR); Diego Caiazzo of Capriccio in Monsano (AN); Gabriele Saviello of Alchimia in Salerno; Pasquale Livello of O’Sbarazzino in Torre del Greco (NA); and Umberto Costa of Da Umberto in Lucca.
The top 4 finishers will compete in the finals in early 2023.
