On March 16 and 17, 2024, the national finals of the EmergentePizza award, a format conceived and organized by Luigi Cremona and Lorenza Vitali’s Witaly, were held at ALMA, Italy’s leading school of higher education in hospitality.
EmergingPizza
The competitions kicked off on Saturday, March 16 with the pizzaioli finalists at the first “fried pizza” test, often found on the menu of every pizzeria. Participants also prepared the basic pizza dough from the “no-waste” theme imposed by the rules, a test that took place the following day to allow the dough to mature.
On Sunday, March 17, the pizza makers presented their pizza idea to a panel of experts such as Davide Longoni, renowned chefs and pizza makers such as Renato Bosco, and industry journalists.
In this edition there are incredibly two winners, since an ex aqueo occurred and they are:
Tommaso Filonzi of the pizzeria Il Capriccio in Monsano (AN), Marche.
Luca Pasca of the pizzeria Sesto Gusto in Turin, Piedmont.
Tommaso Filonzi presented in the “fried pizza” round his “End of Winter” with marinated cabbage, wild fennel and its seeds; in the second round, however, the no-waste pizza “Hints of Spring” with cream of broccoli and spring onion, asparagus, radicchio sauce, broccoli tops, pickled spring onions, 40-month Parmigiano and wild herbs.
Luca Pasca, on the other hand, “LU-cono” in the first round and “Essenza di primavera” in the second round, with Santena asparagus, high quality Corona roasted Levoni ham, Kinara, marinated yolk, vinegar mayonnaise.
The “Sustainability Award” in collaboration with Le 5 Stagioni went to Alexandra Horghidan of pizzeria Zia Pizza in Peschiera del Garda, Veneto.
