The convention, a great meeting opportunity between companies, pizza chefs from all over the world, media and employees from the sector, was also the occasion to organise an event within the event, the True Neapolitan Pizza Olympics, at which participated 150 pizza chefs from 20 nations. The categories of the competition were: “True Neapolitan Pizza”, “For Gourmet”, “Gluten free”, “Fried Pizza” and “Mastunicola”.
Olitalia, exclusive partner for the oil category, made Frienn available for the competition for fried pizza, and Pizzolivm, the extra virgin olive oil created together with the Association, for all of the pizzas cooked throughout those days. Gianni Tognoni – Commercial and marketing Director of Olitalia – awarded pizza chef Antimo Verde (Australia) for best fried pizza in the competition. Second and third places went to, respectively, Isabella De Cham (Italy) and Gennaro Langella (Italy).
Japanese Hiroki Nishimoto won the “True Neapolitan Pizza” category, followed in second place by Francesco De Simone (Italy), and in third place on equal merit by Akiyo Okabayashi (Japan) and Ahmed Zakzouk (Egypt).
Discover the interviews carried out during the latest edition of the “True Neapolitan Pizza Olympics”: