• Parma, Palacassa, May 8-10 2017

    Pizza World Championship
    26° Edition!

     

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  • Parma, Palacassa, May 8-10 2017

    The most known international pizza related event:

    professionals, journalists, companies…all eyes on us!

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  • Parma, Palacassa, May 8-10 2017

    On-line registrations open from January 2, 2017

    Get registered within February 28 and you will pay less!

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  • Parma, Palacassa, 8 - 9 - 10 May 2017

    Not only pizza but also haute cuisine with The Heinz Beck Trophy,

    that is the binding point between signature pizza recipes and high end cuisine

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World Pizza Championship, 26th edition

May 8-10 2017, Parma - Italy

It ended the 25th edition of Pizza World Championship. It has been
record-edition: 40 nations represented, more than 700 participants and
thousands of professionals who visited the Championship. The Organization
wishes to thank all the competitors from all over the world for their
passion, competence and professionalism. See you next year!

REGISTER NOW

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11 EVENTS

By clicking on the image, you’ll find out 2017 Rules and Regulations

Classic Pizza

Classic Pizza

Regulation

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2017 1. At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza” ,“Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday May, 8 or Tuesday May, 9 2017 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of judges on PREPARATION, TASTE, BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his/her products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the judge gives the go ahead, the competitor will make his/her pizza, he/her will show it to the jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza is then cut into pieces and given to the jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the judges to the ovens. The pizza will be rolled out in the presence of the judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production. An inspector will see that the pizza complies with all directions of the STG specification, registered by the Ministry of Agriculture and Forests. The specification is available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the jury on its own plate or cutting board. 9. The judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza, Gluten free pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner. 11. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The Organizer has the right to make any change to improve the carrying out of the event.
Individual free style

Individual free style

Regulation

INDIVIDUAL FREE STYLE CATEGORY RULES 2017 1.At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations. If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. 3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 4. The free style selections will take place in two days and the names of the participants for the two days will be drawn directly by the organization. The prelims will take place during the afternoon of May 8 and 9 and all competitors shall be ready at the secretary’s office at 4.00 p.m. the same day of the competition, in order to check the registration with personal data and withdraw their number. The 6 best scores of the first two days will make the finals and compete again on Wednesday, May 10th. 5. The contestant must give the judges a CD with only music to be used for the competition, bearing his/her name and participation number, before the beginning of the competition. 6. The contestant will have a maximum of three (3) minutes to complete the show. 7. During the exhibition the contestant may use dough that has been personally prepared or it will be provided by the Organization in the amount of 12 dough balls of 200 g only if it is communicated when enrolling. 8. The use of choreographies and / or scenes details must be communicated to the organization within 15/03/2017 or may not be authorized in accordance with the safety regulations in force within Palacassa. 9. The Jury’s decision is final and without appeal. No video shootings are admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 10. The score cards together with the score chart will be shown to the public the same night of the prize-giving ceremony and all participants could ask to see their card exclusively after the event is closed at the general headquarter of the Organization in Caorle (VE) – Italy and after having arranged an appointment. 11. The Organization has exclusive right of publicity as for the participants of every category for one year and the use with no limits of the photographic, video and other material without any obligation to the contestants. 12. The Organizer has the right to make any change to improve the carrying out of the event.
Gluten free pizza

Gluten free pizza

Regulation

GLUTEN-FREE PIZZA RULES 2017 1. At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. “Gluten Free Pizza” will take place on Monday May, 8 or Tuesday May, 9 2017 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations. If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of judges on PREPARATION, TASTE and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Gluten free Pizza” will be held on electric oven. 7. All the ingredients of pizza must be strictly “gluten-free”. The Organization will verify the suitability of products after making sure the label bears the wording/logo “gluten free”. As for the toppings, in the case of mixtures previously prepared, it will be necessary to provide the organization panel with the complete list of all ingredients which must show the “gluten free” logo/wording on the label. It is also recommended, that all foreseen hygiene norms are looked in order to avoid contamination during the preparation and / or transportation of the “gluten free” products to be used for the competition. Foreign participants will have to demonstrate that the products they are using are completely “gluten free” according to the existing international rules. Each participant is required to bring any necessary piece of equipment, that is useful to outcome of his/her competition. 8. All competitors can use their premade dough, thus giving warranty of the safety of the product which will be tested by the organization panel (Oven Judge) otherwise the competitor could use a selected “gluten free” only laboratory room to make the dough. Each competitor will use his/her products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 9. When the judge gives the go ahead, the competitor will make and then bake his/her pizza, thus showing it to the judges on a presentation plate (within a maximum time of 15 minutes). Right after each pizza will be sliced and given out to the judges. During the competition, the competitor will have his/her own position to the oven and will not move until his pizza is ready. Each pizza presented during the competition must be submitted directly by the applicant, any helper must not talk to the judges and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but it will be strictly prohibited to offer small gifts or mementos to the Jury or from preparing the jury’s table by using any cutlery or tools, will be disqualified. 10. Judges at the table will attach to the pizza a score ranging from 1 to 100 respectively for each of the qualities required; the judge in the oven will give a score from 1 to 100 for the preparation of the oven (see skills and knowledge of the theories of preparation to ensure safety of the product without gluten). The ratings data from each judge will be added and the total math will determine the ranking. 11. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza, Gluten free pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner. 12. The Jury's decision is final without appeal. No video shootings are admitted. Claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarters in Caorle (VE) – Italy, only by appointment. 14. The Organization has the exclusive rights of publicity and image on the participants of each category of competition for one year and the unlimited use of the photographic, video and other material without any compensation to the participants themselves. 15. The organizer has the right to make any change to improve the carrying out of the event.
Pan Pizza

Pan Pizza

Regulation

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2017 1. At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza” ,“Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday May, 8 or Tuesday May, 9 2017 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of judges on PREPARATION, TASTE, BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his/her products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the judge gives the go ahead, the competitor will make his/her pizza, he/her will show it to the jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza is then cut into pieces and given to the jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the judges to the ovens. The pizza will be rolled out in the presence of the judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production. An inspector will see that the pizza complies with all directions of the STG specification, registered by the Ministry of Agriculture and Forests. The specification is available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the jury on its own plate or cutting board. 9. The judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza, Gluten free pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner. 11. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The Organizer has the right to make any change to improve the carrying out of the event.
STG Neapolitan Pizza

STG Neapolitan Pizza

Regulation

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2017 1. At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza” ,“Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday May, 8 or Tuesday May, 9 2017 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of judges on PREPARATION, TASTE, BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his/her products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the judge gives the go ahead, the competitor will make his/her pizza, he/her will show it to the jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza is then cut into pieces and given to the jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the judges to the ovens. The pizza will be rolled out in the presence of the judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production. An inspector will see that the pizza complies with all directions of the STG specification, registered by the Ministry of Agriculture and Forests. The specification is available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the jury on its own plate or cutting board. 9. The judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza, Gluten free pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner. 11. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The Organizer has the right to make any change to improve the carrying out of the event.
Pizza on the peel

Pizza on the peel

Regulation

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2017 1. At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza” ,“Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday May, 8 or Tuesday May, 9 2017 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of judges on PREPARATION, TASTE, BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his/her products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the judge gives the go ahead, the competitor will make his/her pizza, he/her will show it to the jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza is then cut into pieces and given to the jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the judges to the ovens. The pizza will be rolled out in the presence of the judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production. An inspector will see that the pizza complies with all directions of the STG specification, registered by the Ministry of Agriculture and Forests. The specification is available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the jury on its own plate or cutting board. 9. The judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza, Gluten free pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner. 11. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The Organizer has the right to make any change to improve the carrying out of the event.
Largest pizza

Largest pizza

Regulation

LARGEST PIZZA CATEGORY RULES 2017 1.At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. 3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted 4. The contestant has to withdraw peremptorily at 9.00 am his/her competition number at the registration office at Palacassa in Parma., to check the registration, the personal data and withdraw the number of participation exhaustively on May, 10th 2017. 5. The Organization will provide 500 g of dough. 6. The contestants will have 5 (five) minutes from the start of the competition to complete the performance using only their hands. From the moment that the dough is placed on the floor it may not be lifted up again even if the five minute time limit has not elapsed. The contestant has only 10 seconds to adjust and present it in the best way. 7. The dough disc must not have holes, it is permitted within the time limit to rectify eventual holes by hand. 8. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 9. The score cards together with the score chart will be shown to the public the same night of the prize-giving ceremony and all participants could ask to see their card exclusively after the event is closed at the general headquarter of the Organization in Caorle (VE) – Italy and after having arranged an appointment. 10. The Organization has exclusive right of publicity as for the participants of every category for one year and the use with no limits of the photographic, video and other material without any obligation to the contestants. 11. The Organizer has the right to make any change to improve the carrying out of the event.
Pizza for two

Pizza for two

Regulation

COMPETITION RULES PIZZA FOR TWO 2017 1.At the World Pizza Championship 2017 organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Pizza for Two” can choose to compete on Monday May, 8, Tuesday May, 9 or Wednesday 10, May 2017 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data of both competitors, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the preenrolment will be cancelled. The fee is Euro 320,00 for each competition, if carried out by phone, or online registration euro 300,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 350,00 and euro 330,00 for online registration. From April 1st until all places available are taken the registration fee by phone will be euro 380,00 and euro 360,00 for online registration. If the competitors take part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registration is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of judges on PREPARATION, TASTE and BAKING. “Pizza for Two” will be judged on INNOVATION of topping ingredients too. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Pizza for Two” category will be held on electric oven. 7. Each competitor will use his/her products. The organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. According to the Pizza for Two regulations a pizzaiolo and a chef together participate in the contest. The pizzaiolo has to think about the best pizza dough, and the chef will think about the best recipe to create and put on the pizza. Preferably, preparation and topping of pizza should be carried out in front of the Jury. The time allotted will be 20 minutes and the cook will have two induction plates with its pan to prepare the ingredients for the filling. During the competition, the two competitors will occupy their own position to the oven and will not move until their pizza is ready. Once the pizza is ready, the two competitors together to present to the Jury which will explain how it was prepared, the recipe of the cook and other special wishing illustrate. At this point, the pizza will be cut and it will be given out for tasting each judge who will judge based on the cooking, taste and innovation in the matching of the stuffing ingredients. Previously, the judge in the oven has given his score on the professionalism of the competitors, uniform worn, cunning, speed, accuracy, cleanliness and technique preparation and respect of the preparation time. It is possible to serve each pizza with an appropriate drink, but offering small gifts or mementos to the Jury is strictly prohibited as for adding any cutlery or tools on the Jury’s tables; this all will lead to disqualification. Competitors cannot approach the Jury’s table before the presentation of their pizza, penalty of disqualification. The chef must present a document certifying the profession as a chef or sign a statement in which he/she claims to be in business and to work as a cook. 9. The judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each judge will be added together and the total will determine the position. 10. The Jury’s decision is final without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 11. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 12. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 13. The organizer has the right to make any change to improve the carrying out of the event.
The fastest

The fastest

Regulation

THE FASTEST CATEGORY RULES 2017 1.At the World Pizza Championship 2017 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship. 2. The registration for all the competitions is open from January, 2nd 2017 until all AVAILABLE PLACES ARE TAKEN. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 160,00 for each competition, if carried out by phone, or online registration euro 150,00, within 28/02/2017. From March 1st to 31st the registration fee by phone will be euro 175,00 and euro 165,00 for online registrations. From April 1st until all places available are taken the registration fee by phone will be euro 190,00 and euro 180,00 for online registrations If the competitor takes part to more than one event, a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. 3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted 4. The contestant has to withdraw peremptorily at 9.00 am his/her competition number at the registration office at Palacassa in Parma., to check the registration, the personal data and withdraw the number of participation exhaustively on May, 10th 2017. 5. The contestants must enlarge 5 (five) dough balls as fast as possible on the starter’s orders. Each dough ball weighs 200g and will be provided by the Organization. 6. The discs must completely cover the given control screens with a diameter of 30 cm. If this is not attained the competition judges will require you to close any eventual holes or to enlarge the disc until the correct dimensions are satisfied. 7. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 8. The score cards together with the score chart will be shown to the public the same night of the prize-giving ceremony and all participants could ask to see their card exclusively after the event is closed at the general headquarter of the organization in Caorle (VE) – Italy and after having arranged an appointment. 9. The Organization has exclusive right of publicity as for the participants of every category of the 2017 World Pizza Championship, for one year and the use with no limits of the photographic, video and other material without any obligation to the contestants. 10. The Organizer has the right to make any change to improve the carrying out of the event.
Heinz Beck Trophy

Heinz Beck Trophy

Regulation

HEINZ BECK TROPHY “I PRIMI.... IN PIZZERIA” The Regulations The Heinz Beck Trophy is solely and exclusively reserved to those cooks working in restaurant-pizzerias. The famous chef Heinz Beck, gratified three Michelin stars, will preside over a highly qualified Jury that will award the first title of "I Primi…in Pizzeria”. It’s a first course using one’s free fantasy with rice and fresh, dried or filled pasta. The recipes will be selected by a committee that will choose the most interesting proposals received by the Organization. The chefs selected will be contacted by phone to be invited to participate in the competition on the dates of May 8 and 9 2017 during the Pizza World Championship 2017 in Parma. All participants must bring the ingredients needed to prepare the recipe entered in the contest to be submitted in five samples for the members of the Jury and to be able to repeat if it is at the final stage of the event. The time available will be 30 minutes. The recipe will have to be fully prepared during the competition, in the presence of the judges. It will be strictly prohibited from offering small gifts or mementos to the Jury under penalty of disqualification. Competitors may have a helper who doesn’t participate in the preparation. The available equipments will be 1 pasta cooker, 2 induction plates and 1 oven. In the two days of competition will be selected the recipes that have obtained the 5 highest scores by the judges and they will participate in the finals Wednesday, May 10 2017. In the final you will have to repeat exactly the recipe that has won the selection. Within the competition there will be a special prize for matching food and wine, whose participation is not mandatory. The chefs will be judged with a score between 1 and 100 for each of the following characteristics: - originality - respect for traditions - execution - hygiene - technical - professionalism - presentation - taste - balance For pairing food and wine will be also part of a score between 1 and 100. Only recipes sent to the address to the organization’s e-mail info@campionatomondialedellapizza.it or per fax number +39 421 83178 or turned in personally. You will have to write your name, last name, place date of birth, address, phone number, company name of the restaurant pizzeria (work place) phone number and please send at least two pictures of the finished dish. Once all requested info are not there the registration will not be processed. The registration fee is euro 150,00. If the competitor takes part to more than one event, he/she will get 10% discount on the total. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registration is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. A hat and an adequate uniform are suggested. Only the competitors wearing a uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. The Jury’s decision is final without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship in the Organizer’s office in Caorle – Ve, Italy, only by appointment. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. The Organizer has the right to make any change to improve the carrying out of the event.
The World Pizza Team

The World Pizza Team

Regulation

The World Pizza Team 2017: MAKE YOUR TEAM The Team will have to be made up by 6 members who are already registered into the Championship. The Team leader will have to register his Team communicating it to the Organization. The Team should have a name to by identified and the name should have the approval of the WPC Organization. By registration the Team should tell which Team member and what category. The team should be made up by: • one competitor for Classica • one competitor for Pan • one competitor for Pala • one competitor for Gluten Free Pizza • two competitors for Pizza a Due The team score will be calculated by summing up the scores obtained by each single contestant previewsly combined with the different categories. The Team with the highest score will win. Each competitor will continue to procede with their different events regularly as single menbers, with their individual score. The team members cannot be modified. The registration of the different Teams can be made until 30 days prior to the event. Registrations on spot are not admitted.
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SCHEDULE & INFO

 
  • From 9.00 a.m.

    the secretary’s staff will be available at Palacassa, in the exhibition center of Parma.
  • From 10.00 a.m.

    start of all culinary events and selections of the Heinz Beck Trophy.
  • To follow

    Single Free Style Prelims.
  • From 9.00 a.m.

    the secretary’s staff will be available at Palacassa, in the exhibition center of Parma.
  • From 10.00 a.m.

    start of all culinary events and selections of the Heinz Beck Trophy
  • To follow

    Single Free Style Prelims.
  • From 9.00 a.m.

    the secretary’s staff will be available at Palacassa, in the exhibition center of Parma.
  • From 10.00 a.m.

    the Fastest and the Largest.
  • From 10.00 a.m.

    the category “Pizza for two” will continue and the Heinz Beck Trophy Finals “Main courses…in pizzeria” will take place.
  • To follow

    Team free style and Single free style Finals.
  • 7.30 p.m.

    beginning of the prize giving and closing ceremonies of the 2017 World Pizza Championship.
  • Parma Fair, Palacassa
    Inside Parma Congress Center, viale delle Esposizioni 393/a

  • PHONE
    + 39 0421 83148

  • EMAIL
    info@campionatomondialedellapizza.it

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FAQ

Where do I park?

G5 parking place is only for competitors. It is located next to Palacassa (pav. 7) and you can reach it direclty by the highway – please see the pan

See the map

How do I get in?

Once you get to the Palacassa in Parma, follow the entry of Pav.4, from there you’ll get directly to the World Pizza Championship main reception. This is valid for competitors, assistents, visitors and journalists.

Do I need to buy an entry ticket?

Competitors and assistants will directly receive tickets once they get registered.
Visitors and journalists will have to fill out the specific form

I am a competitor. Can other people can with me?

Yes, you can come with an assistant who will follow you also into the reserved competition area ONLY FOR competitors

Where are we

Parma Palacassa is located inside the Congress Center in Parma, viale delle Esposizioni 393/a
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HOW TO GET THERE

Parma Airport G. Verdi
PARMA AIRPORT

“Giuseppe Verdi” airport is very closer to the congress center and offers days connections with some of the Italian most known cities. Other airports are Milan and Bologna:
Malpensa, Linate, Marconi

TRENITALIA

Parma train station is located on the great train axes Milan –Rome and this i salso an important connection for La Spezia and Brescia lines.

A1 Highway – Parma Congress Center exit

Agency FOOD VALLEY TRAVEL AVENUE FRATTI, 40 / A 43121 PARMA

TEL: + 39 (0) 521/798515
FAX: + 39 (0) 521/786631
E-Mail: info@foodvalleytravel.com
web: FOOD VALLEY TRAVEL
Skipe: foodvalleyparma2

By logging on the address below you will find further hotel booking information
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CONTACT INFO

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