• Parma, April 9-10-11 2019

    World Pizza Championship
    28th edition:

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  • Parma, April 9-10-11 2019

    The most known international pizza related event:

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  • Parma, April 9-10-11 2019

    An extraordinary event: 763 competitors, 41 nations, 1051 competitions.

    edition 2018

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World Pizza Championship, 28th edition

 

9-10-11 April 2019

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12 EVENTS

 

By clicking on the image, you’ll find out 2019 Rules and Regulations

Classic Pizza

Classic Pizza

Rules

Risultati della gara di PIZZA CLASSICA del 2019 - VINCITORI

N. GARA COGNOME E NOME VALUT.
415 La Rosa Riccardo 857
201 Borrelli Giorgio 841
340 Scalia Giuseppe Manuele 839
254 Reho Mattia 837
289 Roberto Marcus 830
393 Cannizzaro Carmela 828
253 Serio Vito 826
369 Batzella Nicole 825
245 Point Dumont Armand 821
243 Lanzi Fabrice 820

Risultati della gara di PIZZA CLASSICA del 2019 - ORDINE ALFABETICO

N. GARA COGNOME E NOME VALUT.
145 Abbiati Paolo 668
214 Abreu Ricardo 679
322 Albanese Sabrina 786
166 Alberti Mario 803
392 Alioto Alessio 805
348 Amaru Giuseppe 695
105 Anedda Giovanni 749
15 Anezinos Costantino 566
11 Anezinos Peter 545
174 Annarumma Massimo 633
352 Articolo Salvatore 761
36 Asceric Srdjan 658
270 Athanasopoulos Michael 721
184 Augusti Luciano 638
31 Avallone Giuseppe 798
230 Azzolino Nicola 647
187 Baldinu Luigi 702
247 Baraldo Manuel 769
149 Barbieri Rossano 713
361 Batzella Michael 670
369 Batzella Nicole 825
342 Bazan Hugo 688
229 Bean Nicole 742
169 Bellocchio Francesco 748
346 Belmonte Massimo 756
54 Bertuzzi Carlo 745
26 Bevilacqua Damiano 639
181 Bianchi Davide 630
383 Bianco Marcello 779
272 Birghillotti Riccardo 742
276 Bitti Francesco 745
290 Bogy Patrice 686
129 Bolcato Denis 688
160 Bonci Benedetta 643
116 Boni Diego 609
104 Boniolo Mirko 655
201 Borrelli Giorgio 841
208 Borrelli Raffaele 692
221 Bozaghian Amir 676
111 Bozzo Annalisa 754
107 Bressan Mirko 718
42 Broch Hans 620
43 Broch Riccardo Waxer 650
238 Brunetti Bruno 666
234 Bruno Battista 671
295 Bruno Domenico 728
186 Bucci Giuliano 695
82 Bumbello Francesco 640
21 Buongusto Giacomo 659
126 Busato Simone 685
84 Buscemi Francesco 644
259 Bustaggi Matteo 708
63 Cagliostro Rocco 681
195 Campanella Antonio Pio 694
252 Candido Igor Venicius 713
159 Caniglia Massimo 686
393 Cannizzaro Carmela 828
350 Cannizzo Massimiliano 763
70 Cardone Alessandro Emanuele 606
114 Cardonia Giuseppe 0
114 Cardonia Pierino 664
189 Carletti Lorenzo 725
161 Carolina Rute Isabel 759
213 Carotenuto Vincenzo 705
28 Carozza Michele 658
329 Carpineta Luigi 715
261 Castelli Franck 786
16 Catalano Alessandro 612
231 Cataldo Paolo 707
83 Cavalera Davide 639
92 Cecatto Alessio 619
248 Ceccato Michele 711
2 Celegato Stefano 629
135 Celeghin Matteo 680
10 Celia Daniele 582
405 Cerciello Angelo 686
216 Cerimele Tony 712
326 Cesario Martino 745
298 Chessa Bruno 730
61 Chiari Michele 724
377 Chirico Domenico 698
32 Chupir Serhiy 694
281 Ciacomarra Francesco 638
258 Ciftci Sahin 625
387 Circhirillo Michele 779
94 Coleine Roberto 789
210 Collovigh Lorenzo 708
286 Conde Joao Paulo Antunes 688
79 Conte Daniele 765
158 Conte Luca 736
246 Conti David 639
335 Conti Giuseppe 742
86 Corno Nicola 715
142 Corrado Antonina 673
112 Correnti Ivan 652
354 Corvaglia Pasquale 704
141 Crescentini Riccardo 679
193 Criminisi Giuseppe 691
40 Cunha Vitor 578
164 Cusumano Nicol� 713
97 D'abruzzo Dario 690
46 D'agostino Moreno 612
7 D'angelo Iose' 694
370 Dacovich Gonzalo Walter 582
426 Dainelli Irene 756
390 Damico Antonio 770
394 David Mauro 659
58 Davila Diego Omar 747
80 De Clemente Raffaele 615
183 De Filippis Daniele 714
124 De Palma Francesco 634
341 De Santis Raffaele 757
90 Del Fiume Stefano Prospero 681
378 Di Ceglie Francesco 670
78 Di Costanzo Antonio 707
173 Di Felice Alessandro 748
282 Di Maggio Felice 667
192 Di Marzo Ignazio 673
57 Di Mauro Giuseppe 660
232 Di Noia Domenico 669
406 Diana Nicola 748
364 Dionisio Gon�alo 698
118 Disperso Francesco 683
60 Dolgetta Gaetano 684
55 Dominguez Federico 687
69 Dui Anthony 593
153 Facciolo Albert 655
49 Facente Francesco 562
199 Falzone Davide 794
209 Fanara Raul 723
41 Farina Vincenzo 747
196 Favero Daniel 672
368 Fazzi Biagio 696
419 Felfel Lotfi 645
87 Ferlito Lucio 722
379 Fernandes Jorge Manuel Martins 769
120 Ferranti Giuseppe 721
176 Ferrara Fabio 765
140 Ferrari Andrea 645
301 Ferrarini Fabio 716
422 Ferrazzo Danilo 750
165 Ferre' Pascal 665
98 Filippi Patrizia 650
425 Fini Abramo 767
418 Fiorentino Concetto 671
399 Fiori Giovanni 742
275 Fiorilla Sebastiano 715
266 Fischio Tomas 674
265 Flace Pietro Giovanni 618
48 Flaminio Sergio 641
203 Fotia Antonio 695
150 Fraschini Maria Grazia 628
139 Frau Giuseppe 691
239 Fullana Mas Juan 560
74 Gangi Gianluca 658
310 Garcia Ortiz Juan Pablo 659
421 Garcin Yoan 818
222 Garieri Emanuele 802
236 Gawrysiak Lech Lukasz 686
190 Gentile Raffaele 790
404 Giallongo Giuseppe 730
3 Gigliotti Francesco 662
372 Giordano Ciro 738
303 Giordano Gennaro 702
12 Giordano Leonardo 642
356 Giorgi Enrico 718
388 Giotta Vito 738
402 Giuliani Francesco 753
102 Gonzaga Caparos Cindy 717
294 Graton Gr�gory 691
321 Greco Paolo Alex 699
411 Gregory Edel 766
278 Gubbini Yoann 715
66 Gueli Nicolo 698
147 Guida Michele 692
273 Guowei Li 691
318 Gusciglio Lorenzo 714
13 Haider Ali 680
39 Hamrouni Naoufel 618
62 Hana Thoma Milat 745
325 Hanouch Zeki 702
76 Hernandez Giovanni 566
91 Iacona Marco 641
99 Ignorato Giuseppe 667
338 Ikeda Shinji 612
334 Iwasawa Masakazu 721
412 Jean Cyril 612
132 Katay Gabor 593
235 Kelly Audrey 748
332 Kitaku Yudai 620
30 Kollmer Thomas 548
22 La Marca Michael 684
415 La Rosa Riccardo 857
337 Labate Saverio 713
35 Laboni Maurizio 578
243 Lanzi Fabrice 820
242 Lanzi Virginie 710
417 Lapolla Giuseppe 704
343 Laurito Cosmino 699
237 Lavista Marco 690
317 Leo Michele 681
110 Licciardello Giuseppe Andrea 672
423 Lispi Diego 739
191 Lo Tartaro Flavio 638
23 Locci Alessandro 667
134 Loddo Yuri 679
385 Lofaro Marina 730
374 Loguercio Marco 726
357 Loisi Antonio 709
50 Lombardi Paolo 662
375 Lombardo Daniele 815
20 Lonardi Luca 643
154 Lotito Giovanni 764
65 Luccini Ivan 743
267 Maccarrone Giuseppe 673
170 Maione Alessio 766
68 Maiorano Manuel 765
300 Makita Sho 654
123 Malfermo Davide 664
207 Manca Germana 683
205 Mancini Piero 758
416 Mandellino Savatore 717
4 Mannina Francesco 591
396 Mansi Aniello 725
384 Mansi Biagio 696
407 Mansi Vincenzo 743
314 Manzella Pierangelo 733
125 Marasciulo Francesco 696
180 Marchini Claudio 715
284 Margheriti Christian 653
327 Marinaro Roberto 723
241 Marini Filippo 640
311 Marquina Martinez Rocio 751
312 Marquina Ruiz Gustavo 792
9 Marras Giorgio 655
324 Martin Grigolato Luciano 725
309 Martinez Torralba Emilia 710
287 Marty Christophe 693
103 Marvisi Alberto 709
37 Matarazzo Mario 675
127 Matrone Fabio Antonio 685
188 Maya Caroline 652
347 Mazza Sarino 683
109 Mazzocato Cristian 639
227 Meli Fabio 679
137 Meloni Roberto 684
263 Menegon Stefano 606
168 Menna Giuseppe 733
171 Mereu Roberto 738
240 Meyer Laura 712
424 Michel Alain 791
255 Michelan Gianfranco 629
373 Militi Antonino 734
155 Minella Marco 634
283 Minelli Roberto 740
344 Mineo Vincenzo 747
257 Minniti Sebastiano 795
182 Mitrofanov Artem 620
304 Miyamoto Tsubasa 630
362 Momesso Riccardo 732
194 Monaco Paolo 644
122 Montalbano Antonio 704
75 Monterosso Davide 711
202 Monti Massimo 659
204 Montoli Massimo 635
136 Montrasio Alessandro 669
391 Morales Reyes Salvador Antonio 746
366 Morra Francesco 583
299 Mosca Francesco 731
8 Mulas Marco 797
363 Musev Sibin 714
308 Naclerio Massimo 675
217 Napoli Lorenzo 706
280 Nardin Dario 756
200 Nasr Marcel 665
24 Nese Vincenzo 608
144 Nobile Ivan 737
330 Noma Yusuke 659
333 Nozawa Ippei 714
302 Nozawa Keigo 695
331 Ono Kazutaka 682
250 Ono Kimi 726
306 Pacaud Christopher 776
151 Pace Enzo 609
64 Pacifico Guido 642
264 Paciotti Alessio 697
85 Padolecchia Andrea 767
320 Palma Alessio 726
33 Palumbo Francesco 660
52 Panjkov Milo� 630
328 Paoletti Innocenzo 695
249 Paone Mattia 691
225 Paratore Guy 693
226 Paratore Raphael 701
215 Parlato Fabio 684
420 Passerini Yuri 759
172 Pazzola Giuseppe 739
185 Pellini Federico 756
88 Pentangelo Paolopietro 722
179 Perdighe Antonio 644
53 Pereira Jose Augusto Mesquita 601
100 Perez Yanes Ayoze 665
119 Petrillo Luigi 629
345 Pettinato Luigi 689
349 Piersanti Gianluca 689
382 Pino Rocco 756
47 Pipitone Gaetano 659
353 Pisana Michele 617
59 Pisano Tonino 675
212 Pizzolato Lariano 722
224 Podunavac Ognjen 718
245 Point Dumont Armand 821
211 Polignone Renato 656
18 Potomeanu Bogdan 637
296 Pregnolato Stefano 650
398 Provenzano Manuel 803
29 Pulbere Vasile 702
6 Quaranta Diego 617
167 Raffaele Addamo Luca 697
233 Rago Gino 662
25 Rago Lenny 686
339 Raimondo Laurent 706
228 Rastelli Adolfo 674
254 Reho Mattia 837
410 Ribera Nicolas 699
113 Riccio Christian 756
44 Riontino Giuseppe 615
289 Roberto Marcus 830
72 Roman Vicente Julio 684
260 Romano Corrado 606
262 Rosato Filippo 658
121 Rosolia Tommaso 649
163 Rossi Alessio 726
206 Rosso Massimo 757
386 Ruben Soares Miguel Faria 684
133 Ruggiero Alfonso 603
251 Sagato Frederic 696
279 Samarani Federica 730
409 Sammartano Jessica 781
17 Samosky Jason 698
106 Santaniello Matteo 689
269 Sarb Adrian 633
77 Sardisco Francesco 686
175 Sardu Francesco Bruno 671
220 Saroufim Mina 714
340 Scalia Giuseppe Manuele 839
256 Scandurra Gabriele 743
1 Scannapieco Giuseppe 619
219 Schneider Thomas 696
244 Sciammarella Stefano 637
371 Scianame Tiziano 699
313 Scottoli Sergio 712
27 Scurto Leah 696
156 Segato Elia 722
177 Semenov Aleksei 715
253 Serio Vito 826
101 Serna Tejada Omar 645
146 Serricchio Andrea 707
316 Sgariglia Davide 810
130 Sherifi Luan 647
115 Simeone Anthony 689
358 Simeone Gaetano 733
67 Simone Olivier 653
359 Sini Samuel 731
71 Siniscalchi Sergio 722
319 Slama Omar 663
271 Smith Lars 753
56 Sokolov Anton 687
307 Sommers Dave 646
323 Sotgiu Giovanna 721
157 Sottana Andrea 654
51 Sottili Emanuele 675
360 Sposato Domenico 707
108 Stabile Gianmichele 676
395 Staropoli Nicola 701
19 Stevens Michael 634
414 Striuli Pierluigi 646
218 Subramanian Selvam 650
178 Suzuki Shinichi 620
288 Szabadfi Szabolcs 686
128 Taccia Desiree 671
291 Tachikawa Takumi 610
197 Tafuri Junior Antonio 699
292 Takeishi Kazunori 631
305 Tanaka Kazuhiko 665
381 Tapiador Gaston 671
403 Tavani Marco 705
355 Tello Gaston Cristian 683
93 Terracino Vincenzo 600
351 Tidona Giovanni 712
297 Tika Hassan 689
285 Tinelli Antonio 701
162 Tolino Prisco 631
268 Torelli Michele 745
223 Toto Lorenzo 745
277 Trovarello Andrea 707
397 Truscelli Carlo 691
89 Tufo Massimo 779
14 Uberti Virgilio 650
293 Valoncini Mario 664
376 Vandi Matteo 779
401 Vassallo Domenico 712
5 Vecchia Paolo 670
73 Ventura Francesco 665
315 Viale Jeremy 782
367 Villalba Miguel Leonardo 660
198 Villani Giuseppe 668
45 Vinci Paolo 698
117 Virzi' Salvatore Riccardo 670
138 Vitagliano Orlando 669
148 Vitale Michele 698
96 Volpe Giovanni 703
95 Volpe Martina 695
400 Von Hansen Eric 718
336 Wada Shinichi 660
152 Wahbi Ahmed 640
365 Wahbi Mohamed 732
380 Wainstok Steeven 742
274 Yaqui Liu 714
143 Zakhmoun Ilham 717
131 Zambonelli Simon 625
413 Zara Luigi 776
38 Zerial Mitia 676
34 Zorzi Gianluca 660
389 Zu Fulvio 700
408 Zucaro Dominique 785
81 Zulli Nicola 781

REGOLAMENTO GARE 2019 PIZZA CLASSICA – PIZZA IN TEGLIA – PIZZA IN PALA – PIZZA NAPOLETANA STG

1. Al Campionato Mondiale della Pizza 2019, organizzato da Pizza New Spa in collaborazione con la rivista “Pizza e Pasta Italiana”, possono partecipare tutti i pizzaioli/le appartenenti a qualsiasi Associazione di categoria, oppure a titolo personale o in rappresentanza della propria pizzeria che abbiano compiuto i 16 anni di età. Il concorrente iscritto non potrà tassativamente prestare la propria collaborazione in nessuna forma durante i giorni di gara e nell’area della manifestazione a favore di aziende sponsor dell’evento.

2. Le iscrizioni alle gare sono aperte dal 1° dicembre 2018 sino ad ESAURIMENTO DEI POSTI DISPONIBILI. Ciascun concorrente può gareggiare in rappresentanza della propria Nazione di origine o della Nazione dove lavora. I concorrenti di “Pizza Classica”, “Pizza in Teglia”, “Pizza in Pala” e “Pizza Napoletana STG” possono scegliere di gareggiare martedì 9 oppure mercoledì 10 aprile 2019 fino ad esaurimento dei posti disponibili per ciascuna giornata di gara. I concorrenti di Pizza in Teglia dovranno scegliere l’orario di gara all’interno della programmazione e fino ad esaurimento dei turni disponibili per ciascuna giornata di gara. Saranno ammesse iscrizioni telefoniche al numero +39/421/83148 oppure online sul sito www.campionatomondialedellapizza.it e saranno valide solo in caso di trasmissione completa dei propri dati personali, di fatturazione, delle gare alle quali si vuole partecipare e del ricevimento del pagamento delle relative quote. La quota di iscrizione dovrà essere inviata tramite vaglia postale entro 2 giorni dall’iscrizione telefonica, pena l’annullamento della partecipazione, oppure tramite carta di credito o Paypal contestualmente all’iscrizione online. La quota di partecipazione per ciascuna gara con iscrizione telefonica corrisponde ad Euro 170,00 e con iscrizione online corrisponde a Euro 150,00 entro il 31/01/2019. Dal 1° al 28 febbraio 2019 il costo sarà di euro 190,00 per iscrizione telefonica ed Euro 170,00 per iscrizione online. Dal 1° marzo 2019 e sino ad esaurimento dei posti disponibili la quota sarà di Euro 200,00 per iscrizione telefonica ed Euro 190,00 per iscrizione online. Nel caso in cui il concorrente si iscriva a più di una gara nella stessa procedura d’iscrizione, avrà uno sconto del 10% sul totale. Ogni iscrizione telefonica il cui pagamento sarà inviato in ritardo, sarà invalidata. In caso di mancata partecipazione, la quota d'iscrizione sarà restituita solo qualora ne venga data comunicazione all'Organizzazione fino a 15 giorni prima dell'inizio della manifestazione. Non sono ammesse iscrizioni presso il Palacassa nei giorni di manifestazione.

3. Tutti i partecipanti delle gare gastronomiche dovranno essere presenti al Palacassa, presso la Fiera di Parma, a Parma (PR), alle ore 9.00 del giorno della propria competizione e rivolgersi alla Segreteria del Campionato Mondiale della Pizza per controllare l’iscrizione, confermare i propri dati personali e ritirare il numero di gara.

4. I concorrenti potranno indossare la divisa della propria associazione o gruppo oppure la divisa del proprio locale ma non potranno indossare marchi commerciali di qualsiasi genere o tipo ed insegne di aziende non presenti come sponsor al Campionato. Potranno salire sul palco della premiazione solo i concorrenti in divisa da pizzaiolo privi di marchi commerciali di qualsiasi genere o tipo.
E’ obbligatorio concorrere alla manifestazione indossando una divisa adeguata e pulita composta da: copricapo/bandana, maglia/giacca/t-shirt, pantaloni da cucina, scarpe. E’ altresì obbligatorio non indossare monili, bracciali, anelli orologi.
Sarà il giudice ai forni a verificare la corrispondenza con il regolamento e, in caso di trasgressione allo stesso, sono automaticamente previste le seguenti penalità (cumulabili tra loro) nel giudizio al forno:

  • Assenza copricapo: - 10 punti
  • Incompletezza/scarsa pulizia divisa: - 10 punti
  • Presenza monili/bracciali/orologi/anelli: - 10 punti

5. Il tema delle prove gastronomiche è "La Pizza". Le pizze verranno giudicate da una Giuria qualificata in base a PREPARAZIONE AI FORNI, GUSTO e COTTURA. Sono escluse dalle gare le pizze dessert e le pizze tagliate e farcite come panini. Sono ammessi i calzoni tradizionali intesi come un disco tondeggiante di pasta, farcito e ripiegato su se stesso.

6. Ogni concorrente userà i propri prodotti. Se richiesto, l’organizzazione fornirà gli utensili di normale uso e l’impastatrice per chi volesse fare l’impasto sul posto. La custodia del proprio impasto sarà di esclusiva responsabilità del concorrente stesso. Un funzionario del Campionato sorveglierà affinché ciascun concorrente, finita la gara, tolga diligentemente dalla sala preparazione tutti i suoi attrezzi, ingredienti e quant’altro di personale e pulisca accuratamente lo spazio utilizzato. Chi non si atterrà a questa disposizione sarà squalificato senza possibilità di appello.

7. Al via del Giudice di Gara, il pizzaiolo preparerà la sua pizza, la cucinerà, la mostrerà alla Giuria sul proprio piatto o supporto di presentazione entro un tempo massimo come da specifiche di categoria al punto 8). Durante la gara il concorrente occuperà la propria postazione al forno e non potrà spostarsi finché la sua pizza non sarà pronta. La pizza verrà presentata intera e quindi tagliata a spicchi e data in assaggio alla Giuria esclusivamente sui piatti dell’Organizzazione.
Sono previste le seguenti penalità per lo sforamento dei tempi di gara in tutte le categorie gastronomiche:

  • da 1 a 60 secondi: - 15 punti;
  • da 61 a 120 secondi: -25 punti;
  • da 121 secondi e oltre: - 50 punti;

La pizza dovrà essere presentata direttamente dal concorrente, gli eventuali aiutanti non potranno parlare con la Giuria e dovranno indossare anch’essi la divisa da pizzaiolo/la. Sarà possibile accompagnare la pizza con una bevanda appropriata ma sarà severamente vietato inserire utensili, piatti, posateria e quant’altro a preparazione dei tavoli delle giurie o offrire piccoli omaggi e ricordi alla Giuria, pena la squalifica.

8. Specifiche di categoria:
Pizza Classica: la gara di “Pizza Classica” si svolgerà a scelta del concorrente su forni a legna oppure elettrici. La pizza dovrà avere una forma tondeggiante ed essere cotta in forno, direttamente sul piano refrattario. Tempo massimo di 12 minuti.
Pizza in Teglia: la gara di “Pizza in Teglia” si svolgerà su forni elettrici. Sarà̀ vietato utilizzare impasti precotti ad esclusione di quanto di seguito specificato. Se necessaria, la precottura potrà essere fatta prima della gara, previo accordo con i giudici ai forni ed esclusivamente nei forni messi a disposizione dall’organizzazione dalle ore 7.00. La pizza dovrà essere stesa in teglia alla presenza dei giudici ai forni. La lievitazione, se necessaria, dovrà essere programmata previo accordo con il giudice di gara. La pasta in lievitazione sarà posizionata su appositi carrelli di sostegno forniti dall’Organizzazione e disposti in zona cottura. I concorrenti di Pizza in Teglia al momento dell’iscrizione online o telefonica dovranno scegliere l’orario di gara fino ad esaurimento dei turni disponibili. Il giorno della gara dovranno presentarsi tassativamente all’inizio del proprio turno. In caso di ritardo, potranno comunque svolgere la gara usufruendo del tempo rimanente rispetto ai 30 minuti assegnati in fase d’iscrizione. In caso di presentazione successiva al proprio turno, non potranno più svolgere la gara ne ottenere alcun rimborso dell’iscrizione. Tempo massimo di 30 minuti.
Pizza Napoletana STG: la gara di “Pizza Napoletana STG” si svolgerà su forni a legna. I concorrenti devono attenersi al Disciplinare della Pizza Napoletana STG depositato presso il Ministero delle Politiche Agricole e Forestali e disponibile sul sito www.campionatomondialedellapizza.it, collegandosi al link di seguito indicato .. Un ispettore valuterà che la pizza rispetti tutte le indicazioni del disciplinare STG. Le pizze che non rispetteranno il disciplinare della STG non saranno squalificate ma saranno considerate valide per la categoria “Pizza Classica”. Tempo massimo di 12 minuti.
Pizza in Pala: la gara di “Pizza in Pala” si svolgerà su forni elettrici. Dovrà essere infornata e sfornata con la pala fornita dall’organizzazione di cm 60 x 35 ed avere all’incirca le stesse dimensioni. Tempo massimo di 20 minuti.

9. I giudici attribuiranno alla pizza un punteggio che va da 1 a 100 rispettivamente per ciascuna delle qualità richieste. I voti dati da ogni giudice verranno sommati e il totale matematico determinerà la posizione in classifica.

10. I partecipanti ad almeno tre gare individuali tra Pizza Classica, Pizza in Teglia, Pizza in Pala, Pizza Napoletana STG e Pizza Senza Glutine, saranno selezionati per il premio speciale di Pizza Triathlon. Verranno sommati i 3 migliori risultati di ciascun concorrente ed il totale matematico determinerà il vincitore.

11. Il riconoscimento di Miglior Classificato per ciascuna Nazione estera (esclusa l’Italia) verrà dato al concorrente che avrà ottenuto il punteggio più alto tra tutti i concorrenti partecipanti in rappresentanza della stessa Nazione nelle gare gastronomiche individuali ovvero Pizza Classica, Pizza in Teglia, Pizza in Pala, Pizza Napoletana STG e Pizza senza Glutine.

12. Il giudizio della Giuria è definitivo ed inappellabile. Non sono ammessi ricorsi tramite prove video né di qualsiasi altra natura. Eventuali reclami potranno comunque essere trasmessi all’Organizzazione del Campionato tramite comunicazione scritta a partire dal giorno dopo la chiusura della manifestazione e comunque entro e non oltre 10 giorni. L’accettazione del reclamo non comporta una revisione del giudizio della giuria.

13. La classifica ed i punteggi saranno esposti al pubblico la sera stessa delle premiazioni e tutti potranno chiedere di visionare la loro scheda di votazione dopo la fine del Campionato presso la sede dell’Organizzazione a Caorle (VE) – Italia e previo appuntamento concordato con la stessa.

14. L’Organizzazione si riserva in esclusiva i diritti pubblicitari e d’immagine riguardanti i partecipanti di ciascuna categoria di gare per un anno e l’utilizzo senza limiti del materiale fotografico, video e quant’altro senza nulla dovere ai partecipanti stessi.

15. I concorrenti vincitori per ogni singola categoria dovranno dare la disponibilità gratuita alla partecipazione ad un evento su richiesta dell’Organizzazione in Italia o all’estero.

16. L’Organizzazione si riserva di apportare qualsivoglia modifica allo scopo di migliorare lo svolgimento della manifestazione stessa.

 

Individual free style

Individual free style

Rules

Risultati della gara di STILE LIBERO del 2019 - VINCITORI.

N. GARA COGNOME E NOME VALUT. 2
11 Volpe Scott 495
3 Lanza Luca 485
5 Tachikawa Takumi 480
13 Fiorillo Arturo 465
8 Takeishi Kazunori 457
9 Semenov Aleksei 449

Risultati della gara di STILE LIBERO del 2019 - ORDINE ALFABETICO.

N. GARA COGNOME E NOME VALUT. 1
16 Buscemi Francesco 181
12 Cito Daniele 177
10 Diana Nicola 183
7 Esposito Jose 173
1 Falco Jerome 180
13 Fiorillo Arturo 209
15 Franco Lucio 196
3 Lanza Luca 214
14 Matarazzo Nicola 200
2 Ribera Nicolas 180
9 Semenov Aleksei 221
5 Tachikawa Takumi 212
8 Takeishi Kazunori 208
4 Tola Gianluca 164
11 Volpe Scott 220

INDIVIDUAL FREE STYLE CATEGORY RULES  2019

1.At the World Pizza Championship 2019 – 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. Registration for all the competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. 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 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 April 9 and 10 and all competitors shall be ready at the secretary’s office at 3.00 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 Thursday, April 11th.

5. The contestant must give the Judges a CD with only music to be used for the competition, bearing his 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 28/02/2019 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. Appeals through video shootings or other 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.

10. 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.

11. 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.

12. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

13. The Organizer has the right to make any change to improve the carrying out of the event.

Gluten free pizza

Gluten free pizza

Rules

Risultati della gara di PIZZA SENZA GLUTINE del 2019 - VINCITORI

N. GARA COGNOME E NOME VALUT.
14 Sardisco Francesco 827
90 Gagliardi Alessandro 822
87 Citro Rosa Anna 809

Risultati della gara di PIZZA SENZA GLUTINE del 2019 - ORDINE ALFABETICO

N. GARA COGNOME E NOME VALUT.
10 Alveti Fabio 707
50 Athanasopoulos Michael 663
17 Baraldo Manuel 515
4 Bazan Hugo 637
79 Bellocchio Francesco 785
21 Belmonte Massimo 724
91 Bertolucci Alessio 770
15 Bianco Marcello 694
60 Bogy Nadège 650
39 Borrelli Raffaele 729
7 Brunetti Bruno 746
25 Calaon Gianni 447
52 Campanella Antonio Pio 723
70 Caniglia Massimo 647
88 Cardonia Pierino 736
83 Circhirillo Michele 680
87 Citro Rosa Anna 809
47 Conde Joao Paulo Antunes 680
68 Conti Giuseppe 694
22 Coppola Leone 617
73 Corsi Elio 746
2 Dacovich Gonzalo Walter 592
85 Dainelli Irene 591
82 Damico Antonio 697
93 Davila Diego Omar 783
65 De Paolis Enzo 632
92 Della Gioia Antonio 653
24 Di Costanzo Antonio 538
62 Di Matteo Raffaele 777
16 Dominguez Federico 699
55 Dritan Ala 647
35 Facciolo Albert 621
45 Fanara Raul 562
8 Fariello Alfonso 527
78 Ferlito Lucio 765
77 Fernandes Jorge Manuel Martins 704
63 Fiorentino Concetto 591
5 Fontebasso Jenny 678
71 Fotia Vincenzo 596
90 Gagliardi Alessandro 822
9 Gallegos Rc 528
58 Gallucci Gianni 644
72 Gatti Chiara 667
74 Gatti Kevin 635
48 Gentile Raffaele 693
80 Giordano Ciro 688
76 Giorgi Enrico 716
56 Grilli Paolo 767
49 Halawi Issam 651
31 Ianniello Angelo 564
33 Katay Gabor 633
27 La Rosa Riccardo 658
44 Lapolla Giuseppe 738
34 Lispi Diego 650
89 Lo Tartaro Flavio 751
67 Lucente Andrea 668
64 Manolache Florin Cristian 723
43 Mansi Aniello 759
46 Marconi Anna Maria 669
40 Marinaro Roberto 589
28 Marquina Martinez Rocio 669
66 Matarazzo Mario 634
19 Melotti Mattia 747
38 Mineo Vincenzo 606
23 Mirenna Antonio 648
13 Musev Sibin 639
6 Palumbo Francesco 608
20 Paoletti Innocenzo 659
51 Pizzolato Lariano 779
26 Polignone Renato 450
11 Rago Gino 677
53 Rago Lenny 771
94 Rizzi Angelo Michele 688
29 Rotunno Margherita 653
86 Salerno Antonio 699
54 Samosky Jason 655
69 Sardella Nicola 751
14 Sardisco Francesco 827
32 Scala Ciro 639
30 Scalia Giuseppe Manuele 519
18 Segato Elia 781
84 Serricchio Andrea 577
12 Sini Samuel 620
36 Sortino Giorgio 701
37 Szabadfi Szabolcs 542
81 Tafuri Junior Antonio 637
61 Tavani Marco 701
3 Tello Gaston Cristian 624
42 Tortora Teresa 717
41 Triggiano Vincenzo 598
59 Truscelli Carlo 655
57 Tung Derrick 605
75 Vassallo Domenico 668
1 Villalba Miguel Leonardo 678

GLUTEN-FREE PIZZA RULES 2019

1. At the World Pizza Championship 2019 – 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. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors for Gluten Free Pizza category can choose to compete on Tuesday April 9th or Wednesday April 10th 2019 until all available places are 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 after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry. 
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Gluten Free Pizza category 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 or prepared on spot, 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 the 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 products. If required, the Organization will provide the tools normally used and the mixer for those who want to make the dough on the spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his 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 bake his pizza, he will show it to the Jury on his presentation plate within a maximum time of 12”. During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be presented as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 seconds and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant 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 it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification

10. Judges at the table will give 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 gluten free product). The ratings data given by each Judge will be added and the math total 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 and 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 title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan Pizza Stg and Gluten Free Pizza.

13. The Jury's decision is final without appeal. Appeals through video shootings or other 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.

14. 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.

15. 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.

16. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad
 
17. The Organizer has the right to make any change to improve the carrying out of the event.

Pan Pizza

Pan Pizza

Rules

Risultati della gara di PIZZA IN TEGLIA del 2019 - VINCITORI

N. GARA COGNOME E NOME VALUT.
64 D'intino Angelo 814
47 Grilli Paolo 800
68 Frassini Pisotta Mario 796


Risultati della gara di PIZZA IN TEGLIA del 2019
- ORDINE ALFABETICO

N. GARA COGNOME E NOME VALUT.
74 Alberti Mario 737
10 Arena John 603
16 Athanasopoulos Michael 587
19 Batzella Nicole 689
53 Bazan Hugo 775
41 Bogacz Nick 660
46 Bonanni Simone 646
2 Boniolo Mirko 706
63 Borrelli Raffaele 757
57 Brunetti Bruno 758
69 Caiola Antonino 757
8 Calvo Natale 676
79 Candelaresi Roberto 742
24 Cannizzaro Carmela 770
62 Carbonaro Marco 757
51 Cataldo Paolo 710
36 Ceccarelli Carlo 714
25 Coppola Leone 688
39 Crescentini Riccardo 789
48 Criminisi Giuseppe 716
28 D'andrea Davide 650
49 Dacovich Gonzalo Walter 716
50 Davila Diego Omar 650
70 De Marco Dante 684
9 Decker Chris 640
1 Di Piazza Giuseppa 701
35 Di Tella Antonio 771
26 Domingo Perez Jose Alberto 741
64 D'intino Angelo 814
45 Esposito Giuliano 622
76 Esposito Giuseppe 660
34 Ferrara Fabio 613
37 Fini Abramo 782
78 Fiori Giovanni 717
68 Frassini Pisotta Mario 796
21 Gagliardi Vincenzo 643
59 Gallegos Rc 655
71 Garbarino Cristiano 725
81 Garcin Yoan 771
15 Giordano Leonardo 647
38 Giuliani Francesco 754
47 Grilli Paolo 800
14 Halawi Issam 599
5 La Marca Michael 683
29 La Rosa Riccardo 776
43 Langianese Marco 752
72 Laurito Cosmino 647
67 Lispi Diego 751
23 Lofaro Marina 628
18 Losco Sabino 684
11 Luiselli Andrea 702
66 Marty Christophe 737
17 Melillo Alessandro 657
56 Meyer Laura 686
65 Mineo Vincenzo 776
33 Morales Reyes Salvador Antonio 644
83 Mottola Biagio 785
13 Nonno Gianluca 657
27 Pantoni Simone 603
12 Pascazi Giacomo 717
80 Passerini Yuri 759
6 Rago Lenny 725
82 Raimondo Laurent 733
30 Rosso Massimo 667
42 Sachs Adam 745
7 Samosky Jason 610
55 Sardella Nicola 754
40 Scott Anthony 692
61 Scurto Leah 681
4 Smith Lars 735
60 Sommers Dave 716
75 Sposato Domenico 769
58 Stevens Michael 687
20 Tachikawa Takumi 667
54 Tello Gaston Cristian 702
3 Tung Derrick 600
77 Vandi Matteo 734
73 Viale Jeremy 693
52 Villalba Miguel Leonardo 711
44 Von Hansen Eric 772
22 Zara Luigi 759
31 Zvaleni Daniel 750

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – 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 not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day 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 after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his 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.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. 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". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. 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 and 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 title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other 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.

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 headquarter in Caorle (VE) – Italy, only by appointment.

14. 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.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

STG Neapolitan Pizza

STG Neapolitan Pizza

Rules

Risultati della gara di PIZZA NAPOLETANA STG del 2019 - VINCITORI

N. GARA COGNOME E NOME VALUT.
110 Collovigh Lorenzo 769
72 Donnarumma Agostino 751
87 Matarazzo Mario 751
117 Gentile Raffaele 743


Risultati della gara di PIZZA NAPOLETANA STG del 2019 - ORDINE ALFABETICO

N. GARA COGNOME E NOME VALUT.
114 Albanese Sabrina 706*
61 Andreano Michele 737*
19 Asceric Srdjan 625*
79 Avallone Giuseppe 695*
69 Barraco Massimiliano 655*
62 Bazan Hugo 653
15 Bressan Giuliano 657*
39 Bucci Giuliano 667
6 Caforio Anthony 617
65 Cagliostro Rocco 689
115 Camonita Salvo 603
90 Campanella Antonio Pio 667
17 Candido Igor Venicius 585*
116 Caradonio Vittorio 664
82 Cardonia Pierino 668
50 Carozza Michele 709
30 Cecere Alessio 647
89 Cesario Martino 731
45 Chiavaroli Alessandro 650
13 Cianti Andrea 599
53 Circhirillo Michele 645
110 Collovigh Lorenzo 769
55 Conde Joao Paulo Antunes 637
57 Corsi Elio 738*
16 Cuomo Umberto 600*
59 Dacovich Gonzalo Walter 530
34 Davila Diego Omar 719
66 De Blasio Francesco 654*
86 De Vito Giuseppe 644*
33 Della Marca Angelo 659
26 Dentice Antonio 641
20 Di Biase Alex 673*
36 Di Costanzo Antonio 660
27 Di Fraia Ludovico 708
72 Donnarumma Agostino 751
71 Dui Anthony 687
105 Eguchi Hironobu 685*
11 Esposito Giuseppe 688
25 Farina Vincenzo 701*
112 Felfel Lotfi 608*
96 Fernandes Jorge Manuel Martins 717
4 Ferone Antonio 614
46 Ferranti Giuseppe 636*
28 Flaminio Sergio 729*
42 Flammia Luciano 556
29 Fotia Antonio 642
31 Fotia Vincenzo 694*
9 Gallucci Gianni 626*
117 Gentile Raffaele 743
78 Giordano Gennaro 710
81 Granata Leonardo 692
37 Gueli Nicolo 574
10 Habib Eddine Zakaria 660
63 Hamrouni Naoufel 636
67 Hergal Ahmed 667*
100 Hirose Kimihiko 623
32 Ignorato Giuseppe 711
103 Ikeda Shinji 657
51 Iodice Francesco 646*
101 Iwasawa Masakazu 632
97 Katay Gabor 577*
106 Kitaku Yudai 697
12 Koloshits Vitaliy 608
64 Lamberti Gianluca 704
95 Lapolla Giuseppe 713
109 Leo Michele 718
21 Lubrano Lavadera Biagio 611
75 Makita Sho 728
88 Mandellino Savatore 622
99 Mansi Aniello 688
98 Mansi Biagio 685
54 Mansi Vincenzo 726
87 Matarazzo Mario 751
92 Mazza Sarino 698
3 Meloni Elia 562*
77 Miyamoto Tsubasa 666
47 Montalbano Antonio 651
2 Montefusco Ivan 612*
94 Monti Massimo 723*
111 Morra Francesco 683*
22 Nappi Gennaro 629*
104 Noma Yusuke 662*
107 Nozawa Ippei 701*
23 Ono Kimi 623*
35 Pace Enzo 612
8 Paduraru Alexandru Ilie 596*
83 Palumbo Francesco 666
14 Panico Fabio 690*
91 Paoletti Innocenzo 708
7 Pappada' Marco 617*
118 Perdighe Antonio 637*
85 Perez Yanes Ayoze 742
49 Petrini Simone 692
24 Pisapia Lorenzo 707*
120 Polignone Renato 619*
68 Resta Antonio 640*
1 Rocchi Gian Elia 651*
44 Rosolia Livio 721
58 Salerno Antonio 656
73 Shioda Shinzi 650
74 Shiraki Ken 661
5 Sibio Diego 621
41 Siddi Simone 615*
93 Simeone Gaetano 704
38 Simone Olivier 558
113 Slama Omar 713
43 Stella Cosimo 682
80 Stingone Sabino 658
18 Suzuki Shinichi 616*
108 Tafuri Junior Antonio 713*
76 Tanaka Kazuhiko 732*
56 Tello Gaston Cristian 731
84 Terracciano Luigi 692*
52 Triggiano Vincenzo 650
40 Uberti Virgilio 593*
119 Vassallo Domenico 713
70 Ventura Francesco 676
60 Villalba Miguel Leonardo 546
102 Wada Shinichi 642
* Penalità
L'Organizzazione si è avvalsa di un ulteriore controllo esterno incaricando uno degli enti di certificazione indicati dal Ministero delle Politiche Agricole, Alimentari e Forestali.
L'asterisco accanto alla valutazione segnala anche minime discrepanze rispetto a quanto previsto dal disciplinare.

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – 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 not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day 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 after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his 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.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. 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". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. 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 and 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 title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other 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.

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 headquarter in Caorle (VE) – Italy, only by appointment.

14. 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.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

» Disciplinare (Download)
Pizza on the peel

Pizza on the peel

Rules

Risultati della gara di PIZZA IN PALA del 2019 - VINCITORI

N. GARA COGNOME E NOME VALUT.
133 Bertolucci Alessio 850
112 Sabbatini Giorgio 816
27 Baraldo Manuel 814

Risultati della gara di PIZZA IN PALA del 2019 - ORDINE ALFABETICO

N. GARA COGNOME E NOME VALUT.
34 Alioto Alessio 727
106 Amaru Giuseppe 709
85 Angelucci Renata 575
108 Articolo Salvatore 704
27 Baraldo Manuel 814
115 Batzella Nicole 785
53 Bazan Hugo 695
17 Bega Davide 563
61 Bellocchio Francesco 786
7 Berghela Anthony 519
133 Bertolucci Alessio 850
70 Biagi Matteo 748
35 Boniolo Mirko 726
71 Borrelli Giorgio 742
130 Borrelli Raffaele 747
38 Bozzo Maurizio 660
28 Bressan Giuliano 760
57 Bucci Giuliano 700
15 Busato Simone 650
63 Buscemi Francesco 759
124 Cagliostro Rocco 650
91 Caiola Antonino 757
33 Calaon Gianni 766
19 Campanella Antonio Pio 719
101 Caniglia Massimo 631
123 Cannizzaro Carmela 712
105 Cannizzo Massimiliano 711
13 Cardonia Pierino 691
55 Carianni Alberto Angelo 707
32 Carletti Lorenzo 661
12 Catapano Francesco 796
8 Celegato Stefano 675
9 Cesarano Giovanni 698
36 Chirico Gianluigi 655
138 Conde Joao Paulo Antunes 762
31 Conte Daniele 780
58 Coppola Leone 742
39 Corsi Elio 735
87 Corvino Cipriano 702
69 Crescentini Riccardo 666
54 Dacovich Gonzalo Walter 676
46 Dainelli Irene 708
126 David Mauro 768
24 Davila Diego Omar 661
62 Di Marzo Ignazio 705
99 Domingo Perez Jose Alberto 740
116 D'arrigo Marco 742
122 Fanara Raul 542
129 Favero Daniel 741
135 Fazzi Biagio 750
26 Fini Abramo 746
94 Fiorentino Concetto 767
140 Fiori Giovanni 731
6 Fontana Angelo Dario 670
41 Fornasiero Nicoletta 721
21 Frassini Pisotta Mario 789
37 Garcia Ortiz Juan Pablo 687
127 Garcin Yoan 723
82 Garieri Emanuele 739
78 Giordano Leonardo 745
131 Giotta Vito 703
128 Giuliani Francesco 674
10 Giuliani Giuseppe 634
100 Gonzaga Caparos Cindy 667
2 Granella Davide 699
5 Grant Will 681
80 Haider Ali 742
120 Hamrouni Naoufel 704
22 Iakovlev Andrei 675
111 Kovalevych Andry 676
11 K�hnle Tobias 614
79 La Marca Michael 622
49 La Porta Salvatore 789
134 La Rosa Riccardo 774
16 Laboni Maurizio 654
136 Lapolla Giuseppe 793
30 Laurito Cosmino 724
89 Limbu Ishu 663
68 Lispi Diego 764
47 Lucarini Danilo 773
102 Mandellino Savatore 660
95 Manzella Pierangelo 725
125 Marinaro Roberto 736
83 Marini Filippo 783
98 Marquina Martinez Rocio 809
114 Militi Antonino 684
92 Minelli Roberto 782
117 Mitrofanov Artem 639
86 Mohd Shah Mohamad Abdillah 721
45 Monaco Paolo 668
110 Montanini Maria Annita 758
23 Musev Sibin 732
25 Nappi Gennaro 713
65 Nazir Lewis Giorgio 769
88 Onofrio Giulio 615
137 Pacaud Christopher 764
74 Palumbo Francesco 724
50 Palumbo Lorenzo 788
56 Paoletti Innocenzo 650
84 Pascolini Riccardo 710
59 Pellini Federico 771
109 Pimpinicchio Ivano 758
73 Pirrotta Mario 790
107 Pisana Michele 690
77 Rago Gino 752
104 Raimondo Laurent 665
1 Raso Antonello 648
75 Rastelli Adolfo 741
43 Romano Corrado 545
132 Romano Daniel 744
42 Rosso Massimo 748
18 Russo Simone 731
40 Sabbarese Gennaro 642
112 Sabbatini Giorgio 816
29 Salerno Antonio 679
76 Samosky Jason 606
60 Sardella Nicola 739
103 Scalia Giuseppe Manuele 650
113 Scalioti Antonio 706
96 Scottoli Sergio 651
141 Seghari Farid 730
72 Simeone Massimiliano 731
66 Sini Samuel 762
67 Soave Francesco 779
3 Sommers Dave 442
4 Stevens Michael 675
142 Striuli Pierluigi 727
119 Szabadfi Szabolcs 723
52 Tello Gaston Cristian 627
93 Tine' Alessandro 695
44 Tinelli Antonio 703
81 Trevisan Francesco 685
118 Trovarello Andrea 786
90 Valverde Cesare 796
121 Vandi Matteo 763
97 Viale Jeremy 715
51 Villalba Miguel Leonardo 808
64 Villani Giuseppe 725
20 Vinci Paolo 599
48 Vitagliano Orlando 644
14 Zorzi Gianluca 712
139 Zvaleni Daniel 700

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – 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 not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day 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 after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his 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.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. 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". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. 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 and 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 title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other 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.

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 headquarter in Caorle (VE) – Italy, only by appointment.

14. 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.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

Largest pizza

Largest pizza

Rules

Risultati della gara di PIZZA PIU' LARGA del 2019 - VINCITORI

N. GARA COGNOME E NOME DIMENSIONE
5 Tine' Alessandro 109,35
49 Borrelli Giorgio 104,85
51 Borrelli Raffaele 104,80

 

Risultati della gara di PIZZA PIU' LARGA del 2019 - ORDINE ALFABETICO

N. GARA COGNOME E NOME Dimensione
29 Amendola Giuseppe 99,20
42 Bartolo Gallo Luigi 99,75
49 Borrelli Giorgio 104,85
51 Borrelli Raffaele 104,80
37 Buscemi Francesco 84,70
44 Camonita Salvo 90,00
21 Campanella Antonio Pio 68,10
18 Caniglia Massimo 79,80
53 Carianni Alberto Angelo 102,40
56 Carletti Lorenzo 84,50
20 De Vittorio Luigi 75,35
43 Diodato Pasquale 99,25
16 Hamrouni Naoufel 75,00
46 Hanouch Zeki 83,60
54 Iodice Francesco 99,50
9 Labate Saverio 95,70
27 Lanza Luca 104,00
23 Minniti Sebastiano 89,75
24 Montoli Massimo 103,50
3 Perniciaro Giovanni 94,70
1 Romano Corrado 86,50
2 Scottoli Sergio 81,55
7 Semenov Aleksei 76,00
41 Sommers Dave 89,50
5 Tine' Alessandro 109,35

LARGEST PIZZA CATEGORY RULES 2019

1. At the World Pizza Championship 2019 – 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 December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. 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 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 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 April 11th 2019.

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 to rectify eventual holes by hand. 

8. The Jury’s decision is final and without appeal. Appeals through video shootings or other 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 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.

10. 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.

11. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

12. The Organizer has the right to make any change to improve the carrying out of the event.

Pizza for two

Pizza for two

Rules

Risultati della gara di PIZZA A DUE del 2019 - VINCITORI.

 N. GARA  COGNOME E NOME  VALUT.
72 Viale Jeremy (con Desmurs Frédéric) 1183
70 Micheli Clara (con Ilenia Bazzacco) 1178
52 Bellocchio Francesco (con Valerio Ricciardi) 1164
58 Mansi Vincenzo (con Gaetano Morese) 1164

 

Risultati della gara di PIZZA A DUE del 2019 - ORDINE ALFABETICO

 N. GARA  COGNOME E NOME  VALUT.
66 Albanese Sabrina 905
74 Athanasopoulos Michael (con Peter Anezinos) 908
50 Baraldo Manuel (con Marco Mulas) 1015
52 Bellocchio Francesco (con Valerio Ricciardi) 1164
33 Bogacz Nick (con Eric Von Hansen) 865
14 Bressan Giuliano (con Marco Luciani) 878
5 Broccatelli Luca (con Alessandro Delle Rose) 1095
12 Busato Tomas (con Nicolo Busato) 919
55 Cannizzaro Carmela (con Marina Lofaro) 803
42 Catalano Michele (con Rosaria Mercurio) 932
39 Cerimele Tony (con Siler Chapman) 910
3 Circhirillo Michele (con Antonio Damico) 863
46 Conidi Piero (con Christian Conidi) 1047
13 Del Grande Maurizio (con Mario Matarazzo) 932
6 Di Bari Francesco (con Piero Coroforte) 973
64 Dominguez Federico (con Diego Omar Davila) 918
22 Falzone Davide (con Simone Bontempi) 1031
65 Fanara Raul (con Giulio Cappelletti) 954
29 Favero Daniel (con Fabrizio Favero) 961
53 Fazzi Biagio (con Francesco Morra) 922
68 Ferlito Lucio (con Salvatore Andrea Arbace) 1105
48 Ferrarini Fabio (con Lorenzo Vignati) 855
27 Ficicchia Massimo (con Rodolfo Ficicchia) 963
71 Fini Abramo (con Diego Lispi) 1080
77 Fiori Giovanni (con Manolo Leoni) 995
7 Gallo Nicola (con Christian Gallo) 821
30 Garces Maldonado (con Jose Carlos Consuegra Medina) 1020
37 Garieri Emanuele (con Matti H�lv�) 989
17 Giuliani Francesco (con Paolo Bozzoli) 1050
23 Grant Will (con Nicole Bean) 928
35 Gualandi Andrea (con Lidia Zanarini) 875
75 Haider Ali (con Constantinos Anezinos) 896
19 Izzo Tiziano (con Angelo Petrone) 977
38 Jean Cyril (con Gaston Tapiador) 877
1 Koloshits Vitaliy (con Serhy Chupir) 874
76 La Marca Michael (con Jason Samosky) 905
21 La Porta Salvatore (con Valentina La Porta) 1004
63 La Rosa Riccardo (con Fernando Lorenzetti) 965
49 Labate Saverio (con Luciano Bertuzzi) 997
9 Laurentiu Eni (con Gasparini Giulia) 891
15 Laurito Cosmino (con Yannick Guth) 1017
43 Licciardello Giuseppe Andrea (con Giuseppe Corso) 904
2 Maiorano Manuel (con Federico Fusca) 892
10 Malja Mirsad (con Andrea Branni) 909
54 Mansi Aniello (con Rosa Anna Citro) 973
58 Mansi Vincenzo (con Gaetano Morese) 1164
31 Marangi Francesco (con Antonio Fedele) 1008
73 Margheriti Christian (con Laurent Raimondo) 1013
47 Marquina Ruiz Gustavo (con Jesus Marquina Cepeda) 950
41 Mascari Giovanni (con Lucia Melani) 940
16 Massola Odair (con Laura Tommasi) 864
36 Meyer Laura (con Tony Gemignani) 1037
51 Michel Alain (con Alain Patrick Fauconnet) 1092
70 Micheli Clara (con Ilenia Bazzacco) 1178
20 Monaco Paolo (con Kurt Oberlerchner) 1122
4 Monti Massimo (con Marco Lamazares Hermida) 899
11 Nappi Gennaro (con Salvatore Sannino) 945
8 Panaghiu Cristina (con Suela Prendi) 810
44 Passerini Yuri (con Matteo Maria Sperati) 959
25 Perniciaro Giovanni (con Salvatore Scir�) 890
57 Pino Rocco (con Carlo Errico) 839
34 Quaranta Diego (con John Van Der Heijden) 901
67 Scurto Leah (con Lars Smith) 1044
56 Seghari Farid (con Ahlem Nguili) 1078
59 Serio Vito (con Francesco Mottolese) 908
24 Simeone Gaetano (con Patrizia Tamburrino) 926
32 Simone Olivier (con Francesco Ventura) 920
62 Specchio Matteo (con Luca Fiore) 952
40 Stevens Michael (con Rc Gallegos) 865
60 Szabadfi Szabolcs (con Krisztian Gaspar) 918
61 Tello Gaston Cristian (con Miguel Leonardo Villalba) 881
69 Tonarelli Federico (con Maurizio Lombardo) 972
45 Valente Stanislao (con Ugo Patierno) 1144
72 Viale Jeremy (con Desmurs Frédéric) 1183
26 Vitale Michele (con Giulio Scialpi) 903
18 Zani Andrea (con Qbio Paterlini) 987
28 Zara Luigi (con Dario Lispi) 889

COMPETITION RULES PIZZA FOR TWO 2019

1. At the World Pizza Championship 2019 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. Registration for all the competitions is open from December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. Competitors of Pizza for Two category can choose to compete on Tuesday April 9th, Wednesday April 10th or Thursday April 11th, 2019 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 completely transmitted for both competitors. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee for every couple with phone registration is 340,00 euro and for the online registration it is 300,00 euro within 01/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 380,00 and 340,00 euro for the online registration. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 400,00 and euro 380,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry. 
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: -10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Pizza for two category is also judged upon INNOVATION as for ingredients and toppings. All pizzas must be round. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. “Pizza for Two” category will be held on electric oven.

7. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on the spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer 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 category regulations a pizzaiolo and a chef together participate in the contest. Each pizzaiolo will make and bake the best dough possible, whereas each 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. Cooperation between the two professionals id admitted.
The chef will be also given two induction plates and two pans to prepare the ingredients. Competitors can also use their own cooking tools with the following restrictions:

  1. Other sources of energy can substitute the induction plates given by the Organization;
  2. The sources of electric heat could not overcome the two unities used at the same time (with exception of the pizza electric oven);
  3. They need to respect the safety requirements;

During the competition, the two competitors will occupy their own position to the oven and will not move until their pizza is ready. Maximum time 20”. The oven judge will give his score on the professionalism of the competitors, uniform worn, cunning, speed, accuracy, cleanliness and technique preparation and respect of the preparation time.
The following penalties are foreseen for time breach of all cooking categories:
-                 From 1 to 60 seconds. -15 points
-                 From 61 to 120 seconds: -25 points
-                 From 121 seconds and longer: -50 points
Once the pizza is ready, the two competitors together will present it to the Jury as a whole on their serving plate, explaining to the jury the preparation, the recipe and other peculiarities. At this point, the pizza will be cut and it will be given on the Organization plates out for tasting to each Judge who will evaluate based on the cooking, taste and innovation in the matching of the stuffing ingredients. It is possible to serve each pizza with an appropriate drink, but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; 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 evaluation. The points given by each judge will be added together and the total will determine the position.

10. The Jury’s decision is final and without appeal. Appeals through video shootings or other 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 winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

14. The organizer has the right to make any change to improve the carrying out of the event.

The fastest

The fastest

Rules

Risultati della gara di VELOCITA' del 2019 - VINCITORI

N. GARA COGNOME E NOME TEMPO
7 Amendola Giuseppe 00:49:31
4 Pasini Daniele 00:50:04
49 Borrelli Giorgio 00:57:20

 

Risultati della gara di VELOCITA' del 2019 - ORDINE ALFABETICO

N. GARA COGNOME E NOME TEMPO
30 Abouelatta Abouelatta 01:27:30
29 Amendola Giuseppe 00:46:64
31 Azzolino Nicola 00:00:00
28 Bello Antonio Maria 01:29:20
26 Bisetto Marco 01:17:16
25 Bonazza Luca 01:06:60
49 Borrelli Giorgio 00:57:20
51 Borrelli Raffaele 01:12:36
11 Bovino Severino 01:52:74
37 Buscemi Francesco 01:34:00
21 Campanella Antonio Pio 01:54:92
18 Caniglia Massimo 01:31:90
56 Carletti Lorenzo 01:26:88
17 Coppola Leone 01:36:20
10 Crescentini Riccardo 01:37:40
15 Dilettoso Nunziato 01:41:38
45 Esposito Giuseppe 01:53:58
14 Fiore Edoardo 01:34:60
12 Guccione Francesco 00:00:00
16 Hamrouni Naoufel 02:32:32
46 Hanouch Zeki 02:02:82
9 Labate Saverio 02:01:44
8 Mancini Piero 02:21:52
52 Mansi Biagio 01:43:00
50 Mineo Vincenzo 01:47:48
6 Panico Fabio 02:48:38
4 Pasini Daniele 00:50:04
3 Perniciaro Giovanni 01:07:40
48 Quaranta Diego 03:01:46
1 Romano Corrado 02:18:12
40 Saroufim Mina 01:23:66
33 Schiavinato Vito 01:33:94
7 Semenov Aleksei 01:43:84
41 Sommers Dave 00:00:00
35 Sortino Giorgio 01:16:72
36 Sposato Domenico 00:00:00
55 Wahbi Ahmed 02:21:94
38 Zakhmoun Ilham 01:10:36
39 Zerial Mitia 02:00:96

THE FASTEST CATEGORY RULES 2019

1. At the World Pizza Championship 2019 – 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. Registration for all competitions opens from December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. 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 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 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 April, 11th 2019.

5. The contestants must enlarge 5 (five) dough balls as fast as possible on the starter’s orders. Each dough ball weighs 200 g 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. Appeals through video shootings or other 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 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.

9. 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.

10. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

11. The Organizer has the right to make any change to improve the carrying out of the event.

Heinz Beck Trophy

Heinz Beck Trophy

Rules

Risultati della gara di TROFEO HEINZ BECK del 2019 - PODIO

 N. GARA  COGNOME E NOME  VALUT. FINALE
18 Rossi Roberto 3885
19 Vignati Lorenzo 3690
9 Caliolo Alessandro 3439
20 Muzzolon Mida 3276
1 Ricciardi Valerio 3124

Risultati della gara di TROFEO HEINZ BECK del 2019 - QUALIFICAZIONI

 N. GARA  COGNOME E NOME  VALUT. 1
10 Bandelli Sergio 2343
9 Caliolo Alessandro 3101
17 Dominguez Federico 2538
12 Eguchi Hironobu 2443
15 Falavigna Franceschino 2627
3 Hirose Kimihiko 2507
14 Kida Yoshitaka 2845
7 Luciani Marco 2466
16 Mondello Mario 2774
20 Muzzolon Mida 3193
5 Noma Yusuke 2689
1 Ricciardi Valerio 2927
18 Rossi Roberto 3128
8 Shiraki Ken 2715
6 Takeishi Kazunori 2412
19 Vignati Lorenzo 2929
2 Von Hansen Eric 2382
4 Wada Shinichi 2738
13 Yamaguchi Takahide 2830
11 Yamamoto Shinsuke 2816

Risultati della gara di TROFEO HEINZ BECK VINO del 2019

N. GARA COGNOME E NOME VALUT. FINALE
15 Falavigna Francesco 391

HEINZ BECK TROPHY
“I PRIMI.... IN PIZZERIA”

The Regulations

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 April 9th and 10th 2019 during the World Pizza Championship 2019 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 an assistant who won’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 the recipes that have obtained the 5 highest scores by the Judges will be selected and they will participate in the finals Thursday, April 11.
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, will be accepted. 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 is 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 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.

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. Only competitors wearing chef’s uniform without brandings can take the stage for the prize giving ceremony.  It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry. 
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: -10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points  

The Jury’s decision is final and without appeal. Appeals through video shootings or other 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 winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

The Organizer has the right to make any change to improve the carrying out of the event.

Pizza World Team

Pizza World Team

Rules

Risultati della gara PIZZA WORLD TEAM del 2019 - VINCITORE

SQUADRA  COGNOMI E NOMI  VALUT.
SQUADRA BIANCA Alberti Mario - PIZZA IN TEGLIA
Gagliardi Alessandro - PIZZA SENZA GLUTINE
Lombardo Daniele - PIZZA CLASSICA
Micheli Clara - PIZZA A DUE
Villani Giuseppe - PIZZA IN PALA
4277

 

SQUADRA  COGNOMI E NOMI  VALUT.
A-TEAM Bellocchio Francesco - PIZZA A DUE 4075
Giuliani Francesco - PIZZA IN TEGLIA
Militi Antonino - PIZZA CLASSICA
Scalioti Antonio - PIZZA IN PALA
Tortora Teresa - PIZZA SENZA GLUTINE
CHISTI SIMU Cannizzaro Carmela - PIZZA IN PALA 4009
Citro Rosa Anna - PIZZA SENZA GLUTINE
Lofaro Marina - PIZZA IN TEGLIA
Mansi Biagio - PIZZA CLASSICA
Mansi Vincenzo - PIZZA A DUE
AUVERGNE RHONE-ALPES Garcin Yoan - PIZZA IN TEGLIA 3972
Michel Alain - PIZZA A DUE
Paoletti Innocenzo - PIZZA SENZA GLUTINE
Raimondo Laurent - PIZZA IN PALA
Zucaro Dominique - PIZZA CLASSICA
NARIFA INTEGRALE Bonanni Simone - PIZZA IN TEGLIA 3933
Ferrazzo Danilo - PIZZA CLASSICA
Fini Abramo - PIZZA A DUE
Marconi Anna Maria - PIZZA SENZA GLUTINE
Palumbo Lorenzo - PIZZA IN PALA
NARIFA 1 Laboni Maurizio - PIZZA IN PALA 3920
Naclerio Massimo - PIZZA CLASSICA
Rizzi Angelo Michele - PIZZA SENZA GLUTINE
Valente Stanislao - PIZZA A DUE
Zara Luigi - PIZZA IN TEGLIA
TEAM EXECUTIVE Borrelli Giorgio - PIZZA CLASSICA 3916
Borrelli Raffaele - PIZZA IN PALA
Ficicchia Massimo - PIZZA A DUE
Marinaro Roberto - PIZZA SENZA GLUTINE
Mineo Vincenzo - PIZZA IN TEGLIA
SQUADRA VERDE Di Tella Antonio - PIZZA IN TEGLIA 3868
Favero Daniel - PIZZA IN PALA
Gatti Kevin - PIZZA SENZA GLUTINE
La Rosa Riccardo - PIZZA A DUE
Pino Rocco - PIZZA CLASSICA
SQUADRA ROSSA Ceccarelli Carlo - PIZZA IN TEGLIA 3866
Conte Daniele - PIZZA IN PALA
Gatti Chiara - PIZZA SENZA GLUTINE
Menna Giuseppe - PIZZA CLASSICA
Tonarelli Federico - PIZZA A DUE
NARIFA 2 Candelaresi Roberto - PIZZA IN TEGLIA 3850
Corrado Antonina - PIZZA CLASSICA
Pimpinicchio Ivano - PIZZA IN PALA
Sardella Nicola - PIZZA SENZA GLUTINE
Simeone Gaetano - PIZZA A DUE
TEAM ESPANA Garces Maldonado - PIZZA A DUE 3816
Kovalevych Andry - PIZZA IN PALA
Lo Tartaro Flavio - PIZZA SENZA GLUTINE
Martin Grigolato Luciano - PIZZA CLASSICA
Morales Reyes Salvador Antonio - PIZZA IN TEGLIA
I DAUNI Di Matteo Raffaele - PIZZA SENZA GLUTINE 3804
Manca Germana - PIZZA CLASSICA
Manzella Pierangelo - PIZZA IN PALA
Rosso Massimo - PIZZA IN TEGLIA
Specchio Matteo - PIZZA A DUE
FEDERATION DES PIZZAIOLO DE FRANCE Bogy Nadege - PIZZA SENZA GLUTINE 3954
Castelli Franck - PIZZA CLASSICA
Pacaud Christopher - PIZZA IN PALA
Marty Christophe - PIZZA IN TEGLIA
Laurito Cosmino - PIZZA A DUE
AL VICOLO D'arrigo Marco - PIZZA IN PALA 3796
Esposito Giuseppe - PIZZA IN TEGLIA
Ferlito Lucio - PIZZA A DUE
Iacona Marco - PIZZA CLASSICA
Mirenna Antonio - PIZZA SENZA GLUTINE
NARIFA 00 Biagi Matteo - PIZZA IN PALA 3769
Dainelli Irene - PIZZA SENZA GLUTINE
Fanara Raul - PIZZA A DUE
Rossi Alessio - PIZZA CLASSICA
Zvaleni Daniel - PIZZA IN TEGLIA
LA ROSA DEI VENTI Belmonte Massimo - PIZZA SENZA GLUTINE 3739
Coppola Leone - PIZZA IN TEGLIA
Giuliani Giuseppe - PIZZA IN PALA
La Porta Salvatore - PIZZA A DUE
Pettinato Luigi - PIZZA CLASSICA
NARIFA 0 Lucarini Danilo - PIZZA IN PALA 3682
Matarazzo Mario - PIZZA SENZA GLUTINE
Pascazi Giacomo - PIZZA IN TEGLIA
Serio Vito - PIZZA A DUE
Uberti Virgilio - PIZZA CLASSICA
WORLD DIVISION FOR USPT Gallucci Gianni - PIZZA SENZA GLUTINE 3669
Haider Ali - PIZZA IN PALA
La Marca Michael - PIZZA A DUE
Rago Gino - PIZZA CLASSICA
Sommers Dave - PIZZA IN TEGLIA
TEAM 360 Cardonia Pierino - PIZZA IN PALA 3659
Garbarino Cristiano - PIZZA IN TEGLIA
Passerini Yuri - PIZZA A DUE
Serricchio Andrea - PIZZA SENZA GLUTINE
Trovarello Andrea - PIZZA CLASSICA
SELECCION ESPANOLA - LA ROJA De Marco Dante - PIZZA IN TEGLIA 3629
Garcia Ortiz Juan Pablo - PIZZA CLASSICA
Gonzaga Caparos Cindy - PIZZA IN PALA
Marquina Martinez Rocio - PIZZA SENZA GLUTINE
Marquina Ruiz Gustavo - PIZZA A DUE
TEAM PENELOPE Baraldo Manuel - PIZZA A DUE 3600
Boniolo Mirko - PIZZA IN TEGLIA
Calaon Gianni - PIZZA SENZA GLUTINE
Ceccato Michele - PIZZA CLASSICA
Fornasiero Nicoletta - PIZZA IN PALA
APPYCE Bazan Hugo - PIZZA IN TEGLIA 3580
Dacovich Gonzalo Walter - PIZZA CLASSICA
Dominguez Federico - PIZZA A DUE
Tello Gaston Cristian - PIZZA IN PALA
Villalba Miguel Leonardo - PIZZA SENZA GLUTINE

 

The World Pizza Team 2019: 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 VIN. 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.

Pizza Triathlon e Gare per Nazione

Pizza Triathlon e Gare per Nazione

Rules

Risultati della gara TRIATHLON del 2019 - VINCITORE

N. ISCR. COGNOME E NOME VALUT.
276 La Rosa Riccardo 2407

Risultati delle gare PER NAZIONE del 2019

NAZIONE N. GARA COGNOME E NOME VALUT.
ARGENTINA 51 VILLALBA MIGUEL LEONARDO 808
AUSTRALIA 387 CIRCHIRILLO MICHELE 779
AUSTRIA 81 GRANATA LEONARDO 692
BELGIUM 380 WAINSTOK STEEVEN 742
BOSNIA AND HERZEGOVINA 36 ASCERIC SRDJAN 658
BRAZIL 289 ROBERTO MARCUS 830
CANADA 219 SCHNEIDER THOMAS 696
CHILE 205 MANCINI PIERO 758
CHINA 274 YAQUI LIU 714
COLOMBIA 76 HERNANDEZ GIOVANNI 566
CROATIA 224 PODUNAVAC OGNJEN 718
DENMARK 92 DELLA GIOIA ANTONIO 653
FINLAND 222 GARIERI EMANUELE 802
FRANCE 245 POINT DUMONT ARMAND 821
GERMANY 257 MINNITI SEBASTIANO 795
GREECE 270 ATHANASOPOULOS MICHAEL 721
HUNGARY 119 SZABADFI SZABOLCS 723
INDIA 80 HAIDER ALI 742
IRELAND 236 GAWRYSIAK LECH LUKASZ 686
ITALIA 415 LA ROSA RICCARDO 857
JAPAN 76 TANAKA KAZUHIKO 732
LEBANON 200 NASR MARCEL 665
LUXEMBOURG 386 RUBEN SOARES MIGUEL FARIA 684
MEXICO 340 SCALIA GIUSEPPE MANUELE 839
MONACO 371 SCIANAME TIZIANO 699
MOROCCO 143 ZAKHMOUN ILHAM 717
NETHERLANDS 6 QUARANTA DIEGO 617
NORWAY 73 CORSI ELIO 746
PORTUGAL 379 FERNANDES JORGE MANUEL MARTINS 769
ROMANIA 31 ZVALENI DANIEL 750
RUSSIAN FEDERATION 177 SEMENOV ALEKSEI 715
SINGAPORE 86 MOHD SHAH MOHAMAD ABDILLAH 721
SPAIN 98 MARQUINA MARTINEZ ROCIO 809
SWEDEN 272 BIRGHILLOTTI RICCARDO 742
SWITZERLAND 376 VANDI MATTEO 779
SWITZERLAND 383 BIANCO MARCELLO 779
TUNISIA 67 HERGAL AHMED 667
UKRAINE 32 CHUPIR SERHIY 694
UNITED ARAB EMIRATES 218 SUBRAMANIAN SELVAM 650
UNITED KINGDOM 262 ROSATO FILIPPO 658
UNITED STATES 44 VON HANSEN ERIC 772

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – 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 not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day 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 after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure 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.

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 and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his 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.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. 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". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. 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 and 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 title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other 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.

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 headquarter in Caorle (VE) – Italy, only by appointment.

14. 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.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

 

Disciplinare
Special awards

Special awards

Results and Standings

AMARO LUCANO CONTEST: UNA PIZZA PER MATERA – CAPITALE EUROPEA DELLA CULTURA 2019
The winner is GIUSEPPE MANUELE SCALIA


PHILADELPHIA PIZZA CHALLENGE
1° Classificato RAFFAELE DI MATTEO
2° Classificato ANTONINO MILITI
3° Classificato SCALIOTI ANTONIO

SCHEDULE 2019 & INFO

  • From 9.00 a.m.

    Opening of the Registration Secretary
  • From 10.00 a.m.

    Start of baking competitions: Classic, Neapolitan, Roman, Pan. - Selections of the Heinz Beck Trophy. - Gluten Free Pizza - Pizza for Two
  • From 11.00 a.m.

    Start of Pizza World Forum: "La fucina della pizza, the think tank" showcasted by Slow Food Italy – Pizza e Pasta Italiana
  • From 3.00 p.m.

    Opening of the Registration Secretary for Free Style Competition
  • From 3.30 p.m.

    Single Free Style selections
  • From 4.00 p.m.

    Philadelphia Pizza Challenge
  • From 9.00 a.m.

    Opening of the Registration Secretary
  • From 10.00 a.m.

    Baking competition: Classic, Neapolitan, Roman, Pan. - Selections for the Heinz Beck Trophy - Gluten Free Pizza - Pizza for Two
  • From 11.00 a.m.

    Start of Pizza World Forum: "La fucina della pizza, the think tank" showcasted by Slow Food Italy – Pizza e Pasta Italiana
  • From 2.30 p.m.

    “Matera, European Culture Capital City 2019, deserves a pizza contest” – A tribute to the European Culture capital city from the World Pizza Championship in partnership with Amaro Lucano.
  • From 3.00 p.m.

    Opening of the Registration Secretary
  • From 3.30 p.m.

    Single Free Style selections
  • From 4.00 p.m.

    Philadelphia Pizza Challenge
  • From 9.00 a.m.

    Opening of the Registration Secretary
  • From 10.00 a.m.

    The Fastest and The Largest - Pizza for two - Heinz Beck Trophy Finals
  • From 11.00 a.m.

    start of Pizza World Forum: "La fucina della pizza, the think tank" showcasted by Slow Food Italy – Pizza e Pasta Italiana
  • From 12.00 p.m.

    Single Free Style Finals
  • From 4.00 p.m.

    Philadelphia Pizza Challenge
  • From 7.30 p.m.

    Start of the prize giving ceremony for 2019 World Pizza Championship
  • Each Competitor and one companion have priority in taking part to the prize-giving ceremony dinner only if booked during the very first day of their show. Each competitor and companion will pay euro 15.00 per head. From Thursday, more spots will be available until all places are taken for euro 35.00 per person. Each participant to the ceremony will have to wear a wrist band – as only identification sign for the entry to the dinner. Wrist-bands will be given out at the cashier desk, nearby the Registration Secretary. All those who are interested to take part to the ceremony but not wearing the entrance wrist-band will be able to take part the ceremony only in the reserved areas with no seats.
  • Parma Fair, Palacassa
    Inside Parma Congress Center, viale delle Esposizioni 393/a

  • PHONE
    + 39 0421 83148

  • EMAIL
    info@campionatomondialedellapizza.it

MAIN SPONSOR

LE 5 STAGIONI

LE 5 STAGIONI

SITE

GRECI

GRECI

SITE

SPONSOR

CASTELLIFORNI

CASTELLIFORNI

SITE

PHILADELPHIA

PHILADELPHIA

SITE

BREWDOG

BREWDOG

SITE

Ales & Co

Ales & Co

SITE

Mamy

Mamy

SITE

SPRAYLEGGERO

SPRAYLEGGERO

SITE

CUPPONE

CUPPONE

SITE

PODERE DEI LEONI

PODERE DEI LEONI

SITE

MECNOSUD

MECNOSUD

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VENTIDUE

VENTIDUE

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ANTEPRIMA EUROPE

ANTEPRIMA EUROPE

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EUROCHEF

EUROCHEF

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MARANA FORNI

MARANA FORNI

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GI - METAL

GI - METAL

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PARMIGIANO REGGIANO

PARMIGIANO REGGIANO

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LIRA

LIRA

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IL FAGGETTO

IL FAGGETTO

SITO

VECOGEL

VECOGEL

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ZANOLLI

ZANOLLI

SITE

PEPSI

PEPSI

SITE

AMARO LUCANO

AMARO LUCANO

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SANFELICI

SANFELICI

SITE

Kraft Heinz

Kraft Heinz

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LATTERIA MONTANARI

LATTERIA MONTANARI

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LILLY CODROIPO

LILLY CODROIPO

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AFINOX

AFINOX

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Dori

Dori

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Goglio

Goglio

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OFFICIAL PARTNER

Ecozema

Ecozema

SITE

Norda

Norda

SITE

MARENO

MARENO

SITE

Carimati

Carimati

SITE

Itaka

Itaka

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Kurtin

Kurtin

SITE

PARTNERSHIP

Campeonato Mexicano de la Pizza

Campeonato Mexicano de la Pizza

SITE

MEDIAGRAF

MEDIAGRAF

SITE

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 directly by the highway – please see the map

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 come with me?

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

APRIL 11 PRIZE GIVING DINNER – REGISTRATION RULES TO THE FINAL PRIZE GIVING DINNER

Dear Competitor, The participation to the prize giving ceremony dinner, which is first of all reserved to competitors and their assistants, will be made by mandatory booking the first day of the show. Competitors can book one spot for them and eventually their assistant. Every participant to the dinner will have to deposit a nominal amount of 15,00 euro. Furthermore on Thursday, until all spots are taken, there will be additional tickets for 35.00 euro available for other participants to the evening. It will be possible for all participants to the evening to take part to the prize-giving ceremony without having paid for a spot during the dinner (only in the reserved areas with no seat). For a dinner reservation, a special cash office will be placed inside the Palacassa: the reservation to participate in the final dinner is compulsory. It is also not possible to book whole tables or table portions for groups of competitors. You will be given a distinctive sign (bracelet) that will be your entry title. WARNING: only those wearing the bracelet will have access to the final dinner.   Still compliments for accepting the challenge: we wait for you in Parma.   Best regards, l’Organizzazione

Where are we

Parma Palacassa is located inside the Congress Center in Parma, viale delle Esposizioni 393/a
http://campionatomondialedellapizza.it/eng/wp-content/uploads/2015/10/Fiere-Parma-300x200.jpg

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
Trivago

CONTACT INFO