• Parma, April 9-10-11 2019

    World Pizza Championship
    28th edition:

    Registrations open Dec 1st

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  • Parma, April 9-10-11 2019

    The most known international pizza related event:

    professionals, journalists, companies…all eyes on us!

    Share Follow us on Facebook   

  • Parma, April 9-10-11 2019

    Registrations open Dec 1st

    Share Follow us on Facebook   

  • Parma, April 9-10-11 2019

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

    edition 2018

    Share Follow us on Facebook   

World Pizza Championship, 28th edition

 

9-10-11 April 2019

SCHEDULE

VIDEO

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11 EVENTS

By clicking on the image, you’ll find out 2018 Rules and Regulations

Classic Pizza

Classic Pizza

Rules and Results

Primi 10 classificati

N. GARA COGNOME E NOME VALUT.
403 STEFANO MIOZZO 866
438 ABRAMO FINI 834
390 VALERIO LUCA TORRE 827
278 LUCIA VARLESE 821
408 RICCARDO LA ROSA 817
415 SIBIN MUSEV 811
221 FRANCESCO GIULIANI 803
199 ROBERTO SPINELLI 796
436 FRANCESCO BELLOCCHIO 795
292 NICOLE BATZELLA 793
434 RICCARDO MOMESSO 793


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT.
197 ABBIATI PAOLO 670
202 ABDUSHI ELVIS 688
63 AL AZAYZEH ABED AL MAGED 619
288 ALBACHIARA ATTILIO 716
209 ALBANESE SABRINA 737
48 ALBANTE PAOLO 690
64 ALBARELLA MARIO 662
402 ALBERTI MARIO 746
196 ALIOTO ALESSIO 693
214 ALMEIDA FERNANDO 702
118 AMARAL LUIS 636
363 AMARU' GIUSEPPE 601
355 AMATRUDA PIETRO 756
93 ANASTASIO ANDREA 650
394 ANGELUCCI VINCENZO 723
14 ANIUHOVSCHI GLEB 615
271 ANNARUMMA MASSIMO 692
131 APICELLA LUIGI 651
381 APOZE PEREZ YANES 657
342 ARCHAT STEPHANE ANGELO 661
361 ARTICOLO SALVATORE 705
225 ASPRELLO DANIEL 699
84 ATTI MARCO 698
289 AUGUSTI LUCIANO 661
127 AVALLONE GIUSEPPE 671
72 AVDEEV ROMAN 619
226 BADINI IVANO 688
102 BALDINU LUIGI 527
367 BARALDO MANUEL 778
96 BARBIERI ROSSANO 649
310 BARLETTA CARMINE 730
292 BATZELLA NICOLE 793
264 BEHINYA GABRIELLA 617
21 BELCASTRO MARIO 606
436 BELLOCCHIO FRANCESCO 795
129 BELMONTE MASSIMO 693
198 BIANCHI DAVIDE 753
3 BIANCHI GIACOMO 656
193 BIANCO MARCELLO 688
12 BIRGHILLOTTI RICCARDO 675
329 BOGY PATRICE 733
23 BOILINI RAFFAELE 726
357 BONAZZA LUCA 775
183 BONCI BENEDETTA 713
404 BONIOLO MIRKO 661
201 BORRELLI RAFFAELE 737
260 BOVINO SEVERINO 684
233 BOZAGHIAN AMIR 780
267 BRESSAN MIRKO 699
8 BROGNA CARLO 558
276 BRUNELLO CHRISTIAN 633
7 BRUNETTI ANDREA 695
62 BRUNETTI BRUNO 622
287 BRUNO SERGIO 748
164 BUCCI GIULIANO 718
155 BUSCEDDU DARIO 743
73 BUSUIOC MIHAELA ANINA 677
430 CALLEJON GARCIA ARNAU 751
22 CALO' GIANLUCA 673
70 CALZOLARI SIMONE 710
112 CAMONITA SALVO 725
146 CAMONITA VINCENZO 702
386 CANNIZZARO CARMELA 751
364 CANNIZZO MASSIMILIANO 751
213 CAPACCHIONE CARMINE 683
245 CAPPADOCIA ANTONIO 750
105 CAPPELLETTO NICOLA 722
316 CARBONE CARMELO 687
116 CARCIOTTO LUCIANO 664
273 CARDONE ALESSANDRO 612
218 CARDONIA PIERINO 772
372 CARLETTI LORENZO 705
90 CARNEMOLLA VINCENZO 724
228 CAROZZA MICHELE 724
168 CARPINETA LUIGI 610
315 CARRIROLO THESTER TERRY 721
190 CASALE MASSIMO 667
259 CASANI FRANCO 520
236 CASCIO PLACIDO 673
30 CATALANO MICHELE 628
192 CAVARRETTA ROSARIO 673
382 CECCATO MICHELE 757
38 CERVASIO ANTONIO 704
399 CESCHI MATTEO 705
179 CETRULLO DAVIDE 545
120 CHEVROT MICKAEL 719
143 CHIAVAROLI ALESSANDRO 654
139 CHIODI COSIMO 663
160 CIRCHIRILLO MICHELE 689
169 CITO DANIELE 617
5 CIUCA WALTER 541
297 COCCHETTO DENIS 726
108 COLEINE ROBERTO 605
159 COMAS ALVARO JORDI 616
130 CONCU GIANLUCA 594
194 CONDE JO?O PAULO ANTUNES 742
208 CONSUEGRA MEDINA JOSE CARLOS 687
275 CONTE DANIELE 734
255 CORBIN BRADLEY 633
265 CORNO NICOLA 705
279 COROFORTE PIERO 634
95 CORSI ELIO 730
356 CORVAGLIA PASQUALE 744
171 COSTANTINO ANDREA 612
350 COSTANZO MASSIMO 708
37 COTELLI FRANCESCO 642
239 CRESCENTINI RICCARDO 685
229 CRISCUOLO ERNESTO 685
195 CRUZ FERNANDO 732
174 CUOMO DOMENICO 731
359 CUSUMANO NICOL 716
376 D'AGOSTINO MORENO 720
290 D'ANGELO JONATHAN 699
154 D'AURIA DAVIDE 664
300 DAVILA GASCO DIEGO OMAR 644
76 DE CUYPER MAXIME 703
68 DE MARCHI MARCO 657
85 DE PALMA FRANCESCO 731
80 DE PAOLIS ENZO 671
217 DE ROSA RAFFAELE 663
177 DE SILVESTRI FEDERICO 781
109 DE TURRIS ANTONINO 667
319 DE VITTORIO LUIGI 604
241 DECKER CHRISTOPHER 588
52 DEL FIUME STEFANO PROSPERO 522
54 DELL'OLMO PAOLO 630
253 DEMPSEY SEAN 590
366 DEMURO SEBASTIANO 790
410 DESPAUX JEAN-JACQUES 683
346 DI CEGLIE FRANCESCO 700
302 DI FELICE ALESSANDRO 742
180 DI GIAMMATTEO ANDREA 765
46 DI GIOVANNI FULVIO ROSARIO 665
87 DI GIOVANNI SALVATORE 648
71 DI LORENZO MARCO 713
227 DI MAGGIO FELICE 717
388 DI MARZO IGNAZIO 556
20 DI STEFANO GIUSEPPE 645
170 DI TELLA ANTONIO 733
387 DIANA NICOLA 789
69 DILETTOSO NUNZIATO 552
135 DISPERSO FRANCESCO 742
296 DOLCE VINCENZO 642
40 DULE TAULANT 766
4 DURANTE SERGIO 655
426 EDEL GREGORY 673
247 ELIA ANTONIO 605
167 EPIFANI ANGELICA 673
117 ESPOSITO GIUSEPPE 697
352 FACCIOLO ALBERT 760
42 FALCONE GIOVANNI 642
263 FARAGUNA ANTHONY 649
17 FAUSTINI ORLANDO 653
185 FAVERO FABRIZIO 482
442 FAVERO DANIEL 785
119 FERLITO LUCIO 691
75 FERRARI FABIO 763
134 FERRE PASCAL 691
438 FINI ABRAMO 834
435 FIORENTINO CONCETTO 734
156 FIORI GIOVANNI 725
65 FISSANI ALBERTO 705
79 FONTANA STEFANO 600
204 FORNASIERO NICOLETTA 575
348 FOTIA MARCELLO 726
406 FRANCESCH BARBA BRAIS ALEXANDRE 658
211 FRANCESCHI MATHIEU 683
334 FUJII NORIFUMI 659
416 GAGLIARDI ALESSANDRO 690
100 GALIMI DOMENICO 591
104 GANGI GIANLUCA 711
380 GARCIA ORTIZ JUAN PABLO 765
25 GAROMBO ALESSANDRO 608
147 GASHI VALBON 542
178 GATTI KEVIN 704
440 GENTILE ROBERTO 718
439 GENTILE STEVE 673
67 GERUNDA SIMON PIETRO 482
18 GIANI MATTEO 589
341 GIORDANO CIRO 695
182 GIORDANO FRANCESCO 763
221 GIULIANI FRANCESCO 803
443 GONCALVES JOSE' 690
405 GONZAGA CAPAROS CINDY 731
205 GOURREAU THIERRY 765
188 GOURREAU VAL?RIE 781
243 GRANT WILL 698
323 GRATON GREGORY 709
270 GRAZIANO ANTONIO 673
181 GRIGOLATO LUCIANO MARTIN 769
10 GRITSEVSKIY ARKADIY 547
409 GUARNIERA ANTONIO 583
124 GUELI NICOLO 663
397 GUIDA MICHELE 725
220 GUSAI FRANCESCO 640
250 HERNANDEZ BRIAN 747
144 HETTEL ANDREA 648
32 HU QIUFANG SARA 698
280 IAIUNESE RAFFAELE 668
216 IANNIELLO GIOVANNI 620
94 IMMOBILE FRANCESCO 631
176 INGROSSO SIMONE 777
330 IWASAWA MASAKAZU 672
91 JEAN CYRIL 660
337 KANEKO JUN 669
234 KATAY GABOR GEZA 731
427 KAWAGUCHI MATEO 702
231 KOCEKU JURGEN 705
51 KOROM SZABOLCS 663
411 L'HELGOUALCH JEAN 743
254 LA MARCA MICHAEL 731
408 LA ROSA RICCARDO 817
35 LABAKE' JAVIER GUSTAVO 612
391 LABATE SAVERIO 736
34 LABONI MAURIZIO 619
281 LACORTE NICOLA 671
187 LAMPIS LUCA 683
28 LANSER ENZO 722
431 LANZA LUCA 641
347 LAPOLLA GIUSEPPE 695
305 LAURITO COSMINO 658
173 LEDDA MARCO 679
78 LEE JINHYUNG 640
307 LEMAITRE CEDRIC 740
360 LEO MICHELE 726
268 LICATA MARCO 610
97 LICCIARDELLO GIUSEPPE ANDREA 751
161 LICCIARDO FILIPPO 694
186 LIEGHIO ADRIANO 651
136 LIONIELLO SALVATORE 668
13 LISAC ALEXEI 582
433 LO TARTARO FLAVIO 752
235 LOCOLLE STEFANO 616
344 LOGUERCIO MARCO 701
151 LOMBARDI PAOLO 646
145 LOMBARDI FABIO 765
89 LOPEZ FRANCO 659
246 LUBRANO LAVADERA BIAGIO 583
272 LUCCINI IVAN 698
140 LUCENTE ANDREA 628
110 MACCARONE MICHELE 600
230 MACHADO RODRIGO 597
304 MAGLIONE GIUSEPPE 725
98 MAGLIONE PAOLO 718
351 MAIONE ALESSIO 637
358 MAKITA SHO 627
138 MALJA MIRSAD 643
121 MALOCCU CARLO 777
419 MANCA GERMANA 777
321 MANCINI PIERO 699
420 MANSI ANIELLO 647
378 MANSI BIAGIO 700
395 MANSI VINCENZO 727
77 MARASCIULO FRANCESCO 759
343 MARGHERITI CHRISTIAN 568
328 MARINI FILIPPO 741
429 MARQUINA MARTINEZ ROCIO 660
428 MARQUINA RUIZ GUSTAVO 757
422 MARRUOCCO VINCENZO 717
59 MARTINELLI PIERPAOLO 700
189 MARTINS FERNANDES JORGE MANUEL 644
248 MARTORANA GIANLUCA 672
317 MASSAFRA LUCIO 512
166 MATARAZZO MARIO 755
99 MATRONE FABIO 683
269 MAZET ALEXANDRE 724
132 MAZZA SARINO 727
83 MAZZOLA MANUELE 656
9 MENECHELLA DONATO 591
157 MENNA GIUSEPPE 645
240 MEYER LAURA 689
137 MICALETTI DANIELE 681
393 MINELLI ROBERTO 759
403 MIOZZO STEFANO 866
311 MIRABELLA GIUSEPPE 729
114 MIRENNA ANTONIO 706
123 MODUGNO FRANCESCO 734
385 MOHAMED WAHBI 733
434 MOMESSO RICCARDO 793
398 MONACO PAOLO 653
266 MONSUR MOHAMMED 578
44 MONTALBANO ANTONIO 612
313 MONTALTO MARIANO VINCENZO 731
16 MONTEFUSCO IVAN 634
353 MONTRASIO ALESSANDRO 741
407 MORA MARTIN ANTOLIN 642
206 MORALES REYES SALVADOR ANTONIO 592
142 MOSCA FRANCESCO 625
320 MUHAMMAD IMRAN 630
415 MUSEV SIBIN 811
148 MUSTAPHA LAHRACH 686
299 NACLERIO MASSIMO 746
57 NAPOLETANO SAVERIO 551
414 NARDIN ALESSANDRO 635
152 NASR MARCEL 521
354 NASTASI MASSIMILIANO 647
424 NAZIR LEWIS GIORGIO 726
55 NIGIDO DANIELE GIUSEPPE 655
331 NIIZOE TOMOHISA 689
141 NONNIS NICOLA 759
365 NOTO SALVATORE 666
103 NUSSEL RAANAN YOSSI 472
15 OKATYI IVAN 505
379 ORTIGOZA DAVID EZEQUIEL 661
262 OSMIC EDO 703
223 OZKESKINLER TUNCAY 703
324 PACAUD CHRISTOPHER 727
392 PACE ENZO 612
163 PADOVANO LORENZO 684
396 PADUANO CLAUDIO 790
318 PANENKO ROSTYSLAV 706
312 PAOLETTI DANIELE 647
432 PAOLETTI INNOCENZO 704
47 PAONE MATTIA 676
203 PAPPALARDO GAETANO 613
212 PARENTIGNOTI SEBASTIANO 699
50 PATERNO MARK 547
165 PAVANELLO ALESSANDRO 631
122 PELLEGRINI CESARE 569
43 PENDINO VITO 704
125 PERDIGHE ANTONINO 649
258 PEREA DANIEL 609
444 PEREIRA ANDR? LUIS 714
340 PEREIRA QUEIR PAULINO MANUEL 708
325 PEREZ FRANCESCO 691
128 PETTINATO LUIGI 660
303 PIAZZA DAMIANO 719
285 PIERSANTI GIANLUCA 761
326 PIGNERI GIOVANNI 707
370 PINO ROCCO 717
425 PINTAUDI GIUSEPPE 738
261 PINTER IVANA 664
339 PIPITONE GAETANO 664
224 PODUNAVAC OGNJEN 740
377 POLIGNONE RENATO 587
39 PORTELLA MAGALDI CARDOSO DIMITRI 551
29 POTOMEANU BOGDAN 673
106 PRIVITERA MARIO 659
172 PUGLISI CARMELO 689
56 RAFFAELE ALESSANDRO 683
60 RAGO GINO 595
256 RAGO LENNY 669
345 RAIMONDI KEVIN 601
215 RAIMONDO LAURENT 718
298 RAMOS DE PINHO ANTONIO 586
383 RASTELLI ADOLFO 673
314 RATARI ANTONIO 690
389 RECROSIO L?NY 744
210 REIS DANIELA 661
308 REVEILLAUD THOMAS 728
61 REYES CASANOVA MICHAEL 612
384 RIBERA NICOLAS 765
92 RICCA FRANCESCO 675
291 RICHARD JULIEN 740
284 RIONTINO GIUSEPPE 712
295 ROBERTO MARCUS 595
33 ROCCHI GIAN ELIA 698
81 ROMANAZZI ANTONIO 580
191 ROSELLA ROSSANO 653
437 ROSSINI PAOLO 667
418 ROSSO MASSIMO 663
441 RUBEN SOARES MIGUEL FARIA 643
88 RUBINO DARIO 661
133 RUGGIERO ALFONSO 712
421 RUOCCO FAUSTO 695
149 SABBARESE GENNARO 661
286 SALERNO ANTONIO 693
251 SAMOSKY JASON 727
293 SCALIA CLAUDIO 669
368 SCALIA GIUSEPPE 762
11 SCANNAPIECO GIUSEPPE 584
238 SCIANAME TIZIANO 738
412 SCOTTOLI SERGIO 744
309 SERIO VITO 663
184 SERNA TEJADA OMAR 685
282 SERPE ANTONIO 628
301 SERRANO HERNANDEZ RAYMUNDO JOSHUA 490
74 SERVIDIO ALESSANDRO 734
175 SHEIDA SIMONA 691
1 SHEMILLI SAIMIR 554
338 SHIRAKI KEN 670
45 SILYUGA IVAN 635
153 SINGAPPULIGE RAJITH SHEHAN 558
257 SOMMERS DAVE 588
111 SOTTANA ANDREA 522
199 SPINELLI ROBERTO 796
150 SPOSATO DOMENICO 764
423 STAROPOLI NICOLA 726
158 SZABADFI SZABOLCS 666
374 TACHIKAWA TAKUMI 673
222 TAGLIABUE THOMAS 718
373 TAKEISHI KAZUNORI 720
41 TAR GYULA 647
327 TAVANI MARCO 786
362 TELLO CRISTIAN GASTON 719
413 TINE? ALESSANDRO 653
277 TINELLI ANTONIO 674
375 TOLINO PRISCO 700
162 TOMASELLO TONINO 695
49 TOMMASINI GIOVANNI LUCA 742
390 TORRE VALERIO LUCA 827
237 TOVMASZJ ADIBEG 672
242 TROIANO TONY 619
283 TRUSCELLI CARLO 674
332 TSUDA HIROTAKA 595
232 TUFO MASSIMO 767
27 UBERTI VIRGILIO 725
252 UCCELLO DAN 663
333 UEDA AKIHIRO 597
294 VALENTINO CLEMENTE 730
58 VALLESE LUIGI 609
53 VANDI MATTEO 681
6 VANDIN GIORGIO 601
278 VARLESE LUCIA 821
401 VASSALLO DOMENICO 725
349 VECCHIESSO GIOVANNI 703
19 VECCHIO SIMONE 631
207 VENTURA FRANCESCO 638
31 VENTUROLI LORIS 645
107 VEROLINI ANTONIO 570
82 VERRI MIRCO 588
36 VESCARELLI LUIGINA 704
113 VIALE JEREMY 672
219 VIDONE FRANCESCO 652
26 VIGNERI GIANLUCA 698
371 VILLALBA JORGGE LEONARDO MIGUEL 616
200 VILLANI GIUSEPPE 778
417 VIOLA FABRIZIO 758
101 VIRZI SALVATORE RICCARDO 660
369 VISCARDI DANIEL 690
126 VITAGLIANO ORLANDO 690
274 VITALE MICHELE 741
244 VOLPE GIOVANNI 737
249 WAHBI AHMED 742
322 WAINSTOK STEEVEN 642
335 YORIKI AKIHIRO 554
86 ZAMBONELLI SIMON 633
115 ZARA LUIGI 744
24 ZORZI GIANLUCA 649
66 ZOZZARO JOHN 687
2 ZU FULVIO 616
336 ZUCARO DOMINIQUE 727


COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2018 1. At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday April 9th or Tuesday April 10th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza will be shown and then cut into pieces and given to the Jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the Jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the Jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the Judges to the ovens. The pizza will be rolled out in the presence of the Judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production, available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345, registered by the Ministry of Agricolture and Forests. An inspector will see that 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". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the Jury on its own plate or cutting board. 9. The Judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each Judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza 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 Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The 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. 15. The Organizer has the right to make any change to improve the carrying out of the event.
Individual free style

Individual free style

Rules and Results

Primi 6 classificati

N. GARA COGNOME E NOME VALUT. 1 VALUT. 2
26 TAKUMI TACHIKAWA 457 498
23 SCOTT VOLPE 421 487
20 JEROME FALCO 439 483
22 VINCENZO MANSI 409 468
24 KAZUNORI TAKEISHI 423 467
14 DAN IOAN LEICU 415 454


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT. 1 VALUT. 2
9 AQUINO GIOVANNI LUCA 364 0
17 BEGA DAVIDE 295 0
12 COPPOLA LEONE 313 0
15 DE BELLIS ALESSANDRA 320 0
7 ESPOSITO JOSE 308 0
20 FALCO JEROME 439 483
2 FIORILLO ANTONIO 369 0
10 HERMOSILLO RAMIREZ JUAN RAMON 401 0
21 HUANG TUSHENG 408 0
18 INGROSSO SIMONE 404 0
25 KHAIMETS ROMAN 332 0
13 KUCHMA DMYTRO 360 0
14 LEICU DAN IOAN 415 454
29 LEVUN ALEXANDER 360 0
1 LUCIA GIUSEPPE 307 0
22 MANSI VINCENZO 409 468
11 MARQUINA RUIZ GUSTAVO 349 0
6 MATARAZZO NICOLA 390 0
5 ORTIGOZA DAVID EZEQUIEL 398 0
16 REYES CASANOVA MICHAEL 359 0
28 RIBERA NICOLAS 341 0
19 RUSSO SIMONE 360 0
3 SENYK DMYTRO 355 0
8 SILYUGA IVAN 341 0
26 TACHIKAWA TAKUMI 457 498
24 TAKEISHI KAZUNORI 423 467
23 VOLPE SCOTT 421 487


INDIVIDUAL FREE STYLE CATEGORY RULES 2018 1.At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 4. The free style selections will take place in two days and the names of the participants for the two days will be drawn directly by the organization. The prelims will take place during the afternoon of April 9 and 10 and all competitors shall be ready at the secretary’s office at 4.00 p.m. the same day of the competition, in order to check the registration with personal data and withdraw their number. The 6 best scores of the first two days will make the finals and compete again on Wednesday, 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 28/02/2018 or may not be authorized in accordance with the safety regulations in force within Palacassa. 9. The Jury’s decision is final and without appeal. No video shootings are admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation. 10. The 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 and Results

Primi 3 classificati

N. GARA COGNOME E NOME VALUT.
14 POMPETTI GIANNI 787
43 CORSI ELIO 783
25 HUEFFMEIER SARAH 776


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT. 1
44 BARALDO MANUEL 742
1 BEHINYA GABRIELLA 626
42 BELLOCCHIO FRANCESCO 757
8 BELMONTE MASSIMO 632
68 BERTOLUCCI ALESSIO 720
23 BORRELLI RAFFAELE 698
63 BOZZO MAURIZIO 577
18 BUCCI GIULIANO 737
41 BUCOLO DOMENICO 676
7 CALAON GIANNI 730
49 CARBONE CARMELO 663
32 CARDONIA PIERINO 757
52 COPPOLA LEONE 634
43 CORSI ELIO 783
45 DAVILA GASCO DIEGO OMAR 630
66 DE BELLIS ALESSANDRA 696
27 DE ROSA RAFFAELE 505
55 DI MATTEO RAFFAELE 644
51 EDEL GREGORY 593
12 FABBROCINO RAFFAELE 599
13 FRANCO ELEONORA 768
4 GASHI VALBON 664
19 GATTI CHIARA 766
22 GATTI KEVIN 673
35 GOURREAU THIERRY 667
36 GRILLI PAOLO 746
38 GUARNIERA ANTONIO 619
31 HUEFFMEIER RANDY 694
25 HUEFFMEIER SARAH 776
28 IANNIELLO GIOVANNI 520
29 IANNIELLO SIMONE 606
11 KATAY GABOR GEZA 582
33 LACORTE NICOLA 766
67 LO TARTARO FLAVIO 600
17 LUCIA GIUSEPPE 617
6 MAIONE ALESSIO 667
24 MANSI ANIELLO 599
64 MARCONI ANNA MARIA 752
60 MARQUINA MARTINEZ ROCIO 703
58 MARTINS FERNANDES JORGE MANUEL 723
20 MATARAZZO MARIO 712
26 MENSA STEFANO 646
61 MIOZZO STEFANO 766
3 MONNIER NO?LLA 537
53 NOTO SALVATORE 695
48 ORTIGOZA DAVID EZEQUIEL 748
10 PADUANO CLAUDIO 581
62 PADUANO LUCIO 621
39 PAOLETTI DANIELE 646
21 PAOLETTI INNOCENZO 758
30 PAPPALARDO GAETANO 476
14 POMPETTI GIANNI 787
2 RAFFI ALESSANDRO 637
40 RAGO GINO 693
54 REA  GIANLUCA 750
9 ROTUNNO MARGHERITA 652
5 SALERNO ANTONIO 622
57 SARDELLA NICOLA 729
50 SCALA CIRO 669
16 SCALIA GIUSEPPE 554
56 SPECCHIO MATTEO 739
65 STAROPOLI NICOLA 551
59 SZABADFI SZABOLCS 772
37 VASSALLO DOMENICO 759
34 VELOCE IMMA 511
46 VILLALBA JORGGE LEONARDO MIGUEL 762
47 VISCARDI DANIEL 579
15 ZAJA MAURIZIO 648


GLUTEN-FREE PIZZA RULES 2018 1. At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Gluten free Pizza” can choose to compete on Monday April 9th or Tuesday April 10th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Gluten free Pizza” will be held on electric oven. 7. All the ingredients of pizza must be strictly “gluten-free”. The Organization will verify the suitability of products after making sure the label bears the wording/logo “gluten free”. As for the toppings, in the case of mixtures previously prepared, it will be necessary to provide the organization panel with the complete list of all ingredients which must show the “gluten free” logo/wording on the label. It is also recommended, that all foreseen hygiene norms are looked in order to avoid contamination during the preparation and / or transportation of the “gluten free” products to be used for the competition. Foreign participants will have to demonstrate that the products they are using are completely “gluten free” according to the existing international rules. Each participant is required to bring any necessary piece of equipment, that is useful to outcome of his/her competition. 8. All competitors can use their premade dough, thus giving warranty of the safety of the product which will be tested by the organization panel (Oven Judge) otherwise the competitor could use a selected “gluten free” only laboratory room to make the dough. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 9. When the Judge gives the go ahead, the competitor will make and then bake his pizza, thus showing it to the Judges on a presentation plate (within a maximum time of 15 minutes). Right after each pizza will be sliced and given out to the Judges. During the competition, the competitor will have his own position to the oven and will not move until his pizza is ready. Each pizza presented during the competition must be submitted directly by the applicant any helper must not talk to the Judges and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but it will be strictly prohibited to offer small gifts or mementos to the Jury or from preparing the Jury’s table by using any cutlery or tools, will be disqualified. 10. Judges at the table will attach to the pizza a score ranging from 1 to 100 respectively for each of the qualities required; the Judge in the oven will give a score from 1 to 100 for the preparation of the oven (see skills and knowledge of the theories of preparation to ensure safety of the product without gluten). The ratings data from each Judge will be added and the total math will determine the ranking. 11. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza, Gluten free pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner. 12. The Jury's decision is final without appeal. No video shootings are admitted. Claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarters in Caorle (VE) – Italy, only by appointment. 14. The 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.
Pan Pizza

Pan Pizza

Rules and Results

Primi 10 classificati

N. GARA COGNOME E NOME VALUT.
57 BONIOLO MIRKO 831
34 VALVERDE CESARE 816
55 MINELLI ROBERTO 808
68 TOFANI MARIA 807
63 COPPOLA LEONE 800
24 ALIOTO ALESSIO 793
45 AMICONE MARCO 788
16 PELLINI FEDERICO 787
56 MIOZZO STEFANO 780
29 CALAON GIANNI 775


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT.
20 ABBIATI PAOLO 622
24 ALIOTO ALESSIO 793
45 AMICONE MARCO 788
18 BARLETTA CARMINE 687
13 BONANNI SIMONE 676
57 BONIOLO MIRKO 831
58 BORRELLI RAFFAELE 728
36 BRUNETTI BRUNO 649
29 CALAON GIANNI 775
3 CARBONARO MARCO 722
19 CASALE MASSIMO 464
63 COPPOLA LEONE 800
2 CORBIN BRADLEY 694
71 CRESCENTINI RICCARDO 674
5 D'ALESSANDRO CAV. LUCIDO 547
62 DAVILA GASCO DIEGO OMAR 722
64 DE MARCO DANTE 712
52 DECKER CHRISTOPHER 752
26 DI MARZO IGNAZIO 692
67 DI PIETRO ALBERTO 682
11 DI PIETRO MARCO 695
12 DI TELLA ANTONIO 759
66 FRASSINI PISOTTA MARIO 745
9 GALBERO MAURO 628
7 GARBARINO CRISTIANO 705
14 GRADUATO LUCIA 688
53 GRANT WILL 663
69 GRILLI PAOLO 685
15 KAWAGUCHI MATEO 643
38 LA MARCA MICHAEL 548
25 LA ROSA RICCARDO 742
43 LAURITO COSMINO 736
59 LISPI DIEGO 773
8 MACCARONE MICHELE 663
47 MANCA GERMANA 737
55 MINELLI ROBERTO 808
56 MIOZZO STEFANO 780
33 MITROFANOV ARTEM 524
22 MORALES REYES SALVADOR ANTONIO 529
28 ORTIGOZA DAVID EZEQUIEL 616
32 PACIOTTI ALESSIO 751
70 PANTONI SIMONE 720
41 PAOLETTI INNOCENZO 717
16 PELLINI FEDERICO 787
6 PERSIANI CRISTIAN 682
10 PINGARO GIANFRANCO 750
65 POLCE LUCA 677
4 POLIDORI FERDINANDO 716
48 POMPA ELIA 693
31 POMPETTI GIANNI 746
37 RAGO GINO 691
39 RAGO LENNY 724
46 ROM AMSILI GALI 596
72 RUOCCO FAUSTO 749
35 SAMOSKY JASON 723
17 SARDELLA NICOLA 729
44 SCALESSE GIUSEPPINA 681
50 SCOTT ANTHONY 500
40 SOMMERS DAVE 651
21 SPOSATO DOMENICO 758
49 TACHIKAWA TAKUMI 734
42 TELLO CRISTIAN GASTON 754
68 TOFANI MARIA 807
60 TONARELLI FEDERICO 743
23 TORRE VALERIO LUCA 741
51 TROIANO TONY 634
1 UBERTI VIRGILIO 590
34 VALVERDE CESARE 816
27 VANDI MATTEO 768
54 VASCONCELOS THIAGO 607
61 VILLALBA JORGGE LEONARDO MIGUEL 550
30 VISCARDI DANIEL 633


COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2018 1. At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday April 9th or Tuesday April 10th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza will be shown and then cut into pieces and given to the Jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the Jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the Jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the Judges to the ovens. The pizza will be rolled out in the presence of the Judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production, available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345, registered by the Ministry of Agricolture and Forests. An inspector will see that 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". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the Jury on its own plate or cutting board. 9. The Judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each Judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza 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 Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The 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. 15. The Organizer has the right to make any change to improve the carrying out of the event.
STG Neapolitan Pizza

STG Neapolitan Pizza

Rules and Results

Primi 3 classificati

N. GARA COGNOME E NOME VALUT.
60 PALERMO VINCENZO 842
77 IAIUNESE RAFFAELE 791
55 CARDONIA PIERINO 760


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT.
110 Abouelhaitham Sameh 658
50 Adinolfi Francesco 661
20 Al Azayzeh Abed Al Maged 573*
38 Albanese Sabrina 727*
86 Almeida Fernando 695*
94 Amatruda Pietro 690
13 Aramini Michele 647*
15 Arato Carlo 591
104 Avallone Giuseppe 653
42 Bucci Giuliano 679
30 Caiazza Stefano 741
57 Calabrese Cesare 711
8 Calemme Umberto 605*
11 Califano Andrea 613
69 Cambareri Giovanni 721
59 Cardonia Pierino 760
68 Carozza Michele 500
39 Cervasio Antonio 674
103 Ceschi Matteo 595
40 Circhirillo Michele 622
85 Conde Jo?o Paulo Antunes 632
48 Corsi Elio 639
99 Crescentini Riccardo 675*
16 Cusano Andrea 682
43 Cutraro Giuseppe 621
95 D'auria Davide 714
49 Davila Gasco Diego Omar 703
65 De Falco Lucio 758*
76 De Paolis Enzo 706
27 De Rosa Raffaele 675
28 De Turris Antonino 685*
63 Doganieri Angelo 681
21 Donnarumma Agostino 669
93 Donzetti Carmine 698
55 Dui Anthony 788*
19 Fontana Stefano 645
3 Fullone Antimo 679
31 Fusco Danilo 629*
23 Giordano Mario 481
1 Giuliani Francesco 668
73 Gomi Yasuo 644*
109 Guarniera Antonio 683
35 Gueli Nicolo 632*
7 Habib Eddine Zakaria 581
77 Iaiunese Raffaele 791
26 Ianniello Giovanni 646*
29 Ianniello Simone 438
70 Ieuan Harry 548*
87 Iwasawa Masakazu 692*
75 Jovanovski Zoran 534*
56 Kojima Takafumi 703
4 Kopach Viktor 527*
116 Lee Jinhyung 627*
32 Lioniello Salvatore 635
74 Maglione Giuseppe 609*
92 Makita Sho 711*
36 Mandellino Salvatore 666
47 Mansi Aniello 737
45 Mansi Vincenzo 617
9 Mario Brescia 625
72 Marotta Gianluca 617
97 Martins Fernandes Jorge Manuel 650*
46 Matarazzo Mario 727
107 Meyer Laura 678
81 Montalbano Antonio 599*
5 Montefusco Ivan 608
2 Nasta Matteo 640*
88 Niizoe Tomohisa 575*
78 Nussel Raanan Yossi 551
24 Orilia Matteo 677
52 Ortigoza David Ezequiel 713*
100 Pace Enzo 584
41 Padovano Lorenzo 690*
33 Paduano Claudio 722
101 Paduano Lucio 665
60 Palermo Vincenzo 842
18 Paterno Mark 705
64 Pentecoste Antonio 627
113 Pepe Antonio 729
44 Percoco Ferdinando 637*
34 Perdighe Antonino 632*
14 Piscopo Rosario 641
37 Polignone Renato 425*
17 Rega Giulio Alberto 568
82 Rosolia Livio 719
84 Rosolia Tommaso 707*
112 Rossini Paolo 640
111 Salamah Mohammed 753*
58 Santonicola Espedito 731*
105 Senatore Federico 496
71 Serpe Antonio 657
10 Serrano Hernandez Raymundo Joshua 568
91 Shiraki Ken 681
66 Sibio Diego 746*
79 Son Dong Jin 584
106 Sorvillo Michele 737
115 Specchio Matteo 680
12 Stasiuk Andrei Sorin 615
22 Stella Cosimo 707*
96 Tafuri Junior Antonio 663
53 Tello Cristian Gaston 634*
114 Tramontano Angelo 766*
25 Trasatti Vincenzo 640
89 Tsuda Hirotaka 652*
90 Ueda Akihiro 663*
67 Valentino Steven 630*
108 Vasconcelos Thiago 448
98 Vassallo Domenico 647
62 Vidone Francesco 602
54 Villalba Jorgge Leonardo Miguel 753
51 Viscardi Daniel 0
80 Vittorio Alessandro 592
6 Volotivskyi Taras 633

* 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 al numero di gara segnala anche minime discrepanze rispetto a quanto previsto dal disciplinare.

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2018 1. At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday April 9th or Tuesday April 10th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza will be shown and then cut into pieces and given to the Jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the Jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the Jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the Judges to the ovens. The pizza will be rolled out in the presence of the Judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production, available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345, registered by the Ministry of Agricolture and Forests. An inspector will see that 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". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the Jury on its own plate or cutting board. 9. The Judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each Judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza 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 Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The 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. 15. The Organizer has the right to make any change to improve the carrying out of the event.
Pizza on the peel

Pizza on the peel

Rules and Results

Primi 3 classificati

N. GARA COGNOME E NOME VALUT.
56 MELONI ROBERTO 831
108 GOURREAU THIERRY 830
112 BERTOLUCCI ALESSIO 814


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT. 1
6 ALBANTE PAOLO 587
115 ALIOTO ALESSIO 699
70 AMARU' GIUSEPPE 638
72 ARTICOLO SALVATORE 737
41 BARALDO MANUEL 743
37 BARLETTA CARMINE 694
106 BATZELLA NICOLE 744
112 BERTOLUCCI ALESSIO 814
51 BHUIYAN SUMON 653
96 BONIOLO MIRKO 780
99 BORRELLI RAFFAELE 692
98 BOZZO MAURIZIO 638
39 CAIOLA ANTONINO 680
17 CALAON GIANNI 803
53 CALLEJON GARCIA ARNAU 743
89 CANNIZZARO CARMELA 795
73 CANNIZZO MASSIMILIANO 777
5 CARBONE STEVE 735
57 CARDONIA PIERINO 776
83 CARLETTI LORENZO 757
2 CARUSO DAVIDE 655
68 CAVALIERE PASQUALE 729
49 CAVARRETTA ROSARIO 719
116 CONDE JO?O PAULO ANTUNES 771
105 COPPOLA LEONE 689
27 COSTABILE DAVIDE 661
71 CUSUMANO NICOL 755
20 D'ARRIGO MARCO 787
25 DAVILA GASCO DIEGO OMAR 724
52 DE MARCO DANTE 599
66 DE VITTORIO LUIGI 727
93 DI ANTONIO ANTONIO 547
85 DI MARZO IGNAZIO 678
110 DI PIETRO ALBERTO 774
104 DI PIETRO MARCO 604
113 FAVERO DANIEL 802
40 FERLITO LUCIO 667
23 FIORI GIOVANNI 735
95 FOTIA MARCELLO 734
117 GENTILE ROBERTO 766
61 GENTILE STEVE 731
12 GIGLI ALESSANDRO 719
3 GIOVINAZZO VINCENZO 637
69 GIULIANI FRANCESCO 795
1 GIULIANI GIUSEPPE 637
33 GONZAGA CAPAROS CINDY 708
108 GOURREAU THIERRY 830
7 GOURREAU VAL?RIE 706
38 KOVALEVYCH ANDRIY 656
9 LA MARCA MICHAEL 662
29 LA PORTA SALVATORE 758
97 LA ROSA RICCARDO 689
60 LACORTE NICOLA 775
80 LANCIANO GIAMMARIA 643
107 LANZA LUCA 812
91 LAPOLLA GIUSEPPE 804
103 LUCIA GIUSEPPE 807
102 LUNARDI GIANMARCO 755
18 MACCARONE MICHELE 686
19 MAGNETTI MATTEO 733
36 MALOCCU CARLO 671
88 MANSI BIAGIO 793
76 MARINI FILIPPO 606
101 MARTINELLI PIERPAOLO 659
74 MASSAFRA LUCIO 731
56 MELONI ROBERTO 831
94 MENSA STEFANO 484
92 MEYER LAURA 705
100 MICHELI CLARA 735
84 MIGNINI FABRIZIO 658
62 MILITI ANTONINO 751
63 MIRABELLA GIUSEPPE 635
86 MONACO PAOLO 733
35 MOTTOLA BIAGIO 670
75 NOTO SALVATORE 704
26 ORTIGOZA DAVID EZEQUIEL 464
54 OTTAVIANI MIRKO 743
47 PARENTIGNOTI SEBASTIANO 691
8 PASINI LEONARDO 666
34 PELLINI FEDERICO 745
64 PINTAUDI GIUSEPPE 719
4 PIZZUTI MIRKO 622
109 POLCE LUCA 775
77 POMPA ELIA 807
43 POMPETTI GIANNI 688
58 PRONEST MATTEO 771
44 RAIMONDO LAURENT 785
15 REALE MANUEL 692
79 RIBERA NICOLAS 721
111 ROSSINI PAOLO 791
67 ROSSO MASSIMO 726
30 SABBATINI GIORGIO 786
10 SAMOSKY JASON 717
114 SARDELLA NICOLA 779
82 SCALIA GIUSEPPE 569
21 SCALIOTI ANTONIO 766
42 SEGHARI FARID 603
65 SOAVE FRANCESCO 734
11 SOMMERS DAVE 630
16 SORVILLO MICHELE 779
48 SPINELLI ROBERTO 673
87 SZABADFI SZABOLCS 730
50 TALIANO GIUSEPPE 635
31 TELLO CRISTIAN GASTON 635
28 TOLA GIANLUCA 701
90 TORRE VALERIO LUCA 715
59 VALVERDE CESARE 718
45 VANDI MATTEO 709
32 VILLALBA JORGGE LEONARDO MIGUEL 679
46 VILLANI GIUSEPPE 698
81 VILLANI MATTEO 689
55 VISCARDI DANIEL 587
24 VITAGLIANO ORLANDO 609
14 ZLOTKO ANDRIY 744
13 ZOZZARO JOHN 445
78 ZUCARO DOMINIQUE 717
22 ZVALENI DANIEL 693


COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2018 1. At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday April 9th or Tuesday April 10th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza will be shown and then cut into pieces and given to the Jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the Jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the Jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the Judges to the ovens. The pizza will be rolled out in the presence of the Judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production, available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345, registered by the Ministry of Agricolture and Forests. An inspector will see that 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". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the Jury on its own plate or cutting board. 9. The Judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each Judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza 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 Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The 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. 15. The Organizer has the right to make any change to improve the carrying out of the event.
Largest pizza

Largest pizza

Rules and Results

Primi 3 classificati

N. GARA COGNOME E NOMEVALUT.
6 Pasini Daniele104,00
23 Mensa Stefano100,25
26 Lanza Luca98,51


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT.
54 Alioto Alessio 73,30
33 Amatruda Pietro 78,80
5 Amendola Giuseppe 89,06
38 Bonaccorsi Giuseppe 75,77
52 Borrelli Raffaele 96,45
19 Bovino Severino 74,28
39 Camonita Salvo 83,75
14 Caniglia Massimo 77,55
28 Coppola Leone 80,25
42 D'arrigo Marco 78,30
41 Di Santo Giovanni 95,00
12 Giuliani Francesco 78,00
11 Giuliani Giuseppe 78,50
17 Gomi Yasuo 68,52
25 Gourreau Thierry 74,75
40 Grigolato Luciano Martin 70,25
21 Izzo Angelo 79,00
48 Khaimets Roman 82,00
31 La Rosa Riccardo 89,25
26 Lanza Luca 98,51
30 Marini Filippo 73,00
53 Martins Fernandes Jorge Manuel 78,45
23 Mensa Stefano 100,25
47 Miroshnichenko Anton 86,25
20 Nardin Dario 91,50
36 Nazir Lewis Giorgio 87,80
6 Pasini Daniele 104,00
49 Senyk Dmytro 85,10
50 Silyuga Ivan 91,60
24 Tine? Alessandro 95,05


LARGEST PIZZA CATEGORY RULES 2018 1.At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted 4. The contestant has to withdraw peremptorily at 9.00 am his 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 2018. 5. The Organization will provide 500 g of dough. 6. The contestants will have 5 (five) minutes from the start of the competition to complete the performance using only their hands. From the moment that the dough is placed on the floor it may not be lifted up again even if the five minute time limit has not elapsed. The contestant has only 10 seconds to adjust and present it in the best way. 7. The dough disc must not have holes; it is permitted within the time limit to rectify eventual holes by hand. 8. The Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 9. The 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 and Results

Primi 3 classificati

N. GARA COGNOME E NOME VALUT.
66 Lavista Marco con Fabio Sebastiani 1221
63 Spatola Donato con Gennaro Vingiano 1199
23 La Porta Salvatore con Valentina La Porta 1199
26 Gourreau Thierry con Alessandro Lampis 1199
67 Miozzo Stefano con Manuel Baraldo 1175


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT.
9 Amatruda Pietro con Fabio Lessi 935
17 Apicella Luigi con Gianluca Concu 1034
58 Archat Stephane Angelo con Gael Rateau 945
65 Avdeev Roman con Dmitry Shakaryan 975
24 Balaguer Ortiz Javier con Jose Carlos Consuegra Medina 917
10 Bandelli Sergio con Yael Bronckers 840
44 Barcella Ignazio con Francesco Daidone 898
33 Bartolomeo Domenico con Gaetano Manganelli 1009
40 Bellocchio Francesco con Valerio Ricciardi 1139
54 Biale Massimo con Giuseppe Lapolla 990
35 Bozaghian Amir con Wisam Gharzoul 948
50 Caliolo Alessandro con Giacomo Diamante 917
53 Camonita Salvo con Saverio Tomasello 809
41 Cascio Placido con Francesco Mannarino 960
20 Cesario Martino con Francesco Pagliuca 882
32 Davila Gasco Diego Omar con Cristian Gaston Tello 978
28 De Silvestri Federico con Marcello Ferrarini 1057
51 Despaux Jean-jacques con Jean L'elgoualch 983
30 Di Antonio Mattia con Adolfo Rastelli 1063
69 Di Meo Giuseppe con Paolo Amato 894
13 Diana Nicola con Roberto Rossi 1107
25 Favero Daniel con Fabrizio Favero 1064
52 Ferlito Lucio con Giuseppe Esposito 944
19 Fini Abramo con Diego Lispi 1075
12 Galimi Domenico con Antonino Militi 961
16 Gashi Valbon con Giacomo Intranuovo 873
1 Giora Noemi con Marco Zatti 884
18 Giordano Francesco con Ilir Gjaita 962
8 Giuliani Francesco con Paolo Bozzoli 1002
26 Gourreau Thierry con Alessandro Lampis 1199
31 Guerrieri Rosanna con Giovanni Di Santo 790
14 Iovieno Alfonso con Franco Iovieno 991
7 Jean Cyril con Gaston Tapiador 867
4 La Marca Michael con Jason Samosky 941
23 La Porta Salvatore con Valentina La Porta 1199
15 Labake' Javier Gustavo con Daniel Viscardi 906
73 Laurito Cosmino con Franck Moog 1011
66 Lavista Marco con Fabio Sebastiani 1221
29 Lombardo Daniele con Maurizio Lombardo 1000
47 Maglione Giuseppe con Alessandro Di Gennaro 959
42 Marangi Francesco con Piero Saponari 994
46 Marcattili Alfredo con Daniela Gesuelli 962
72 Margheriti Christian con Laurent Raimondo 1016
22 Marquina Ruiz Gustavo con Jesus Marquina Cepeda 957
38 Martinelli Pierpaolo con Antonio Taliercio 1105
39 Mazet Alexandre con Matthieu Guillotin 1012
37 Meyer Laura con Tony Gemignani 1124
62 Micheli Clara con Fernando Lorenzetti 911
55 Minelli Roberto con Michele Lasco 1119
67 Miozzo Stefano con Manuel Baraldo 1175
70 Monaco Paolo con Salvatore Maggio 923
61 Nardo Simone con Alessandro Capuzzo 933
60 Paduano Claudio con Lucio Paduano 818
43 Palmarelli Giuseppe con Giampietro Ruotolo 948
11 Passannante Maurizio con Innocenzo Cocca 904
59 Pellone Carmine con Tiziano Tabarroni 1106
57 Percoco Ferdinando con Carmine Acunzo 887
21 Petrone Angelo con Tiziano Izzo 891 sub judice
6 Rago Gino con Dave Sommers 924
3 Rago Lenny con Bruno Brunetti 930
71 Ramos De Pinho Antonio con Moitie' Ludovic 1039
56 Recrosio L?ny con John Bergh 920
45 Serio Vito con Fabrizio Pellegrino 918
49 Silyuga Ivan con Dmytro Novakov 945
2 Simeone Gaetano con Patrizia Tamburrino 850
63 Spatola Donato con Gennaro Vingiano 1199
5 Uccello Dan con Bradley Corbin 954
48 Vecchiesso Giovanni con Gianluca Cecchetto 862
36 Veloce Imma con Vincenzo Varlese 957
34 Ventura Francesco con Olivier Simone 947
27 Villani Carlo con Sergio Costabile 1010
64 Villani Giuseppe con Alessio Bertolucci 927
68 Zucaro Dominique con Joseph Zucaro 1093


COMPETITION RULES PIZZA FOR TWO 2018 1. At the World Pizza Championship 2018 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Pizza for Two” can choose to compete on Monday April 9th, Tuesday April 10th or Wednesday April 11th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee for each couple is Euro 330,00 for each competition, if carried out by phone, or online registration euro 300,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 360,00 and euro 330,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 390,00 and euro 360,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. The second competitor will also receive a discount of 10% in case of another registration. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE and BAKING. “Pizza for Two” will be judged on INNOVATION of topping ingredients too. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Pizza for Two” category will be held on electric oven. 7. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. According to the Pizza for Two regulations a pizzaiolo and a chef together participate in the contest. The pizzaiolo has to think about the best pizza dough, and the chef will think about the best recipe to create and put on the pizza. Preferably, preparation and topping of pizza should be carried out in front of the Jury. The time allotted will be 20 minutes and the cook will have two induction plates with its pan to prepare the ingredients for the filling. During the competition, the two competitors will occupy their own position to the oven and will not move until their pizza is ready. Once the pizza is ready, the two competitors together to present to the Jury which will explain how it was prepared, the recipe of the cook and other special wishing illustrate. At this point, the pizza will be cut and it will be given out for tasting each Judge who will judge based on the cooking, taste and innovation in the matching of the stuffing ingredients. Previously, the Judge in the oven has given his score on the professionalism of the competitors, uniform worn, cunning, speed, accuracy, cleanliness and technique preparation and respect of the preparation time. It is possible to serve each pizza with an appropriate drink, but offering small gifts or mementos to the Jury is strictly prohibited as for adding any cutlery or tools on the Jury’s tables; this all will lead to disqualification. Competitors cannot approach the Jury’s table before the presentation of their pizza, penalty of disqualification. The chef must present a document certifying the profession as a chef or sign a statement in which he/she claims to be in business and to work as a cook. 9. The Judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each judge will be added together and the total will determine the position. 10. The Jury’s decision is final without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 11. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 12. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 13. The 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 and Results

Primi 3 classificati

N. GARA COGNOME E NOME TEMPO
5 AMENDOLA GIUSEPPE 00:57:25
52 BORRELLI RAFFAELE 01:08:82
15 SPOSATO DOMENICO 01:10:46


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME TEMPO
3 Alonge Calogero 01:59:13
5 Amendola Giuseppe 00:57:25
38 Bonaccorsi Giuseppe 01:40:74
22 Bonazza Luca 01:22:34
52 Borrelli Raffaele 01:08:82
19 Bovino Severino 01:58:42
18 Carletti Lorenzo 01:49:63
28 Coppola Leone 01:26:90
2 Cuomo Ivan 02:18:38
29 Di Maggio Felice 02:04:68
32 Dilettoso Nunziato 01:41:22
1 Donato Salvatore 03:23:94
44 Esposito Giuseppe 02:02:13
16 Esposito Jose 02:39:63
17 Gomi Yasuo 03:24:34
21 Izzo Angelo 02:24:59
48 Khaimets Roman 01:36:02
46 Levun Alexander 01:31:06
45 Locolle Stefano 03:01:84
30 Marini Filippo 03:14:44
8 Marotta Gianluca 02:43:18
10 Nogara Luca Francesco 03:07:79
37 Ortigoza David Ezequiel 01:12:30
6 Pasini Daniele 01:49:30
9 Passannante Maurizio 01:31:92
13 Perniciaro Giovanni 02:05:81
7 Sciarretta Ugo 02:00:92
49 Senyk Dmytro 01:30:78
34 Sommers Dave 01:53:30
15 Sposato Domenico 01:10:46
43 Tomasello Tonino 01:45:24
35 Volpe Scott 01:59:28
51 Zlotko Andriy 01:48:80


THE FASTEST CATEGORY RULES 2017 1.At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 4. The contestant has to withdraw peremptorily at 9.00 am his 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 2017. 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. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 8. The 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 and Results

Primi 5 classificati

N. GARA COGNOME E NOME VALUT.
11 VINGIANO GENNARO 4416
14 CASTELNOVO EMANUELE 4061
6 BIALE MASSIMO 3774
15 CALIOLO ALESSANDRO 3519
17 DI ANTONIO MATTIA 3390


Tutti i concorrenti in ordine alfabetico

N. GARA COGNOME E NOME VALUT.
2 BALDUCCI MARCO 2630
3 BARTOLOMEO DOMENICO 2637
6 BIALE MASSIMO 3065
15 CALIOLO ALESSANDRO 2815
14 CASTELNOVO EMANUELE 3185
19 DAIDONE FRANCESCO 2507
18 DE TURRIS ANTONINO 2001
17 DI ANTONIO MATTIA 2924
8 DI MARZO IGNAZIO 2303
10 FALAVIGNA FRANCESCHINO 2274
5 GIOIA DIEGO 2779
12 LAMPIS ALESSANDRO 2337
1 MAGGIO SALVATORE 2285
7 MUZZOLON MIDA 2696
13 PRIORI DANIELE 2607
16 ROSSI ROBERTO 2613
4 RUOTOLO GIAMPIETRO 2458
11 VINGIANO GENNARO 3369
9 YAMAGUCHI TAKAHIDE 2407


HEINZ BECK TROPHY “I PRIMI.... IN PIZZERIA” The Regulations The Heinz Beck Trophy is solely and exclusively reserved to those cooks working in restaurant-pizzerias. The famous chef Heinz Beck, gratified three Michelin stars, will preside over a highly qualified Jury that will award the first title of "I Primi…in Pizzeria”. It’s a first course using one’s free fantasy with rice and fresh, dried or filled pasta. The recipes will be selected by a committee that will choose the most interesting proposals received by the Organization. The chefs selected will be contacted by phone to be invited to participate in the competition on the dates of April 9 and 10 2018 during the Pizza World Championship 2018 in Parma. All participants must bring the ingredients needed to prepare the recipe entered in the contest to be submitted in five samples for the members of the Jury and to be able to repeat if it is at the final stage of the event. The time available will be 30 minutes. The recipe will have to be fully prepared during the competition, in the presence of the Judges. It will be strictly prohibited from offering small gifts or mementos to the Jury under penalty of disqualification. Competitors may have a helper who doesn’t participate in the preparation. The available equipments will be 1 pasta cooker, 2 induction plates and 1 oven. In the two days of competition will be selected the recipes that have obtained the 5 highest scores by the Judges and they will participate in the finals Wednesday, April 11 2017. In the final you will have to repeat exactly the recipe that has won the selection. Within the competition there will be a special prize for matching food and wine, whose participation is not mandatory. The chefs will be judged with a score between 1 and 100 for each of the following characteristics: - originality - respect for traditions - execution - hygiene - technical - professionalism - presentation - taste - balance For pairing food and wine will be also part of a score between 1 and 100. Only recipes sent to the address to the organization’s e-mail info@campionatomondialedellapizza.it or per fax number +39 421 83178 or turned in personally, 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 are not there the registration will not be processed. The registration fee is euro 150,00. If the competitor takes part to more than one event, he will get 10% discount on the total. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event. The competitor’s registration is valid as acceptance of the competition rules and consent to the processing of personal data under the Law 196/03. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. A hat and an adequate uniform are suggested. Only the competitors wearing a uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. The Jury’s decision is final without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship in the Organizer’s office in Caorle – Ve, Italy, only by appointment. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. The 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 and Results

Le vincitrici

SQUADRA VALUTAZIONE TOTALE
Last Time Team 4048
White Passion 4048
A-Team 4019
Penelope Team 4019
Narifa 3993


Tutti gli altri team

SQUADRA VALUTAZIONE TOTALE
Appyce 3590
Gli Imprevedibili 3957
La Roja 3831
Pizza & Birra 4 Ever 3702
Pizza Champs 3769
Pizza Team Espagna 3471
Squadra Gialla 3868
Squadra Nera 3753
Squadra Rossa 3785
Team P.A.C. Brescia 3370
Team P.A.C. Italia 3810
Uspt 2991
Yep'a Pizzza 3019



The World Pizza Team 2018: 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 and Results

Il vincitore gara Triathlon

COGNOME E NOME VALUTAZIONE TOTALE
Miozzo Stefano 2412

Risultati per Nazione

N. GARA COGNOME E NOME VALUT
Albania Abdushi Elvis 688
Argentina Villalba Jorgge Leonardo Miguel 762
Austria Monaco Paolo 733
Australia De Falco Lucio 758
Bangladesh Bhuiyan Sumon 653
Belgio Dui Anthony 788
Brasile Machado Rodrigo 597
Svizzera Vandi Matteo 768
Cile Mancini Piero 699
Germania Musev Sibin 811
Egitto Abouelhaitham Sameh 658
Spagna Tavani Marco 786
Francia Gourreau Thierry 830
Croazia Podunavac Ognjen 740
Ungheria Szabadfi Szabolcs 772
Irlanda Magnetti Matteo 733
Israele Rom Amsili Gali 596
Italia Miozzo Stefano 866
Giappone Tachikawa Takumi 734
Corea del Sud Lee Jinhyung 640
Libano Nasr Marcel 521
Sri Lanka Singappulige Rajith Shehan 558
Lussemburgo Ruben Soares Miguel Faria 643
Marocco Wahbi Ahmed 742
Monaco Scianame Tiziano 738
Moldavia Aniuhovschi Gleb 615
Macedonia Jovanovski Zoran 534
Messico Scalia Giuseppe 762
Norvegia Corsi Elio 783
Pakistan Muhammad Imran 630
Portogallo Demuro Sebastiano 790
Regno Unito D'Auria Davide 714
Russia Avdeev Roman 619
Arabia Saudita Salamah Mohammed 753
Svezia Bozaghian Amir 780
Tagikistan Khalikov Kurbon 0
Turchia Ozkeskinler Tuncay 703
Ucraina Zlotko Andriy 744
Stati Uniti Hueffmeier Sarah 776
Vietnam Reale Manuel 692



COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2018 1. At the World Pizza Championship 2018 – 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 2017 until all AVAILABLE PLACES ARE TAKEN. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Monday April 9th or Tuesday April 10th 2018 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 165,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th the registration fee by phone will be euro 180,00 and euro 165,00 for online registrations. From March 1st 2018 until all places available are taken the registration fee by phone will be euro 195,00 and euro 180,00 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. The competitor’s registrations is valid as acceptance of the competition rules and consent to the processing of personal data 196/03. 3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number. 4. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the world pizza championship. A hat and an adequate uniform are suggested. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted. 5. The theme for the Championship of the gastronomic category is “Fantasy Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and focaccia bread are excluded from the competition. 6. “Classic Pizza” category is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. “Pizza on the Peel” and “Pan Pizza” categories will take place on electric ovens. 7. Each competitor will use his products. The Organization will provide only the tools normally used and the mixer for those who want to make the dough on the spot. An official of the Pizza World Championship will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal. 8. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury on their presentation plate (within a maximum time of 15 minutes for "Classic Pizza" and "Neapolitan STG", 30 minutes for “Pan Pizza” and 20 minutes for "Pizza on the Peel"). During the competition, the competitor will occupy his own position to the oven and will not move until his pizza is ready. Each pizza will be shown and then cut into pieces and given to the Jury for tasting. Each pizza presented during the competition must be submitted directly by the applicant, any helper will not be able to talk to the Jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink, but will be strictly prohibited from offering small gifts or mementos to the Jury or from preparing the Jury’s table by using any cutlery or tools, will be disqualified. For "Pan Pizza", it is forbidden to use pre-cooked dough made in external laboratories. If necessary, the pre-cooking may be made before the competition starts, after consultation with the Judges to the ovens. The pizza will be rolled out in the presence of the Judges to the ovens and even the leavening, if required, will be prepared after consultation with the referee. The pan containing the pizza will be put on racks provided by the organization and arranged in the cooking area. The contestants in the category "STG Neapolitan Pizza" must know the regulations governing the production, available at www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2345, registered by the Ministry of Agricolture and Forests. An inspector will see that 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". For “Pizza on the Peel” the Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Competitors will have 20 minutes to prepare, cook and present it to pizza Jury. “Pizza on the Peel” can not be cut off and stuffed like a focaccia bread and must be submitted to the Jury on its own plate or cutting board. 9. The Judges will award each pizza points on a scale of 1 to 100 for each requested skill. The points given by each Judge will be added together and the total will determine the position. 10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG pizza 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 Jury’s decision is final and without appeal. Video shootings are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation. 12. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment. 13. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants. 14. The 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. 15. The Organizer has the right to make any change to improve the carrying out of the event.

SCHEDULE 2018 & INFO

 
  • Parma Fair, Palacassa
    Inside Parma Congress Center, viale delle Esposizioni 393/a

  • PHONE
    + 39 0421 83148

  • EMAIL
    info@campionatomondialedellapizza.it

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FAQ

Where do I park?

G5 parking place is only for competitors. It is located next to Palacassa (pav. 7) and you can reach it 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 Wednesday, 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.

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
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