• Parma, Palacassa, May 8-10 2017

    Pizza World Championship
    26° Edition!

     

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  • Parma, Palacassa, May 8-10 2017

    The most known international pizza related event:

    professionals, journalists, companies…all eyes on us!

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  • Parma, Palacassa, May 8-10 2017

    Congratulations to all competitors!

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

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

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

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VIDEO

Watch the videos of the 2017 edition!

 

11 EVENTS

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

Classic Pizza

Classic Pizza

Results

Primi 10 classificati

 N. GARA  COGNOME E NOME  VALUT.
323 Sabbatini Giorgio 803
405 Cannizzo Massimiliano 799
238 Guglielmi Franck 799
339 Piazza Damiano 798
338 Michel Laurent 796
335 Baraldo Manuel 793
401 Lapolla Giuseppe 789
366 Cristiano Angelo 782
421 Rosella Rossano 780
255 Margheriti Christian 777
365 Manca Germana 776


Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT.
173 Abbiati Paolo 611
396 Abdushi Elvis 772
377 Aceto Alberto 718
276 Alba Mauro 728
163 Alberti Mario 697
260 Aligod Reda 744
430 Almeida Fernando 734
407 Amaru' Giuseppe 718
97 Amatruda Pietro 760
11 Amgad Nakhla Amgad 481
221 Anezinos Costantino 720
253 Angi Marco 767
114 Annarumma Massimo 766
101 Antoniolli Julien 684
358 Archat Stephane Angelo 717
436 Arria Alessio 716
404 Articolo Salvatore 684
249 Attina' Davide 736
7 Aziz Sherif 515
296 Badini Ivano 664
417 Bandelli Sergio 686
335 Baraldo Manuel 793
58 Barletta Carmine 661
118 Barresi Pietro 707
321 Batzella Nicole 760
103 Bega Davide 663
165 Bello Cristian 653
96 Bellocchio Francesco 680
147 Belmonte Massimo 705
47 Bergamin Simone 714
53 Bertellotti Isabella 670
197 Bertolucci Alessio 762
75 Bhuiyan Sumon 724
418 Bianchi Davide 715
6 Bianchi Giacomo 600
158 Bianco Marcello 651
95 Bologna Leonardo 665
109 Bonazza Luca 671
334 Bonci Benedetta 709
388 Boniolo Mirko 771
94 Borrell Benoit 748
425 Borrelli Raffaele 664
258 Boschi Mattia 682
49 Botta Alessandro 714
131 Boukha Seif 629
9 Bovino Severino 370
352 Bozaghian Amir 717
146 Bressan Antonio 647
243 Brunelli Orazio 709
227 Brunetti Bruno 731
193 Bucci Giuliano 687
299 Buonocore Francesco 633
318 Busato Simone 689
304 Cabrera Perez Pablino 697
282 Cagliostro Rocco 722
309 Callejon Garcia Arnau 717
344 Calzarini Marco 740
88 Cambareri Pasquale 728
289 Cammisa Giovanni 636
340 Camonita Barbaro Salvatore 738
346 Camonita Vincenzo Marco 674
61 Campanella Antonio Pio 707
154 Cannavo' Carmelo 657
424 Cannizzaro Carmela 738
405 Cannizzo Massimiliano 799
281 Canosci Stefano 608
209 Capacchione Carmine 699
385 Capo Alessandro 721
383 Capuzzo Alessandro 767
90 Caraviello Vincenzo 668
132 Carbone Carmelo 631
284 Carciotto Luciano 755
153 Cardone Alessandro 587
274 Cardone Vincenzo 602
262 Cardonia Pierino 706
57 Casale Massimo 549
257 Casani Franco 661
389 Cassiano Andrea 656
98 Catalano Michele 706
79 Cataldo Paul 583
28 Cavalieri Manuel 457
184 Cavarretta Rosario 607
42 Ceccatelli Daniele 705
20 Celentano Christian 641
5 Cennerini Gabriele 653
376 Chiavaroli Alessandro 670
232 Chiodi Cosimo 724
139 Circhirillo Michele 626
329 Cito Daniele 637
10 Ciuca Walter 632
208 Civiello Roberto 742
270 Cocchetto Denis 655
292 Coco Valerio 726
40 Colella Jonathan 537
202 Collovigh Lorenzo 626
138 Commazzetto Marco 656
70 Concu Gian Luca 738
435 Conde Joao Paulo Antunes 638
26 Conidi Piero 741
195 Conti Giuseppe 637
306 Contiero Jacopo 600
244 Copa Luan 660
247 Coroforte Piero 618
44 Corsi Elio 700
108 Costamagna Lorenzo 654
267 Costanzo Marcello 767
307 Costanzo Massimo 775
288 Craparotta Camillo 695
43 Crescentini Riccardo 561
27 Crisafi Filippo 679
366 Cristiano Angelo 782
219 Culliton Jamie 712
402 Cusumano Nicolò 760
73 D'angelo Iose' 603
264 D'arcangelo William 740
85 D'arrigo Marco 623
322 Davila Diego Omar 728
390 De Angelis Luca 679
229 De Domizio Alen 689
356 De Filippis Daniele 718
150 De Rosa Anthony 671
17 De Rosa Massimo 534
205 De Rosa Raffaele 627
427 De Silvestri Federico 690
303 De Turris Antonino 675
177 De Vittorio Luigi 628
171 Del Mestre Massimo 689
333 Del Negro Fabiano 737
294 Della Camera Ortensio 657
45 Della Volpe Antonio 656
1 Di Bartolomeo Toni Sandro 613
178 Di Blasi Giuseppe 691
166 Di Felice Alessandro 700
254 Di Gioia Carmine 720
399 Di Marzo Ignazio 642
89 Di Mauro Mario 604
16 Di Sparano Giovanni 593
199 Di Tella Antonio 725
359 Disperso Francesco 677
22 Dodaj Dritan 717
168 Donnarumma Agostino 561
428 Donzetti Carmine 668
216 Dubeneckaja Inesa 704
268 Durante Alessandro 662
347 Durante Marica 694
259 El Idrissi Abdessamad 602
351 Epifani Angelica 764
317 Esposito Antonio 712
56 Fabbrocino Raffaele 632
111 Fappani Ivan 644
207 Favero Daniel 667
129 Fazzi Biagio 684
104 Feracho Aline 565
82 Ferlito Lucio 671
432 Fernandes Angelo 725
13 Ferrari Davide 652
69 Filippone Andrea 730
369 Finazzi Matteo 666
419 Fini Abramo 728
130 Fissani Alberto 564
14 Fontana Keoma 632
19 Fontana Stefano 614
245 Fotia Marcello 742
313 Francesch Barba Brais Alexandre 614
134 Franchini Dario 624
215 Franchini Simone 684
342 François Claude 770
217 Galdi Vincenzo 640
21 Gallo Alessandro 692
24 Galluccio Francesco 549
362 Galuppi Andrea 657
223 Garcia Alex 696
310 Garcia Ortiz Juan Pablo 615
124 Garcin Elodie 664
71 Gashi Valbon 688
181 Gatti Kevin 725
278 Gatto Luciano 645
136 Ghani Ali 710
144 Giaccone Flavio 674
298 Gil Pablo Gustavo 659
378 Giordano Ciro 718
38 Giordano Leonardo 678
239 Giuliani Francesco 728
312 Gonzaga Caparos Cindy 732
225 Gordon Anthony 589
327 Granata Leonardo 723
81 Graniti Giuseppe 638
115 Grimaldi Carlo 603
242 Grossi Umberto 658
241 Guarniera Antonio 679
110 Gueli Nicolo 602
238 Guglielmi Franck 799
384 Guida Arcangelo 720
331 Guida Michele 681
368 Guidi Marco 693
126 Gusciglio Lorenzo 664
35 Haider Ali 636
172 Haro Goveo Darwin Renè 650
410 Hirose Kimihiko 615
148 Iannello Santi 668
203 Ianniello Giovanni 677
204 Ianniello Simone 576
353 Intonaco Cristina 607
182 Iodice Francesco 724
411 Ito Ryo 672
408 Iwasawa Masakazu 708
141 Izzo Angelo 622
235 Izzo Stefania 690
261 Jovanovski Zoran 641
403 Kalemaj Drini 661
275 Kuang Xierui 628
3 La Grotteria Nicolino 550
160 La Marca Michael 701
169 La Porta Salvatore 665
416 La Rosa Riccardo 775
330 Labarile Nicola 639
246 Landi Giovanni 747
214 Lanser Enzo 682
185 Lanza Luca 746
401 Lapolla Giuseppe 789
349 Laurito Cosmino 640
65 Lavezzi Nicola 623
364 Ledda Marco 643
187 Lemaitre Cedric 753
348 Leo Carmine 677
350 Leo Michele 685
252 Leonardi Mattia 668
112 Lettieri Vincenzo 634
191 Lioniello Salvatore - 1995 618
212 Locci Alessandro 663
375 Lodato Vincenzo 704
380 Loguercio Marco 721
107 Lory Frank 629
135 Louka Rimon 697
128 Lucente Andrea 681
117 Maccarone Michele 629
164 Macheda Alessandro 700
55 Maestrelli Claudio 611
78 Maggiani Luca 554
272 Maglione Giuseppe 728
142 Maglione Paolo 706
137 Malja Mirsad 691
409 Mallia Carmelo 655
365 Manca Germana 776
198 Mansi Aniello 687
426 Mansi Vincenzo 718
12 Maraniello Giuseppe 584
413 Marchini Claudio 608
255 Margheriti Christian 777
308 Marquina Martinez Rocio 750
311 Marquina Ruiz Gustavo 594
179 Marrazzo Carmine 738
176 Marruocco Vincenzo 618
343 Martin Laurent 701
434 Martins Fernandes Jorge Manuel 711
23 Masi Leonardo 595
213 Masitto Attilio Nicolo' 677
297 Mastino Paolo Alfredo 697
51 Matarazzo Mario 725
156 Mattia Ghiani 624
345 Mazet Alexandre 532
83 Menna Giuseppe 745
196 Mensa Stefano 723
256 Meyer Laura 721
186 Michel Alain 668
338 Michel Laurent 796
355 Michelan Gianfranco 678
29 Michieletto Gianmarco 598
233 Migliaccio Fulvio 658
149 Migliaro Rosario 621
151 Migliore Federico Emanuele 685
361 Minelli Roberto 705
68 Mineo Vincenzo 676
420 Miozzo Stefano 725
429 Mirabella Giuseppe 747
412 Miyazaki Yoshitaka 654
437 Mohammadi Ali 663
394 Monaco Paolo 669
133 Montalto Mariano 607
8 Montefusco Ivan 601
25 Montemagno Vittorio 720
237 Montoro Maximilian 594
393 Moro Pasquale 698
87 Mosca Francesco 609
336 Muhammad Imran 636
302 Musev Sibin 763
228 Napoletano Saverio 708
373 Nardin Dario 716
382 Nardo Simone 705
167 Nazir Lewis Giorgio 709
84 Nesca Antonio 598
406 Nozawa Keigo 574
80 Nussel Raanan Yossi 709
76 Occhipinti Fabio 578
319 Ortigoza Ezequiel David 720
93 Ours Simone 649
230 Ozkeskinler Tuncay 656
91 Pacelli Daniele 619
64 Padovano Lorenzo 729
301 Paduano Giuseppe 701
36 Pagano Andrea 593
62 Palmerio Gianni 695
63 Palmerio Lorenzo 596
324 Palmieri Ernesto 724
423 Paoletti Innocenzo 668
206 Pappalardo Gaetano 621
210 Parvanov Tsvetelin Borislavov 718
105 Pentangelo Paolopietro 706
67 Percoco Ferdinando 601
271 Perdighe Antonio 688
433 Pereira Agostinho 732
155 Pereira André 597
326 Pereira Queirós Gonçalo 571
314 Pereira Queirós Paulino Manuel 628
287 Petricciuolo Ciro 693
39 Petrillo Pasquale 673
339 Piazza Damiano 798
293 Pigneri Giovanni 745
381 Pino Rocco 774
201 Pintaudi Giuseppe 541
240 Piselli Tommaso 738
157 Polignone Renato 619
332 Preda Daniela 692
279 Pulbere Vasile 642
231 Rago Gino 694
220 Rago Lenny 731
439 Raimondo Laurent 740
234 Ranieri Alessandro 639
398 Rastelli Adolfo 676
283 Recrosio Lény 765
140 Remigio Salvatore 612
194 Reveillaud Thomas 620
175 Ribera Nicolas 654
113 Ricci Giuliano 532
66 Ricciardi Sebastiano 513
286 Riontino Giuseppe 762
99 Rios Rios Efren Onofre 610
305 Roberto Marcus 618
222 Rosch Kyle 721
421 Rosella Rossano 780
41 Rossi Mauro 615
200 Rossini Paolo 742
170 Rossino Filippo 717
360 Rosso Massimo 680
59 Rotolo Mitchell 668
395 Rullo Stefano 661
192 Ruocco Fausto 757
431 Russo Alfio 664
397 Russo Monica 610
323 Sabbatini Giorgio 803
354 Sady Lamin 652
277 Sajadpour Alexander 645
2 Salama Faruk 570
341 Samele Luca 675
152 Sanchez Tamaris Alessandro 642
46 Santini Vincenzo 681
236 Santuccio Francesco 682
250 Sarzi Sartori Daniele 755
116 Savino Francesco 699
161 Scalia Giuseppe Manuele 654
74 Scamporrino Giulio 660
189 Scottoli Sergio 670
211 Scrima Vincenzo 662
120 Scurto Luca 552
391 Segato Diego 655
387 Semcha Houssem 723
122 Seragusa Alessandro 703
121 Serricchio Andrea 628
4 Shemilli Saimir 703
15 Sheng Jing 462
363 Sherifi Luan 707
290 Simone Luigi 590
438 Smith David 644
30 Smokevitch Jeff 589
400 Soares Faria Miguel 750
226 Sommers Dave 719
372 Sordillo Vincenzo 652
190 Sorvillo Michele 746
392 Spadoni Antonio 657
162 Spina Giovanni 694
159 Spina Salvatore 682
183 Spinelli Roberto 732
337 Sposato Domenico 623
48 Stabile Gianmichele 710
300 Stamatakis Vasileios 729
127 Staropoli Nicola 640
328 Stella Cosimo 640
325 Striuli Pierluigi 701
357 Tachikawa Takumi 712
34 Taipi Shkelqim 662
143 Taliano Giuseppe 616
18 Tasdemir Hatem 502
265 Terracciano Luigi 739
379 Tidona Giovanni 744
188 Tinè Alessandro 609
248 Tinelli Antonio 700
92 Tola Gianluca 629
371 Tolino Prisco 667
86 Tomarchio Sebastiano 655
125 Tommasini Giovanni Luca 713
386 Torre Valerio Luca 701
285 Trinchera Tonio 743
54 Troiano Anthony 599
174 Tropea Fabrizio 632
422 Trovarello Andrea 675
50 Tufo Massimo 765
31 Uberti Virgilio 537
224 Uccello Dan 744
180 Vaccarella Daniele 734
374 Vallese Luigi 735
266 Vassallo Domenico 748
367 Vecchiesso Giovanni 775
295 Verrand Michel 723
263 Vestoso Luigi 640
119 Vichi Diego 687
251 Vidone Francesco 746
320 Villalba Miguel Leonardo 615
269 Villani Matteo 662
145 Viola Fabrizio 745
291 Vitagliano Orlando 702
316 Vitale Michele 750
123 Waigand Kenneth 568
280 Wainstok Steeven 731
414 Watanabe Hatsumi 590
415 Watanabe Makoto 670
218 Wolf Michael 659
273 Yaqui Liu 704
52 Zago Roberta 628
72 Zahmoun Ilham 748
60 Zaja Maurizio 614
315 Zana Aziz Mohammad 731
100 Zecca Ivan 711
102 Zedda Ignazio 607
32 Zorzi Gianluca 721
37 Zozzaro John 680
370 Zucaro Dominique 710
33 Zullo Simone 614


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

Individual free style

Results

I vincitori

 N. GARA  COGNOME E NOME  VALUT. 1  VALUT. 2
13 Huang Tusheng 403 471
8 Tachikawa Takumi 435 469
7 Mansi Aniello 384 448

Gli altri finalisti

 N. GARA  COGNOME E NOME  VALUT. 1  VALUT. 2
14 Falco Jerome 433 447
16 Leicu Dan Ioan 428 443
20 Mansi Vincenzo 431 416

Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT. 1  VALUT. 2
2 Esposito Jose' 315 0
14 Falco Jerome 433 447
5 Gil Pablo Gustavo 363 0
13 Huang Tusheng 403 471
16 Leicu Dan Ioan 428 443
1 Maio Federico 352 0
6 Mancera Martin Jesus 336 0
7 Mansi Aniello 384 448
20 Mansi Vincenzo 431 416
9 Matsuda Yusuke 354 0
12 Niu Mingyue 359 0
4 Ortigoza Ezequiel David 383 0
10 Polignone Renato 333 0
15 Ribera Nicolas 337 0
18 Russo Simone 357 0
3 Sokolov Anton 348 0
8 Tachikawa Takumi 435 469
17 Takeishi Kazunori 314 0
11 Taliano Giuseppe 309 0
19 Tola Gianluca 347 0



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

Gluten free pizza

Results

I vincitori

 N. GARA  COGNOME E NOME  VALUT.
50 De Silvestri Federico 819
39 Vassallo Domenico 807
49 Corsi Elio 799

Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT.
14 Abbiati Paolo 527
11 Belmonte Massimo 767
28 Bertolucci Alessio 787
56 Bicchierai Ludovic 732
62 Borrelli Raffaele 739
32 Bucci Giuliano 703
44 Bucolo Domenico 772
10 Carbone Carmelo 687
41 Carciotto Luciano 716
46 Circhirillo Michele 682
20 Conti Giuseppe 767
18 Coppola Leone 666
49 Corsi Elio 799
47 Davila Diego Omar 681
65 De Bellis Alessandra 746
35 De Rosa Raffaele 745
50 De Silvestri Federico 819
43 De Turris Antonino 755
64 Di Marzo Katiuscia 693
51 Di Matteo Raffaele 716
60 Eguchi Hironobu 561
36 Fotia Marcello 737
7 Franco Eleonora 658
33 François Claude 706
68 Fusco Danilo 689
9 Gashi Valbon 695
63 Gatti Kevin 757
1 Golirni Alessandro 619
24 Grilli Paolo 766
6 Guarniera Antonio 660
34 Ianniello Giovanni 687
15 Ianniello Simone 749
55 Lamberti Gennaro 681
22 Lanza Luca 720
25 Lapolla Giuseppe 772
29 Lioniello Salvatore - 1995 661
13 Macheda Francesca 745
67 Mansi Aniello 679
26 Marconi Anna Maria 773
16 Marquina Martinez Rocio 496
23 Mensa Stefano 617
12 Micheli Clara 693
5 Milillo Giuseppe 678
42 Mineo Vincenzo 689
31 Miozzo Stefano 798
59 Monaco Paolo 647
61 Nozawa Keigo 543
45 Palmieri Sara 754
27 Pappalardo Gaetano 763
38 Rago Gino 739
54 Raimondo Laurent 716
4 Romano Alfredo Giacomo 676
57 Rossino Filippo 693
58 Scalia Giuseppe Manuele 627
66 Sciolti Francesca 672
19 Segato Elia 677
30 Sorvillo Michele 748
37 Sozio Mario 677
52 Specchio Matteo 715
53 Tolu Cristian 724
17 Torre Valerio Luca 644
2 Uberti Virgilio 561
21 Vaccarella Daniele 707
39 Vassallo Domenico 807
3 Veloce Imma 688
48 Villalba Miguel Leonardo 692
40 Villani Matteo 764
8 Zaja Maurizio 736



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

Pan Pizza

Results

Primi 10 classificati

 N. GARA  COGNOME E NOME  VALUT.
22 Mottola Biagio 820
66 Passerini Yuri 809
70 Lapolla Giuseppe 802
52 Kawaguchi Mateo 794
71 Tofani Maria 785
51 Barletta Carmine 776
17 Garcin Yoan 772
23 Valverde Cesare 771
60 Episcopo Clara 770
27 La Rosa Riccardo 770
56 Sposato Domenico 765


Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT.
21 Abbiati Paolo 607
19 Alberti Mario 657
3 Amicone Marco 677
2 Amsili Avi 687
51 Barletta Carmine 776
20 Baronciani Marco 718
8 Bhuiyan Sumon 737
63 Boniolo Mirko 715
62 Bozzo Maurizio 650
53 Bressan Giuliano 725
39 Brunetti Bruno 672
64 Calaon Gianni 695
68 Calvo Natale 670
65 Cannizzaro Carmela 747
6 Cassone Felice 660
47 Cataldo Paul 718
67 Collovigh Lorenzo 722
35 Corrado Martini 674
5 D'alessandro Cav. Lucido 634
37 D'intino Angelo 692
13 Davila Diego Omar 713
24 De Marco Dante 704
28 Di Marzo Ignazio 594
1 Donnarumma Agostino 501
18 Dubeneckaja Inesa 586
60 Episcopo Clara 770
34 Felici Giansante 691
36 Garbarino Cristiano 705
17 Garcin Yoan 772
7 Gil Pablo Gustavo 679
41 Giordano Leonardo 492
32 Grilli Paolo 752
10 Guidi Marco 740
46 Hasselknippe Bodil 630
52 Kawaguchi Mateo 794
42 La Marca Michael 647
27 La Rosa Riccardo 770
70 Lapolla Giuseppe 802
58 Laurito Cosmino 757
29 Lioniello Salvatore - 1995 646
38 Mannino Massimo 663
9 Mercuro Jacopo 741
12 Monni Camilla 609
22 Mottola Biagio 820
15 Palmieri Filomena 635
57 Paoletti Innocenzo 561
66 Passerini Yuri 809
33 Pintaudi Giuseppe 724
72 Polce Luca 675
11 Polidori Ferdinando 698
44 Rago Lenny 671
69 Raimondo Laurent 674
43 Rosch Kyle 409
48 Scott Anthony 636
26 Segato Diego 748
16 Seragusa Alessandro 664
40 Sommers Dave 602
30 Sorvillo Michele 698
45 Spadoni Antonio 694
56 Sposato Domenico 765
71 Tofani Maria 785
31 Tonarelli Federico 756
25 Torre Valerio Luca 761
54 Valleriani Ilaria 731
23 Valverde Cesare 771
4 Verrand Michel 616
14 Villalba Miguel Leonardo 636
50 Visinoni Federico 760
61 Zahmoun Ilham 705
59 Zucaro Dominique 742



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

STG Neapolitan Pizza

Results

I vincitori

 N. GARA  COGNOME E NOME  VALUT.
60 Mansi Biagio 805
12 Garofalo Roberto 766
37 Kojima Takafumi 759

 

Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT.
40 Abouelhaitham Sameh Mohamed 680*
35 Adinolfi Francesco 726*
43 Amendola Ivo 716
4 Amgad Nakhla Amgad 703*
5 Aziz Sherif 566*
52 Bicchierai Ludovic 659*
67 Blom Marthinus 609*
71 Borrelli Raffaele 632
22 Bucci Giuliano 753
6 Carozza Michele 540
57 Cassiano Francesco 556*
61 Cassiano Gaia 659
31 Cavarretta Rosario 609
48 Circhirillo Michele 635
24 Civiello Roberto 706
26 Corsi Elio 660
10 Cotza Stefano 583
42 Crocitta Fabrizio 625*
13 D'amelio Michele 613
49 Davila Diego Omar 603
44 De Giacomi Mariano 700
58 De Rosa Christian 651
36 De Vita Francesco 592
28 Di Blasi Giuseppe 619
65 Eguchi Hironobu 646*
69 Fuso Marco 739
12 Garofalo Roberto 766
51 Gentile Sebastiano 701
1 Ghirardelli Nicola 537
39 Giordano Mario 612
8 Giuliani Francesco 553
18 Granata Leonardo 695
15 Grasso Guillaume 573*
27 Guarniera Antonio 675
21 Guida Arcangelo 644
41 Haider Ali 641*
7 Harizi Laorenc 542*
29 Ianniello Giovanni 530
64 Iwasawa Masakazu 583*
37 Kojima Takafumi 759
54 Leo Michele 655*
32 Lioniello Salvatore - 1995 561
46 Maglione Giuseppe 727
66 Mansi Aniello 719
60 Mansi Biagio 805
34 Mansi Vincenzo 707
45 Manzo Gabriele 675
2 Maraniello Giuseppe 607*
9 Marrazzo Carmine 696
47 Martellino Mario 767*
59 Minicozzi Stefania 719
3 Montefusco Ivan 636*
16 Mormile Yoann Pasquale Max 575
53 Napoletano Saverio 672
63 Noma Yusuke 595*
17 Nussel Raanan Yossi 608*
55 Pannella Cuono 723
11 Petricciuolo Ciro 581
20 Rosolia Livio 616
23 Segato Eros 664
33 Sorvillo Michele 602
68 Specchio Matteo 670
30 Spinelli Roberto 535
19 Tachikawa Takumi 602
70 Tangredi Alfonso 632
56 Vassallo Domenico 622
38 Vidone Francesco 690
50 Villalba Miguel Leonardo 709
25 Vittorio Alessandro 652
62 Watanabe Makoto 570
14 Zullo Simone 650


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

Pizza on the peel

Results

I vincitori

 N. GARA  COGNOME E NOME  VALUT.
64 Miozzo Stefano 859
129 Polce Luca 834
88 Rosso Massimo 803


Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT.
66 Alberti Mario 650
113 Amaru' Giuseppe 801
60 Amatruda Pietro 0
110 Articolo Salvatore 679
78 Barletta Carmine 712
114 Batzella Nicole 746
72 Belliscioni Luca 760
25 Bellocchio Francesco 687
65 Bergh John 610
117 Bertolucci Alessio 732
100 Boniolo Mirko 718
31 Boselli Fabio 661
98 Bozzo Maurizio 785
83 Bressan Giuliano 749
4 Brunelli Orazio 719
3 Burel Andrea 703
126 Caliolo Alessandro 770
44 Callejon Garcia Arnau 630
19 Campanella Antonio Pio 679
121 Cannizzaro Carmela 739
111 Cannizzo Massimiliano 602
103 Capo Alessandro 751
49 Carianni Alberto 686
21 Cataldo Paul 603
59 Civiello Roberto 669
90 Coppola Leone 725
91 Cristiano Angelo 754
22 Cua Gianluca 600
108 Cusumano Nicolò 664
29 Davila Diego Omar 762
104 De Angelis Luca 749
80 De Marco Dante 732
86 De Silvestri Federico 705
76 De Turris Antonino 717
87 Demetrio Antonio Trofino 741
48 Di Blasi Giuseppe 714
53 Di Marzo Ignazio 735
18 Di Meo Giuseppe 705
9 Di Salvatore Moreno 581
20 Dilucia Giovanni 556
2 Donnarumma Agostino 510
42 Douimry Mehdi 743
122 Esposito Giuseppe 678
116 Ferlito Lucio 764
30 Ferrarini Sergio 640
92 Finazzi Matteo 609
52 Fini Abramo 769
127 Florio Vincenzo 761
106 Fornasiero Nicoletta 711
71 Fotia Marcello 731
67 Franceschini Gianni 682
95 Francesco Gusai 776
36 Fronzi Foster 635
37 Furlanetto Fabio 597
102 Fuso Marco 648
68 Giordano Leonardo 728
11 Giuliani Francesco 720
45 Gonzaga Caparos Cindy 671
39 Grilli Paolo 651
70 Haider Ali 647
1 Hajmeli Antoneta 731
50 Iodice Francesco 696
109 Kalemaj Drini 639
15 La Bella Alfredo 626
69 La Marca Michael 689
115 La Rosa Riccardo 792
51 Lanza Luca 756
123 Lapolla Giuseppe 743
55 Lioniello Salvatore - 1995 643
14 Lobascio Armando 634
40 Magnetti Matteo 646
112 Mallia Carmelo 766
107 Mansi Aniello 743
82 Marini Filippo 706
35 Mastrantonio Simone 734
17 Matarazzo Mario 610
75 Mazzola Manuele 682
85 Michel Laurent 697
47 Mignini Fabrizio 720
6 Mineo Vincenzo 677
64 Miozzo Stefano 859
125 Mirabella Giuseppe 627
27 Ortigoza Ezequiel David 728
24 Pacelli Daniele 697
7 Paduano Giuseppe 703
32 Palmieri Filomena 742
119 Passerini Yuri 766
33 Pastiu Dragos Dan 721
46 Persiani Cristiano 596
62 Pintaudi Giuseppe 668
81 Pizzo Simone 656
129 Polce Luca 834
118 Raimondo Laurent 736
10 Reale Manuel 699
43 Ribera Nicolas 659
94 Rios Rios Efren Onofre 677
61 Rossini Paolo 780
96 Rossino Filippo 722
88 Rosso Massimo 803
5 Ruocco Carlo 674
124 Russo Alfio 788
38 Russo Simone 724
84 Sabbatini Giorgio 780
99 Scalia Giuseppe Manuele 763
41 Segato Diego 716
89 Seghari Farid 734
63 Simone Roberto 785
8 Smokevitch Jeff 640
128 Soave Francesco 692
79 Solorzano Ardon Walther 725
56 Sorvillo Michele 727
73 Szabadfi Szabolcs 717
34 Tola Gianluca 648
93 Tolu Cristian 605
58 Tonarelli Federico 659
101 Torre Valerio Luca 748
16 Troiano Anthony 643
120 Trovarello Andrea 744
105 Vaccarella Daniele 735
13 Valverde Cesare 609
57 Verrand Michel 736
28 Villalba Miguel Leonardo 619
54 Villani Giuseppe 698
74 Villani Matteo 699
77 Vitagliano Orlando 563
23 Vitelli Luca 628
97 Zhang Fengwu 685
12 Zozzaro John 706



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

Largest pizza

Results

I vincitori

 N. GARA  COGNOME E NOME DIMENSIONE
4 Pasini Daniele 107,25
36 Diodato Pasquale 98,00
30 Bandinelli Andrea 97,00
32 Nardin Dario 95,75
37 Bartolo Gallo Luigi 94,50
49 Borrelli Raffaele 94,50
7 Amendola Giuseppe 89,50
9 Ben Romdhane Hamdi 87,30
18 Carianni Alberto 86,85
48 Fuso Marco 86,50
38 Sommers Dave 85,00

 

Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME Dimensione
7 Amendola Giuseppe 89,50
30 Bandinelli Andrea 97,00
44 Barletta Carmine 84,00
37 Bartolo Gallo Luigi 94,50
9 Ben Romdhane Hamdi 87,30
49 Borrelli Raffaele 94,50
18 Carianni Alberto 86,85
39 Commazzetto Marco 81,90
45 Coppola Leone 78,50
43 D'arrigo Marco 83,00
19 De Carolis Giampaolo 73,05
53 De Rosa Raffaele 70,25
36 Diodato Pasquale 98,00
42 Esposito Giuseppe 84,20
52 François Claude 70,00
48 Fuso Marco 86,50
8 Giuliani Francesco 74,75
10 Giuliani Giuseppe 77,35
50 Lioniello Salvatore - 1995 83,75
34 Mansi Biagio 80,25
32 Nardin Dario 95,75
29 Nazir Lewis Giorgio 84,50
4 Pasini Daniele 107,25
24 Rotolo Mitchell 79,00
11 Sokolov Anton 83,15
38 Sommers Dave 85,00
28 Sposato Domenico 79,35
40 Tomasello Tonino 80,75
25 Whisker David 74,00
2 Zani Alessandro 80,95



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

Pizza for two

Results

I vincitori

 N. GARA  COGNOME E NOME  VALUT.
40 Minelli Roberto (con Michele Lasco) 1249
39 Ghani Ali (con Jerome Jouadé) 1201
29 Rossi Stefano (con Luigi Cambiaso) 1147


Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME  VALUT.
32 Amatruda Pietro (con Fabio Lessi) 1078
69 Anezinos Costantino (con Kyle Rosch) 829
75 Archat Stephane Angelo (con Nicolas Durif) 960
59 Ariotti Andrea (con Giuseppe Camatel) 1057
77 Baraldo Manuel (con Nicoletta Fornasiero) 1080
56 Bicchierai Ludovic (con Christophe Roucher) 1020
78 Calaon Gianni (con Davide Piva) 1093
57 Caliolo Alessandro (con Vincenzo Florio) 966
17 Carletti Lorenzo (con Giuseppe Cravero) 832
30 Casani Franco (con Sigrid Potvin) 687
34 Casiddu Pietro (con Chessa Bruno) 974
5 Castaignede Laurent (con Endoo Suwannaphum-castaignede) 991
38 Cossu Angelo (con Roberto Cavallo) 922
76 Costanzo Massimo (con Giovanni Uva) 773
4 Crisafi Filippo (con Manuel Cavalieri) 812
63 Davila Diego Omar (con Javier Gustavo Labaké) 864
65 De Bellis Alessandra (con Filippo De Bellis) 1006
62 De Silvestri Federico (con Luca Nanni) 1116
55 Di Matteo Raffaele (con Luigi Buonocore) 905
22 Favero Daniel (con Fabrizio Favero) 930
41 Ferlito Lucio (con Giuseppe Esposito) 1007
20 Ferrarini Sergio (con Luca Ferrari) 918
28 Ferraro Antonio (con Natascha Noia Noia) 1084
31 Filippone Andrea (con Silvio Villanti) 994
68 Garcia Alex (con Dan Ucello) 865
50 Garcin Yoan (con Elodie Garcin) 959
39 Ghani Ali (con Jerome Jouadé) 1201
70 Haider Ali (con Leonardo Giordano) 778
6 Hajmeli Antoneta (con Andrea Vescovo) 952
67 Hernandez Brian (con Daniel Perea) 789
15 Hoxha Alban (con Francesco Marchionna) 974
25 La Grotteria Nicolino (con Denis Metaev) 867
72 La Marca Michael (con Jamie Culliton) 826
54 La Rosa Riccardo (con Fernando Lorenzetti) 1031
21 Lampis Luca (con Eugenio Schirru) 832
14 Lapolla Giuseppe (con Paolo Carabetta) 920
60 Laurito Cosmino (con Claude Francois) 968
74 Lavista Marco (con Fabio Sebastiani) 1090
52 Leombruni Dorothee (con John Bergh) 848
24 Licata Marco (con Benjamin Bugand-ydais) 796
23 Lioniello Salvatore - 1988 (con Medhi Douimry) 1085
19 Lombardo Daniele (con Maurizio Lombardo) 882
10 Longo Alvise (con Mislimov Muslim) 1023
48 Lory Frank (con Frederic Gallizio) 802
16 Madeo Pierluigi (con Gianfranco Simonetti) 795
51 Marconi Anna Maria (con Abramo Fini) 1033
18 Marquina Ruiz Gustavo (con Jesus Marquina Cepeda) 920
7 Matarazzo Mario (con Durante Giovanni) 884
43 Mazet Alexandre (con Matthieu Guillotin) 972
33 Meyer Laura (con Jeff Smokevitch) 984
45 Mezzero Antonio (con Paolino Bucca) 765
49 Michel Alain (con Medhi Belkessa) 1035
40 Minelli Roberto (con Michele Lasco) 1249
27 Mohamed Mandouh Mohamed Fathi (con Dario Caccavo) 875
58 Moro Pasquale (con Lucia Tellone) 1037
61 Parise Jody (con Luiz Hermano Alves Ferreira) 982
47 Pino Rocco (con Anthony ( Blind Chef ) Andaloro) 985
9 Polichetti Andrea (con Piero Milione) 917
73 Rago Gino (con John Coletta) 889
64 Raimondo Laurent (con Dominique Zucaro) 964
71 Rago Lenny (con Bruno Brunetti) 804
12 Rogari Michele (con Daniele Michelangeli) 1065
2 Rossi Andrea (con Benedetto Sciuto) 1019
29 Rossi Stefano (con Luigi Cambiaso) 1147
42 Rossino Filippo (con Giuseppe Pennella) 962
36 Schelin Tobias (con Dragan Codrin Mihai) 955
66 Scialpi Giulio (con Angelo Gentile) 775
46 Scollo Abeti Salvatore (con Giuseppe Giallongo) 929
13 Signorile Damiano (con Gaetano Dolgetta) 1089
44 Tolu Cristian (con Carlo Biggio) 846
79 Torre Valerio Luca (con Roberto Valbuzzi) 1057
1 Toscani Pierluigi (con Francesco Cotelli) 844
35 Troiano Anthony (con Brennon Kincade) 830
3 Uberti Virgilio (con Gianluca Zorzi) 928
26 Veloce Imma (con Vincenzo Varlese) 940
53 Villani Giuseppe (con Alessio Bertolucci) 1010
8 Zahmoun Ilham (con Antonio Panza) 924



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

The fastest

Results

I vincitori

 N. GARA  COGNOME E NOME TEMPO
7 Amendola Giuseppe 00:49:31
49 Borrelli Raffaele 00:58:32
12 Bonazza Luca 01:00:84
34 Mansi Biagio 01:03:76
9 Ben Romdhane Hamdi 01:04:40
4 Pasini Daniele 01:06:50
13 Traspedini Saverio 01:16:46
24 Rotolo Mitchell 01:19:68
45 Coppola Leone 01:20:40
40 Tomasello Tonino 01:27:14


Tutti i concorrenti in ordine alfabetico

 N. GARA  COGNOME E NOME TEMPO
7 Amendola Giuseppe 00:49:31
30 Bandinelli Andrea 01:29:42
44 Barletta Carmine 01:36:10
9 Ben Romdhane Hamdi 01:04:40
12 Bonazza Luca 01:00:84
49 Borrelli Raffaele 00:58:32
14 Cesca Andrea 01:40:65
45 Coppola Leone 01:20:40
20 Gil Pablo Gustavo 02:16:38
10 Giuliani Giuseppe 02:15:06
41 Ianniello Giovanni 02:08:02
26 Izzo Angelo 01:51:78
34 Mansi Biagio 01:03:76
23 Marini Daniele 02:36:32
21 Martin Laurent 01:36:62
15 Mollica Armando 02:02:51
1 Musto Antonio 03:00:00
6 Nasta Aniello Daniele 02:40:75
27 Parise Jody 02:02:08
4 Pasini Daniele 01:06:50
47 Rios Rios Efren Onofre 03:00:31
51 Rossino Filippo 01:40:22
24 Rotolo Mitchell 01:19:68
38 Sommers Dave 01:39:50
28 Sposato Domenico 01:31:18
17 Tasdemir Hatem 02:02:55
40 Tomasello Tonino 01:27:14
13 Traspedini Saverio 01:16:46
35 Trinchera Tonio 01:40:50
5 Vecchiesso Giovanni 01:59:77
22 Viola Fabrizio 02:15:06
25 Whisker David 01:50:73
33 Zahmoun Ilham 01:41:40



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

Heinz Beck Trophy

Results

I vincitori

 N. GARA  COGNOME E NOME  VALUT. FINALE
14 Parentignoti Tancredi 3969
4 Vingiano Gennaro 3830
10 Bosco Christian 3575


Gli altri finalisti – Premio speciale della giuria

 N. GARA  COGNOME E NOME  VALUT. FINALE
9 Hirose Kimihiko 3330
8 Noma Yusuke 2618


Risultati della gara di TROFEO HEINZ BECK VINO del 2017

 N. GARA  COGNOME E NOME  VALUT.
10 Bosco Christian 340
14 Parentignoti Tancredi 330
4 Vingiano Gennaro 315
7 Casiddu Pietro 310
13 Caliolo Alessandro 305
3 Falavigna Franceschino 290
5 Baraldo Manuel 275
11 De Bellis Filippo 270
15 Di Marzo Katiuscia 248
1 Mone Annamaria 240



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

The World Pizza Team

Results

Il vincitore

SQUADRA VALUTAZIONE TOTALE  
Team Penelope 4246


Tutti gli altri team

SQUADRA VALUTAZIONE TOTALE  
Mani in Pasta 4147
Friends of Pizza 4015
Yep'a Pizza!!! 3886
Liguri Apuani 3879
Fédération des pizzaiolo de France 3833
Gli amici della pizza 3798
Apisa 3788
Liguri Apuani 2 3716
U.S. Pizza Team 3683
Pizza World 3678
Pizza Champs 3644
I garganici 3631
Accademia della chef di pizza a regola d'arte 3529


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

Pizza Triathlon

Results

Il vincitore

COGNOME E NOME VALUTAZIONE TOTALE
Miozzo Stefano 2382


Risultati per Nazione

Nazione N. Gara Nome Cognome Valutazione
Albania 396 Abdushi Elvis 772
Argentina 52 Kawaguchi Mateo 794
Australia 100 Zecca Ivan 711
Austria 327 Granata Leonardo 723
Bangladesh 8 Bhuiyan Sumon 737
Belgio 280 Wainstok Steeven 731
Bulgaria 210 Parvanov Tsvetelin Borislavov 718
Cina 273 Yaqui Liu 704
Costa Rica 127 Florio Vincenzo 761
Danimarca 37 Sozio Mario 677
Egitto 40 Abouelhaitham Sameh Mohamed 680
Francia 238 Guglielmi Franck 799
Gambia 354 Sady Lamin 652
Germania 302 Musev Sibin 763
Giappone 37 Kojima Takafumi 759
Grecia 300 Stamatakis Vasileios 729
India 70 Haider Ali 647
Iraq 437 Mohammadi Ali 663
Irlanda 40 Magnetti Matteo 646
Israele 80 Nussel Raanan Yossi 709
Lituania 216 Dubeneckaja Inesa 704
Lussemburgo 400 Soares Faria Miguel 750
Macedonia 261 Jovanovski Zoran 641
Madagascar 104 Feracho Aline 565
Malta 287 Petricciuolo Ciro 693
Messico 99 Scalia Giuseppe Manuele 763
Monaco 293 Pigneri Giovanni 745
Norvegia 49 Corsi Elio 799
Paesi Bassi 417 Bandelli Sergio 686
Pakistan 336 Muhammad Imran 636
Paraguay 304 Cabrera Perez Pablino 697
Portogallo 430 Almeida Fernando 734
Regno Unito 69 Fuso Marco 739
Romania 332 Preda Daniela 692
Russia 3 La Grotteria Nicolino 550
Spagna 308 Marquina Martinez Rocio 750
Stati Uniti 224 Uccello Dan 744
Svezia 315 Zana Aziz Mohammad 731
Svizzera 366 Cristiano Angelo 782
Tunisia 131 Boukha Seif 629
Turchia 230 Ozkeskinler Tuncay 656
Ungheria 73 Szabadfi Szabolcs 717
Vietnam 10 Reale Manuel 699



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

SCHEDULE & INFO

 
  • From 9.00 a.m.

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

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

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

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

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

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

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

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

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

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

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

  • PHONE
    + 39 0421 83148

  • EMAIL
    info@campionatomondialedellapizza.it

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FAQ

Where do I park?

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

See the map

How do I get in?

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

Do I need to buy an entry ticket?

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

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

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

Where are we

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

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