The guide offers a rather detailed view, though not complete, of the state of the art of pizza in Italy, with 475 recommended places across the country, including all the different styles: from “Neapolitan” to “Italian” (which actually sounds like neither flesh nor fowl), passing through “tasting pizza”, which substitutes the “gourmet” one and indicates a kind of pizza served in slices with often elaborated ingredients.

All the pizzas awarded share the same high quality and the «highest respect for products in every phase, from the choice of flour to the rising, to the selection of the ingredients, starting from tomato, oil and mozzarella».

There are different novelties in the 2016 edition, starting from the new “tasting pizza”. The number of “Tre Spicchi” [Three slices], increases and is assigned to the 41 best pizzerias in Italy regardless of the kind, whether it be round pizza or al piatto.

There are 6 new entries:

-La Kambusa in Massarosa (Lucca);
-Pro Loco Dol in Rome;
-Gusto Divino in Saluzzo;
-Sud in Florence;
-La Braciera in Palermo;
-Palazzo Vialdo in Torre del Greco (Naples).

Plus 8 places with “Tre Rotelle” [Three pizza cutters] to indicate the best “al taglio”, fried or take away pizzas. Overall, there’s been an increase in the number of remarkable establishments.

Among the special prizes, the one dedicated to I Maestri dell’impasto [The masters of dough] goes to Graziano Monogrammi of La Divina Pizza in Florence and Ciro Salvo 50 Kalò in Naples.

The Pizzas of the Year are:

-Moroseta (porcini, mora romagnola beef steak tartare, pecorino and egg mousse) by Q.bio in Forlì;

-Provocazione (dough made with semi-whole-wheat with smoked buffalo milk mozzarella, marinated red onion from Tropea, bitter almonds, Thun orange honey and wild fennel) of La Sorgente in Guardiagrele;

-Margherita Sbagliata (baked only with the mozzarella, the sauce, made with riccio tomatoes and a basil reduction is added only later) by Pepe in Grani in Caiazzo, presented by Franco Pepe at Identità di Pizza in Milan this winter.

The award for the best wine and beer list goes to pizzeria ‘O Scugnizzo in Arezzo and to Libero Arbitrio in Maiolati Spontini (Ancona), while the Emerging pizza chef title goes to young Alberto Morello who in Este, Padua, sources the vegetables for his delicious pizzas from his kitchen garden.

Finally, one last novelty: the prize for the best gluten free pizzeria goes to Il Guappo in Moiano (Benevento) and its pizzas “good for all” by Marco Amoriello.


Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=555

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