On Thursday 28 September, the customary presentation of the 'Gambero Rosso 2024 Guide to Italy's Pizzerias"with the award ceremony for the best Italian pizzerias.
Also present at the event was our own Davide Di Bilio, who was awarded the prestigious 3 spicchi.
At the top of the national ranking, with 96 points, are the four big names that have revolutionised the world of contemporary pizza: two from Verona (Simone Padoan e Renato Bosco) and two from Caserta (Francesco Martucci e Franco Pepe).
Tell Davide Di Bilio:
"It is a source of great pride for me to see two undisputed masters of contemporary world pizza such as Simone Padoan e Renato Boscoespecially since I had the great privilege of having them as teachers at the University of Pizza. Both have greatly influenced my working style: of Simone I particularly appreciated his flair and creativity, of Renato his organisation and method. I would like to thank them bothbecause I also gained this recognition thanks to their teachings and advice.
For me, being here today is the culmination of years of commitment and studyof continuous experimentation on doughs and leavening, of constant research into raw materials, of product evolution. But above all, it is an incentive to keep improving. Finally, I cannot fail to thank my family, who have supported me a lot over the years and who share the Fuori Tempo project with me."
The pizzerias of excellence selected by the Gambero Rosso use many denomination of origin products and operate a rigorous selection of raw materialsfrom oil to flours, from tomatoes to dairy products, often valorising small local producers of excellence. In some cases, pizza makers purchase grains and plots of land, acting as an incentive for an entire supply chain of artisans, farmers and producers.
The Fuori Tempo is an example of attention to the supply chain, as Davide Di Bilio explains: 'As of this year, we have joined the Evolutive Petra projectwhich consists of the adoption of a wheat field in Sicily, sown with climate-adapted ancient grains and organic 100%. This project is fully in line with the philosophy of Fuori Tempo, which focuses not only on taste, but also on ethics and health".
