On Wednesday 10 July 2024 in Milan, the 50 Top Pizza award ceremony, currently the most authoritative guide in the pizza world, not only in Italy but also abroad.
On this occasion, a prize was also awarded - for the first time - to Davide Di Bilio, pizza chef and holder of the Fuori Tempo (at Canale and in Chieri), entered directly into the ranking at the 68th place, out of more than one hundred thousand pizzerias evaluated.
Tell Davide Di Bilio: "This award is a source of great pride for me, it is the crowning achievement of years of commitment, work and study, of continuous experimentation on doughs and leavening, of constant research on raw materials, of evolution on the product. But above all, it is an incentive to continue to improve".
Davide Di Bilio is a certified pizza-chef and bakery-chef and has always attached great importance to his trainingbecause contemporary pizza requires expertise and preparation, with the use of different leavening techniques and continuous research into doughs, flours and combinations.
"For me, the art of pizza is rooted firmly in the Neapolitan tradition, but it reaches out with curiosity and passion towards the new frontiers of contemporary pizza. Initially, I attended the intensive training of the 'Verace Pizza Napoletana' association in Naples, with an internship in one of the city's historic pizzerias. Later, intrigued by new trends in contemporary pizza, I attended the University of Pizza, where I was taught by two great masters of contemporary world pizza: Simone Padoan and Renato Bosco. To get as much training as possible in leavening and baking. Subsequently, I also attended the specialisation courses of theBread Academybecoming a certified bakery-chef. Finally, I follow developments in the contemporary pizza scene with great interest and participate every year in the national symposium "Pizza Up"with colleagues from all over Italy."
Continue Davide Di Bilio: "At Fuori Tempo we give great importance to ingredients and raw materialswith the exclusive use of unrefined flours and a particular focus on the supply chainso that the dishes we serve are not only good for the palate, but also good for health and the environment. “
50 Top Pizza is an authoritative guide that can be consulted free of charge online and on social media, the result of the work of thousands of inspectors. Each of them expresses a judgement after visiting the pizzerias (always paying, and in total anonymity) and evaluating them for the dough, the toppings, the wine and beer pairing and, last but not least, the service. From here the final ranking is drawn up, which annually represents the state of the art in this world.
In addition to the Italian ranking, 50 Top publishes other world-wide guides, concerning the USA, Latin America, Europe (Italy apart), and finally the guide 50 Top Pizza World.
"Pizza has become the spearhead of Made in Italy, there is a great deal of attention on the sector also from observers, and we are honoured because we have reported on this enormous growth', they declare the three curators of 50 Top Pizza Barbara Guerra, Luciano Pignataro and Albert Sapere. "A world, that of pizza in Italy, which is becoming more and more central to the gastronomic themes of our country and which has become an incubator of ideas and new formats, with an ever-increasing quality in the all-round pizzeria concept."
