Unleash your creativity for a new pizza dedicated to the 2022 capital of culture.
The initiative
It was born from an idea of the Neapolitan Pizza Makers Association and the Lucio Petronio Hotel Institute of Monteruscello, which for decades have been committed to organizing major events aimed at promoting and developing the local resources through entertainment and the enhancement of local food and wine specialties. It consists of promoting a cultural project linked to the world of Procida's food and wine.
This is an initiative where pizza makers from all over the world have the opportunity to propose the best pairings on their pizzas, made with typical products from the island of Procida (for example, lemons, artichokes, aubergines, rabbit, sea urchins, etc.) and with a typical product from their place of origin.
The best recipes will be selected to participate in the final phase.
First phase
Recipe collection
The recipe collection consists of having pizza chefs from all over the world register on the website www.pizzaiuolinapoletani.it, their own recipes with the best pairings on their pizza, made with at least one typical product of the island of Procida (for example lemons, artichokes, aubergines, rabbit, sea urchins, etc.) and with at least one typical product of the pizza chef's place of origin.
Second phase
Recipe selection
Once the recipes are collected, they will be reviewed by a professional jury composed of food critics, top-level journalists, chefs, hotel school principals, and members of the APN (Italian National Association of Food and Wine Professionals). Each recipe will be evaluated based on four criteria: preparation difficulty, dish presentation, ingredient pairing, and recipe creativity.
Third stage
Final event
Once the recipes are collected, they will be reviewed by a professional jury composed of food critics, top-level journalists, chefs, hotel school principals, and members of the APN (Italian National Association of Food and Wine Professionals). Each recipe will be evaluated based on four criteria: preparation difficulty, dish presentation, ingredient pairing, and recipe creativity.