AND Francesco Martucci The number one pizza chef in the world. At least, it is for The Best Pizza, the Award dedicated to the international world of pizza (in whose voting over five hundred experts from sixty different countries participate), which last night was staged in Milan with its third edition, putting in the standings One hundred names of pizza scattered in every corner of the globefrom South America to Asia, to course to Italy. Effectively, Francesco Martucci was number one (in Italy, third in the world) also for 50 top pizza 2024the other prestigious sector ranking, which will be presented in a few days in its new edition, and who knows that there are no upheavals. A small upheaval, or at least a change, has certainly been for The Best Pizza Awards, which this year left the highest step of the podium to the pizza chef who made great The Masanielli of Casertaand who, for the first time, barely barely barely The absolute myth of Italian pizza Franco Pepea pioneer and a spokesperson for the generation of pizza chefs who built a new way of communicating this world and its great quality.
Not only him, in fact. The big names of Italian contemporary pizza are all in the standings: bronze medal a Gabriele Boncithe “Michelangelo della Pizza” (so he calls him someone), who rewritten the world of pizza on the cut in the world; Simone Padoan (fifth place) or Renato Bosco (twenty -first). Special prizes for Ciro Tutino of Bro in Naples (awarded for the best pizza Margherita), for Pier Daniele Seu (Pastry Pizza award, demonstrating that the pizza is also sweet), for Ciccio Vitiello («Science» award), for Massimiliano Laveglia and his pizza on the cut to eat on the street that he conquered New York, for Roberta Esposito (Foodart Prize) and for the wonderful and very light fried pizza of Isabella de Cham In Naples. The Nextgen award went to the Spaniard Eloi Torrentin an international ranking that wanted to shout, once again, that pizza is Italian, but has now conquered the whole world. Often at the hands of Italians, but not only.
«The Best Pizza Awards this year have captured the true spirit of pizza: timeless, but in constant evolution; deeply rooted in tradition, but always open to new ideas and innovations », he commented Cristian Gadau, head of the event. «Attending the passion, dedication and art of so many talented talented pizza chefs have been deeply stimulating. They are immensely proud of what our community continues to achieve and how these prizes offer a platform to those who shape the future of pizza all over the world ».
Francesco Martucci: who is the best pizza maker in the world
«For me, pizza is much more than a simple food. It is my passion, my job, my life and my way of expressing tradition and creativity. It is a bridge between history and modernity, between simplicity and complexity, between the local and the universal “, said Francesco Martucci by withdrawing a prize that he dedicated to his” incredible team “.
Born in 2001 in Caserta as a small pizzeria of only takeaway, the masanielli has grown rapidly, over the years becoming a reference point of the large contemporary pizza, and gradually moving to larger spaces and suitable for hosting it. Until 2017, the year in which Francesco Martucci inaugurates the current club in Viale Douhet 11, a stone’s throw from the Unesco Paths. The rest is history, one climb after the other in all the sector rankings.
“But I don’t feel first in the world”says. «This in my opinion is the strength that allows me to always improve. If I stopped, I felt satisfied and arrived, I would not have the energies and the desire to access the next step, to grow and change. Yes, it is nice to see all these compliments and these results, but as I do I always look at what is to be improved, and this is perhaps a bit the secret: it is not a year of the ranking, but to get to the results you really have to, totally, dedicate yourself with your heart and the head to a project ».
The secret, he says, is not feeling better, but Feeling alive, “with that fire that allows you to get to the next goal”.
He talks about the future Martucci, always. His and that of others: “We have the obligation to always think of the new generations, making him learn the trade,” he says. “They live in a world where everything runs very fast, which is very different from what we have experienced: we must follow them and guide them, teaching them this wonderful profession”.
Source: Vanity Fair
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