THE RESEARCH AWARDS IN THE GRAND FINALE OF #PIZZAWARD 2019

With the awards going to Nicola Falanga from Terzigno (Na) overall winner with his "Crisommola blu," to Christian Riccio from Rome for his "AmatRiccia" as the best interpretation of tradition, and to Massimiliano Pica from Copenhagen for the most creative pizza, the fourth edition of #pizzAward 2019, Mysocialrecipe's contest of records made in collaboration with La Fiammante, comes to a close.

In the setting of Palazzo Caracciolo, set up by Simona Perchiazzi with giant classic Neapolitan cards dedicated to the sponsors, an intense evening, inaugurated by the fine performance of Ciccio Merolla and Ibrahim Drabo and conducted by journalists Luciano Pignataro and Anna Scafuri, who again presided over the jury composed of Giuseppe Cerasa (Le guide di Repubblica), Alessandro Circiello (executive of the Federazione Italiana Cuochi FIC and television personality), Patrizio Roversi (television host) and Peppe Giorgio ("Critico Buongustaio" and journalist for the daily newspaper Roma).

This was a very special edition, marked by the focus on the contribution of Research to the improvement of the world's most beloved and popular food, with the presentation of the "Pizza Science Award" to scientists Annamaria Colao, Silvano Gallus and Bruno Siciliano.

An evening full of emotions, starting with the commitment alongside the Community of Sant'Egidio, to raise funds for the Christmas lunch in the "Giuseppe Salvia Poggioreale" prison house for the 150 inmates who on that day will be far from their loved ones. To support the initiative, on stage with Francesca Marino CEO of Mysocalrecipe, Lino D'Angiò and actors Patrizio Rispo and Alberto Rossi, beloved performers of the Rai series "Un Posto al Sole."

Tasting for the many guests of the evening were Vincenzo Iannucci and Teresa Iorio's wonderful traditional pizzas with La Fiammante peeled tomatoes, Gino Sorbillo's innovation pizzas elaborated with Chef Salvatore La Ragione, and Diego Tafone's famous "Pasqualina" pizza, good, beautiful and healthy.

To the winner, the handcrafted copper creation made exceptionally by master Pasquale Merone depicting St. Gennaro transfigured into the classic pizza maker's oil cruet. Applause also to the other finalists, who expertly took turns in the live competition in the morning at Molino Caputo: Luigi Calafiore, Angelo Mondello, Filippo Rosato, Denis Colosimo, Cristopher Lucca, Valerio Mollica, Giuseppe Santoro.

Also on stage during the event were the special prizes awarded by sponsors, including the La Fiammante Mention for Best Genuine Pizza to Lele Scandurra's "Margherita in giallo" from Catania, awarded by LA Fiammante CEO Francesco Franzese with Alfonso Pecoraro Scanio, former Minister of the Environment and Agriculture as well as the first promoter of the petition that led to the Unesco recognition of the "Art of Neapolitan Pizzaiuolo" as a World Heritage Site. 

This was followed by awards to Corrado Bombaci, for the MySocialRecipe Award to the Social Pizzaiolo Social; to Nicola Falanga, for the Sorì Award, to the Best Stg Pizza; to Vincenzo Farina, for the Parmigiano Reggiano DOP Consortium Award, as Pizzaiolo Chef; to Valerio Iessi, for the Award of Adhoc Cash & Carry, to the Best Pizza Expression of the Campania Territory; to Vincenzo Onnembo, for the Award of Olitalia, to the Best Pizza from Abroad; to Davide Quarta, for the Award of Molino Caputo, to the Best Dough.

Contest partners: Event Planet food, AIS (Italian Sommelier Association), Horeca Service, CuArtigiana, Scuola Dolce&Salato and Castaldi Group. Mediapartners: Alice TV, Il Mattino, LucianoPignataro WineBlog, Italia a Tavola, Pizza&Core and Ristonews, Sala&Cucina.