For three days, from Friday, April 6 to Sunday, April 8, Rome will host the second edition of la Città della Pizza, an event dedicated to one of the most iconic products of the national culinary tradition: pizza. Organised by Vinòforum and sponsored by Ferrarelle, Città della Pizza, or City of Pizza will take place at the Ex-Caserma Guido Reni (in front of MAXXI Museum).
More than 50 of the best pizza-makers in the world will participate. They were carefully selected by 5 distinguished culinary minds: Emiliano De Venuti (creator of City of Pizza and CEO of Vinòforum), Luciano Pignataro, Luciana Squadrilli, Tania Mauri, and Stefano Callegari. The pizza-chefs will represent the many diverse pizza traditions found in Italy. The master pizza-makers will be involved in “Case,” a program featuring 12 pop-up pizzerias per day, each of which will offer visitors the opportunity to taste 3 varieties of pizza: Margherita or Marinara, their personal battle horse and a special edition designed exclusively for City of Pizza. There will be a total of more than 100 different pizzas divided into the categories “Napoletana”, “All’italiana”, “Tasting”, “Cut”, and “Fried.” There will also be a Italian-style fried category, managed by pizzaioli and cooks and artists specialized in frying. Also present is “La Casa della Semola”, a space for 100% durum wheat flour pizza, baring the name La Molisana. In addition, many of the pizzaioli will participate in Spazio Convegni, a workshop space made to discuss technique, condiments, and cooking among professionals, pizza makers and industry critics. Master classes on the art of pizza will also be offered, including the all-new Stand up Pizza, a new stage dedicated to young pizza talents. The Kids Lab returns as well, with fun and educational workshops for children created in collaboration with Boing (channel 40 of the DTT), and A scuola di Pizza, where adults can learn all the secrets on dough, cooking and seasonings together with the great names of the art of pizza making.
The 3-day event will be a journey dedicated to exploring the many characteristics of pizza throughout Italy, from the North to the South. The focus will be on raw ingredients such as flour, tomatoes, mozzarella, and extra virgin olive oil. Attendees will be able to choose from the most traditional pizzas to the most creative ones and pair them with Italian craft beers such as Baladin and protected Italian products (DOC) like Prosecco.
Not to miss are the appointments with Maestri in Cucina with renowned master pizza makers. And for the most passionate, 4 unmissable lunches and dinners organized by Ferrarelle, dedicated to those in search of a unique experience. To make every meeting even more exclusive, this year’s collaboration is with Ruinart – the oldest Maison de Champagne.
April 6 – April 8
Via Guido Reni, 7
Friday, April 6; 6pm – 12am
Saturday, April 7; 11am – 12am
Sunday, April 8; 11am – 11pm