For three days, from Friday, April 12 to Sunday, April 14, Rome will host the third 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 Ragusa Off in Via Tuscolana 179.
Thirty-four of the best pizza-makers of Italy 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”, “Roman”, “By the Slice”, “Gluten-Free” and “Fried.” There will also be a Italian-style fried category, managed by pizzaioli and cooks and artists specialized in frying.
But it certainly does not end here! The event’s conference offers an extremely rich program, with workshops and technical meetings dedicated to the evolution of pizza, new trends and, more generally, agri-food excellence; there will be some big names in the world of pizza with several experts to participate.
Master classes on the art of pizza will also be offered, and following last year’s success, Stand up Pizza, a stage dedicated to young pizza talents, makes a comeback. 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 organic wines from the Marche Ciù Ciù Company.
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 12 – 14
Via Tuscolana, 179
Friday, April 12; 6pm – 12am
Saturday, April 13; 11am – 12am
Sunday, April 14; 11am – 11pm