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The I Campeonato de Pizzas de España held on 4 December at The Cube in Madrid, Madrid, has crowned the best interpretations of this Italian dish on a national level. In its eagerly awaited debut, after evaluating the candidates’ proposals, it awarded the gold medal to Le Otto‘s Due.Zero pizza, made with pumpkin, onion, pepper, fior di latte mozzarella, smoked scamorza, San Marzano tomato, garlic, toasted almonds, sun-dried tomato, parmesan, aove oil, speck and crystallised basil.
Rino’s personal pizza is a culinary journey that tells the story of his life. The pumpkin cream represents his childhood, the mozzarella and smoked scamorza evoke his Neapolitan roots, the San Marzano tomatoes symbolise his homeland, the basil adds the spirit of Naples. The quenelle and the sailboat-shaped speck represent his years at sea, and the parmesan wafer symbolises his determination. Each ingredient tells an important part of Rino’s story, creating a deeply personal culinary experience,’ they say of the inspiration behind the pizzaiolo.
Meanwhile, Rústica Napoletana from Seville, with ‘Aires de la sierra‘, featuring fried aubergine and boletus sauce, has risen to second place in the ranking, followed by Baldoria’s pizza from Madrid, with ‘Calabaza ti Amo!
Baldoria’s pizza, a Neapolitan delight with spongy dough and ingredients such as pumpkin from the Aranjuez garden, fior di latte and ricotta cream, has thus become the third Best Pizza in Spain and Best Pizza in Madrid.
