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In Grosso Napoletano they attach great importance to the art of making pizzas, whose artisans are the pizzaioli. In fact, the art of the pizzaioli of Naples has been a World Cultural Heritage since 2017 for being “a culinary practice consisting of preparing the dough of a pizza in four stages and baking it with a wood fire, turning it,” as UNESCO explains.
To elevate this art even further, the pizza chain has been holding its own Pizzaioli Championship for the past three years, a competition in which pizzaioli from its restaurants all over Spain who want to participate propose their own pizza. And the pizza that is proclaimed winner is put on sale in all its restaurants for a limited time.
In 2023, the winning pizzaiolo was Matteo Girardi thanks to his pizza La Rústika, made with a base of leek cream, fiordilatte mozzarella, pancetta and red onion. Matteo works at the Seville location in the Viapol area and his intention was that this dish would transport “the customer to the forgotten flavors of the mother’s garden, defending her passion for farming and animals”.
From June 9 until July 9, the pizza will be available at all Grosso Napoletano locations for 12.90€ and 13.90€ at Senza Glutine locations.
