The Olympics of True Neapolitan Pizza are back by AVPN

In Naples from 3 to 6 July 2022. First qualifying round on 5 May at the Cibus in Parma. For the first time there is also space for the "Amateurs" category

The Olympics of True Neapolitan Pizza are back, at the AVPN headquarters. An unmissable event to share the great passion that the whole world has for Neapolitan Pizza and to celebrate 38 years of activity of the 'Association.

This is the biggest challenge among Veraci pizza makers from all over the world. The competing disciplines range from "True Neapolitan Pizza" to "Gourmet", from "Gluten Free" to "Fried Pizza", from "Mastunicola" to "Calzone Napoletano". Competing for the Olympic medals - both individually and for nations - will be the pizzerias and master pizza chefs affiliated with AVPN scattered throughout the five continents who will be entitled to participate in the final phase. They will be joined by the winners of the preliminary rounds organized around the world, during which the unaffiliated pizza chefs will be preparing Margherite. With one more novelty for this 2022 edition: the race is in fact also open to non-professionals for the first time, with a special category entirely dedicated: “Amateurs”.

Waiting for the opening of the Games, the program of the preliminary rounds that will determine the patrol of the participants is dense. The first challenge, scheduled for Thursday 5 May, will have the Cibus of Parma as its theater where, at the Latteria Sorrentina stand, the first selection, reserved for professionals, will take place, which will consist of a theoretical test (answering a quiz of 10 questions on knowledge of doughs, ingredients and production technique of the True Neapolitan Pizza) and in a practical test (creation of a “True” Margherita).

The first of the Selections reserved for Amateurs will take place on 12 May in Los Angeles but there is great anticipation for the first Italian stage on 7 June directly at the headquarters of the Associazione Verace Pizza Napoletana.

The winner of each preliminary stage (amateur or professional) will receive the flight and stay in Naples from 3 to 6 July as a prize. The second and third place will enter the final phase of the Pizza Olympics.

"We are receiving requests from all over the world - underlines Antonio Pace, President of the Associazione Verace Pizza Napoletana - and it is always wonderful to see the passion for this formidable symbol of Made in Italy that unites people of different traditions and cultures like few other things in the world. . And the desire to try their hand at the competition has captured not only those of the "white art" who have made a profession, but also those who make pizza for pleasure and fun. Precisely to respond to a phenomenon of growing affection, perhaps thanks to the long lockdown period that saw doughs rise in many homes, this year we decided to make a change and insert the "Amateurs" category. And who knows whether some new international talent may emerge from this category ".

The selection of the finalists therefore kicks off from Parma. In the previous edition about 150 pizza chefs from 20 countries on 5 continents made it to the final. And this year we could exceed these numbers. Here are the stages of the preliminary rounds:

05/05/2022 - 15:00 Cibus, Parma - Italy

09/05/2022 - 10:00 Napule E, Milan - Italy

10/05/2022 - 10:00 Molini Bongiovanni, Cambiano (TO) - Italy

12/05/2022 - 10:00 VPN Americas (Amateur), Los Angeles - USA

16/05/2022 - 12:00 Molino Casillo, Corato (BA) - Italy

17/05/2022 - 10:00 C-Trade Gourmet, Sao Paulo - Brazil

23/05/2022 - 10:00 Esmach Ali Group, Grisignano (VI) - Italy

24/05/2022 - 10:00 Gimetal, Montale (PT) - Italy

28/05/2022 - 18:00 La Città della Pizza (Amateur), Rome- Italy

31/05/2022 - 10:00 AVPN School, Granada - Spain

31/05/2022 - 10:00 Avpn School Poland (Amateur), Poznan - Poland

31/05/2022 - 14:00 Avpn School Poland (Professional), Poznan - Poland

07/06/2022 - 10:00 AVPN Headquarters (Professional), Naples - Italy

07/06/2022 - 18:30 AVPN Headquarters (Amateur), Naples - Italy

07/06/2022 - 10:00 Pizzeria Da Achiu, Gifu - Japan

12/06/2022 - 10:00 Guillaume GrassoThe real Neapolitan pizza, Paris - France

13/06/2022 - 10:00 AVPN School, Atlanta - USA

15/06/2022 - 10:00 Nappo Kanyon, Istanbul - Turkey

17/06/2022 - 10:00 What the Crust, Cairo - Egypt

22/06/2022 - 10:00 Olympia National Hall (Amateur) UK

By accessing this link, both affiliates (directly to the finals) and non-affiliates and Amateurs can register.

Timely information also on the Association's Facebook and Instagram page

To find out more about the preliminaries:

• All pizza chefs who have reached the age of 16 can enroll in the preliminary rounds of the "Real Neapolitan Pizza Olympics 2022".
• Participants are provided with: t-shirt, apron and hat. Competitors must wear the uniform provided. The organization also provides participants with equipment for the preparation and cooking of pizza (oven, shovels, counter, etc.).
• Participants are obliged to independently prepare and bring with them the dough previously made according to the AVPN specification. The organization will make available flour, peeled tomato, oil, buffalo mozzarella and / or fiordilatte which must be used by the participants.In no case will the use of products other than those listed by companies other than the sponsors be allowed. disqualification.
• Two tests. Theoretical test: written test consisting of 10 multiple choice questions. Practical test: making a Margherita pizza, according to the AVPN Regulations.
• Rankings: the ranking will be elaborated on the basis of the mathematical average of the jurors' cards. With a maximum of 80/100 for the practical test and a maximum of 20/100 for the theoretical test.

The True Neapolitan Pizza Olympics are organized with the patronage of the Campania Region and the support of Bongiovanni, Caputo, Casillo, Denti, Ooni and Latteria Sorrentina, Dallagiovanna, Manna Forni, Solania, Cirio, ITS Transport and Gimetal.