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Gourmet Pizza Spanish Championship by DO Ribeira Sacra is held for the third time in Spain by Jesús Marquina together with AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as "Il Doctore Marquineti", 5 times world champion , will inaugurate the championship, which will include masterclasses, acrobatic exhibitions and a whole competition around the 8 existing modalities -classical, pala, taglio, Neapolitan, gluten-free, più larga, speed and acrobatics- and the two new additions Neapolitan (classical and contemporary) and Argentina. In the following link Diego Dávila, Director of the Professional School of the Association of Pizzerias and Empanadas Houses of the Argentine Republic, explains how to make the Argentine pizza.
A new edition full of novelties, such as Galician honey, which will play a special role as an ingredient that will score in all the categories, and the possibility of winning the title of Best Pizza Maker in Spain, among all the contestants who enter at least 4 categories in this competition. This title carries a prize of 1,000 euros for the winner.
Negrini / Robo, the leading importer and distributor of Italian food and wine, offers its tomato exclusively for the pizza base; 5 Stagioni, a leading company in the production of superior quality flour, provides the contestants with its wide variety of wheat flours for those who make their dough "in situ". Cheese is a must for any self-respecting pizza, and in this case, the experience of four generations of Valcoiberia will provide its Italian mozzarella.
The winners of the last edition were: