Traditional Contest Rules
Exhibition Contest Rules
Gourmet Pizza Spanish Championship by DO Ribeira Sacra held its fourth edition in Spain by Jesús Marquina together with AEPA (Spanish Association of Artisan Pizza Makers), Grupo Gourmets and Ribeira Sacra DO wines. Jesús Marquina, known as "Il Doctore Marquineti", 5 times world champion , was the master of ceremonies of the championship, which did not lack masterclasses, acrobatic exhibitions and a whole competition around the 8 existing modalities: clásica, pala, taglio, napolitana, sin gluten, più larga, velocidad y acrobacia- 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 played 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 carried a prize of 1,000 euros for the winner.
Negrini / Robo, the leading importer and distributor of Italian food and wine, offered its tomato exclusively for the pizza base; 5 Stagioni, a leading company in the production of superior quality flour, provided 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 provided its Italian mozzarella.
During the first day of the championship (Monday 7th April) registrations remained open, and competitors could register on the spot (Pizza Stage hall 8)
Winners:
Best pizza maker in Spain: