There are moments when a sector reveals itself best when observed live—through gestures, hands, and choices. Pizza, today more than ever, is one of these languages: a continuous balance between technique, identity, and contemporary vision.
It is within this context that La Città della Pizza returns, the national competition that for ten years has been observing, identifying, and promoting the talents of Italy’s “arte bianca.” And it is no coincidence that everything begins again in Rome. The capital once again becomes the starting point of a journey that crosses the country, telling the story of its most interesting evolutions.
The first appointment is scheduled for Monday, May 4, at Pratesi Hotel Division in Ciampino. From there, the journey will continue with the Milan stop on June 22, before reaching the grand finale on September 13 in the setting of Piazza di Siena, as part of Vinòforum. A path that is not only about selection, but also a moving narrative of a sector in constant transformation.
Reaching the tenth edition is not just a matter of numbers. It confirms a project that over the years has built a privileged point of observation on the world of Italian pizza. Emiliano de Venuti, creator of the event, describes La Città della Pizza as a true observatory on the present and future of the sector—one that gives space both to emerging talents and to established excellence.
And in fact, this is perhaps the most interesting value of the format: not simply a competition, but a place where trends are read. Technique, of course, but also contemporary sensibility, attention to raw materials, and the ability to interpret an identity that is increasingly complex.
Leading the selections once again will be Luciano Pignataro and Luciana Squadrilli, two authoritative voices in the field, tasked with evaluating every detail: from appearance to dough, from baking to overall balance, all the way to topping choices and the use of extra virgin olive oil. An approach that reflects how pizza has become a complex system, where nothing is left to chance.
The competition unfolds in two distinct phases. In the morning, pizzaioli will be asked to measure themselves against the great classics—Margherita or Marinara—using ingredients provided by the event’s partners: Farina Caputo, Fior di Latte Sorì, and Pomodoro Cirio Alta Cucina. This is where the foundations emerge: technique, precision, and the ability to work with simplicity.
In the afternoon, however, space is given to personality. The best eight will present their signature pizza, shaping the most distinctive part of their work. It is the moment when pizza stops being an exercise and becomes a language.
At the end of each stage, three finalists will be selected to access the final challenge in Piazza di Siena. At stake is a prize worth €4,000 in products and services, but above all a recognition that over the years has proven to represent a true turning point.
For those who observe this world closely, La Città della Pizza is much more than a competition. It is a real-time snapshot of where Italian pizza is heading. And, like any meaningful snapshot, it does not only tell what is, but also hints at what will be.
Applications are open on the official website: www.lacittadellapizza.it
