From the peaks of Mont Blanc to the depths of the earth: Neapolitan pizza reaches 320 meters below sea level in Poland’s Guido Mine. A new milestone for the Associazione Verace Pizza Napoletana (AVPN), which continues to make history in the most unexpected places. After baking Europe’s highest pizza at 3,400 meters on Mont Blanc, the latest challenge took a downward turn—literally.
This new record comes from Zabrze, Poland, where AVPN pizzaioli baked Europe’s deepest pizza inside the historic Guido Mine. At 320 meters below ground, in one of the country’s most atmospheric underground restaurants, a truly unique event took place.
“After reaching the heights of Europe, we wanted to go deep—into the earth and into the heart of new audiences,” said Antonio Pace, President of AVPN. “It’s a powerful symbol that speaks to the universality of Neapolitan pizza. There are no limits—not in altitude, not in depth. This milestone proves that our mission is now globally shared, as shown by the enthusiastic response from pizzaioli, entrepreneurs, customers, and the Polish media.”
The event opened the curtain on three days entirely dedicated to the art of Neapolitan pizza, hosted at Furore Pizza Napoletana in Gliwice: tastings, competitions for both professionals and amateurs, and discussions with leading experts.
Among the highlights: the Vera Pizza Napoletana Champion 2025 – Poland selection round, followed by an amateur version of the competition. But the most meaningful moment came with the official launch of the AVPN Poland Delegation, led by new Brand Ambassadors Marcin Garbowski and Jędrzej Lewandowski. This marks a key step in AVPN’s growth strategy, reinforcing its presence in Central Europe alongside delegations in the USA, Brazil, Japan, Australasia, and Latin America.
Co-organized with Pizza Fanatics, the event was held under the patronage of the Italian Embassy in Poland and as part of the Italian Made in Italy Day. Key figures in attendance included AVPN President Antonio Pace, AVPN Marketing Director Gianluca Liccardo, instructor Umberto Mauriello, and over 30 AVPN-affiliated pizzerias across Poland, with support from Bidfood Farutex, Petra, Latteria Sorrentina, and Fontanella 1957.
