The pizza maker attended the event under the umbrella of Gran Canaria Me Gusta with a creation that included almogrote and two Canarian cheeses
At a global level, Travani - who belongs to a family of pizza masters based in Vecindario - has been among the top 100 in this championship held in Parma, attended by 780 participants from 52 countries.
The pizza maker who has lived in Vecindario for eight years, Marco Travani, has returned from the World Pizza Championship that was held this weekend in Parma “very satisfied” with the result after placing himself as the first of those competing from the Islands and among the top 100 globally in this thirtieth edition of the event, in which thousands of visitors, enthusiasts and connoisseurs filled the Palaverdi to find the best pizza maker in the world.
Professionals participating in the competition have come from 52 countries including Italy, France, USA, Portugal, Spain, Hungary, Brazil and Poland. But also new nations such as Algeria, Chile, Egypt, Finland, Japan, Guatemala, Kuwait, Mexico, Principality of Monaco, Paraguay, Poland, Puerto Rico and the Czech Republic.
During the three days of the event, cooking contests on the different types of pizza (classic, gluten-free, Neapolitan STG, in a pan or on a shovel) alternated with skill contests (Freestyle, the largest pizza or the fastest pizza maker in the world). world) to know and discover in depth this gastronomic universe.
Travani, who attended thanks to the support of the Gran Canaria Me Gusta program promoted by the Ministry of Industry, Commerce and Crafts, described as “excellent” the result he obtained thanks to a creation with a base of four “fundamental” ingredients: Tenefé salt -Pozo Izquierdo-, and flour, gofio and oil from Santa Lucía. And on this, ingredients such as almogrote, two Canarian cheeses, bacon, sausage and "although it is not used in Italy", as its creator explained, barbecue sauce whose taste "was greatly appreciated by the jury."
Travani, the son of a family of pizza masters with another business in Italy, runs an unpretentious pizzeria in the southeastern town that only prepares takeaway and that last year already won the title for the best pizza in the world at the International Pizza Expo 2022 , held in Las Vegas, in the Non-Traditional category.
To complete the event, a series of meetings dedicated to culture and debate took place, as well as the World Pizza Forum. Topics related to sustainability, food delivery, storytelling and the market intertwined in round tables dedicated to new trends and combinations. Among these, 'Sweet pizza. Desserts in pizzerias are no longer what they used to be' and a meeting dedicated to the combination of pizza and Parmigiano Reggiano.
Finally, to highlight current critical issues related to pollution and the impact of the food system on the environment, the sustainability award for 'La pizza del Cambiamento' was inaugurated, with the aim of raising awareness about the adoption of production practices cleaner, the use of low-impact agricultural raw materials and typical products, as well as the adoption of anti-waste initiatives.
