The journey towards the 18th Caputo Trophy is again on the move. This time the trip starts from Paris with the first stop on the French soil in the history of the competition, to be held at La Felicità on September 15th. Find out all the details here.
La Felicità in Paris - the biggest Italian food market on the other side of the Alps made by the Big Mama group – will be the setting of the first stage of the Caputo Cup, the qualifying round that will carry us to the 2018-19 edition of the Caputo Trophy.
Another capital city joins the map of the White Art the Mill of Naples.
In fact, this year the qualification rounds of the prestigious tournament will touch 10 nations including: United States, Japan, China, Portugal and Israel.
Spreading in the world the culture of true Neapolitan pizza, starting from ingredients strictly selected according to the official specifications that strictly codify all the preparation process for the most famous dish in the world, until the arrival to the table.
Only in this way the language of the Neapolitan pizza can become universal as a tribute to the UNESCO recognition that has declared the art of the Neapolitan pizza makers an intangible heritage of Humanity.
How will the competition take place? 35 dough talents are already warming their peels and their hands to compete for the French Caputo Cup.
The selected jury will include the master pizza chef Gino Sorbillo, the president of APN (Associazione Pizzaiuoli Napoletani), Sergio Miccù, Davide Civitiello, former World Champion of the Caputo Trophy, and many other Italian and French food experts.
The jury will check the adherence to the rules of the contending pizzas.
Also on the 15th of September, La Felicità will also host the Paris Pizza Festival, a non-stop tasting event held from 12 pm to 11 pm presented by Gino Sorbillo and Davide Civitiello.
The selected pizza chefs will participate, along with the winners of the various international stages, to the final of the Caputo Trophy that will be held in June 2019 on the Lungomare seafront promenade in Naples.
«The elements of the success of Neapolitan pizza are essentially two" - explains Antimo Caputo - "the use of the highest quality raw materials and the ability of the pizza makers to blend ancient techniques and knowledge to make this magnificent dish. The fusion of these factors is what makes the Neapolitan pizza an inimitable one».