The
New York Pizza Show brings a multitude of ways to sell
more pizza in your shop from new marketing ideas to new products. But
what
about new recipes and techniques that will help you stand out from the
competition?
The America’s Plate
gourmet pizza contest and the culinary workshops starring some of the
world’s
best pizza chefs give you a rare chance to learn new flavors and
skills. Read
on for ways you can internationalize your pizzeria.
AMERICA’S
PLATE COMPETITION
For
almost
a century, America
and Italy
have had
a friendly contention over who has the best pizza. Now other countries
have
jumped on the bandwagon. This year at the inaugural New York Pizza
Show, the United States,
Italy
and Australia will
meet for
the America’s
Plate Gourmet Pizza Competition. Each contender won a national gourmet
pizza
contest in their home country to qualify. The prize will be a silver
plate the
winner can hang in his or her shop, but the real prize will be the
bragging
rights of having the world’s best gourmet pizza.
CONTENDERS
- Australia—Australia’s
winner will be determined in September at the Caboolture Best of the
Best
bake-off at the Fine Food Australia
show in Melbourne.
This year’s winner, along with three other winners from the Best of the
Best
will host a workshop on Aussie pizza. Details below.
- Italy—Anniello
Falanga of Real Pizza Di Falanga, Pompei, and the winner of the 2004
World
Pizza Championship Pizza Classica represents the homeland of pizza.
Anniello
will be demonstrating the nuances of great Italian pizza with other
Italian
pizzaioli from the Scuola Italiana Pizza (Italian Pizza
School). Read
below for
details.
- United
States—A
final for the regional winners will be held the first day of the New
York Pizza
Show. Brynne Humphreys, of Avalanche! Pizza in Athens, Ohio,
is the first named American regional winner. She won Best Gourmet Pizza
at the
North America Pizza and Ice Cream Show in February. The next regional
contest
will be held at the Sofo Masterpiece Pizza Contest in Toledo, Ohio,
September 19-20. Other competitors will be named as regional
competitions are
decided. For information on hosting a sanctioned preliminary contest,
contact
Caroline Felker at 662.234.5481 Ext. 125 or email caroline@pmq.com. For
more
information on entering a regional contest, go to
www.americasplate.com. We
will post dates and details there as we get them.
CULINARY
WORKSHOPS
Along with
the excitement of the America’s
Plate competition, the New York Pizza Show features several culinary
workshops
designed to help you bring even more new ideas back to your store. You
may even
add a new pizza to your menu after all is said and done. Stay tuned to
www.newyorkpizzashow.com for workshop times.
- How to Make
Italian Pizza—Enrico Fama, editorial director of Pizza E Pasta
Magazine, brings
his team of Italian pizzaioli from the Scuola Italiana Pizzaioli to New York for a
workshop
that will show the differences in American and Italian pizza. Anniello
Falanga
will make his world-class pie to show the tried and true methods for
which
Italian pizzaioli are famous. The Italians use simple ingredients and
timeless
techniques to create their pizza works of art. Bring your notebooks as
you
learn how pizza is made in its homeland. Take the recipes and
techniques back
to your store and implement them into your business.
- Pizza
Aussie Style—Pizza’s a different animal in the Land Down Under. Lots of
seafood
and exotic ingredients top these pies. If you’re looking for healthy
menu
alternatives, this is the workshop for you to attend. The Aussie Pizza
Team—Sidney Roberts, the Aussie team coach, Theo Kalogeracos and Simon
Best,
all past winners of the Best of the Best pizza contest, along with this
year’s
winner—will share their healthy take on America’s favorite food.
This is
your chance to see pizza on its lighter side.
- Real New
York Pizza With Chef Bruno—Since this is the New York Pizza Show, we
had to do
a workshop on America’s
most
famous pie, the New York
slice. Come learn from master chef Santo Bruno the intricacies of
making a pie
you have to fold to eat. He’ll walk you through making this portable
pie from
crust to toppings. Take the recipes and techniques from America’s
hometown of pizza back to your hometown.
–
PMQ –
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