On Jan. 19 and 20, the pizza industry's hall of fame will gather in New York at the inaugural U.S. Caputo Cup Pizza Competition and the Second Annual Global Pizza Summit. Pizza-makers will have the opportunity to show off their stuff, while competing for prizes and the esteemed title of the first U.S. Caputo Cup Champion. Summit attendees will get the inside scoop from industry experts like PMQ Magazine Publisher Steven Green, pictured at left. Attendees will learn what’s sizzling in the pizza world at educational seminars, cooking demonstrations and other programming relevant to pizza restaurants.
The Caputo Cup Pizza Competition is Naples, Italy’s largest, most renowned pizza contest. It premiers in the United States after 13 years of international success. At the pizza throwdown, contestants are invited to take center stage and go for the gold in two categories:
Traditional Neapolitan and New York Style. Pizza-makers will present their crafty creations to an esteemed panel of judges composed of industry professionals and restaurateurs, who will score entries based on taste, visual presentation and originality. The first-place winner in each category will win $1,000 and one pallet of Caputo pizza flour.
The schedule of the Global Pizza Summit includes educational seminars and tasty presentations by acclaimed pizza-makers, restaurateurs, Italian food producers and media. Also on the roster is the highly anticipated unveiling of Caputo’s first-ever New York-style pizza flour. Guest speakers/presenters include:
Roberto Caporuscio – Celebrated Chef/Owner of Kesté Pizza & Vino in New York City and Don
Antonio by Starita in New York and Atlanta, Master Pizzaiolo, and U.S. President of the Association of
Neapolitan Pizza-Makers (APN)
Giulio Adriani – Award-winning Pizzaiolo and prior Caputo Cup Champion, restaurateur and pizza consultant
Steven Green, Publisher of PMQ Magazine (Pizza Magazine Quarterly)
Tony Gemignani – Internationally decorated pizza champion, Master Pizzaiolo, owner of Tony's
Pizza Napoletana, Tony’s Coal Fired Pizza and Capos in San Francisco, Tony’s of North Beach,
Slice House and Pizza Rocks
Todd Winer – Owner of Pastoral in Boston and VPN certified Pizzaiolo who has worked under
mentors such as Bobby Flay, Todd English and Charlie Trotter
John Arena – Third generation pizza-maker and Co-Owner/Founder of Metro Pizza restaurants
Scott Wiener – Founder of Scott’s Pizza Tours in New York, author of “Viva La Pizza! The Art of the
Pizza Box” and columnist for Pizza Today Magazine
Antimo Caputo – 4th generation owner of Molino Caputo, one of Naples’ largest flour mills
Costantino Cutolo – Owner Ciao Tomato Factory, producer of fine Italian peeled tomatoes
Pasquale Guerella – Artisan cheese-maker and mozzarella specialist
The Global Pizza Summit and Caputo Cup Pizza Competition will be held at the newly designed and renovated Neapolitan Express Studio located at 232 East 111th Street in New York. Event hours on Jan. 19 and 20 are: Pizza Summit 9:30 a.m.-1:30 p.m, Caputo Cup
2-5: p.m. Entry to the summit and competition is complimentary, however attendees must register in advance. For more information or to register, please contact Casey Derk at casey@orlandofoods.com or Tel. 201.368.9197.
