On June 17 and 18, we took part in the Northern Selection of Emergente Pizza 2026: an event that continues to spotlight emerging talent on the Italian culinary scene.
It is a participation that fills us with pride, as does being able to stand alongside these young people, promoting quality training that is essential for professional growth and for dealing with an increasingly demanding job and restaurant market.
This first event saw the contestants, all under 35, compete in two moments: dough preparation and the Pizza Margherita test, followed by the “Creative Pizza” using Levoni Salumi specialties.
Four contestants we honored:
- Francesca Cavioni – Pizza Shambò (Milan)
- Vincenzo D’Aniello – 13 Pizzeria (Alzate Brianza)
- Antonio Fusco – Sublime (Milan)
- Alessandro Raffaele – The Five Stars (Vercelli)
While an important recognition went to Michele Arsene of Spluga Pizzeria Contemporanea (Sorico), winner of the “Pizzaiolo del cambiamento” award in collaboration with Le 5 Stagioni: it is not only a tribute to his skill, but also to his ethic of sustainability, an increasingly important value for the future of catering.
The next appointment will be in Rome, September 30 and October 1, 2025, at the Elis Training Center, where four more talents will be selected. These young pizza makers and chefs will join the Northern finalists for the National Finals in spring 2026, where they will compete for the title of Italy’s best emerging pizza maker.
