Pizza Cup: the final!

Pizza Cup:

Scuola Italiana Pizzaioli alongside Galbani Professionale to celebrate contemporary pizza

On October 15, 2025, the final of the Pizza Cup launched by Galbani Professionale and supported by Scuola Italiana Pizzaioli was held in Milan. The event took place at the Vapore 1928 location and saw the six pizzaioli finalists selected over the previous months compete: Antonio D’Angelo, Francesco Gioia, Arvind Patwa, Simone Pilloni, Francesco Ribaudo and Angelo Vella. The idea behind the contest was above all to enhance the creativity of Italian pizza makers and to reward new interpretations of contemporary pizza.

At the end of the long-awaited final challenge, an exceptional jury led by Giuseppe Villani crowned pizzaiolo Antonio D’Angelo as the winner. The judges called to give their verdict were Tiziano De Filippis, Luca Gaccione, Paolo Priore, Roberto De Santis and Salvatore Salviani for Master Instructors of Scuola Italiana Pizzaioli, as well as two prominent figures from Galbani Professionale Simonia Fiorina, Food Service Marketing Director, and Gianluigi Crovini, Senior Group Brand Manager.

For the jury, Antonio D’Angelo was indeed able to interpret the theme of the competition in an exemplary manner. From the volume of the cornicione to the skillful use of ingredients with an interesting chromatic and taste impact, D’Angelo was able to create a pizza capable of telling the story of its territory in a contemporary way, with particular attention to the cooking of the product.

From the very beginning, Scuola Italiana Pizzaioli has been Galbani’s main supporter in the organization of the Pizza Cup, supporting the promoters in every step and monitoring all phases of the event. Not only did the School provide some of its Masters as experienced judges, but it also supported Galbani in defining the competition rules, collecting applications, and in the first selection phase among more than 500 entries.

The collaboration between Scuola Italiana Pizzaioli and Galbani Professionale to bring a competition of this level to life shows once again how important it is to network to enhance the work of pizza makers and promote high quality. It is precisely from moments like this that the energy is born to cherish tradition while continuing to innovate, transmitting the passion for the culture of pizza in all its facets.