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This week was held the third edition of the Best Pizza of Spain Contest presented by Madrid Fusion Foods of Spain and promoted by the D.O. Rueda, which took place in the Roostiq space. In 2023 the winner has been repeated again, as Can Pizza has won for the second year -it did it in 2021-, thanks to its elaboration of a margherita pizza and another pizza of free ingredients, which the Catalan pizzeria called Pulp Edition, using products as original as sobrasada, octopus, Kalamata Olive or Mozzarella di Búfala. In this last stage of the competition, the pizzerias Mo de Movimiento (Madrid), Reginella (Madrid), Pizzamore (Málaga) and Oro di Napoli (Tenerife) finally participated, together with the winner Can Pizza (El Prat de Llobregat).
The jury, chaired by Dan Richer (Razza restaurant), chose Can Pizza’s octopus proposal, noting that “the octopus was cooked incredibly well. It looks like you have made a lot of pizzas in your life. Each ingredient was in perfect balance and with a very original combination”. The rest of the jury was completed by prominent personalities such as Brian McGinn, co-creator and producer of Chef’s Table Netflix; Begoña San Pedro, founder of Madre Amiga; Andrés Correa, partner of Hot Now as winners of the II Edition; or Alberto Zoilo, owner and pizzaiolo of Roostiq, winner of the Special Prize in the I Edition, among others.
The pizzaioli of Can Pizza, Marco Zambonardi and Massimo Comune explained that their proposal for Margarita was “a classic recipe well elaborated and the freestyle pizza we thought of calling it Pulp Fiction. In the first edition of which we were winners, the origin of the ingredients was very much taken into account, so in this case we have decided to use ingredients from all over the peninsula, from Galician octopus to Mallorcan sobrasada”. This winning pizza will be available in all Can Pizza establishments in Spain.
MO de Movimiento’s Asparagus pizza, special pizza award
For its part, MO de Movimiento‘s proposal and its Espárrago pizza, made with asparagus, handmade “fior di latte” mozzarella, Galician Galmesan cheese and 100% acorn-fed Iberian pork jowl, won the special prize for the pizza that best paired with Rueda Verdejo wine from the Rueda appellation of origin.
“La pizza Esparrago es una pizza a la que le tenemos un cariño especial, lleva en carta desde la apertura del restaurante, es posiblemente una pizza emblema de Mo de Movimiento. Es una pizza con tres sabores y cada ingrediente en dos texturas, espárrago, la papada ibérica y el queso Galmesan”, explicaron Matteo Concu y Jaime Donaire, representantes del restaurante Mo de Movimiento. Esta original creación también podrá disfrutarse desde ya en el restaurante.
