{"id":4455,"date":"2017-11-01T08:00:39","date_gmt":"2017-11-01T12:00:39","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=4455"},"modified":"2017-11-02T11:55:32","modified_gmt":"2017-11-02T15:55:32","slug":"report-atlantic-city-part-two","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/report-atlantic-city-part-two\/","title":{"rendered":"Report from Atlantic City, Part Two"},"content":{"rendered":"

Hi Again,<\/p>\n

Last week I was waiting for the final, amended results for the Caputo Cup Pizza Competition<\/em> and, at last here, here they are:<\/p>\n

\u00a0Caputo Cup 2017 Pizza Championship<\/h2>\n

Traditional Pizzas (NY Style, no more than two toppings)<\/strong><\/p>\n

1st \u2013 Derek Sanchez of Mia Marco\u2019s Pizza (Selma, TX)
\n2nd (tie) \u2013 Allen Raymond of That\u2019s Some Pizza (Bainbridge Island, WA)
\n2nd (tie) \u2013 Michael Ricca of Ricca Brothers Brick Oven Pizzeria & Bar (Hammonton, NJ)
\n3rd \u2013 Mario Mazzuca of Marcella\u2019s (Mullica Hill, NJ)<\/p>\n

Non-Traditional Winners (Anything goes)<\/strong>
\n1st \u2013 Will Grant of That\u2019s A Some Pizza (Bainbridge Island, WA)
\n2nd \u2013 Shawn Scoyni of Downtown Cafe, (Glen Cove, NY)
\n3rd \u2013 Jason LaFerrera of Pizzeria LaFerrera (Brooklyn, NY)<\/p>\n

\"Will

Will Grant’s winning Non-Traditional Pizza (“The Gorgonzola Vegetarian”) on a Naturally Leavened (sourdough) Crust<\/p><\/div>\n

STG\/ Napoletana Winners (Wood-fired, classic Naples-style)<\/strong>
\n1st \u2013 Gianni Gallucci of Zero Ottantuno (Chicago)
\n2nd \u2013 Mirko D\u2019Agata of Pizzeria No 900 (Montreal)
\n3rd \u2013 Salvatore Carollo of Spuntino Pizza (Philadelphia)<\/p>\n

Gluten-Free Winners<\/strong>
\n1st \u2013 Ryan Banda of Flour & Barley (Las Vegas, NV)
\n2nd \u2013 Chris Affrunti of King Umberto (Elmont, NY)
\n3rd (tie) \u2013 R.C. Gallegos of RC\u2019s NYC Pizza and Pasta (Kingwood, TX)
\n3rd (tie) \u2013 Vincent Rotolo (Las Vegas, NV)<\/p>\n

Caputo Cup Rising Star: <\/strong>Scott Volpe of Fiamma Pizza (Tucson, AZ)<\/p>\n

For more about the Pizza and Pasta Northeast Expo, including winners of the Barilla Northeast Pasta Competition, click here<\/a>.<\/p>\n

As for the rest of the Expo, I had a great time, first as a judge in the non-traditional category (so much pizza — over 30 entries — with so many variations and creative toppings, yet the winner, by Will Grant, was one of the simplest, with a restrained amount of toppings, including a light gorgonzola dressing, a mozzarella\/provolone cheese blend, a touch of pine nuts, red onions, and mushrooms, with a little feta sprinkled on after it came out of the oven. But, most importantly, it had a superb naturally leavened crust — I think the crust was the real difference maker and what won him the title; I’ll see if we can get him to write about it here in a future post).<\/p>\n

I also had the rare opportunity of interviewing Joe Beddia on the stage for an hour — see our earlier Pizza Quest interview with Joe by clicking here<\/a><\/p>\n

\"A

A constellation of the pizza stars: John Arena, Scott Wiener, Tony Gemignani, and Jonathan Goldsmith.<\/p><\/div>\n

\"Peter

Peter with Joe Beddia, of Pizzeria Beddia, and author of the new book, “Pizza Camp”<\/p><\/div>\n

\"Massimiliano

Massimiliano Saiva and his Roman-style pizza<\/p><\/div>\n

On the second day I moderated an excellent presentation on “The Future of Pasta,” with chefs Hari Cameron (aMuse,<\/em> in Rehoboth Beach, Delaware, as well as his new grandpa MAC<\/em>, a fast casual concept); Antimo DiMeo, chef at Arde’ Ostria, <\/em>in Wayne, PA, and Lorenzo Boni, the Executive Chef for Barilla America<\/em>.\u00a0 Some of the main takeaways for me from this panel were the increased interest in heritage and ancient grain wheat (such as khorasan\/kamut, spelt, and emmer); growing support for sustainable wheat farming methods; the message that eating pasta need not need be fattening; the increased use of non-wheat grains and gluten-free sauces; and the growing trend toward casual, fun dining venues, which take their cues from high end, fine dining restaurants and then filter down into less intimidating, more casual settings.<\/p>\n

The nice thing about the Atlantic City Expo is that it gave equal space to the pasta segment of the industry, so it brought in a very diverse crowd of restaurant owners, ingredient suppliers, equipment manufacturers, sales and marketing experts, and, of course, a full array of pizza and pasta superstars like Tony Gemignani, Jonathan Goldsmith, Paulie Gee, John Arena<\/strong>, and many others.<\/p>\n

For me, personally, a major highlight of the Expo was seeing “Roman-style” pizzaiolo Massimilano Saieva<\/strong> at work. He made countless variations of his pizza al taglio<\/em> pies — long, focaccia-like pan pizzas with gorgeous toppings and crisp yet lighter than air crust made with a wet dough (85% hydration) and a 90 hour fermentation. Clearly, this will be one of the big, upcoming trends in pizza and, as Massimiliano trains others in this method, made so popular in Rome by Gabrielle Bonci, I predict you will see more and more restaurants and pizzerias built around this style.\u00a0 To see a video of Massimiliano at work, click here<\/a>.<\/p>\n

\"Roman-style

Roman-style (al Taglio), so beautiful<\/p><\/div>\n

I didn’t get to talk with Massimiliano, because he was so focused on making pizzas for the two days of the Expo, but I plan to track him down and see if he will let me interview him here on our pages. It is becoming clearer and clearer to me that the future of pizza will include a whole new generation of pan pizzas, and I’ll be tracking it all right here, so stay tuned….<\/p>\n

\"I

I love this tee shirt that I saw at the Expo!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Hi Again, Last week I was waiting for the final, amended results for the Caputo Cup Pizza Competition and, at last here, here they are: \u00a0Caputo Cup 2017 Pizza Championship Traditional Pizzas (NY Style, no more than two toppings) 1st \u2013 Derek Sanchez of Mia Marco\u2019s Pizza (Selma, TX) 2nd (tie) \u2013 Allen Raymond of That\u2019s Some Pizza (Bainbridge Island, WA) 2nd (tie) \u2013 Michael Ricca of Ricca Brothers Brick…Read More…<\/a><\/p>\n","protected":false},"author":348,"featured_media":4447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[478,480,90,477,464,64,123,479,475,318,482,476,66,481],"class_list":["post-4455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s3-peters-blog","tag-antimo-demeo","tag-barilla","tag-caputo-cup","tag-hari-cameron","tag-joe-beddia","tag-john-arena","tag-jonathan-goldsmith","tag-lorenzo-boni","tag-massimiliano-saiva","tag-paulie-gee","tag-pizza-and-pasta-expo","tag-roman-style-pizza","tag-tony-gemignani","tag-will-grant"],"acf":[],"yoast_head":"\nReport from Atlantic City, Part Two - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/report-atlantic-city-part-two\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Report from Atlantic City, Part Two - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Hi Again, Last week I was waiting for the final, amended results for the Caputo Cup Pizza Competition and, at last here, here they are: \u00a0Caputo Cup 2017 Pizza Championship Traditional Pizzas (NY Style, no more than two toppings) 1st \u2013 Derek Sanchez of Mia Marco\u2019s Pizza (Selma, TX) 2nd (tie) \u2013 Allen Raymond of That\u2019s Some Pizza (Bainbridge Island, WA) 2nd (tie) \u2013 Michael Ricca of Ricca Brothers Brick...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/report-atlantic-city-part-two\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-01T12:00:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-11-02T15:55:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2017\/10\/IMG_0653-e1508715808634.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"480\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Peter Reinhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Reinhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/report-atlantic-city-part-two\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/report-atlantic-city-part-two\/\",\"name\":\"Report from Atlantic City, Part Two - 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