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Trupiano's take on the world in pizza challenge

LAS VEGAS, Nevada – Hundreds of competitors from all over the world, and all culinary backgrounds, embarked on a journey to the demo stage at the International Pizza Expo in Las Vegas. They have been training for years and honing skill, to return to the International Pizza Challenge. The IPC is a plethora of pizza competitions held over a three-day period, ranging from traditional, non-traditional, pan, Neapolitan, and tandem.

U.S. Pizza Team member Tore Trupiano of Mangia e Bevi in Oceanside made the trip to test his culinary prowess, while compiling a team that featured generations of pizza makers to show the rest of the pizzaiolo world that the Trupiano's were ready to leave their mark. Contestants were to bring their own ingredients, while the show management provided refrigeration space, equipment, and ovens. Judging panels were composed of impartial chefs, food critics and others from the pizzeria industry, and they scored each pie using the following criteria:

Taste is scored on: crust, sauce, cheese, toppings, overall taste, creativity (Non-Traditional and American-Pan divisions only)

Visual presentation/appearance is scored on: bake and visual presentation

Day one, Tore Trupiano competed in the traditional category. Traditional Division. Competitors provide the dough, cheese/cheese blend and spices. They must use a red sauce. No more than two of the following toppings may be added: pepperoni, sausage, bacon, ham, mushrooms, peppers, tomatoes, onions, and olives. A drizzle of extra-virgin olive oil after baking is acceptable. Pizzas in this division must be traditional round pizzas. A competitor's pizza will be disqualified if the judges decide it contains too many toppings or impermissible toppings.

For his pizza, Tore Trupiano entered a mozzarella and provolone cheese blend, prosciutto cotto, fried prosciutto, sauteed maitake, beech, and porcini mushrooms, basil tomato sauce and finished with shaved parmesan.

Day two, Faro Trupiano, Tore's brother, competed in the non-traditional category. There are no restrictions on dough, sauce, toppings, or styles. Faro entered a chicken and waffle pizza with mozzarella cheese and bourbon maple syrup.

Day two, Vittoria Trupiano, Tore's daughter, competed in the pan category. Styles that fall into this category include, but are not limited to, the following: Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian. There are no restrictions on dough, sauce, or toppings, except that the pizzas must conform to a pan style.

Vittoria's interpretation of pan pizza, is however, what stole the show. She chose an ancient Roman style dough, baked in a Lloyd half size Roman pan, then raised the bar with her chamomile and lavender infused Galbani mascarpone, braised lemons in cumin, coriander, and black pepper corns, smoked Atlantic salmon, fried capers, anise infused Galbani ricotta cream, lemon zest, caviar, aleppo pepper and bulls blood micro greens.

Damiano Trupiano, Tore's father, surprised his kids and granddaughter at the show and to show support. Damiano is a 50-year veteran in making pizzas.

It was ladies day, as Vittoria scored first in the Galbani Pro Team division, and she also took home bragging rights by scoring in the top four, with only .42 of a point from making it to the podium overall.

"What an honor to be counted among the top four pizza chefs in the world," Vittoria went on to say. "Truly one of the best experiences of my life – to build better, to be better and to do better. I'll be back next year!"

"What a proud dad moment to see my daughter follow in my footsteps," said Tore Trupiano

For more information, contact Tore Trupiano at 760-533-0673, [email protected], or Vittoria Trupiano at 760-705-7698 [email protected].


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