Naples, 19 June 2019 - Napoli Pizza Village has two commitments ahead of it from 13 to 22 September 2019. Tomorrow, Thursday, June 20, will start the contest to choose the last two pizzerias that will be part of the great team that will animate this year's event on the Neapolitan seafront, while 30 Neapolitan pizza makers are already preparing to create in Bologna the "Pizza da Guinness" organized by Fico Eataly World and Napoli Pizza Village, at the end of July.

The people of social networks for 30 days, from June 20 to July 20, will be able to indicate the two pizzerias, among the ten in competition, that will complete the grid of participants in the event, through the contest NPV We Want You that will be played on the Facebook page of @NapoliPizzaVillage.

Among the candidates, 5 business are from Naples and 5 from the province. It will be a fight to the last like to declare the winners who will join on the seafront with the oldest and most famous pizzerias in the area.

Meanwhile, thirty master Neapolitan pizza makers are preparing to go to Bologna, on July 27, to make the "Pizza da Guinness". The event, which will take place in the Food Park of the capital of Emilia, has been organized by FICO Eataly World of Bologna and Napoli Pizza Village, with the collaboration of some prestigious partners including Mulino Caputo, world leader in the production of flour for pizzerias and Rossopomodoro, the Neapolitan group that also manages the pizzeria of FICO.

The new gastronomic challenge, which aims to make 500 meters of pizza with the typical recipes of all regions, will celebrate the biodiversity of our country, the passion and the search for ingredients, with a pizza that unites the whole peninsula. Starting from the basic ingredients (flour, peeled tomatoes from Napoli Ciao, fresh fiordilatte for pizza Latteria Sorrentina and oil), at FICO Eataly World the master pizzaiuoli will produce 100 meters of pizza margherita typical of the Neapolitan tradition and 400 meters of pizza with recipes from 20 regions. To roll it out 270 tables will be used and to cook it will be at work two special "mobile" ovens that will allow the public to taste it just baked.

Among the typical recipes, 20 meters of pizza with dop and traditional ingredients: sardinian with Bottarga, valdostana with Fontina and Lard d'Arnad, trentina with Speck, sicilian with Pachino and Tonno, friulana with Montasio cheese and moreover, pugliese with Cipolla di Acquaviva and Burrata, emiliana with Mortadella, calabrese with Nduja and then veneta with Radicchio and molisana with caciocavallo di Agnone.

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