Can Pizza from Barcelona has once again shown that it makes the best pizzas in the country. After facing four other pizzerias in a final held this Monday in Madrid, it has won first place in the Best Pizza in Spain Contest organized by Madrid Fusión and promoted by the D.O. Wheel.
His Pulp Edition proposal, made with octopus, buffalo mozzarella, Kalamata olives and sobrasada, has won over the judges of this competition, which the local from Barcelona already won in 2021 with his ‘Jerry Tomato’. This year’s winning pizza can be enjoyed at Can Pizza starting tomorrow night.
Dan Richer, president of the jury and owner of the Razza restaurant (Jersey City) has indicated that the octopus was cooked “incredibly well” and that the ingredients were in perfect balance, with a “very original” combination. He also applauded the high level of the other pizza finalists in this third edition of the contest, presented by Mo de Movimiento (Madrid), Reginella (Madrid), Pizzamore (Málaga) and Oro di Napoli (Tenerife).
The pizzaioli Marco Trompia and Massimo Comune, for their part, have explained that they have used high-quality ingredients from all over the peninsula, “from Galician octopus to Mallorcan sobrassada”.
In addition to recognizing the best pizza in the country, a special prize has been awarded to the proposal that best pairs with the Rueda Verdejo wine from the D.O. Rueda, which has been for the ‘Asparagus’ pizza by Mo de Movimiento, in Madrid.
It is made with asparagus, “fior di latte” mozzarella, Galician Galmesan cheese and 100% acorn-fed Iberian pork jowls, and it can be enjoyed at the Mo Movimiento on Madrid’s Espronceda street from the next opening of the premises.
In addition to Dan Richer, other personalities who have served on this year’s jury include Brian McGinn, co-creator and producer of Chef’s Table Netflix and director and producer of Chef’s Table Pizza Season; the gastronomic journalist Alberto Luchini; the founder of Madreamiga, Begoña San Pedro; Andrés Correa, partner of Hot Now as winners of the II Edition or Alberto Zoilo, owner and pizzaiolo of Roostiq.
This contest, the organizers explain, wants to value the relevance of pizza in the Spanish gastronomic scene, which each time has a more “broad, varied, professional, artisanal offer and with unique proposals”.
Last year the winners of the contest were Hot Now, in Madrid, who presented a pistachio pizza, while Fratello Figurato won the special prize thanks to his pizza with crema di friafielli, salsiccia napoletana, smoked provola, tarallo and peperoncino rosso .
