Canadian pizza makers face off in Pizza Fest Challenge

Did you know that October is National pizza month in Canada?

What better way to celebrate the occasion than discovering the best pizzas in town through Pizza Fest MTL.

Throughout October, the festival encourages foodies to discover restaurants in the greater Montreal and Quebec City areas, while showcasing the work of the culinary artisans.

Featured restaurants include Elio Pizzeria Ristorante, Bevo Bar + Pizzeria, and more.

The Pizza Fest Challenge is part of their festivities and took place at Fairmont The Queen Elizabeth’s Marché Artisans, in downtown Montreal on October 15th and 16th.

Professional pizzaiolos went head to head-to-head in Canada’s largest pizza making competition and a panel of judges decided who took the pizza crown. Competitors like Gianluca Compagno were eager to participate.

“For me, it’s the first time. I’m really excited, and I think ‘excited’ is the word that best represents how I feel right now,” said Compagno.

“There’s no secret; it’s just having passion for what you do, and I think that’s the best way to make good pizzas,” he adds.

All participants had to prepare two Margherita pizza and a specialty gourmet pizza. They had to bring their own tomato sauce, dough, and other ingredients they wish to use. All cheeses were be provided on-site by Saputo Food Service.

“This competition is so special because we have pizzaiolos that flew in from all across Canada. So we have pizzaiolos from Vancouver all the way to Nova Scotia and everywhere in between—from Hamilton, Quebec City, and other places out west,” said Valerie Smyk, Chef Marketing Manager at Saputo.

“I think it’s a great manner to create a nice network of pizza and people from the industry and to try to have an influence. They have a great time for the passion about pizza in Montreal and all over Canada,” adds Mathieu Fortin, Founder of the Pizza Fest Challenge.

Pizzas were critiqued closely by a panel of judges based on the appearance, taste and cooking of the contestants pizza.

“We have a lot of different categories, mainly it’s the dough, then it’s the sauce, then it’s the creativity, then it’s the quality of the fermentation,” said Fabrizio Iocco, who was a judge at the competition.

“There’s a lot of good contestants out there, and it’s very close. But there’s always one that stands out more,” he adds.

The competition had five different pizza categories: Neapolitan style, Roman Style Pizza (Al Taglio), New York Style Pizza, Detroit Style Pizza / Pan Pizza in Margherita style, and a Special Creation / Non-Traditional. There was a winner in each category.

Erick Mandracchia from Giulietta Pizza took the first place win for the Neapolitan style pizza category.

Other first place winners included Non Solo Pane for New York Style Pizza, Salar Madi from Maipai for Detroit Style Pizza / Pan Pizza and Special Creation / Non-Traditional and Francis Lorrain for Roman Style Pizza (Al Taglio).

“It feels great; I’m happy. It’s a great competition,” said Lorrain.

Special guests included the events guest of honour, Chef Roberto Caporuscio from Kesté in Manhattan, New York and Chef Diana Cline from Diana’s Cucina & Lounge in Winnipeg. Both were judges for the event. Montreal’s very own Chuck Hughes also made a guest appearance.

“I’m a pizza lover. You know, at my restaurant; we don’t necessarily make pizzas at all. But, you know, in my regular life as a dad, pizza making has become one of my passions. So I’m just happy to be part of this great Saputo event and, you know, being here to try some pizzas and learn a couple of tricks along the way,” said Hughes.