Naples was again the scene of the Campionato Pizza DOC, the world championship of pizza makers dedicated to the real Italian pizza DOC (Denominazione di origine controllata; Controlled Designation of Origin) and its production. 800 representatives from all over the world came to southern Italy to find the best pizza bakers in various categories.
And as in 2021, Carmine de Michele from the Vöcklabruck pizzeria “De Michele” managed to convince the expert jury. Carmine De Michele (32), born in Neapolitan, has lived in Austria since he was 19 years old. He was in Vienna for two years, where he met his wife, Eva De Michele, who was born in Vöcklabruck. In 2012, the two opened their first pizzeria near Vöcklabruck. In 2015 they opened De Michele – Verace Pizza Napoletana on the town square of Vöcklabruck. It has already been voted the most popular pizzeria in Upper Austria three times by Falstaff readers.
Individual competitions were held in numerous categories at the Pizza World Cup in Naples, including “Pizza Gourmet”, “Freestyle”, “Pizza Margherita”, “Pizza Dessert” and “Innovation and Sustainability”. In addition, national and international overall winners were chosen from the 800 participants from all over the world.
The team at Pizzeria De Michele in Vöcklabruck is particularly pleased to have received the special “Innovation and Sustainability” prize for their pizza creations presented at the World Cup, which consisted exclusively of products from the Vöcklabruck area.
For example, Carmine and his wife Eva De Michele created a real Hausruck pizza in the “Pizza Classica” category: the flour for the pizza dough, which was colored with beetroot, came from the “Trenau Mühle” in Vöcklamarkt and is used as well Used in the pizzeria for two years. The “Hausruck pizza” was topped with a cream made from poppy seed miso from “Luvi Fermente” in Lenzing and stewed habaneros from “Die Gemüsewerkstatt” in Redlham. Deer pastrami from the Kobernausserwald, made by the Kriechbaum butcher, fermented vegetables and chilli crunch from the Belehof in Rutzenham and the Demeterhof Schiller in Niedertalheim rounded off the Vice World Champion creation.
In the “Pizza & Chef” category, Carmine competed together with the chef Christoph Hanz. Here, too, the focus was on sustainability. The vegan pizza with yellow colored dough made from saffron and fennel seeds was topped with homemade vegan ricotta, pom-pom blanc, fermented saffron-fennel, fried broccoli and cabbage sprouts, boxhorn clover and muscari chips and presented to the jury.
The pizzeria on the town square will be expanded in mid-2023 and there will be regular pizza courses for beginners and advanced with the vice world champion.
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