On 11 and 12 June, the capital will become the beating heart of Italian gastronomic culture. Officine Farneto will in fact host the Pizza Convention, a nationwide trade fair entirely dedicated to one of Italy’s most iconic symbols: pizza.
Conceived by entrepreneur Pietro Ciccotti and curated by Laura Mantovano, the initiative was born under the aegis of Excellence with the ambition of exploring in depth the world of pizza, not only as a gastronomic product, but as a cultural, economic and social phenomenon.
Just a few days before the event, Rome is preparing to welcome the big names in the sector: a veritable summit of taste, which will involve master pizza makers, food operators, branding and communication experts, as well as institutions and players in the supply chain.
A project that looks beyond the kitchen
The Pizza Convention stands out for its all-round approach. Not just doughs and leavening, but professional training, legal protection of the figure of the pizza chef, brand management in the age of social media, attention to gluten-free proposals, and the enhancement of female talent in the sector. Space is also given to the role of the dining room, often overlooked but fundamental in the telling of the gastronomic experience.
During the opening ceremony on 11 June, special recognition will be given to four great innovators in the sector, defined as the ‘fathers of contemporary pizza’: Gabriele Bonci, Renato Bosco, Simone Padoan and Franco Pepe. A tribute that sanctions the revolutionary value of their professional paths.
It is not just an event for insiders, but a call to collective responsibility to defend and innovate our excellence.
Because pizza, in its ingenious simplicity, is a piece of history, culture and Italian pride