965 pizzas from 42 countries took part in the world tournament of homemade pizza.
AVPN closes a record-breaking edition of the Vera Pizza Contest 2025: the 1,360 pizzas submitted from 42 countries, of which 965 were admitted to the competition (the others excluded for not meeting the requirements set by the regulations), once again onfirm the international scope of an initiative that continues to grow in both numbers and quality of participants. After two months of selections, the winner was Pasquale Visone, Neapolitan by birth but adopted by Veneto, who, in addition to the great satisfaction of reaching the top step of the podium, received as first prize a 9-day professional course at the AVPN School. Second place went to Roberto Del Giudice, awarded a 3-day course with the Association’s pizzaioli; while Patryk Chorąży received a 4-hour course.
All finalists also received a series of gifts such as mixers, ovens, various equipment, and a selection of high-quality food products provided by partners Molino Caputo, KYS Norway, Gimetal, Sorì Italia, and Mec Palmieri. The three pizzaioli who competed in front of the AVPN headquarters in Capodimonte were determined by a jury of 14 master pizzaioli, who this year replaced the Facebook audience during the grand finale.
“Once again this edition offered an exciting competition, showing how the passion for pizza is increasingly becoming a global phenomenon,” said Paolo Surace, AVPN Secretary General. “Selections began on October 22nd and brought us to today’s three finalists. A special thanks to the jury composed of Peter Surace, Luciano Pignataro, and Giusy Ferraina for their professionalism, and to all the pizzaioli who helped confirm the central role of our Association.”
“Winning the contest is an immense emotion,” declared the winner. “This award is a huge incentive to continue growing. I thank AVPN and all the master pizzaioli for their precious work, protecting the tradition of true Neapolitan pizza while opening the doors to those like me who want to learn and challenge themselves.”
A global competition now gives way to another worldwide contest: the Best AVPN Pizzeria 2025, the first and only tournament where pizzaioli themselves act as judges. The seventh edition this year reaches 62 nations with the entry of the first pizzerias in India and the Philippines, and sees over a thousand participants competing, evaluated not only on the quality of the pizza but also on the choice of raw materials, pairings, table service, and location. After the success of past editions that crowned La Notizia by Enzo Coccia, 50 Kalò by Ciro Salvo, Pizzeria da Attilio by Attilio Bachetti, Casa De Rinaldi by Salvatore De Rinaldi, Leggera by Andrè Guidon, and Zielona Górka by Jędrzej Lewandowski, Best AVPN Pizzeria is ready to continue celebrating the great talents of pizza across all continents.
“We are truly excited to see, year after year, the growing number of pizzerias choosing to join our Association,” said Antonio Pace, President of AVPN. “With the entry of the first addresses in India and the Philippines, we open the most international edition ever of Best AVPN Pizzeria: a title of unique value where pizzaioli themselves choose the winner, the most authentic demonstration of the spirit of sharing and growth that animates our community.”
Enzo Coccia: Born in 1962, a true Neapolitan, he is one of Italy’s most influential master pizzaioli. He entered the pizza world at a young age when he took over Fortuna, the historic family trattoria in Naples’ old town, and began collaborating with AVPN. In the mid-1990s he opened La Notizia on Via Caravaggio, an intimate and modern venue away from tourist flows, which quickly became a reference point for take-away pizza and creative pairings, winning Best AVPN Pizzeria in 2014.
Ciro Salvo: A native of Vesuvius and third generation of a historic pizzaioli family, he opened 50 Kalò, first in Naples, then in London and Rome. A devotee of Neapolitan tradition, Salvo is known and loved for the lightness and digestibility of his doughs. As a master pizzaiolo, he combines the choice of quality raw materials with experimentation in flavor pairings. His pizzas embody the perfect synthesis of tradition, research, and gourmet combinations, earning him international fame and the Best AVPN Pizzeria award in 2019.
Attilio Bachetti: Born in Naples in 1967, he fell in love with pizza from childhood. Over the years, his passion grew into a true lifestyle, carrying forward the family business opened by his grandfather in 1938 with dedication, passion, and research. His studies also made him a sommelier and expert in cheeses and extra virgin olive oil. Faithful to tradition, he continues to amaze enthusiasts with unmistakable Neapolitan flavors, light and well-leavened dough, while embracing creativity and innovation. Recognized with the Best AVPN Pizzeria award in 2021.
Salvatore De Rinaldi: Born in 1970, he began working at the family business Ristorante Pizzeria La Stella at a young age, where he fell in love with the art of pizza. In 1989 he launched the brand Sasà Pizza Mia. De Rinaldi invested in training with numerous experiences across Italy to deepen his knowledge of leavening and gourmet toppings. A master of dough, he focuses on natural fermentation and the search for top-quality local ingredients. His Pizzeria De Rinaldi is recognized as the home of true Neapolitan pizza, confirmed by the Best AVPN Pizzeria award.
Andrè Guidon: An engineer by training, he loves precision. Unable to digest São Paulo-style pizza, he decided to open his authentic pizzeria Leggera to create a product that met his expectations. His success and recognition proved him right. As President of AVPN Brazil, ten years after his first venue he opened a second. Last year was full of triumphs: winning Best AVPN Pizzeria, first place at 50Top Pizza Latin America, third worldwide, and reconfirmation of the prestigious Tre Spicchi award by Gambero Rosso.
Jędrzej Lewandowski: A Polish pizzaiolo known as the founder and face of Zielona Górka, a pizzeria in Pabianice that has become an international reference point for Neapolitan pizza. A graduate in architecture, Lewandowski worked for years as a designer before changing paths. Driven by his passion for gastronomy and Neapolitan tradition, he studied the art of pizza seriously, attending specialized courses in Naples and obtaining AVPN certifications.
