Kitchen. The pizza champion delivers his recipes

Ranked among the best pizza makers in the world between 2011 and 2013, Thierry Graffagnigno launched the World Pizza Institute. ©Fabrice Cahen

Thierry Graffagnigno had ranked among the best pizza makers in the world between 2011 and 2013.

In 2011, he was vice-world champion in Salsomaggiore and won the world cup in Rome.

At the Best World Pizza Champion, a competition that brings together the ten best pizzaiolos, in Lecce, he ranked 2and.

In 2012, he won the World Cup again, but it was in Ercolano, on the outskirts of Naples, that he won the Cornicione d’Oro, as well as the first special jury prize for his professionalism.

Innovation

The only Frenchman in the brotherhood of the great masters of pizza, he has come a long way from his pizza workshop located in the basement of his family pavilion in Moisselles (Val-d’Oise).

He created the World Pizza Institute at the Green Cross where he continues to develop recipes around pizza dough.

“I performed my first public demonstration in schools with my pizza truck”, recalls Thierry Graffagnigno.

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“After working with the best, I have acquired an experience that I share”

Thierry Graffagnignopizza maker

His talent is recognized in the pizza circle. He has become a consultant in the field and accompanies many restaurateurs who are starting out.

A book in 2022

He is currently assisting with the launch of a vegan flea market restaurant in Saint-Ouen (Seine-Saint-Denis) and a pizza distributor company in Auxerre (Yonnes).

He works in collaboration with the Moulins de Chars which manufacture the flour he uses in his recipes. It is also a reference for Italian products in France.

“A tomato sauce, cream of porcini mushrooms, asparagus… made according to the rules of organic farming”, confides the master pizza maker.

He was consulted by Pazzi, the manufacturer of the first pizzaiolo robot which is being developed in France.

His next project will be to open his space to the general public, through workshops on registration to welcome individuals who would like to get into artisanal pizza. Internships will be up for grabs.

He is also finishing a cookbook pizza at homedue out in January 2022.

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