The championship (Caputo cup) of the Neapolitan pizza in Korea happy ended this year too..
and I can confirm same like every year the Korean championship is very different from the Taiwanese and Japanese championship.
The Korean team seems to follow the current trend of Neapolitan pizza much more then others countries in asia.
can recognize from style of the pizza & how do the dough rise.
several pizza makers in Korea have used the double leavening technique of the dough, unfortunately this style is banned in the competition STG but I have to say that it was a great pizza I think the level in Asia continues to grow exceptionally even if sometimes we have trouble to understanding the local tastes in jury.
however Pizzaiuolo is really good at the work done during the competition and i’m sorry sometimes to be a little too strict when’s i’m a judge and please understand me and Davide Civitillo just try to make you guy’s highest level!
Special thank’s to all Chef’s Table team to support & help us douring competition!!
See you guy’s next year & see you in Naples to the Korean champion!!
ps: Congratulation to Salvatore Cuomo Korea team to be 3rd position great job!!!
Published by Salvatore Cuomo
Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother.
Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection.
A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza."
Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 200 restaurant.
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