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The Best Pizza in Mexico moves on to international competition

Joshua Serrano, named this year as the best pizzeria in Mexico, will travel to Italy next year, where he will represent the country and compete with the best pizza chefs at the World Pizza Championship.

Excited, but at the same time nervous because he will be in the nation of pizza makers, the 22-year-old is already starting to prepare for this competition and thus be among the best places in the world.

Joshua got his ticket to Italy after winning the Mexican Pizza Championship organized by the Italian Chamber of Commerce in Mexico, on August 29 and in which pizzerias from all over the Mexican Republic competed.

Participating in this competition, where he felt pressure, nerves and a lot of joy to compete with famous pizzeros, he left with greater experience and now he wants to take advantage of to make better pizza in the restaurant Fratelli La Bufala, located in the Polanco neighborhood of the City from Mexico.

Joshua has been working as a pizzeria for five years and believes that to carry out this job it is necessary to put a lot of love into what he does, because it is an additional touch that gives flavor to this dish that is increasing in popularity among Mexicans.

At the Italian championship, Joshua is also going to have fun and learn from the best chefs in the world in pizza making, and he will become an example to follow for all the pizzeros of Mexico, where there is an increasing interest in learning the trade.

Producing a homemade pizza is not an easy task, since it is necessary to calculate the temperatures and the exact time of fermentation; For him this is very simple today, but considers that he still has much to learn to be a master pizzamaker.

Today Joshua has the difficult task of preparing to arrive in Italy with all the tools and demonstrate that although Mexico is not the country of pizza, there are also talented cooks.

The best pizza maker in the country also said that Mexicans prefer to consume a commercial pizza to an artisanal pizza, a situation that lamented the high level of calories that this product has.

“(The artisan pizza) It is something that they hardly know here in Mexico, if you ask a person in the street, they prefer 100 percent commercial or American pizzas, but if they get to try a handmade pizza they love it”, he emphasized

“If you get to eat two slices of an industrial pizza you feel overwhelmed because they take up too much yeast, then it ends up fermenting in your stomach compared to the artisanal pizzas, we use less and the fermentation is natural,” he said.

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