TOP 50 PIZZA, the world's most respected pizza magazine, held the ranking ceremony of the annual competition held today (Tuesday) in Tokyo, Japan. The competition ranks the best pizzas around the world. In this year's competition, Jerusalem's LA Piedra pizza won to be the best pizza in Israel, and one of the 50 best pizzerias in the world in the "Asia-Pacific" category. La Piedra placed 38th in the competition. This is the first time that a pizzeria from Israel is ranked in the guide and the first time that a kosher pizzeria has starred in it.
The ceremony in Japan, photo: private
During the prestigious event, which brought together the best pizzaolos from around the world, chef Avi Sinclair was called to the stage to receive a certificate from the guide known among experts as "the Michelin of pizzas" on behalf of his pizzeria and his partners. He also received the instructor's chef's shirt on this occasion.
Chef Avi Sinclair: "I am excited about the event and the impressive event. I am proud that my partners and I have gained international recognition after years of hard work, and after many responses from our clients who appreciate the great investment in each triangle and platter. We are happy that we have opened the door for pizzerias from Israel to enter the prestigious magazine in the coming years, because there are excellent pizzerias in Israel. I promise everyone that we will continue to give maximum respect to the food we live, breathe and love so much - pizza."
La Piedra was ranked 38th, photo: Private
La Piedra, the Jerusalem pizza restaurant, operates two branches in the capital and offers a menu containing a variety of pizzas in the Neapolitan method - a stone tabun burned by a wood-burning tabun. In addition, the menu contains a variety of dishes such as pasta in the tabun, panzanella salad, eggplant brulee and cannoli.
In 2016, the first branch of the place opened on Agron Street in Jerusalem. THE NAME LA PIEDRA WAS CHOSEN BY THE OWNER AS A TRIBUTE BY THE CHEF, AVI SINKLER TO HIS MOTHER, WHO IS OF ARGENTINE DESCENT. The meaning of the name is "the stone", which represents the heart of the pizzeria - using the stone tabun in the place, which is burned by trees, the pizzas are prepared at a temperature of over 400 degrees quickly, as befits the Neapolitan method. The pizzas are made from selected and fresh ingredients. The owners of La Piedra went to Italy, where they chose a large and selected oven and brought it to the business in Jerusalem, alongside which, after meticulous testing, they located suppliers of the authentic raw materials that accompany the menu of the first kosher pizzeria in Jerusalem in Neapolitan style.
The menu offers a variety of Italian flour pizzas, using slow-rise dough for 24-36 hours. The menu ranges from classic margarita to different interpretations that also incorporate local flavors. In addition, the restaurant serves other Italian dishes such as soufflés and desserts such as cannoli with all products prepared on the spot and handmade.
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