Mediterranean pizza with Corvina REX together with the best pizzaiolo in the world

Marquinetti, five times world pizza champion, has taught in Valencia a master class on this dish in which a seafood specialty has been prepared with Corvina REX as the main ingredient.

Thus, within the framework of the Mediterranean Culinary Center (MCC), the expert has shared his extensive experience with the students of Middle and Higher Grade.

The history of this traditional dish of Italian cuisine, its varieties or types of flour and the fermentation process have been theoretical knowledge that have culminated in a practical demonstration of how the best pizza in the world is made.

In addition to the dough, the ingredients chosen to crown it are fundamental and, on this occasion, they have stood out for their flavor and originality.

A school team headed by its culinary director, Álex Such, has presented Marquinetti with his Mediterranean pizza proposal so that it gives its master touch.

The result: a white dough – without tomato – in which the ingredients, which are placed after baking, have been Corvina REX, mussels, black olives and sea asparagus.

This masterclass is part of the activities programmed by MCC within the Valencia Food-in Program, a program of conferences, culinary exhibitions, seminars, etc. in collaboration with the World Gastronomy Institute.

This act has been used to give Marquinetti the highest decoration of the institution: the Medal of Honor for Gastronomic Merit in recognition of his career, his successes and his legacy.

The best pizzaiolo in the world is Spanish

Although he was renamed Marquinetti, his name is Jesús Marquina and he was born in Tomelloso, a municipality in Ciudad Real (Castilla – La Mancha).

The Italians have chosen him five times as the best pizzaiolo in the world, giving him the first prize in the World Pizza Championship in five of his annual editions.

With no doubt, the seafood pizzas inspired by Corvina REX have revealed one of the maxims of this specialist: pizza is also haute cuisine.