Italian Chef Gian Fausto Vertua Wins at World Pizza Championship with Organic Technique

The Gardesano champion of pizza? His name is Gian Fausto Vertua, but everyone knows him as “el Magher.” He hails from Lonato, works at the pizzeria of the Fontanelle camping site in Moniga, which he has managed for several years, and recently he finished fourth in the World Pizza Championship in Salsomaggiore. This competition is organized by the industry magazine “Pizza e Pasta News,” and saw over 210 pizzaioli from all around the world competing.

The Victories and Organic Technique

Italy, it must be said, held high the flag of its national dish, taking the first four places: and the fourth was won precisely by “el Magher,” who captivated the jury by focusing, uniquely among contestants, on a completely organic pizza, made solely using raw materials produced with techniques of “clean agriculture.” This means organic flour and yeast, buffalo mozzarella from farms that employ these specific techniques, Vesuvian cherry tomatoes and basil (also strictly produced without the use of pesticides), and extra virgin olive oil from Tignale.

A fairly simple and traditional preparation, but which allowed “el Magher” to secure a very honorable position. Gian Fausto is no stranger to such achievements: last year, in Monte Carlo, he also placed fourth in an international competition organized by the magazine “Bar Giornale.” On that occasion, “el Magher,” deeply connected to his territory and its typical products, focused on a very particular Coregone fish pizza, which also received applause from members of the Lake Fish Club (the organization that each year hosts the famous Coregone Festival).

The Secret of Organic Pizza

This time, however, success came through a preparation characterized by simplicity combined with innovation, represented by products derived from organic farming—one of the fastest-growing sectors of Italian agri-food industry.

The secret of Organic Pizza? As often happens, it all lies in the dough. “I prepare a special dough, with little yeast, capable of lasting up to five days,” explains “el Magher.” “The result is a very digestible and fragrant pizza, but also very traditional: after all, even in its organic version, it remains the classic Italian pizza.”