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Raillo was one of three finalists in this year's showdown, which was hosted
by Moretti Forni (distributed by Euro-Milan) at the Matheson Boulevard
location in Mississauga, Ont. His pizza, a breakfast pie topped with fior di
latte, cherry tomatoes, bacon, ham, hashbrowns, an egg and green onions, narrowly
claimed victory over runner-up Steve Silvestro, who is the executive chef for
Alice Fazooli's. Silvestro’s recipe made use of pear and bacon flavours by
combining a mascarpone cream base, mozzarella, caramelized onions, bacon jam,
gorgonzola, pears and basil.
Don Letendre, corporate chef for the Famoso Neapolitan
Pizzeria chain, was the third finalist with his recipe called Catalan, which
featured a sauce Romesco, fior di latte, spinach, fire-roasted apples, piquillo
peppers, golden raisins and manchego cheese
All three finalists shipped their ingredients, including
their own dough, sauce and toppings, to the Moretti Forni kitchen, where the
pizzas were assembled, baked and scored by a panel of judges, including representatives
from Canadian Pizza magazine, Moretti Forni, Saputo Foodservice.
Raillo’s win will see him compete at the International Pizza Expo in Las
Vegas from March 24 to 27. His total prize includes $1,000 cash, trip package
to Las Vegas, a cover feature in Canadian Pizza magazine and a guaranteed
spot in the finals of either the traditional or non-traditional category at Pizza
Expo. Silvestro’s runner-up finish also secured him a trip to Vegas and a
spot competing in the finals at the Las Vegas Pizza Expo.
Congratulations to all finalists, and many thanks to
Saputo Foodservice and Moretti Forni for their ongoing support as sponsors of
this competition. Stay tuned for the April/May issue of Canadian Pizza
magazine, which will feature Raillo on the cover.
For more on this year’s winner, Raillo of The Parlour
Italian Kitchen & Bar, click here.
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