This year, competitors are asked to explore the pizza possibilities of two very special Italian cheeses: IQF Burrata and Gran Levanto.
Finalists
- April O’Neil
by Liam Ryles from Leandos Pizza - Green Whisper
by Michele Rutigliano from Duo Forni - Sicilian Seoul
by Alex Punter from Village Pizza - “La Birra e la Zucca”
by Edvinas Smigelskis from Samworth Brothers - Burrata Whip
by Scott Holden from Scott's All Day
Product Overview
These cheeses are Produced in Italy by our partner dairies, this year we’ve chosen two classic Italian ingredients for the competition; Puglian Burrata, made in ‘the heel’ of Southern Italy and an Italian Vegetarian Hard Cheese, Gran Levanto. A perfect complimentary pair.
Burrata has a delicate, buttery flavour with subtle sweetness from the cream centre which contrasts the Gran Levanto delivering a salty, tangy flavour and a crumbly, drier texture to cut through rich flavours.
Burrata has grown in popularity from its presence on core restaurant chain menus and on supermarket shelves. As a luxurious and super premium cheese, it compliments delicious ripe tomatoes, juicy peaches, salty cured meats or even blends well in fusion cuisines.
The Brief
- We would like to see the use of both ingredients on your pizzas
- Think about complimentary ingredients that showcase the cheeses.
- Think about appropriate trending cuisines and regionality that could maximise and elevate the ingredients
- Consider the application e.g. not just torn/ grated over at the end of cook
- Showcase true innovation and skill with the use of these classic authentic Italian cheeses
More
The next step - the finals
Pizza Chef of the Year 2025 has reached the final stage. See who's made it through.
If you'd like to be kept up to date about Pizza Chef of the Year 2026, call Sandra Bennett on 01291 636348.