May 22, 2018 |

Pizza & Pasta Northeast expo competitions now open

By Mandy Wolf Detwiler


Game On!

Caputo Cup at a Glance

For the second year in a row, contestants will vie for the coveted Caputo Cup and the 2018 Pasta Showdown at the Pizza & Pasta Northeast (PPNE) show in Atlantic City this October. The Caputo Cup pizza challenge had been held independently before partnering with PPNE, owned and operated by the team behind the annual International Pizza Expo in Las Vegas.

“We’re pleased to partner again with Orlando Foods, Antimo Caputo and Ciao in holding the 4th annual Caputo Cup at Pizza & Pasta Northeast 2018,” says Bill Oakley, group show director. “The Caputo Cup is Italy’s largest and most exciting pizza-making contest. This year, we’re expecting nearly 200 of the best pizza makers on the East Coast –– if not the world –– to compete in either the Pizza Napoletana, non-traditional, traditional and gluten-free divisions. You don’t want to miss a minute of this fiercely competitive competition to see who will take home the bragging rights, trophy and prize money.”

Registration for both events opened Wednesday, March 16, 2018. Contestants must first register for PPNE before registering for any of the competitions. Each competitor must provide dough, sauce, cheese and toppings for one (1) 12-inch (Napoletana) or 18-inch (traditional); Size may vary for non-traditional and gluten-free. Please note that some products may be available from event sponsors.

Caputo Cup Rules at a Glance

  • Contestants must be 18 years or older and work in a restaurant or pizzeria.
  • Speakers and presenters are not eligible.
  • Past Caputo Cup winners are not eligible to compete in the same division for two years.
  • In the traditional division, competitors bring their dough, cheese/cheese blend and spices. Using a red sauce, each competitor may use no more than two of the following toppings: pepperoni, sausage, bacon, ham, mushrooms, peppers, tomatoes, onions and/or olives. Different varieties of the same topping may be used and counted as one topping (for instance, both shitake and Portobello mushrooms).
  • There are no restrictions in the non-traditional division.
  • The pizza Napoletana division must include wheat-flour 00 with the addition of flour type) natural yeast, water, peeled tomatoes and/or fresh cherry tomatoes, marine salt and EVOO. The dough must be kneaded by hand or with a low-speed mixer.
  • After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine. The dough must be no more than 3 mm (1/8-inch) thick. The pizza must be baked for 60 to 90 seconds in a 485 C (905 F) pizza oven.

There are three official variants, and contestants must pick one:

  1. Margherita must contain: dough, tomato, fiore di latte mozzarella, grated cheese (Pecorino or Parmigiano), extra virgin olive oil and basil.
  2. Margherita Extra: dough, tomato, Bufala mozzarella, pomodorini, extra virgin olive oil and basil.
  3. Marinara: dough, tomato, garlic, oregano and grated cheese (Pecorino or Parmigiano), extra virgin olive oil and basil.
  • In the gluten-free division, there are no restrictions, except that all ingredients must be gluten-free.

Read the full list of rules and regulations on the Caputo Cup.

See our article next Monday for complete rules and regulations for the second annual Pasta Showdown.

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