SCARSDALE, N.Y. -- Westchester County, N.Y., pizza maker Bruno DiFabio distinguished himself as the best U.S. competitor in multiple categories at the World Pizza Championships, held April 6-9 in Salsomaggiore, Italy. DiFabio defeated more than 100 competitors from Italy and the world en route to becoming the Best U.S. Pizza in the Best Pizza Baking competition, while finishing fourth in the fastest pizza dough contest, also the best among U.S. competitors.
DiFabio, who holds more than 15 world pizza-making titles, used old-world pizza-making skills learned from Italian grand masters to become the only U.S. finalist in the culinary portion of the world championships. His entry incorporated his proprietary dough-aging techniques with authentic, fresh Italian ingredients, including Barratta cheese made with sheep's milk, Salami picante, Sicilian olives, premium sundried tomatoes and homemade sauce.
DiFabio earned his international grand master certification from the Scuola Italiana Pizzaioli, and is an instructor at the International School of Pizza in San Francisco. With his partner John Gristina and his brother, Dino DiFabio, they operate Amore Pizza in Scarsdale, N.Y., Pinocchio Pizza restaurants in New Canaan, Conn., Wilton, Conn. and Pound Ridge, N.Y., and Marco Polo Pizza in New Haven, Conn.

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