SALVATORE SANTUCCI, INTERNATIONAL GUEST JUDGE   Salvatore Santucci was born to be a pizzaiolo. Since an early age of 9 years old, he was fascinated by the movement made by a pizzaiolo while stretching the pizza.   Together with business partner, a lawyer with a passion for Pizza, Mr. Nicola Tagliatela created the format known as 'Ammaccamm a Pozzuoli'. His passion and goal is to create quality pizza and he created the project “BSB”: The good, the health and beauty of pizza IL BUONO, IL SANO E IL BELLO DELLA PIZZA.  The flavour, nutritional value and the look of a pizza is highly important to Salvatore. Also a trained chef, Salvatore enjoys matching flavours for his pizza and creates 12 different doughs everyday.   Salvatore has also launched a lab called “Officina degli Impasti,  a professional development academy.

SALVATORE SANTUCCI, INTERNATIONAL GUEST JUDGE

Salvatore Santucci was born to be a pizzaiolo. Since an early age of 9 years old, he was fascinated by the movement made by a pizzaiolo while stretching the pizza. 

Together with business partner, a lawyer with a passion for Pizza, Mr. Nicola Tagliatela created the format known as 'Ammaccamm a Pozzuoli'. His passion and goal is to create quality pizza and he created the project “BSB”: The good, the health and beauty of pizza IL BUONO, IL SANO E IL BELLO DELLA PIZZA.

The flavour, nutritional value and the look of a pizza is highly important to Salvatore. Also a trained chef, Salvatore enjoys matching flavours for his pizza and creates 12 different doughs everyday. 

Salvatore has also launched a lab called “Officina degli Impasti,  a professional development academy.

  ANTHONY PALERMO, CHIEF JUDGE   AT A YOUNG AGE OF 14 YEARS, ANTHONY STARTED WORKING IN A LOCAL PIZZERIA AND THAT'S WHEN HE FIRST DISCOVERED HIS LOVE OF PIZZA MAKING. By ONLY 20 YEARS, HE STARTED running kitchens and pizzerias ALL AROUND around Melbourne.   HIS passion for pizza CONTINUED TO GROW AS HE travellED the world AND WITNESSED THE ONGOING EVOLUTION OF PIZZA ON A WORLDWIDE SCALE. AT 25,  HE acquired HIS FIRST PIZZA SHOP AND introduced pizza Napoletana.   ANTHONY studied closely with various pizzaioli and the AVPN (Associazione Vera Pizza Napoletana) and was mentored by many great chefs and pizzaioli including Johnny Di Francesco, Salvatore Santucci & Lucio De Falco.    In 2016 ANTHONY RECEIVED HIS accreditation into the AVPN AND TODAY IS THE OWNER OF 'MOZZA PIZZERIA' AND PROUDLY OFFERS NAPOLETANA PIZZA. 

ANTHONY PALERMO, CHIEF JUDGE

AT A YOUNG AGE OF 14 YEARS, ANTHONY STARTED WORKING IN A LOCAL PIZZERIA AND THAT'S WHEN HE FIRST DISCOVERED HIS LOVE OF PIZZA MAKING. By ONLY 20 YEARS, HE STARTED running kitchens and pizzerias ALL AROUND around Melbourne. 

HIS passion for pizza CONTINUED TO GROW AS HE travellED the world AND WITNESSED THE ONGOING EVOLUTION OF PIZZA ON A WORLDWIDE SCALE. AT 25,  HE acquired HIS FIRST PIZZA SHOP AND introduced pizza Napoletana. 

ANTHONY studied closely with various pizzaioli and the AVPN (Associazione Vera Pizza Napoletana) and was mentored by many great chefs and pizzaioli including Johnny Di Francesco, Salvatore Santucci & Lucio De Falco.  

In 2016 ANTHONY RECEIVED HIS accreditation into the AVPN AND TODAY IS THE OWNER OF 'MOZZA PIZZERIA' AND PROUDLY OFFERS NAPOLETANA PIZZA. 

  JOHNNY DI FRANCESCO, PIZZA REVOLUTION CAPTAIN   Since the age of 12, Johnny Di Francesco has had a love for pizza and traditional Italian food that has driven him. After heading to Italy to train in traditional techniques, methods, and in restaurants across the country, Johnny returned to Melbourne determined to introduce the food of Naples.   In 2008, 400 Gradi was born with the opening of 400 Gradi Brunswick, Melbourne.   In April 2014, Johnny was crowned the World Pizza Champion at the Campionato Mondiale Della Pizza in Italy, the first Australian to have ever won. Competing against 600 other competitors from 35 countries, Johnny’s Margherita Pizza took out the top prize.  Now a Melbourne institution, 400 Gradi Brunswick embodies Johnny’s passion and love of food, and has resulted in the expansion of the Gradi Group ON AN INTERNATIONAL LEVEL. 

JOHNNY DI FRANCESCO, PIZZA REVOLUTION CAPTAIN

Since the age of 12, Johnny Di Francesco has had a love for pizza and traditional Italian food that has driven him. After heading to Italy to train in traditional techniques, methods, and in restaurants across the country, Johnny returned to Melbourne determined to introduce the food of Naples. 

In 2008, 400 Gradi was born with the opening of 400 Gradi Brunswick, Melbourne. 

In April 2014, Johnny was crowned the World Pizza Champion at the Campionato Mondiale Della Pizza in Italy, the first Australian to have ever won. Competing against 600 other competitors from 35 countries, Johnny’s Margherita Pizza took out the top prize.

Now a Melbourne institution, 400 Gradi Brunswick embodies Johnny’s passion and love of food, and has resulted in the expansion of the Gradi Group ON AN INTERNATIONAL LEVEL. 

 
  ALEX IERACI, CAMPOLI FOODS DIRECTOR    ALEX Joined HIS FAMILY BUSINESS Campoli Foods at 17 years of age distributing Italian foods to regional Victoria and Southern NSW. HE Became heavily involved in Pizza and particularly cheese for pizza and industrial users with different blends.   In 1986, ALEX purchased a pizza restaurant which HE ran with my wife for 10 years.  ALEX LAUNCHED Australian Dairy Partners and expanded with the brand Alessandros for Pizza and Pasta WHICH Received many awards for THEIR Mozzarella blends and Parmesans which became recognised Australia wide.  ALEX Expanded THE cheese division with the highest quality accreditations (BRC, HACCP etc). IN 2017 THE CHEESE DIVISION WAS SOLD AND ALEX  Went back to basics with the original Campoli Foods and great brands from Italy and local artisan producers.   ALEX haS a strong belief in giving HIS family and others the best quality foods that are natural and unprocessed. HE believeS in using fresh local produce and loveS teaching HIS family and particularly grandchildren about eating well.

ALEX IERACI, CAMPOLI FOODS DIRECTOR

ALEX Joined HIS FAMILY BUSINESS Campoli Foods at 17 years of age distributing Italian foods to regional Victoria and Southern NSW. HE Became heavily involved in Pizza and particularly cheese for pizza and industrial users with different blends. 

In 1986, ALEX purchased a pizza restaurant which HE ran with my wife for 10 years.

ALEX LAUNCHED Australian Dairy Partners and expanded with the brand Alessandros for Pizza and Pasta WHICH Received many awards for THEIR Mozzarella blends and Parmesans which became recognised Australia wide.

ALEX Expanded THE cheese division with the highest quality accreditations (BRC, HACCP etc). IN 2017 THE CHEESE DIVISION WAS SOLD AND ALEX
Went back to basics with the original Campoli Foods and great brands from Italy and local artisan producers. 

ALEX haS a strong belief in giving HIS family and others the best quality foods that are natural and unprocessed. HE believeS in using fresh local produce and loveS teaching HIS family and particularly grandchildren about eating well.

  SARA PANTALEO, LA PORCHETTA CEO     
  
   
  
    
  
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    Sara drove THE growth of the LA PORCHETTA brand from only 12 outlets in 1996 into the largest, licensed, a-la-carte restaurant franchise in Australasia today by building systems and process that enabled the company to expand without compromising its core family values and culture.  With the right elements in place, Sara went on to introduce a culture of innovation that positioned La Porchetta for continued strong growth.  A passionate advocate for franchising, Sara has served on the FCA state and national Boards.  Her commitment to CFE has seen her among the first group of Australian executives to gain the prestigious Certified Franchise Executive (CFE) accreditation.  Sara was national Franchise Woman of the Year in 2010 and a Telstra Businesswoman of the Year Victorian finalist in 2012.

SARA PANTALEO, LA PORCHETTA CEO

Sara drove THE growth of the LA PORCHETTA brand from only 12 outlets in 1996 into the largest, licensed, a-la-carte restaurant franchise in Australasia today by building systems and process that enabled the company to expand without compromising its core family values and culture.

With the right elements in place, Sara went on to introduce a culture of innovation that positioned La Porchetta for continued strong growth.

A passionate advocate for franchising, Sara has served on the FCA state and national Boards.  Her commitment to CFE has seen her among the first group of Australian executives to gain the prestigious Certified Franchise Executive (CFE) accreditation.

Sara was national Franchise Woman of the Year in 2010 and a Telstra Businesswoman of the Year Victorian finalist in 2012.

  TONY IERACI, CAMPOLI FOODS DIRECTOR    I was born in 1954.  my parents  natale and natalina created  campoli foods several years later.they specialised in wholesaling continental foods.  growing up I was always involved in the business.but began working full time in the business when I was 20.i have worked continously for over 40 years.i love campoli foods and am passionate about  our industry. I am excited by our direction on taking on board great new agencies and look forward to our future

TONY IERACI, CAMPOLI FOODS DIRECTOR

I was born in 1954.

my parents  natale and natalina created

campoli foods several years later.they specialised in wholesaling continental foods.

growing up I was always involved in the business.but began working full time in the business when I was 20.i have worked continously for over 40 years.i love campoli foods and am passionate about

our industry. I am excited by our direction on taking on board great new agencies and look forward to our future