The following is a review Restaurant sector.is about Pizzápp ÓJ&K-ÍSAM.

The first pizza competition in Iceland took place on April 28 in a test kitchen OJ&K-ICEAM in collaboration with the Italian wheat producer Polselli. The competition attracted a lot of attention and attracted the country's leading pizza bakers, who competed with ambition and creativity.

A total of 12 competitors took part and a grand prize was contested, a trip to Italy where a winner is allowed to attend a pizza making course at Polselli The competition placed a strong emphasis on quality, but the use of frozen pizza dough was not permitted and only high-quality flour was allowed to be used from Polselli, as stated in the announcement.

The winner of the competition was Ismail Mesnaoui from Popolare Pizza. He impressed a judge with a well-executed pizza, using Polselli Super 00 flour in the dough.

The pizza included diced cherry tomatoes, apple capers, anchovies, stracciatella cheese, lemon thyme, basil, and extra virgin oil.

In second place was Michal Jozefik from Mika Restaurant with a very original pizza.

The dough was made from a mixture of Polselli Classica and Polselli Super (50/50).Traps consisted of a sauce made of curd and sour cream with yuzu, pickled beetroot, fresh dill, crispy earth chefs, and graffiti that was seasoned with cocoa husks, sea salt, and vodka.

In third place was Logi Brynjarsson from Alvotech.

He used Polselli Classica flour and topped the pizza with San Marzano tomatoes, Fior di latte cheese, a strong Piccante salami from Triello, chorizo, Thai basil from Vaxa and homemade hot honey.

The jury of the competition was composed of a powerful group of experts:

Paolo Parravano and Remo Nafra from Polselli, Elínrós Líndal from Morgunblaðin and the Italian journalist Alfio Mironi from Ciociaria e Cucina.

The competition was organized by Eggert Jónsson from ÓJK-ÍSAM.