Providence Celebrates Third Annual Pizza Week with Innovative Creations

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Providence, Rhode Island is hosting its third annual Providence Pizza Week from April 14-20, 2024. This event showcases a variety of creative and tasty pizza pies from nearly 40 participating restaurants, food trucks, and even venues not typically known for pizza. Organized by the Providence Warwick Convention and Visitors Bureau, the event aims to support local businesses and offer residents and visitors alike a chance to try unique and inventive pizzas.

A Celebration of Culinary Creativity

Each participating venue during Providence Pizza Week presents a special pizza that represents their culinary creativity and business. According to Alana O’Hare, senior director of communications and special projects at the Convention Bureau, this initiative has grown to include more restaurants each year. The week encourages patrons to explore new eateries or enjoy their favorite spots while experiencing pizzas that range from breakfast versions to dessert options like Nutella Pizza with strawberries and whipped cream.

Notable entries include the humorous “It Doesn’t Go on Pizza” pie featuring pineapple, ham, and barbeque from Trinity Brewhouse, and innovative meals like the Loaded Mashed Potato and Spaghetti and Meatball Pizza from W’s Mobile Wood Fired Pizza Oven. These imaginative creations push the boundaries of traditional pizza and bring a fun twist to the dining experience.

Competitive Spirit and Pizza Excellence

The competition is divided into three categories: Most Delicious, Most Creative, and Most Instagrammable, with the community voting for their favorite pizzas in each. Francesco’s Pizza, a returning champion, has won all three categories in the past two years and is entering this year’s competition with a General Tso’s Pizza. Owner Frank Schiavone emphasizes the high standards and quality ingredients, including a century-old dough recipe and Caputo flour from Naples, Italy, that contribute to their pizzas’ success.

Other competitors like Tumblesalts Café Pizza Station are also aiming for top honors. Kristine Teto, the owner, highlights their Antipasto Pizza and Shrimp Scampi Pizza, both inspired by classic dishes and made with fresh, high-quality ingredients. Tumblesalts’ participation is driven by a passion for pizza, evident in their daily-made dough and in-house sauce.

Inspiration and Innovation at Pizza Marvin

Another strong contender is Pizza Marvin, where chef and owner Robert Andreozzi is entering a pie inspired by spinach and artichoke dip. This entry, named the Big Dipper, features grilled Italian artichokes, local spinach, and is topped with ricotta and garlic cream. Andreozzi’s approach reflects a blend of nostalgia and innovation, aiming to modernize classic flavors while respecting traditional pizza-making.

Pizza Marvin, like many participants, embraces the spirit of Providence Pizza Week by taking familiar concepts and reimagining them, offering unique culinary experiences to pizza aficionados. This event not only highlights the creativity of local chefs but also strengthens the community’s bond over a shared love for pizza.

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