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On Tuesday the 26th of November, Big Mamma will be hosting chefs Francesco Martucci and Diego Vitagliano from the two best Italian pizzerias for 2024, ranked by 50 Top Pizza, for a charity dinner at the plush Gloria Trattoria in Shoreditch. The dinner is to raise funds for the Italian humanitarian organisation INTERSOS to support their projects, which provide assistance and protection to unaccompanied minors separated from their parents in war zones.

The dinner will include antipasti and dolci from Big Mamma’s Executive Chef, Filippo La Gattuta, followed by 7 pizzas made by the best pizza chefs in the world. Three pizzas will be made by Francesco Martucci, including a taster of his new pizza dough (made with soft wheat, durum wheat, spelt, rye, rice, buckwheat, corn, flax seeds, pumpkin seeds, sunflower seeds, millet seeds), topped with 7 takes on the classic onion including mayonnaise, fermented onion and jam. These will be followed with three pizzas by Diego Vitagliano, including a double crunch pizza topped with smoked provolone, carpaccio of smoked Angus beef, sweet paprika, fleur de sel, rocket and charred mayonnaise. Both top pizza chefs will be introduced by Andrea de Michele, head pizza chef at Big Mamma Group, famous for its artisan pizzas and previously recognised by 50 Top Pizza as one of the World’s Best Artisan Pizza Groups. Full menu details below:

Pizzas by Francesco Martucci

Futuro di Marinara: cream of roasted tomato, caiazzane olives, anchovies, orsino garlic pesto, Salina capers, oregano.

Saturnia: cream of roasted tomato, DOP campana buffalo mozzarella, black garlic mousse fermented with soy, caiazzane olive powder, Salina caper powder, crunchy onions, red tuna bottarga, Fontana Lupo extra virgin olive oil.

Le 7 consistenze della cipolla: new dough (soft wheat, durum wheat, spelt, rye, rice, buckwheat, corn, flax seeds, pumpkin seeds, sunflower seeds, millet seeds), cream of onion, fermented onion, crunchy onion, blackened onion, onion mayonnaise, onion gel, onion jam, fiordilatte mozzarella.

Pizzas by Diego Vitagliano 

Abra-ciami: double crunch pizza, smoked provola, carpaccio of smoked angus, sweet paprika, fleur de sel, arugula, charred mayonnaise.

Che Cavolo: cream of black cabbage, anchovies from the Cantabrico sea, walnuts with curcuma, fried black cabbage leaves.

Colpo di testa: leaks in butter, fiordilatte mozzarella, cuvé pepper, coppa di testa (a cured meat), cream of papaccelle (Neapolitan bell pepper).