WILTON, Conn. — World champion pizzaiolo Bruno DiFabio, owner of Wilton’s Pinocchio Pizza, will be slinging pizza pies all day Tuesday during A Slice for the Cure, a benefit for the American Cancer Society.
During the delicious event, DiFabio — a six-time World Pizza Champion — will debut his award-winning pulled pork pizza, made with smoked pork, mozzarella cheese, onion, bacon and barbecue sauce.
DiFabio will also spin his legendary “Brunello pizza,” winner of the World Pizza Championship in Salsomaggiore, Italy. This pie features double-rise Sicilian crust, green olives, salami picante, sundried tomatoes, hand-crushed de-stemmed San Marzano tomatoes, as well as burrata and mozzarella cheeses.
A Slice for the Cure will be held from noon to 10 p.m. at Pinocchio Pizza, 1 Center St. All proceeds from the event will benefit cancer research.
Pinocchio Pizza is just one of 10 pizzerias DiFabio owns around the country. Others include ReNapoli in Old Greenwich and the well-known Tony’s Napoletana in San Francisco. DiFabio is also co-founder of the International School of Pizza in San Francisco.
DiFabio, who recently appeared on the “Today" show and “Access Hollywood” to demonstrate his speed-making technique, is set to break the Guinness Book of World Records as the fastest pizza maker in the world later this year. He has been making pizzas since he was 10.
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