By Mark J. Bartlett

March 21, 2024-As I strolled through the bustling halls of the 40th Annual International Pizza Expo in Las Vegas on the first day of spring and, sadly, the last day of the show, surrounded by the intoxicating aroma of freshly baked dough and savory toppings, I couldn’t help but marvel at the sheer diversity and innovation on display. From traditional Neapolitan classics to avant-garde creations pushing the boundaries of culinary imagination, this year’s convention was a testament to the enduring allure of pizza.

Peter Fiorentini, a renowned connoisseur of Italian cuisine, summed up the sentiment perfectly: “The pizza on the East Coast, especially in New Haven, Connecticut, is nothing short of fantastic.” His words echoed the sentiments of many attendees who hailed from the pizza meccas of the East Coast, where establishments like Sally’s, Modern, and Frank Pepe’s have attained legendary status.

Samantha Moretti, a vocal advocate for plant-based eating, praised the abundance of vegan options at this year’s convention, declaring them a triumph of taste and sustainability. “The variety of vegan pizzas showcased here demonstrates that you don’t need animal products to create a culinary masterpiece,” she enthused.

Celo Martinez, a seasoned pizza aficionado, lauded the prevalence of charred crusts among the vendors, noting that it added a delightful depth of flavor and texture to the pies. “The art of charring crusts is making a comeback, and it’s a trend that I wholeheartedly embrace,” he declared.

Tony and his team were cooking up some serious eats for lucky pizza expo attendees
Vicki Moreno, a proud native of Providence, Rhode Island, reminisced about her childhood on Federal Hill as she sampled the offerings from various vendors. “Many of these pizzas remind me of home,” she remarked wistfully, highlighting the nostalgic connection that pizza often evokes.

The Legend of New Haven Pizzerias: Sally’s, Modern, and Frank Pepe’s

No exploration of pizza excellence would be complete without paying homage to the storied pizzerias of New Haven, Connecticut. For decades, establishments like Sally’s Apizza, Modern Apizza, and Frank Pepe Pizzeria Napoletana have attracted legions of loyal patrons with their distinctive flavors and unparalleled craftsmanship.
Sally’s, founded in 1938 by Salvatore Consiglio, is renowned for its thin-crust pies topped with a flavorful tomato sauce and a signature blend of cheeses. Generations of families have lined up outside its unassuming storefront, eager to savor a taste of culinary history.

Modern Apizza, established in 1934, has carved out its own niche in the New Haven pizza scene with its crispy yet chewy crust and inventive toppings. From the classic Italian Bomb to the adventurous Clams Casino, every pie at Modern is a testament to innovation and tradition.
Frank Pepe’s Pizzeria Napoletana, founded in 1925 by the eponymous Italian immigrant, is perhaps the most iconic of them all. Its coal-fired brick ovens produce pizzas with a blistered crust and a perfect balance of flavors, earning it a spot on countless lists of the best pizzerias in America.

Evolution of the Pizza Industry and its Future

The pizza industry has undergone a remarkable transformation over the past few decades, evolving from humble beginnings into a global culinary phenomenon. What once started as a simple peasant dish in Naples has now become a beloved staple in virtually every corner of the world.
The rise of fast-casual dining and delivery services has made pizza more accessible than ever, catering to a diverse array of tastes and dietary preferences. From gluten-free crusts to plant-based toppings, pizzerias are embracing innovation to cater to the evolving needs of their customers.

Advancements in technology have also played a significant role in shaping the future of the pizza industry. Online ordering platforms, mobile apps, and automated cooking systems have streamlined operations and enhanced the customer experience, allowing pizzerias to thrive in an increasingly competitive market.

Looking ahead, the future of pizza holds endless possibilities. As consumers become more health-conscious and environmentally aware, we can expect to see a greater emphasis on nutritious ingredients, sustainable practices, and culinary creativity. Whether it’s experimenting with unconventional toppings or perfecting the art of artisanal sourdough crusts, the pizza industry is poised to continue its journey of innovation and growth.

40 Years of the International Pizza Expo: A Testament to Excellence
For four decades, the International Pizza Expo has served as a beacon of inspiration and camaraderie for pizza makers and enthusiasts alike. What began as a modest gathering of industry professionals has blossomed into the largest trade show dedicated to pizza in the world, attracting thousands of attendees from across the globe.
Over the years, the expo has evolved to reflect the changing landscape of the pizza industry, showcasing the latest trends, techniques, and technologies shaping its future. From live cooking demonstrations and educational seminars to networking opportunities and friendly competitions, the expo offers something for everyone passionate about pizza.

As we celebrate 40 years of the International Pizza Expo, it’s clear that the pizza industry today is stronger and more vibrant than ever before. Despite the challenges posed by changing consumer preferences and economic uncertainties, pizza remains a timeless comfort food that transcends borders and cultures.

As I bid farewell to the glitz and glamour of Las Vegas, I carry with me fond memories of the sights, smells, and tastes that define the world of pizza. And as I look forward to the next 40 years of the International Pizza Expo, I am filled with anticipation for the innovations and inspirations that lie ahead in the ever-evolving journey of pizza excellence.