the best focaccia in the world is in the Marne

Rodolphe Rivière, owner of La Grappe à Pizza in Verzenay (Marne), is a conqueror. He went to challenge the Italians on their home turf, and did not come back empty-handed. He won the trophy for the best focaccia in the world. “It’s a source of pride for me, my family, my clients”, he said. A feat for the pizzaiolo, who runs a restaurant with barely 12 seats.

Rodolphe Rivière was not the favorite of the competition, which had started badly. The dough prepared in advance had not supported the trip to Rome (Italy), and he had to redo everything, a few hours before the competition. The recipe for success ? Flour, baking powder, a little water and a lot of oil. This kind of Italian focaccia is eaten as an aperitif. “It’s my topping [qui] made me win. Greek olives, cherry tomatoes, sprigs of oregano and Himalayan salt”, says Rodolphe Rivière. The recipe, simple, must be perfectly carried out. She asked for two years of training from the restaurateur.