1841 Grant Boulevard
Syracuse, NY 13208
It took two types of sausage and two types of pepperoni in one pie for Syracuse pizza shop owner John Vigliotti to lay claim to the title of No. 2 pizza maker in the world.
Vigliotti, the owner of Peppino's Pizzeria on Grant Boulevard and Peppino's Neapolitan in Armory Square, won second place in the traditional category at the International Pizza Expo held on 3/10 in Las Vegas.
The expo is billed as the world's largest pizza convention, drawing thousands of pizza industry professionals. The contest -- the International Pizza Challenge -- is also billed as the world's largest, with about 200 pizza-makers, or pizzaioli. They had to bake their entries before a panel of judges.
The two sausage and two pepperoni pizza (PS2) from John Vigliotti that won second place at the International Pizza Expo in Las Vegas. Vigliotti run Peppino's Pizza and Peppino's Neapolitan in Syracuse.
It was Vigliotti's first trip to the expo and the contest.
"There's a lot of great pizza makers here," he said Thursday by phone from Las Vegas. "It's my first time, and a lot of these people come back year after year. Maybe we'll take first place next year."
Vigliotti's winning pie is called the PS2. That's for the two types of pepperoni and two types of sausage he used. In the traditional category, the pizza makers had to use a red sauce and cheese, but could choose only two of from among a classic list of ingredients that included the sausage, pepperoni, olives, onions, peppers.
The PS2 - Consists of Pizza Sauce with a Mozzarella & Sharp Provolone blend topped with Italian sausage, dry aged sausage, cup and char pepperoni and finished with creamy ricotta, shaved Manchego, Julienne Pepperoni and Calabrian Oregano
John Vigliotti, owner of Peppino's and Peppino's Neapolitan in Syracuse, holds up the sign that shows he finished second in the traditional pizza contest at the International Pizza Expo in Las Vegas.
The PS2 is available to order begininng Friday 3/11. Call 474-3663(FOOD) or order online at https://mypeppinos.hungerrush.com/
There is also a Neapolitan version available through the Armory Square location. Call 422-8811 or order online at https://peppinosneapolitan.hungerrush.com
First place in the traditional category went to another New York pizza maker: Nino Coniglio of Williamsburg Pizza in Brooklyn. Vigliotti also finished second to Coniglio in the Northeast regional round held Tuesday. But that finish put Vigliotti in the finals.
Other categories in the contest were Non-Traditional, Pan, Pizza Napoletana and Gluten-Free.
Vigliotti said he made the dough for the first round before leaving Syracuse, and made the second dough in his hotel room.
Vigliotti has owned the Peppino's at 1849 Grant Blvd. for many years. In May 2015, he open a new restaurant at 409 S. Clinton St. Armory Square, Peppino's Neapolitan. It's a made-to-order pizzeria, featuring thin crust personal pizzas baked for 90 seconds in a 800-degree oven.
He's now working to add a pasta restaurant and bar called Pomodoro next door at 405 S. Clinton St.
John Vigliotti of Peppino's pizza in Syracuse making his contest entry in the International Pizza Expo in Las Vegas.
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