Johnatan Difebo is the big winner of the “Pizza Masters” MECA26 competition
As a way to mix preferences, flavors and excellent products, this year the Mega Exhibition of the Argentine Center 2026 proposed a different competition.
To elevate the region's cheesemaking tradition and gastronomic creativity, the "Pizza Masters" Lombard Edition competition became a celebration of Argentine mozzarella and the culinary identity of Villa María and its surroundings.
During two afternoons at the Food Pavilion, 11 pizza makers competed in front of the oven in an atmosphere of enthusiasm and camaraderie, while the public enjoyed free tastings that reinforced the open and festive nature of the event.
The coordination of local chef Juan Manuel Gallego, accompanied by specialized judges, brought technical rigor and dynamism to a competition that sought to highlight both the quality of the raw material and the inventiveness of the participants.
The awards were given by category and of course the master pizza maker of this edition was crowned.
In the Mozzarella Argentina category, the podium reflected the strength of local tradition with all participants from Villa María, with Mauricio Rodríguez from Viejo Lobo taking first place, followed by Martín Fiorina from Del-ToMate and Daniel Airaldi from Pipina.
The Fugazzeta, an emblem of Buenos Aires pizza adapted to the Cordoban palate, had Jonathan Difebo from Chieti as its winner, accompanied by Mauricio Ferreyra from Trattoria Amore and Marina Casalanguida from Almería, all also locals.
The Signature Pizza competition, a space for innovation and personal expression, crowned Bruno Sicoli of Tosco Delivery and Catering in Villa María. Johnatan Difebo once again made it onto the podium, taking second place; and Tomás Antonello of Antonello Pizzeria in Las Varillas came in third.
The sum of scores crowned Jonathan Difebo as the best in the competition, earning him the recognition that positions him as a reference for the new generation and “Pizza Master”.
In this way, the exhibition expands to sectors, links products and brings the flavors of the region closer with an ideal product, between the demonstration of the craft, creativity, cultural roots and the value of regional production.