Skip to Content Subscribe Our Offers My Account Manage My Subscriptions FAQ Newsletters Canada Canadian True Crime Canadian Politics Health World Israel & Middle East Financial Post NP Comment Longreads Puzzmo Diversions Comics NP News Quiz New York Times Crossword Horoscopes Life Eating & Drinking Style Sponsored Play for Ontario Travel Travel Canada Travel USA Travel International Cruises Travel Essentials Culture Books Celebrity Movies Music Theatre Television Business Essentials Advice Lives Told Tails Told Shopping Buy Canadian Home Living Outdoor Living Kitchen & Dining Tech Style & Beauty Personal Care Entertainment & Hobbies Gift Guide Travel Guide Amazon Prime Day Deals Savings National Post Store More Sports Hockey Baseball Basketball Football Soccer Golf Tennis Driving Vehicle Research Reviews News Gear Guide Obituaries Place an Obituary Place an In Memoriam Classifieds Place an Ad Celebrations Working Business Ads Archives Healthing Epaper Manage Print Subscription Profile Settings My Subscriptions Saved Articles My Offers Newsletters Customer Service FAQ Newsletters Canada World Financial Post NP Comment Longreads Puzzmo Diversions Life Shopping Epaper Manage Print Subscription HomeLifeEating & DrinkingTwo Canadian pizza chefs make prestigious Italian list of the world's bestChefs based in Toronto and Halifax were honoured at the 2026 Best Pizza Awards in Milan You can save this article by registering for free here. Or sign-in if you have an account.Ryan Baddeley, left, of Pizzeria Badiali, with two locations in Toronto. (The original slice shop on Dovercourt Road is pictured.) PHOTOS BY AARON WYNIATwo Canadian pizza chefs were honoured once again by The Best Pizza Awards in Milan, Italy. Ryan Baddeley of Pizzeria Badiali (No. 59) in Toronto, and Cédric Toullec of Lou Pécou (No. 92) in Halifax made the prestigious selection for 2026.Enjoy the latest local, national and international news.Exclusive articles by Conrad Black, Barbara Kay and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.Unlimited online access to National Post.National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Daily puzzles including the New York Times Crossword.Support local journalism.Enjoy the latest local, national and international news.Exclusive articles by Conrad Black, Barbara Kay and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.Unlimited online access to National Post.National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Daily puzzles including the New York Times Crossword.Support local journalism.Create an account or sign in to continue with your reading experience.Access articles from across Canada with one account.Share your thoughts and join the conversation in the comments.Enjoy additional articles per month.Get email updates from your favourite authors.Create an account or sign in to continue with your reading experience.Access articles from across Canada with one accountShare your thoughts and join the conversation in the commentsEnjoy additional articles per monthGet email updates from your favourite authorsSign In or Create an Accountor“As craft pizzerias continue to flourish coast to coast, these chefs are showing that Canada’s pizza scene belongs in the global conversation,” The Best Pizza Awards said in a statement.The 150 pizza chefs recognized in 2026 — the Top 100, plus an additional 50 “Ones to Follow” — span 39 countries and five continents. For the second consecutive year, Francesco Martucci of I Masanielli in Caserta, Italy, was named the world’s best pizza chef. Roberto Davanzo of Bob Alchimia a Spicchi in Montepaone, Italy, and Francesco Capece of Confine in Milan, rounded out the top three.Join Laura Brehaut on a weekly food adventure with mouth-watering reads delivered Fridays.By signing up you consent to receive the above newsletter from Postmedia Network Inc.A welcome email is on its way. If you don't see it, please check your junk folder.The next issue of Cook This will soon be in your inbox.We encountered an issue signing you up. Please try againProduced by the same team as The Best Chef Awards, The Best Pizza Awards launched its inaugural list virtually in 2023 and held its first live event in 2024. On June 24, the 2026 celebration brought together 300 pizza chefs and 200 journalists from around the world.As Martucci accepted the title, he said that the recognition is a reminder of the work ahead. “Awards celebrate a moment. What matters is what happens the day after. Receiving this recognition again means carrying an even greater responsibility: to challenge ourselves, to break our own limits, to respect tradition without becoming prisoners of it, and to keep pushing pizza culture forward with humility, courage and purpose.” At Halifax’s Lou Pécou, owner Cédric Toullec’s approach to pizza is grounded in local ingredients, heritage grains, regenerative agriculture and “meaningful relationships” with producers. Photo by Shannon MacIntyreToullec also sees the award as a bridge to something bigger and told National Post by email that he’s honoured to receive it. “At a time when the world is facing significant economic, agricultural and ecological challenges, it gives us the opportunity to talk about something greater than pizza.”At Lou Pécou, Toullec’s approach to pizza is grounded in local ingredients, heritage grains, regenerative agriculture and “meaningful relationships” with producers. These values aren’t just part of his craft but the reason he chose it, he added. “As proud as I am of what we do every day at Lou Pécou, I hope this recognition also inspires the next generation of artisans. This path is not always the easiest, but wherever you are in the world, you have the opportunity to create value by embracing your own land, culture and local producers.”Pizzeria Badiali, which recently celebrated its fifth anniversary and now has two Toronto locations, is widely acclaimed for its “refined yet nostalgic approach to pizza by the slice, blending the bold, comforting spirit of New York-style classics with the finesse of Italian-inspired specialty pies,” according to The Best Pizza Awards. Baddeley did not immediately respond to a request for comment.Franco Pepe of Pepe in Grani in Caiazzo, Italy, winner of The Best Pizza Legend Award, was among the special award recipients across 11 categories. As Pepe told National Post in a March interview about his new cookbook, the magic is in the dough. “I strive to use the dough as a universal language because I don’t speak other languages, but I do speak the language of food. If you use the dough as a tool, you can tell a really great story. The story is about the farmers, the producers, the ingredients of our territory that can be read on a pizza.”Conversations around the use of heritage grains, stone-milled flour and long fermentation are becoming more common in the pizza world, said Toullec. He sees this as an opportunity to reconnect people with agriculture, craftsmanship and time-honoured pizza traditions, and looks forward to the continued evolution of his trade.“If this award represents anything beyond personal recognition, I hope it serves as a reminder that each of us, no matter where we are in the world, has the ability to make a meaningful difference. Sometimes, that difference begins with something as simple and as universal as a pizza.”Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. 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