The U.S. Pizza Team’s Pizza Expo 2026 performance produced trophies, milestones and serious momentum.
The 2026 International Pizza Expo is over, and across three days in Las Vegas, the U.S. Pizza Team and its extended family delivered a strong showing on one of the pizza world’s biggest stages. From podium finishes and finals appearances to family milestones and breakout performances, Expo once again showed the team’s depth across multiple divisions.
One of the biggest storylines belonged to Tore Trupiano, captain of the U.S. Pizza Team and owner of Mangia e Bevi in Oceanside, California, 
who finished 3rd in Best of the Best. For many competitors, that would be enough. For Trupiano, it was another step toward the one result he still wants most. “Now that I’ve gotten second place and third place in Best of the Best, there’s only one spot left for me to get, and I won’t stop until I get that,” he said. “Third place is okay because I know I’m up against the best pizza makers in the world. But it’s not good enough for me.”
Now in his 35th year at Pizza Expo, Trupiano said the event has become bigger and fiercer, but the biggest draw is still reconnecting with hispizza family. That family theme hit especially hard this year, with both his son Damiano and daughter Vittoria competing. Vittoria delivered one of the event’s standout runs, finishing 5th overall in Italian Classica semi-finals, and later taking 2nd place overall in that division. Trupiano said watching his children compete was emotional and overwhelming, and he suggested that if he ever captures the top spot in Best of the Best, he may shift more fully into mentoring and supporting the next generation.
If Trupiano’s week was about legacy, Chris Battiste, one of a handful of new US Pizza Team members in 2026, used Expo to prove he is becoming a major force. Battiste, of Mia Ava East Coast Pizza in Pahrump, Nevada, finished 2nd in Non-Traditional semi-finals, 3rd in Daiya Dairy Free, and 2nd in Southeast Region Non-Traditional. and at the end of the day walked away with 3rd place in the Non-Traditional Finals as well. Just saying! Battiste added an overwhelming presence on the leaderboards for the team, though he still focused first on what he could have done better. “I am my own worst critic,” he said, noting that the category where he did not place stood out to him most.
Battiste said consistency is what matters most to him, both in the restaurant and in competition.“Consistency and well balanced are definitely terms I strive to emulate,” he said. “We all want the food coming out of our restaurants to be consistent, and I take the same methodology into 
competition.” As a new U.S. Pizza Team member, he also came to Las Vegas determined to prove he belonged. “I definitely wanted to show out at the biggest competition in the U.S.,” he said. “I wanted the rest of the team to know I am a solid addition. Wanted to make The Captain happy.” He did exactly that, but he also left motivated to get better. After returning home, he immediately started developing a separate competition dough formula, a sign that Expo was not just a success for him, but a springboard.
Sean Dempsey of Dempseys Brewery Pub & Restaurant also turned in a memorable week, finishing 2nd in the Bacio Legacy Tournament after a hectic trip to the finals. After learning around midnight that he had qualified, Dempsey decided he was unhappy with some ingredients, got up at 5:30 a.m., took a Lyft to a grocery store, bought fresh corn, returned to the Expo and prepped before the show opened. The move paid off. Dempsey said it was a thrill to place second overall in the inaugural event and represent the U.S. Pizza Team on the podium, adding that dragging a $2,000 oversized check through airports got plenty of attention. Dempsey’s week did not stop there. He also finished 5th in Daiya Dairy Free, 2nd in the Northwest Traditional Regional, and 3rd in the Bacio Legacy semi-finals.
More broadly, the team’s depth showed throughout the leaderboard. David Solum of Danger von Dempsey’s ATY took 1st in the Cast Iron Pan Division and finished 6th overall in Pan, while Giovanni Labbate of Tievoli Pizza Bar won the 
Midwest Traditional Regional, 2nd in the Best Cheese Slice Midwest Regional and placed 3rd in the International Italian Sandwich Competition semi-finals.
In Traditional semi-finals, Rico Lunardi of Slice on Broadway & Lucatino finished 8th and 3rd in the Northeast Traditional Regional, while Jon Garland of Saccone’s Pizza & Subs finished 9th and 3rd in the Southwest Traditional Regional.
Mike Pitera of Pizza A Modo Mio added a 3rd place finish in Best Cheese Slice Southeast Regional, Jimmy Terwilliger of Pizza Cassette finished 8th in the International Italian Sandwich Competition semi-finals, while Enrico Aguila of Uncle Rico’s Pizza earned 3rd in Southeast Region Non-Traditional, reinforcing that this was not just a strong week for a few individuals, but a broad showing across categories.
Other notable results in the Italian Classica semi-finals included the REAL California Pizza 
Challenge Champion Juan Robles of Triple Beam Pizza finishing 2nd, Galbani Cup Champion Alejandro Burgaleta of Pizza Point Miami taking 6th in Italian Classica semi-finals, and USPT hopeful Mike Tholen of Mangia e Bevi placing 9th.
By the end of the event, the takeaway was simple. The veterans were still dangerous, the newer members proved they belonged, and the next generation looked ready for more. For the U.S. Pizza Team, the 2026 Pizza Expo was another successful run in Las Vegas and another reminder that the team remains a serious presence on the competition stage.
Editor’s note: As anyone who has attended this competition knows, the awards are numerous and extensive. I apologize if you were omitted or stated as receiving a different award. Please let us know of any omissions or corrections, and we can make it right on the website.
By Brian Hernandez, PMQ Assoc. Editor & U.S. Pizza Team Dir.
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Full U.S. Pizza Team-Related Results
- Tore Trupiano, Mangia e Bevi: 3rd, Best of the Best
- Vittoria Trupiano, Mangia e Bevi:
2nd, Italian Classica finals
5th, Italian Classica semi-finals - Sean Dempsey, Dempseys Brewery Pub & Restaurant:
2nd, Bacio Legacy Tournament
2nd, Northwest Traditional Regional
5th, Daiya Dairy Free
3rd, semi-final Bacio Legacy Tournament - Chris Battiste, Mia Ava East Coast Pizza:
2nd, Non-Traditional semi-finals
3rd, Non-Traditional finals
2nd, Southwest Region Non-Traditional
3rd, Daiya Dairy Free - David Solum, Danger von Dempsey’s ATY:
1st, Cast Iron Pan Division
6th, Pan Division semi-finals
8th, Daiya Dairy Free - Giovanni Labbate, Tievoli Pizza Bar:
1st, Midwest Traditional Regional
2nd, Midwest Best Cheese Slice
3rd, International Italian Sandwich Competition semi-final - Rico Lunardi, Slice on Broadway & Lucatino:
3rd, Northeast Traditional Regional
8th, Traditional semi-finals - Jon Garland, Saccone’s Pizza & Subs:
3rd, Southwest Traditional Regional
9th, Traditional semi-finals - Mike Pitera, Pizza A Modo Mio:
3rd, Southeast Best Cheese Slice - Jimmy Terwilliger, Pizza Cassette:
8th, International Italian Sandwich Competition semi-finals - Enrico Aguila, Uncle Rico’s Pizza:
3rd, Southeast Region Non-Traditional
