translated from Spanish: Argentine cooks elaborate 11,287 pizzas in 12 hours

BUENOS AIRES-Argentina established today Sunday a new Guinness record in developing in Buenos Aires, Argentina, a total of 11.287 pizzas within a period of 12 hours, surpassing the previous mark, which corresp ondia since last year a team of Rome, capital of Italia.La preparation was organized by the Association of owners of Pizzerias and homes of Empanadas (Appyce) and included making a total of 11.427 empanadas, which allowed to reach the record for «largest number of patties served in eight hours».

New world record in production of pizzas managed Argentine cooks. | EFE for the elaboration of 11.287 pizzas used 2,750 kilograms of mozzarella, 1,080 kilograms of ham, 3,000 kilograms of flour, 1,100 liters of ketchup, 220 litres of olive oil and 88,000 olives, raw materials donated by companies of the sector.
A representative of the Organization «Guinness World Records» certified by a notary public production, which set out to meters from the obelisk, the emblematic monument from the center of the Argentine capital.
Javier Labake. | EFE Javier Labaké, director of the school of Appyce, told the local press that the work is»emotionally intense. We are positioning to Argentina in a place that didn’t have», he stressed. The previous record had been reached 13 of June of 2017 by a team of Rome, Italy, which developed 10.065 pizzas in 12 hours. The task of this Sunday was conducted by 250 professionals and students of Appyce, who were joined by 150 volunteers of the Association syndrome de Down of the Republic Argentina (Asdra) and the Fundación Leandro Olmos (FLO). The pizza had a cost of 100 pesos (2.85 dollars) while the dozen pies sold at 150 pesos ($4.28) and all proceeds from the sale was aimed at Asdra and FLO, whose volunteers took charge of the sales. Accompanying the bakers workers Federation initiative and pizza chefs of the Republic Argentina and program «BA Capital gastronomy», a project of the local government that promotes the city as ‘culinary capital’ of Latin America. In this note:



Original source in Spanish

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