CONWAY SOUTH CAROLINA
Conway Pizzeria Brings Home World Title for Focaccia Conway, SC. A small pizzeria on 3rd Avenue in downtown Conway has just put the city on the international culinary stage. Anto’s Pizza Romana & Italian Market, led by owner and pizzaiolo Anthony Ludovici-DeBrigida, took home first place in the focaccia category at the 2025 Pizza World Cup in Rome. For Conway, the victory is a source of local pride. For Anthony, it is the result of relentless dedication, long nights, and a vision to bring authentic Roman-style pizza to the South Carolina coast. From Pickled Cucumber to Pizza World Cup, Anto’s opened in the space formerly occupied by The Pickled Cucumber, a downtown eatery that once served Southern fare. Anthony and his wife Carly transformed the location into a bright new chapter for Conway dining: a hybrid restaurant and Italian market where customers can grab a hot slice or pick up imported staples like olive oil, canned tomatoes, and specialty pasta. The restaurant quickly made a name for itself. Less than a year after opening, Anto’s was crowned *Best Pizza* in the Grand Strand area. But Anthony wasn’t content to stop at local acclaim. His eyes were set on international competition.
An Obsession With Authenticity What sets Anto’s apart is its devotion to traditional technique. Every dough is crafted exclusively with Italian flour, which Anthony says is non-negotiable for achieving the signature texture of Roman pizza—light, airy, and full of flavor. The shop also uses a specialized water filtration system designed to replicate the mineral balance of New York water, a detail that pizza purists insist makes all the difference.“From the very beginning, I wanted every bite to taste like it could have come from Rome,” Anthony has said in interviews. That pursuit of authenticity meant early mornings at the shop, hours spent preparing multiple styles of dough, and handling every pizza himself to ensure consistency. A Champion’s Words On Facebook, Anthony shared the moment with his community after returning from Rome:> “Campione del mondoo, Conway we just went to @pizzaworldcup in Rome and won first place for our focaccia To be able to go overseas and win our second ever competition is amazing and makes all the stress & long nights at the shop worth it. It’s even better to do it in front of friends & family. Thank you all for the support. Conway, we’re on the map.” The post quickly drew support from Conway residents, who now see their local pizza shop not just as a neighborhood favorite, but as a world-class destination. Roman Pizza and the Art of Focaccia Roman pizza—often called *pizza al taglio* or “pizza by the cut”—differs from its Neapolitan cousin. Baked in long rectangular trays, Roman crusts are airy inside and crisp on the bottom, allowing for a wide variety of toppings and flavor combinations. It’s pizza designed for sharing, tasting, and showcasing creativity. Focaccia, meanwhile, is its own proud tradition. More than “just bread,” focaccia celebrates the craft of fermentation, olive oil, and texture. At international competitions like the Pizza World Cup, the focaccia category tests a baker’s ability to achieve perfect hydration, crumb structure, and seasoning balance—qualities that require patience, precision, and a deep understanding of dough science. Winning in focaccia means more than crafting a great pizza, it’s a recognition of mastery in one of Italy’s oldest culinary arts. Looking Ahead With his win, Anthony has not only put Conway on the global pizza map but also carved out a place in the heritage of Italian baking. Back at Anto’s Pizza Romana & Italian Market, the ovens continue to turn out Roman slices, New York pies, and now, the world’s best focaccia. For Conway residents, there’s no need to book a flight to Rome—world champion pizza is already being served downtown.
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Read Wesley T.‘s review of Anto’s Pizza Romana & Italian Market on Yelp
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