Pizza is the gastronomic flag of Italy, a hallmark of all things Italian, one of the favorite foods all round the world, with an infinite number of national variations.
It also a business which, according to an estimate by Coldiretti, generates an annual turnover of € 10 billion in Italy, with its 50 thousand pizzerias and an annual per-capita consumption of 7.6 kg
America is the nation with most pizza lovers, with a per-capita consumption of 13 kg and an annual turnover of €35 billion (Source: Coldiretti). The favorites include: “Californian style”, “Deep Dish” of Chicago and the mythical “Pizza Pepperoni”, tall, soft, with a double layer of cheese, spicy salami and pepperoni!
This planetary success was born in Naples where pizza is a registered trademark, recognized by the European Community as Traditional Speciality Guaranteed (TSG) in 2010.
But the Italians want more!
This is the hashtag of the world petition launched in 2015 which nominates "the Art of Neapolitan pizza makers" intangible cultural heritage of humanity.
The nomination is supported by Italy’s former Agricultural Minister Alfonso Pecoraro Scanio, who recalls: «Pizza is not an industrial product; it is an excellence which is prepared in a craft-like manner: stretched by hand and cooked in a special wood oven».
UNESCO’s response will arrive in autumn 2017.
In the meantime, the petition #PizzaUnesco has gathered thousands of signatures worldwide, with dedicated events in London, Las Vegas, New York, Buenos Aires, San Paolo, in Japan and Australia.
But where was this sought-after food born?
It seems that the first Neapolitan pizza was prepared in 1600, but tomato and mozzarella were not added until the mid 19th century.
The universally recognized official date is 1889, when King Umberto I and Queen Margherita visited Naples and had the opportunity to taste the creations of the best pizza maker of the city, Raffaele Esposito.
To the “marinara” pizza with tomato, garlic and oregano and to the “mastunicòla” with cheese basil and lard, the Queen preferred the three-colored version with tomato, mozzarella and basil, which Esposito dedicated to her re-naming it pizza Margherita.
Few but good
Pizza is a triumph of simplicity because to prepare it you need a few essential ingredients: water, flour, extra virgin olive oil, mozzarella, tomato, brewer's yeast. What is important is that they are all good quality products!
According to the Neapolitan tradition true pizza requires buffalo mozzarella from Campania and the “pummarola n’coppa" (tomato on top).
Pomì Pizza Sauce is ideal, which we suggest flavoring with fresh basil or, if not in season, with oregano.
We love Pizza! What about you?
To be continued...