Only four years ago we pointed out a difficult time for the pizza, not so much a market issue, but because of the lack of young people prepared that wish to undertake this profession.
Prehistory: the pizza has climbed the podium not only as liking (one in Italy and abroad has never missed) but also as prestige, value (in terms of quality and openness towards research), contamination of inherited techniques from ‘ haute cuisine, ability to communicate in a virtuous way with the tradition. Stealing raw materials, suggestions, wine list, to the great restaurants.
Stealing raw materials, suggestions, wine list, to the great restaurants. Rescue that has its heroes, those of mix masters who, year after year, we have seen it grow exponentially. Each with its own style and a personal and recognizable. Sign, too, of awareness unthinkable only a few years ago.
Not only that: there is now the gastronomic congress event, corporate event (the Food Act it is the most obvious example but not the only) that do not call them into question, finally co-stars of the great era of Italian gastronomy. Just like the cooks, with which – among other things – not without an open and constant and not a few collaborations.
Opening, yes, a third way that combines the soul of the popular gourmet pizza also an attitude. With respect to those who, in this translation sees a betrayal. But it is right that everyone follows his intuition, without prejudice to the first commandment of the pizza maker: learn the techniques and the secrets to a paste created, prepared and cooked perfectly.
Pizzaiolo emerging
And along with the teachers there are the disciples, when the sons of art, and with them outsiders and young talents trained in courses where they explain the principles of hydration, the leavening, the maturation of the dough. Such as the City of
Such as the City of taste of Naples, home of the Profession pizza, which addresses all the issues of this great product, from mixing to cooking without forgetting also the marketing, all to create the Three Cloves of tomorrow. And the new generation is growing significantly. So much so that this year we struggled to find a just emerging from reward. And in fact, are two: Alberto Pagliani of Trento and Francesco (Ciccio) Vitiello Tuoro (Caserta), while just two years ago it was hard to find one.