Pizza Square

This year at Cheese, the Pizza Square brings the world of Italian pizza tradition to one square. Find the stories of all the pizzaioli that influenced us and led to the creation of “Pizza – A great Italian tradition, published last year by Slow Food Editore.

Pizzaioli and their artisan shops are the best communicators of a national excellence, allies of food biodiversity and soul of the pizzerias where you can have a good pizza in every Italian region.

If it’s true that “the art of Neapolitan pizza-making” is now a candidate for intangible heritage of humanity, it is equally true that this art, with its different forms, is the patrimony of many other traditions, such as the Roman style pan pizza, the Genoese pissalandrea or “facroc”.

From the north to the south of Italy you can meet some of the “slow” voices of this world, starting from the stable pizzerias of the Pizza Square with four ovens open all day, every day, including the Roman trapizzino of Stefano Callegari (Sforno and Tonda e Trapizzino, in Rome and Florence), Piedmontese “facroc” by Massimiliano Prete (Divine Taste in Saluzzo), Neapolitan fried pizza by Ciccio Vitiello (Casa Vitiello, in Caserta) and the “Venetian Wood” pizza by Federico Zordan (San Martin, in Cornedo Vicentino).

The idea behind the new edition of the book is to create confrontations and alliances. For this reason, the pizzas will come in pairs and, in addition to the “stable pizzerias,” some will be telling their Pizza Stories: Matteo Aloe (Berberè), Gennaro Battiloro (La Kambusa), Marzia Buzzanca (Percorsi di Gusto), Franco Cardelli (Don Franchino), Massimiliano Crocetti (ZeroZero), Paolo De Simone (daZero), Vito De Vita (PizzaArt), Aniello Falanga (Haccademia), Salvatore Gatta (Fandango), Salvatore Kosta (La grotta del buono), Gennaro Luciano (Antica Pizzeria Port’Alba), Graziano Monogrammi (Divina Pizza), Ciro Oliva (Concettina ai Tre Santi), Renato Pancini (Al Fogher), Denis Pirello (Zena Zuena), Pierluigi Police (‘O Scugnizzo), Alessio Rovetta (7Ponti), Salvatore Santucci (Ammaccamm’), Pasquale Serra (Est Ovest), Giuseppe Vesi (Pizzagourmet), Stefano Vola (Bontà per Tutti) e Guglielmo Vuolo (Eccellenze Campane).

But that’s not all. The Pizza Square will be accessible to everyone, including young ones, with Slow Food’s educational projects to learn how to make pizza, revealing techniques and secrets. With Pizza Talks, there are occasions to have a dialogue, because what’s most interesting about pizza is to be able to see it as a food for all social classes and for all ages, and for this reason it is perhaps the greatest Italian tradition.

The “Pizza Square” is done in collaboration with Agugiaro & Figna, Ricrea – Consorzio Acciaio, Esmach, Quality Beer Academy (QBA), Antoniano Brewery, Alta Langa Consortium, Araldica, Batasiolo, Cocchi, Settesoli and Umani Ronchi.

15 September - other dates available
BRA-Piazza della Pizza – Cortile Scuole Maschili

School of Pizza – Pizza Edu

Paths to learn how to put your hands in the dough, from an early age! Discovering the art of pizza-making with schools and families, guided by dough experts. Free entry while seats last. To participate in the School of Pizza, […]

15 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Slow Pizzas – Pizza Stories

Since 2010, Berberè aims to bring what he defines as “slow pizza” to Italy and the world. For Ciro Oliva, “pizza sospesa” (suspended pizza) is a must, as a social expression to guarantee a good, clean and fair food. These […]

15 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Mediatic Pizzas – Pizza Talk

They are lucky because they make a product that everyone likes. Today “visibility” is sought after but for what purpose? What is it for? Do you really need to be a media player?   Speakers: Ciro Oliva, Concettina ai Tre Santi, […]

15 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

A Breach in History – Pizza Stories

Some are ready to bet that Port’Alba is the first Neapolitan pizzeria historically documented in 1738 and some claim the contrary. The fact is that history has been made here. But is pizza just traditional? And how do we put […]

15 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

The Taste of Innovation – Pizza Stories

Salvatore Santuci, (Ammaccamm’ in Pozzuoli) in Campi Flegrei decides to re-visit the pizza tradition (Verace Pizza Napolitana, of course) revisiting doughs and products. The whole Roman world is contained in the work of Stefano Callegari (Tonda in Rome), who builds […]

16 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Genoese and Florentine – Pizza Stories

In the ancient alleys of Genoa, history breaths through the walls, which seem to hold the visitor in a vice between man-made architectures and the infinity of the sea. The ideal place to enjoy Dennis Pirello’s work (Zena Zuena). In […]

16 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

In Search of Taste – Pizza Stories

Is the taste of pizza just about the ingredients? Massimiliano Prete from Gusto Divino in Cuneo, finds it impossible to separate his research work from his four doughs. And what about the verace napoletano (true Neapolitan) Gennaro Battiloro from La Kambusa? Gennaro brings […]

16 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

In Search of Lost Ingredients – Pizza Talks

There is common habit of using long descriptions on pizza menus. How much does seeing certain products on menu, such as Slow Food Presidia, influence the decision of the consumer? How reliable is the list of ingredients that ends up […]

16 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Neapolitans in Milan – Pizza Stories

Born in 2014, the daZero pizzeria has established itself in a very short time thanks to the stubbornness of its three young partners Paolo De Simone, Carmine Mainenti and Giuseppe Boccia. Giuseppe Vesi is the heir to a long family […]

16 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

New Pizza Generation – Pizza Stories

Stefano Vola creates, as the name of his place recites, extraordinary “bontà per tutti”, goodness for everyone: whole and sliced pizzas that tell the story of territories. Meanwhile, Ciccio Vitiello, the spirit and body of Casa Vitiello in Caserta, chose […]

17 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Pizzas and Pizzaiolis – Pizza Stories

Massimiliano Crocetti from class 1968, is a pizzaiolo since 1991. He is the master of the oven at Zerozero in Florence, a place where product searching is at the center of the daily work routine. Guglielmo Vuolo follows a similar […]

17 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Passion of Pizza – Pizza Stories

A job that keeps you out of your house sometimes sixteen hours a day, a commitment to yourself and to your customers, a path that doesn’t end, for the sake of just one great value: passion. This is the story of […]

17 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Journey of Grains – Pizza Talks

The main focus in making pizza is usually on the dough and the ingredients. But what about the raw materials? How much do flour and grains count for quality?   Speakers: Vito De Vita, PizzaArt Salvatore Kosta, La grotta del buono […]

17 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Science at the Pizzeria – Pizza Stories

Are we really sure chemistry has nothing to do with pizza? And the laws of physics? And those of thermodynamics? But are pizzaiolis artists or scientists? A meeting with two dough masters, pizza technicians and passionates: Salvatore Kosta, head of […]

17 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Born Bandits – Pizza Stories

Salvatore Gatta, shy to the media hype, has crossed the mountainous borders of his land using the yeast and simple ingredients at his Fandango near Naples. Vito De Vita instead, has influenced many patrons and critiques by keeping a constant research on […]

18 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Love for Grains – Pizza Stories

What unites the ideal city of Piero della Francesca and Vesuvio National Park? Simple: love for pizza and love for grains, the heralds of a regional history and nutritional quality. Renato Pancini, who has been working in Arezzo since 1986 […]

18 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Into the Heart of Italy – Pizza Stories

The “paths” of Marzia Buzzanca are at least 99, such as the castles of the city where she lives and works, the pizzeria Percorsi di Gusto in L’Aquila. Marzia is one of the women who revived the tradition of “pink […]

18 September
BRA-Piazza della Pizza – Cortile Scuole Maschili

Ovens According to Us – Pizza Talk

Esmach is now part of the ALI Group, one of the world’s most interesting companies specializing in the design, manufacture and supply of machinery and solutions for food delivery. For over 50 years serving the baking industry with the best […]

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