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.
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