The Pizza Piazza

Following the success of the Alliance project linking Italian chefs and Slow Food Presidia, pizza makers are now allying themselves with the Presidia. During the four days of Cheese, the courtyard of the Scuole Maschili in Via Marconi will be turned into the Pizza Piazza. Here visitors can try authentic Neapolitan-style pizza made with the highest quality ingredients—San Marzano tomatoes and buffalo mozzarella from Campania—cooked in a specially created wood-burning oven. As well as the authentic version topped with buffalo mozzarella, visitors can also choose a marinara or a pizza topped with ingredients from Slow Food Presidia participating in the initiative.

Every day the Pizza Piazza will host a pizzamaker who will be making authentic Neapolitan pizza. Every afternoon, at 4.30 pm, the guest pizzamaker will meet with the Cheese public to explain how to recognize and make quality pizza. The lesson will finish with a tasting of freshly baked pizza. For the rest of the afternoon, the pizzas will be prepared by pizzamakers from the University of Pizza, while the day’s guest will return from 8.30 to 11 pm.

The Pizza Piazza will also host an initiative organized by Slow Food Campania to support the Thousand Gardens in Africa, with a collection of plates dedicated to Cheese 2011. All the proceeds from sales of the plates will be donated to the Slow Food Foundation for Biodiversity project. The plates have been designed by Salvatore Cozzolino, president of the Architetti Designer Italiani association, in collaboration with Fabbrica delle Arti and Massimo Di Porzio, president of the Vera Pizza Napoletana association. The plates have been produced by Cotto Rufoli, an artisanal company producing handmade tiles and ceramics.

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