The topic will go across the board, from interactions between climate and cereal cultivation techniques, to milling, to the transformation induced by fermenting dough, to a more complete vision of how pizza interprets the advantages of the Mediterranean diet through its local variations.

Returning to a right interpretation of the value of carbohydrates in the Mediterranean diet has been our goal for quite some time.

So much so that in 2012 we were among the promoters of the Manifesto della Pizza Italiana Contemporanea which was then written and signed by some of the most prominent culinary experts in Italy.

Since then, in every edition of PizzaUp (to this day the only technical meeting dedicated to Italian pizza) we’ve invited academics, journalists (above all, Paolo Marchi, a strong supporter of the need to give a nutritional value to pizza, and to extend the tenth point of the Manifesto), bloggers, cooks, communication, architecture and marking experts, opinion makers, and science populisers.

We’ve asked each one of them to stimulate the participation of the attending pizzaioli in inspiring theoretical and practical workshops, offering plenty of new ideas so that they would serve pizzas based on the Mediterranean diet.

In the PizzaUp 2013 conference proceedings, Eleonora Cozzella (La Repubblica) wrote with regards to the format presented on that occasion for a traditional Neapolitan pizza recipe based on 180 grams of dough: «The aim is to develop a new way of making pizzas paying attention to health. Starting from the idea of the Mediterranean Diet Pyramid. Which is based on whole-wheat cereals».

Today, 5 years later, we’ve made great strides in all the areas of pizza making, and the recent news that even a professional like Franco Pepe has now joined the Manifestowith his work, paying the right attention to nutrients and to using a lighter base for the pizza, is one more proof of how the work done at PizzaUp in 2012 and 2013 is current and useful.

Read the article here!