Given that the pizza of the future already has its pillars (the importance of the dough in terms of structure and flavour, setting leavening times depending on the vitality of the yeast, simplicity, freshness and topping ingredients of the highest quality which must be processed and cooked with cooking techniques, choosing cooking tools and temperatures based on the type of pizza), the journey towards a format of pizzeria that can meet the needs of a healthy and tasty diet as currently requested is a work one must start with accuracy.

The visit to Dubai made us aware that part of the Italian pizza industry still wants to pass off folklore as tradition, without any attention to the role of food in terms of environmental sustainability and consumers’ health. This is instead the element connecting the extraordinary popularity of Italian pizza and the “hunger” for gastronomic culture that is so strong in the gourmet range.

A lot has been said, even in this issue, about giving a Michelin star to deserving pizzerias. I agree with Paolo Marchi that the time has come to give the right acknowledgement to pizzerias that are evolving and embrace a contemporary vision of food.

And in this sense, already from the next edition of PizzaUp (15-16th February 2017) we’ll start by laying the technical foundations for preparing pizza, choosing transparent preparations in terms of environmental sustainability and with a clean nutritional profile, so as to bring back traditional pizza within healthy food diet. Applying the RAW method, and regardless of the type of pizza, which will always represent the connection of a pizzaiolo with his territory and cultural heritage, as celebrated in the Manifesto della pizza italiana contemporanea.

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=641

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