In the 10th point, Paolo Marchi said with farsightedness:"Italian pizza enhances shapes, dough, baking techniques and toppings that are born from local traditions". 

From that moment on, the history of pizza took a decisive turn towards higher quality and creativity, favouring the growth of a new generation of pizzaioli livened up by the fire of a new tradition that must be built.

Then, in 2013, again at PizzaUp we presented pizza 180, a small and well risen dough, with fresh ingredients and balanced nutrients: the emblem of a healthy Mediterranean diet.

Today this is part of reality, it’s no longer a provocation. We’re on the right track, but there’s still plenty to do and I hope that a sense of team will prevail, especially in the iconic figures who should feel responsible for giving value to the group, on top of themselves.


Piero Gabrieli
source: https://www.identitagolose.it/news/?id=171

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