This resulted in the 10 items of the Manifesto of Italian Contemporary Pizza, signed by the 80 pizzaioli who participated in the symposium. A new movement was born in the world of pizza, founded on 10 intentions of qualitative and cultural growth from pizzaioli who disregarded the boundaries set by a tradition that excluded creativity. It was inspired by Simone Padoan’s revolution years earlier (at I Tigli in San Bonifacio - Verona) and summed up the work of 5 years of Università  della Pizza which had produced the Manuale della Pizzeria Dinamica, fresh from the press at that time.

A preview of the Manuale had already been offered by Petra Molino Quaglia on the 6th of February 2012 at Identità Milano with a video that ended with: 'Contemporary pizzeria is born'. Pizzeria, not pizza: because the "contemporary pizza" formalised in the Manifesto was not, and is not, a new dish to be served, nor is it a new type of pizza. "Contemporary pizza" identifies those pizzaioli with an open approach towards the changes in the community in which they live and work, who develop their creativity in favour of the economic sustainability of the supply chain they belong to, who work with a dynamic idea of pizzeria to avoid falling into the trap of an engulfing new tradition or a passing fashion.

In November the Manifesto turned ten years old. The movement has grown to define a 'visible' slice of the market, one increasingly attractive as consumer preferences become more aware and of the importance of quality in pizza, in service and of the positive contribution that the individual pizzeria makes to its supply chain, the environment and the community of which it is part. This is the correct way to read the contemporary pizzeria starting from its origins, without falling into the misunderstanding of contemporary pizza equalling pizza with good ingredients and 'melting' dough that can be cut with scissors, as even some television communication would like to imply.


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Piero Gabrieli
source: https://www.identitagolose.it/ermes/newsletter/?id=601

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