One of the most original dishes known around the world, is the traditional pizza. Born around 150 years ago, within the streets of Naples, has become today the major celebrity worldwide. Done in a myriad of variations, the queen of all of them, remains Pizza Margherita. Visitors, tourists and food lovers come to Napoli, not only to explore the city, but also to eat and discover the typical Mediterranean food, that is unlikely eaten elsewhere. But, would it be possible to create such a pizza elsewhere? The experts of Campanian food have decided to come together and establish what is that drives a real pizza. Is it the oven, the mastery, the quality of the products, and is it possible to have an excellent pizza elsewhere.
This is how the first edition of the Congress Pizza Formamentis, took place in Naples on 25 and 26 January at Palazzo Caracciolo in Via Carbonara 112, in collaboration with Luciano Pignataro Wine Blog, LSDM and Corteseway. The goal was to explore the evolution of the Neapolitan pizza, the Italian dish, that is so likely loved and known around the globe.
Historians, anthropologists, university professors, journalists, communicators, experts, representatives of associations and some of the best pizza masters like Gino Sorbillo owner of Sorbillo Pizzeria, Ciro Salvo creator of 50 kalò, Enzo Coccia with his well known Pizzeria La Notizia, Franco Pepe and the excellence of his Pizza dough hand elaborated in his Pepe in garni Pizzeria, Ciro Oliva who brought back the Sanità neighborhood to life, Antonio Starita and many others: met for a free comparison reflecting in particular on the baking tools. Understanding how the wood, gas or electric oven could affect the correct execution of the traditional Neapolitan pizza, and if there are any repeatable patterns that cause the application in order to adapt to different work contexts. In other words: is it the tool that creates the excellence or is the other way around?
To what extent is it necessary to defend the tradition as an element of identity, in a world that is fast-constantly changing? Will Pizza remain still the icon of the Neapolitan tradition? Will it be available worldwide, as is it created in its home town? There are no clear answers, a brainstorming debate and the desire to put down different ideas, free from commercial and ideological constraints, have emerged during the two- day meeting. Formamentis who organized this event along with the supporters, is today the leading company in Southern Italy within the branch of education that aim with this conference to lay the groundwork for a reflection on the pillars of the agrofood economy.
In the meantime you have to come to Naples, in order to try the best invention, a man could have ever done. One of the most simple recipes, yet the most difficult one to re-make.
Artcle written by: Nicola Massaro
Translated by: Sara Al Bukhari
NEApolis sparITA 