This was the definition given by journalist Luciano Pignataro during the Anteprima di PizzaUp 2016 in Naples on 24th May within the first edition of Tutto Pizza.

The meeting, supported by Molino Quaglia and Università della Pizza, stressed how once more the result of the work and creativity of Italian artisans and companies risks being “stolen” by those who embezzle terms and concepts and transform them into generic “high quality seals” which have no real meaning.

After the imitations of Neapolitan pizza, today many copy the so called “gourmet pizza”. What does this definition apply to? It’s not clear.

It is for this reason that the Associazione Pizza Gourmet was born right in Naples. Its president is pizza chef Luigi Acciaio who indicates some parameters to be followed during its preparation.

There’s more. Since acknowledged rules are missing, at Anteprima di PizzaUp sixty pizza chefs or so from Campania discussed the meaning of this product: what if the gourmet label was to be referred to the consumer and not to the dish?

Even Piero Gabrieli, marketing director at Molino Quaglia is convinced of this – in the photo he’s on the right, with Federica Racinelli, Francesca Barberini and Luciano Pignataro: «Gourmet pizza has the elements a gourmet consumer looks for in a product: it has the cultural elements that those looking for a healthy and correct diet desire. It mustn’t necessarily cost a lot: it must be a puzzle-piece made of tradition, origin of the ingredients, attention to healthy food».

A Neapolitan pizza margherita can also be gourmet if it is made with great tomatoes, excellent mozzarella, flour and extra virgin olive oil.

Sarah Scaparone
source: http://newsletter.identitagolose.it/email.php?id=612

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