Yet what will happen after 31st October, when the lights will fade on the World Fair? We need to work so that the good intentions of these months may become new models for food consumption.

The first post-Expo event in the world of pizza will be the ninth edition of PizzaUp (2-4th November), the technical symposium organised by Università della Pizza, which in the past few years reinterpreted in a contemporary way one of the most popular Italian dishes in the world.

The work of PizzaUp and the course at Università della Pizza allowed a new category of pizza-chef to emerge, which can be immediately be recognised thanks to the care paid to the choice of ingredients, the dough and yeast, the cooking, respectful of taste and nutritional components, and their approach and service.

Earth, Energy and Nutrition are the pillars on which to build a more responsible daily diet. We will speak about these during the next PizzaUp, in order to strengthen their presence while using the popularity of pizza and the maturity of those pizza chefs who, with a term created by food press, interpret pizza with a “gourmet” approach.

We will speak about the direct knowledge of the origin of the ingredients and of those who produce them (Earth), of food waste reduction and responsible use of food energy (Energy), of taste education as a key to feeding oneself without waste (Nutrition).

Three seeds of change that are clearly present in the Manifesto della Pizza Italiana Contemporanea, written by some of the most important Italian culinary critics and presented in the 2012 edition of PizzaUp.​

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=533

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