In this case, the future of pizza, considered as the popular means of conveying a healthy diet that makes people live in good health while respecting food energy.

Individual wellbeing and respect for our planet, to be in line with the lesson of Expo 2015.

At the end of this ninth edition of PizzaUp I mentioned the work that has just began to give voice to its protagonists with an online tool of discussion not just between pizza professionals but also pizzeria clients.

Net is the project we announced during the 3 days of the symposium, in each one of which, one of the essential elements of the net was discussed: Nutrition, Energy and Territory.

Three pillars in a model of thinking pizza and its preparation that finely describe the recent evolution of pizzeria towards a simple, genuine cuisine, connected with the tradition of the best ingredients in Italian gastronomy.

Net must become a communication tool and a shared exchange of techniques and culture, which will help the general increase in the quality of Italian pizza and at the same time will make end consumers understand how to recognise a good product.

The first step in this project is already online: it’s a documentary in three parts titled "La Farina e il Fuoco" [Flour and fire]. Announced with a trailer in the past edition of Identità Golose Milano, it explains the quality of Italian pizza with the faces, gestures and words of the pizza chefs at Università della Pizza, shot live while they are kneading, rolling, topping and baking.

The seed of Net is in those scenes, shot in order to speak both to pizza chefs and their clients, at the same time, with a common language based on quality, made of careful Nutrition, respect for the Energy of food and knowledge of a Territory’s products. To see the documentary, click here.

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=561

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