Even abroad, the gourmet approach is becoming more and more popular, not just among consumers but also in the professional world.

So in the next few months we will bring it to England and Dubai, Hong Kong and Tokyo, Australia and California. And in the middle of the PizzaUp symposium in November, this year there will be the most explicit meeting of pizzeria and fine dining, to cover the themes that Expo has made universal.

The convergence of these two worlds ideally starts from the signing of the Manifesto della Pizza Italiana Contemporanea in 2012, which was consolidated with Identità di Pizza and then arrived to the inclusion of the 60 best pizzerias in Italy in the supplement to the 2016 edition of the Guida dei Ristoranti de L'Espresso.

And given the recent success of a popular event in Naples dedicated to gourmet pizza and the birth of an association that starts from a group of pizza chefs from Campania led by Luigi Acciaio, even there one can feel that the time has come to start working on novelties and build a new tradition for the future.

Yet what is the meaning of an original gourmet pizza? To explain this, we will open a laboratory with Università della Pizza at Host Milano from the 23rd till the 27th October (Pavilion 7, Stand M52) and then from 31st October we will broadcast La Farina e il Fuoco, a documentary on Italian pizza recorded in the ancient mill of the Quaglia family, directed by Silvia Chiodin and presented by Francesca Romana Barberini.

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=555

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