«Today pizza represents first of all what it has always been, a popular and simple food, accessible to all. Its great plus is that it’s easy to consume: you don’t have to explain what it is. This event within the congress aims to explain the developments in the world of pizza, something we already do with the monthly newsletter».

A democratic pizza, that is, but which evolves and transforms itself, it becomes the result of journeys and contaminations from north to south, from east to west, in Italy as well as abroad: there’s no longer just one way of making pizza. Today we have different styles and experiences that meet and renovate one another, sharing the same goal of making good and healthy food.

Fermentations, high digestibility and a strong attention to nutrients: these are the topics covered by the more and more competent pizzaioli and by “scientists” sometimes supported by nutrition experts or fine dining chefs. But also careful to make sure that pizza is, in the words of Gabrieli, essentially a good, simple and tasty food without ever allowing dietary needs to penalise flavour.

Finally, pizza is a convivial dish uniting people, not just guests but also those who make it every day, as revealed by the friendships that are being born between pizzaioli, due to affinities or because they were "separated at birth". We had many proofs of this at Identità di Pizza.

(All content on Identità di Pizza at Identità Milano 2017 by Tania Mauri, translated into English by Slawka G. Scarso. Photos by Brambilla-Serrani)
source: http://www.identitagolose.it/news/view.php?id=23

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