Fed by the need to change in a once dying sector that has become more and more promising in the past few years. 

So during our classes at Università della Pizza we’ve gradually seen an increasing number of participants who follow the Neapolitan model but also want to adapt it to a more current approach to consumption.

So much so that in 2017 we launched a specific training called Università della Pizza Napoletana. Four days, a full immersion designed for those who already know Neapolitan pizza, and led in the classroom by 4 innovators. Every day, through their work, they spread their roots with pride, while presenting pizzas that convey their values with higher and more modern standards.
I’ll let them introduce themselves in alphabetical order, and in their own words.

Luigi Acciaio: «When you use your hands, you can feel what we’re doing and you’ll necessarily make something special».

Gennaro Battiloro: «Many years ago, when I started this beautiful journey, I started from hand-made dough. At that time technology, when it came to pizza, was not very advanced. Hence, I had to develop a greater sensitivity when it came to dough. I had to understand, just by using my hands, the degree of leavening. Once you acquire this sensitivity, you won’t loose it. To this day, I feel the dough speaks to me. It tells me how and how long it wants to be kneaded».

Giovanni Santarpia: «My passion is the joy of your taste buds».

Corrado Scaglione: «I love tradition. And Neapolitan pizza is the main source of all pizzas. Everyone has drawn from this product. Even I, in the first place, learnt to make a product like this. It has allowed me to work in Naples and to share ideas with Neapolitan colleagues and enrich my skills, until I managed to make, in my restaurant, a 100% Neapolitan product».

The course took place from the 27th to the 30th of May at the school inside the ancient Molino Quaglia and had limited places so as to guarantee everyone’s active participation.


Piero Gabrieli
source: https://www.identitagolose.it/news/?id=181

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