The person who invented this word (see pizzaup.it) used it to describe "the aesthetic attitude of the artist capable of projecting his emotions in his creations through a process of identification". Later empathy referred to the attitude "of the person who creates a harmonious relationship with others, understanding their spirit, thus being in harmony with the feelings and the emotions of others".

Empathy appears both when we experience the emotions of the artist, in front of his work, and when we offer our attention to others, putting our own preoccupations and thoughts aside, and focusing on understanding their feelings and needs. This twofold capacity of creating harmony between others and the result of our work, and between ourselves and the feeling of others, is a lever of success in a market where concrete experiences (tasting a pizza) and imaginative experiences (quickly scrolling photos and videos on social networks) follow one another without any interruption.

The challenge for the pizzerias of the future will be that of making sure the substance of the dish is coherent with the Instagram’s aesthetics, in a context of communication between dining room and the web, where if you’re empathic with clients they will be willing to trust you with the emotions of a dish. After all, how can we continue to speak of pizza with endless words in a world that’s focusing on images?

Visit the pizzaup.it website and find out more about the 14th edition of the symposium of Italian contemporary pizza.


Piero Gabrieli
source: https://www.identitagolose.it/news/?id=224

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