In the case of food, I am even more convinced that tradition must be kept alive by giving a new take to historical recipes, to give strength to the dish's link with its ingredients and, where possible, with the territory.

Today's pizzeria offer should move towards easier-to-digest dishes, an increasing presence of seasonal vegetable ingredients, and easier-to-understand combinations. It should also explore, for the more adventurous, the influence of ethnic cuisines. And, considering the known effects of regular carbohydrate consumption, it should use natural flours, rich in fibre and techniques that make gluten 'more docile' during digestion.

And then I happen to read, on the subject of pizza in low-calorie diets, an article (see here) where physician Paolo Accornero states that 'the problem depends on the baking temperature: at 350° or 400°C - which is precisely the temperature at which pizza dough is baked – everything turns into sugars'. A not insignificant point of debate on a subject worth addressing.

Today as ever, restaurants must make changes (as also emerged during the recent Identità Milano congress) and comparing 'inflatables' to 'wagon wheels' as the emblems of 'contemporary' pizza makers and 'new Neapolitan traditionalists' makes no contribution to the evolution of such a recurring consumer dish as pizza".

Piero Gabrieli
source: https://www.identitagolose.it/ermes/newsletter/?id=624

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