Today, however, tradition in pizzerias, even those of Neapolitan origin, has remained only a pale memory. The hands of the fathers have stopped clapping and rolling out the disc of dough and those of the sons are guided by photos on Instagram and stars on Google. Are high quality ingredients important for the result we want to serve? Fortunately for some pizzaioli they are, but for most, unfortunately, not yet. On the other hand, the quality of our dishes is increasingly tinged with the quest for environmental and economic sustainability that the public, mostly the younger public, is increasingly demanding of restaurant professionals.

The not-so-young might be wisely led to think that the cult of the image and the overcoming of tradition are transient and that we can return to a more material and concrete vision of what we eat. But this hope is in vain, because a third actor has entered the game between tradition and novelty: artificial intelligence. Big data managers have already included it in the most common digital tools for searching information online, tools used daily by everyone, capable of conditioning individual decisions and replacing individual’s critical spirit with that of the community to which he or she belongs. However, artificial intelligence has undeniable merits if seen as a helper to be guided, instead of an advisor to be guided by. The first tests applied to pizza are already underway in our Università della Pizza and I’d say the first results are surprising.


Piero Gabrieli
source: https://www.identitagolose.it/ermes/newsletter/?id=705

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