Vincenzo Girasoli
“The culinary know-how linked to the production of pizza that, made up of movements, songs, visual expression, local dialect, the capacity to manage the pizza, exhibition and sharing is undoubtably cultural heritage. The pizzaiuoli and their guests engage in a social ritual, in which the oven and table turn into the stage during the process of production of pizza. All this happens in a convivial environment that involves continuous involvement of the guests. Starting from the poor areas of Naples, culinary tradition has deep roots in the daily life of the community. For many young ones, becoming a pizzaiuolo also is a mean to avoid being marginalized by society”
And allow me to say this. A big, big applause to the beast Neapolitan pizzaiuoli (Antonio and Gino Sorbillo, Antonio Starita, Ciro Oliva, Gennaro Rapido, Luigi e Vincenzo Capuano, Carlo Sammarco, Michele Pascarella, Giacomo Guido, Bernardo d’Annolfo and many many more) that with great passion and sacrifice made and are making Neapolitan pizza a real symbol of quality and a guarantee in all of Italy but, above all, in the world.
You have to live pizzaiuoli and their Neapolitan pizza to really understand how much these words spoken from the Unesco are deserved. Today, in Naples, we are sure that big celebrations will take place. At 11.30 in via dei Tribunali, Sorbillo already announced they will be giving out free pizza. Viva Napoli and viva it’s pizza, worthy of its name. All the rest is just flour stained with tomatoes.
