The press release was entitled “A Trip into the Neapolitan pizza” I would say “Journey of Neapolitan pizza” (considering its success all over the world).
I refer to an event organized by the food journalist ms. Marina Alaimo to celebrate another international success of this outstanding product at one of the notorious pizzeria of Napoli (Campania region-southern Italy): La figlia del Presidente (The president’s daughter) ms. Maria Cacialli and mr. Felice Messina. The two owners are main characters of an international franchising project which sees the opening 50 to 100 stores in Korea, China, Japan and even Australia, all with their own brand and what it entails: training and selection of high quality products.
Among the guests of the evening the President of the Neapolitan Pizza Association who underline the importance of education as well as mr. Tommaso Esposito, journalist and expert of pizza, author of the book that traces pizza’s history through typical songs from 1600 to today. I found interesting the beers of the brewery Santa Croce (also located in Campania) we paired to different flavors of pizza prepared by ms. Maria and mr. Felice together with another notorious pizzaiolo di Napoli: mr. Antonio Starita. An event launched to communicate the new collaboration with the flours of Molino Iaquone -whose expertise bride the Neapolitan art of pizza, and gone far beyond.
The role of pizza, from a symbolic point of view, is already well known and it is now even point of reference for the “sophisticated” world of wine. This one is often evocative, a known critic said that to effectively review a wine it is good to do metaphors. Among the most common ones we find a comparison to music: good wine is like a concert (a symphony is not beautiful thanks to single instruments but thanks to the whole, the balance!). I was missing, however, the comparison to pizza, I recently heard by Prof. Luigi Moio (reference in the wine world, in Campania region): a good wine is like pizza, it is really good when dought, tomato and mozzarella cheese blend together into one!
So, it remains strong crucial the immediacy of this product that has certainly
been the key to open all markets worldwide and I do not know how many other food products have had the same success in the world; but this is the right moment to go further: to deepen the history and the great art behind its (almost) perfect taste. So, why not, restaurants of Campania region (or at least those of Napoli) could welcome their guests with a slice of pizza -well served according to their own style- to be presented with the same attention to details they use for other creation such as cream of beans… flavored of …