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It’s been a hard, yet fulfilling and always improving work. It would mean Neapolitan pizza will be known for generations to come and that its essential historical and cultural role will be recognized internationally.ĭo you think the perception of Neapolitan pizza in America, a country used to a much different type of pizza, has changed throughout the decades, and how? What would becoming part of UNESCO Intangible World Heritage mean? While we respect all those who strive to propose healthy, genuine products, we remain the only association protecting the originality and uniqueness of a product that has remained unaltered for more than 300 years. There aren’t any exceptions or variations, neither in the method nor in the ingredients.
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Rules are simple and faithfully reported in our Official Regulations. What are the basic rules to make a real Neapolitan pizza?
#Tu vuo fa il napoletano how to#
Journalists today had the opportunity to learn how to make pizza. Here, we had the occasion to interview Peppe Miele, the Associazione Verace Pizza Napoletana’s delegate for California. The lively two days of Californian events was also introduced by a pizza making masterclass for American journalists, who were invited to become “pizzaioli” for one afternoon at the VPN America’s California headquarters in Inglewood. Well known sponsors of the candidature are Cirio, Le Cinque Stagioni, Pasta Paone, Ati Sassi Experience, Ati Irpinia Excellence, Ferrarelle, Angelo e Franco Mozzarella and Parmigiano Reggiano.įorm the left: Mario Vollera, Paolo Surace, Martha De Laurentiis, Antonio Pace, Pasquale Cozzolino. The event was organized by the Dress and Dream, run by Elisabetta Cantone and Francesca Sivestri, an Italian non-for-profit organization that aims at promoting the Italian lifestyle – from cinema to fashion, from arts to food – around the world. Pasquale Cozzolino, chef of one of New York’s most popular pizzerias, Ribalta, and creator of the “pizza diet,” represented the East Coast, while Los Angeles was supported by the Associazione’s Californian delegate, Peppe Miele (who taught how to make pizza to Brad Pitt and his older son) and two other Beverly Hills’ famous Neapolitan “pizzaioli,” Vito and Mario. The Associazione’s president Antonio Pace came from Naples to attend, along with two “pizzaioli,” Paolo Surace and Marco Leone.
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Photo: Stefania RosiniĮndorsing the event was also the Associazione Verace Pizza Napoletana, boasting delegations in 34 countries and 620 pizzerias around the world: USA, Japan, Europe, Singapore, Philippines, Brazil, Argentina, Mexico and Kuwait. This is the menu of the evening: Neapolitan ragout according to the ancient recipe, parmigiana di melanzane, zucchini alla scapece.įrancesca Inaudi with Pasquale Cozzolino. Along with him in the kitchen, Massimiliano Esposito, president of the Italian Chef Federation in Beijing. Dino De Laurentiis had taken Gigi with him to California 38 years ago. Also present Italy’s General Consul in Los Angeles Antonio Verde, who comes from Naples, the director of the Italian Trade Agency, Florindo Blandolino and the director of the Italian Institute of Culture in LA, Valeria Rumori.Īn exquisite dinner was prepared by Gigi Ferraioli, home chef for the De Laurentiis family. More were present: Diana Alvarez, producer of Ocean Eight, Dina Morrone and her husband Stephen Rivkin, famous for his editing work on Avatar and Pirates of the Caribbean, members of the Academy Gary Shapiro and Jane Goren, actress Laura Bilgeri, pianist Oksana Kolesnikova, who often accompanied Andrea Bocelli in concert, Patricia Riggen, director or La Misma Luna and Miracles from Heaven, actor and director Eugenio Derbez and producers Richard Kahn and Ben Carver. Many the celebrities who got caught “hands-in-the-dough,” supervised by expert “pizzaioli:” from John Savage to Blanca Blanco, from Sofia Milos to Francesca Inaudi, from Dawn Lynn Burger – protagonist of Queen Sugar – to Richard and Francesca Harrison. The gathering was created to rise awareness in Hollywood about the Neapolitan pizza making art’s UNESCO candidature.