For travelers arriving by ship at Port of Naples, place of passage of national and international tourism, a monument will remember one of the Neapolitan gastronomic glories appreciated and imitated all over the world, the Neapolitan pizza UNESCO intangible heritage of humanity.
The work that depicts a Bronze Margherita pizza with a diameter of two meters and which symbolizes the Neapolitan soul of the pizza was made by Master Lello Esposito. The sculptor wanted to "season" his masterpiece with four basil leaves arranged in a four-leaf clover as a sign of good luck, and with twelve slices of mozzarella, a reference to the number of months of the year and the morning and midday hours, which recalls the concept of time to be dedicated to conviviality and the pleasure of tasting the most loved dish in the world.
The monument was presented at the opening of the third edition of Olympics of True Neapolitan Pizza by AVPN Associazione Verace Pizza Napoletana. For the occasion, the Councilor for the Municipality of Naples Youth and Labor Policies and Francesco Emilio Borrelli, president of the Permanent Commission for Community and State Resources for Development announced that the statue will be transferred to the port of Naples, a transit point for national tourism and international
“It is wonderful news to know that our gift to the city of Naples will have a prestigious location – declares Antonio Pace, AVPN president – the best way to officially kick off this third edition of the Olympics of True Neapolitan Pizza. We are particularly proud of the unveiling of Maestro Lello Esposito's Celebrative Work, they were moments of great emotion for all operators in the sector and for the enthusiasts who love and spread the True Neapolitan Pizza in Italy and in the world".
Olympics of the real Neapolitan Pizza 2022: the competitions have started
With the start of the event, the selections for the category also started amateur pizza makers and the challenges of the category Specialists, which includes the AVPN affiliated pizza makers present all over the world, to which were also added the winners of the preliminary rounds held in numerous cities, in Italy and abroad, from Naples to Los Angeles, passing through Paris, Istanbul, Cairo, Atlanta, Poznan, Sao Paulo and Gifu.
The contestants tried their hand at preparing the dough for the categories True Neapolitan Pizza, Mastunicola, Fried Pizza and Neapolitan Calzone. the Professionals are also busy preparing the dough for the last category in the competition, Per Gourmet. For each competition, the jury will be asked to express an evaluation out of XNUMX, to which a ranking by country will be added based on the average points of the pizza makers.
