A pink bow arrives in the elite of the great Italian pizzerias. The Gambero Rosso Guide of Italian Pizzerias 2017, after having
evaluated by over 500 places throughout Italy, it has awarded its highest accolade, the symbol of the three segments, to the great masters of Neapolitan pizza in our country. And it is in the category of tasting pizza, that is pizza served in wedges topped with unusual combinations to the point of approaching haute cuisine dishes that, for the first time, a woman appears, who has made pizza a beautiful symbol of rebirth . But let's go in order.
The second big news of the Gambero Rosso's 2017 Guide to Italian Pizzerias it concerns the historical sector of the Neapolitan Pizza, the tall, soft, tasty, rigorously regulated one, which was nominated by Italy to enter the Unesco Intangible Heritage of Humanity 2017. More precisely, it concerns its homeland, the Campania which, while remaining firmly at the top of the ranking of Italian regions, loses some positions from last year's 13 "graduates" to 11 (50 Kalò, Da Attilio alla Pignasecca, La Notizia with its two clubs, Sorbillo, Starita, historic temples of the capital, to which are added Pizzeria Salvo da Tre Generazioni in San Giorgio a Cremano, Villa Giovanna in Ottaviano, Era Ora in Palma Campania, Pepe in Grani in Caiazzo, I Masanielli in Caserta.)
Tuscany, on the other hand, is growing and takes home 5 awards compared to the three of last year ('O Scugnizzo in Arezzo, Santarpia and Sud in Florence, Kambusa in Massarosa (LU), Palazzo Pretorio in Tavernelle Val di Pesa. And Piedmont is on the rise, managing to enter alongside the greats with a local, Wow in La Morra (CN).
The other three regions classified at the top of the national pizza pyramid remain stable, Lombardy with Montegrigna By Tric Trac in Legnano (MI) and Enosteria Lipen Triuggio (MB), Marche with Mamma Rosa from Ortezzano and Umbria with Spirito Divino in Montefalco.
In the Pizza tasting category we find this year next to Marzia Buzzanca of Percorsi di gusto, Guglielmo Vuolo of Eccellenze
Bells of Naples, and, among others, Gusto Madre of Alba (CN), Gusto Divino of Saluzzo, Sirani of Bagnolo Mella (BS), Dry Cocktails & Pizza of Milan, Ottocento Simply Food of Bassano del Grappa (VI), I Tigli of San Bonifacio (VR), 'O Fiore Mio of Faenza (RA), La Posta of Avigliano Umbro (TR).
The world of Neapolitan pizza has been flying for some time on sales throughout Italy and in the world. It has been calculated that master pizza makers bake almost 8 million pieces every day in Italy, i.e. about 192 million pizzas a month or 2,3 billion pizzas a year for a turnover of 12 billion euros which gives employment to 100 permanent workers to whom another 50 are added in the end week.
Designating "The art of Neapolitan pizza makers" as the only Italian candidacy for UNESCO this year, on which over 200 countries will have to pronounce between now and next year, the Ministry of Agriculture underlined that the choice rewards a product- heritage of national food and wine that "represents Italy throughout the world" and which already in 2010, in fact, was officially recognized as a Guaranteed Traditional Specialty by the European Community.
Just to know on average we eat 7,6 kilos of pizza a year, about 38 Neapolitan pizzas each, a quantity that exceeds that of many countries starting from France and Germany (4,2 kilos) or Spain (4,3). But, surprisingly, there are places where pizza is even more widespread such as Canada, where the average consumption reaches 7,5 kilos per year, or the United States, which ranks first among pizza fans with 13 kilos each.
