Oronero Pizza is born, it will land in China in November

Naces the Oronero pizza, created as part of Eruzioni del gusto, the food and wine event promoted by the cultural association Oronero dalle scritture del fuoco, which concludes today at the National Railway Museum of Pietrarsa in Naples. On the disk of dough there are fiordilatte from Agerola, red and yellow Piennolo tomatoes from Vesuvius, Cetara anchovies, squid ink with a pinch of Vesuvius chili pepper. An 'international' recipe also destined for abroad: on November 7th it will be presented in China by the Neapolitan Pizza Makers Association and, as happened yesterday evening, the first dough will be rolled out by the Neapolitan pizza maker Simone Fortunato. ”From Pietrarsa the most typical food of Neapolitan cuisine 'revisited' in a volcanic key will end up on tables all over the world” says the president of the cultural association Oronero dalle scritture del fuoco, Carmine Maione ”The Oronero pizza is a new food and wine excellence from Vesuvius and the volcanic lands of the planet that is preparing to plough through and experiment with new territories in Italy and abroad”. The evenings of Eruzioni del gusto saw the tasting of the Oronero menu with the Slow Food presidia 'A cena con i vulcano' in collaboration with Villa Signorini and with Fofo' Ferriere who coordinated the chefs from different countries of the world. The 'strong' dish is the Sformatino Vesuvio made with typical products of Vesuvian cuisine. The Eruzioni del gusto event is promoted by Oronero – dalle scritture del fuoco', a cultural association that promotes cultural exchange between peoples for peaceful economic development, placing centrality on those who live in the volcanic areas of the planet. From October 26 to 28, Eruzioni del gusto took center stage at the Pietrarsa Museum. Over 400 types of wines (including those from Vesuvius and Etna), typical Vesuvian products, piennolo tomatoes, provolone del monaco, buffalo mozzarella, limoncello from the Sorrento peninsula, Amalfi Coast lemons, Neapolitan sweets, were tasted at the stands set up in the Salone delle Locomotive. And again, Slow Food presidia, workshops, conferences on environmental sustainability and the relaunch of cultural and agri-food traditions.