The sixth edition of TuttoPizza in Naples closes with a bang. This year's data: 40 thousand operators present, 25 percent of which are foreign, and a boom in visitors from outside the region. A fair that is increasingly becoming an international point of reference and that facilitates - through BtoB trade exchanges - the enormous business that revolves around pizza. A turnover that, overall, is worth 15 billion euros and that confirms pizza as an outpost of Made in Italy in the world. The organizers, Raffaele Biglietto, of TicketLab and Sergio Miccù, president of the Neapolitan Pizza Makers Association, are satisfied.
"Next year, therefore - they announce - we expect the fair to be bigger, because it will have to accommodate the exponential influx recorded this year, to satisfy the requests of other exhibitors after the sold out of this edition. We will expand - they say - the exhibition spaces and we aim to involve more and more other regions of Italy in order to ensure the right visibility and representation to the many facets of Italian pizza which, just like dishes, become a symbol of the typicality of a specific place. Therefore, other events, masterclasses, focus will also be planned, which will enrich the days dedicated to business with content".
“The fair has demonstrated, with its presence – continued Raffaele Biglietto and Sergio Miccù – that it is a driving force for business-related tourism”. In addition to traditional and new-generation doughs (indirect, with special flours for contemporary pizza) and other products normally present on the pizzeria menu such as desserts (including spoon desserts), great attention was captured by the exhibitors who offered complementary services for third-millennium pizzerias: furnishings, new technologies, software, modern cash register management systems, Apps, new-generation, low-environmental-impact equipment.
Also: plates, packaging, utensils and customized ovens. Many of the big names of the moment were present at the show in the various training events such as Gino Sorbillo, Vincenzo Capuano, Francesco Martucci, Diego Vitagliano, Davide Civitiello, Simone Fortunato, Carlo Sammarco, Davide Ruotolo, Vincenzo Abbate, Marco D'Elia, the master Pellone, the brothers Roberto and Salvatore Susta, Pino Celio, Marco Quintili, Dino Mauro, Valentino Libro, Salvatore Lionello, Teresa Iorio, Umberto Salvo, Pasquale Poerio, Attilio Albachiara, the Giustiniani brothers.
This year the fair was tinged with blue: in honor of the champion Napoli, many exhibitors - even from Northern Italy - proposed products with photos of footballers, the writing "Napoli 3" or the Osimhen mask but also the most iconic Neapolitan symbols such as Vesuvius, demonstrating that Naples represents a winning brand, strongly integrated with pizza. Among the curiosities is the museum dedicated to pizza, the work of the Neapolitan Pizza Makers Association, which attracted a large crowd of visitors interested in the history of pizza: on display are vintage photos and utensils from the past.
The TuttoPizza Trophy, hosted by showman Enzo Calabrese, on the third day, was dedicated to gluten-free with the technical coordination of Marco Amoriello. First place for Michele Lopez and Francesco Fortuna. Followed by Cristian Manolache (in second place) and Pasquale Vannelli with Giuseppe Cardone (in third). The organizers are already working on the 7th edition. Special attention will be paid to an incoming program, to ensure - for those who could not participate this year because they could not find a place in the hotels - to be able to stay for more days and enjoy a vacation in Naples that can be combined with the fair.
Article published on May 25, 2023 - 15:05 pm
