Monday 10th February, at 11.00 am, at the Chinese Hall of the Department of Agriculture of Portici, the book presentation will be held “The art of Neapolitan pizzaiuolo between tradition and innovation”, the result of important scientific research on the world of Neapolitan pizza.
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This multidisciplinary work, which saw the collaboration of 20 researchers and professors from different Italian universities and research institutions, is the result of a 4-year study. The project, led by Professor Emeritus Paolo Masi of the University of Naples Federico II, analyzed pizza from various aspects, focusing on its commercial, rheological and organoleptic characteristics, applying a rigorous scientific method.
The goal was to better understand the processes that regulate the production of Neapolitan pizza, making available to professionals and enthusiasts a text that can serve as a technical and scientific guide. In addition to the support of the Federico II University, the project saw the participation of other Italian universities, including the University of Tuscia, the University of Salerno, the Mediterranean University of Reggio Calabria, the University of Bari, the University of Molise and the CNR. A fundamental contribution also came from Antimus Caputo, CEO of Mulino Caputo of Naples, who funded two scholarships for young graduates of the Department of Agriculture of Portici, thus contributing to the realization of this academic study.
The project was born from an intuition of the master pizza chef Enzo Coccia, owner of the pizzeria La Notizia and one of the greatest experts on Neapolitan pizza. As Coccia states: “Being immersed in the world of pizza, I realized that there was no scientific literature that could support pizza makers in their work. I proposed to fill this gap.”
The initiative was welcomed with enthusiasm by the rector of the Federico II University, Matteo Lorito, and from the professor Paul Masi, which underline the importance of this study, which finally offers pizza chefs around the world a tool to delve deeper into topics such as fermentation, production technologies and the environmental impact of pizzerias.
The contribution of Mulino Caputo
Antimo Caputo, CEO of Mulino Caputo, said: “Supporting this study means supporting the new generations of pizza chefs, who approach the profession with a technical and scientific approach. It is essential that the world of Neapolitan pizza continues to evolve, responding to global challenges with solid scientific foundations.” The book, published by Double voice, represents a point of reference for the evolution of the technique and ingredients of Neapolitan pizza.
This work is part of the recognition UNESCO ofArt of Neapolitan Pizza Maker as an Intangible Cultural Heritage of Humanity, an honor that was bestowed in 2017, confirming the importance and tradition of this culinary practice.
The presentation conference will see the participation of Mauro Moresi, former professor of Food Technologies at the University of Tuscia; Paul Masi, professor emeritus of Food Technologies at the Federico II University of Naples; and Antimus Caputo, CEO of Mulino Caputo. The debate will be coordinated by the journalist Luciano Pignataro.
Article published on 4 February 2025 - 13:14
