There is an ancient scent that comes from Napoli and is now spreading to the ovens of Bangkok. It is that of traditional Neapolitan pizza, loved, studied and increasingly appreciated in Thailand, where authentic simplicity beats gourmet experimentation
. This is confirmed by the recent presence of Polselli, a historic flour company from Arce, at THAIFEX Anuga Asia 2025, a large international agri-food fair held in the Thai capital from 27 to 31 May.
In a context that brings Europe into dialogue with the East, Polselli has focused everything on the strong identity of its product, promoting doughs created to enhance contemporary Neapolitan pizza, with its high crust, long leavening and respect for tradition.
Protagonists at the stand of the Thai importer, the master Paolo Parravano and the pizza chef Antonio Langone, flanked by the young local talent Georgi Filipov, involved the public with demonstrations and tastings that exalted the potential of the Polselli Mix Napoletana and Vivace Super flours.
The success was evident: among Thai pizza chefs, interest in the authenticity of the Neapolitan school is growing, preferring it to more daring or gourmet proposals. However, there has been no shortage of interesting contaminations, such as pineapple pizza, a symbolic homage to local culture, but always starting from a strictly traditional base.
The presence of the Polselli Academy in Thailand continues even after the fair, with masterclasses dedicated not only to Neapolitan pizza but also to Roman pizza, to delve into techniques and doughs linked to tradition. The goal? Strengthen a cultural dialogue between Italy and Asia in the name of wheat and leavening.
With an eye also on China and Korea, Polselli consolidates its presence in the East, bringing with it the heart of Neapolitan pizza, which continues to speak to the world with simplicity, rigor and passion.
Article published on 4 June 2025 - 14:39
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