On December 7, 2017, the art of the Neapolitan Pizzaiolo officially became an intangible cultural heritage of humanity. Here are the comments made by the professional pizza masters.
“At one time, the work of the pizzaiolo was a job for those who couldn’t find anything else.” CiroSalvo, pizza master at 50 Kalò in Naples,a few hours after the UNESCO tribute to the art of Neapolitan pizza, described a truth that is still alive in the memories of many of his colleagues. On December 7, 2017, the art of the Neapolitan Pizzaioloofficially became an intangible cultural heritage of humanity. (Other Italian elements on the list include violin craftsmanship in Cremona, Sicilian puppet theater, and Sardinian pastoral songs).
The maestri of pizza are celebrating the result of an intense group mobilization that recognizes an historic tradition with a strong identity, but that also brings honor to Italy and especially to Naples, a city devoted to ancient skills. “Our history is about simple things,” said CiroOliva(Concettina ai tre santi, in Naples). “Finally, young people like me won’t have to emigrate.” EnzoCoccia, owner of La Notizia, echoed Ciro Oliva.
“It all starts with the brain, goes to the heart and then to the hands – 60 seconds of baking and centuries of history.” FrancoPepe(Pepe in Grani) commented, satisfied, “It’s a recognition of the pathway that pizza has taken as a dish, but it also recognizes the profession of the pizzaiolo.”