The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice consisting of four different phases relating to the preparation of the dough and its baking in a wood-fired oven. The practice originates in Naples, where around 3,000 Pizzaiuoli now live and perform, and plays a key role in fostering social gatherings and intergenerational exchange. Knowledge and skills related to the element are primarily transmitted in the ‘bottega’ of the Pizzaiuolo, where young apprentices can observe their master at work.
Series: 2017 inscriptions on the Representative List
Production and personalities:
Director: Pier Luigi Petrillo, Alessandro Zagarella
Participant: Davide Quatraro
Publisher: Associazione Pizzaiuoli Napoletani, Italy
Rights: Associazione Pizzaiuoli Napoletani, Italy
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