Intangible heritage

Loading the player...
Art of Neapolitan Pizzaiuolo

Share this content:
Language: Multilingual
Related material that you
may also like:
Food customs Opens in new window
Social cohesion Opens in new window

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.

on this subject: Nomination file/Dossier de candidature

Place/region: Mediterranean region, Naples, Italy, Europe
Series: 2017 inscriptions on the Representative List
Type: Documentary
Production and personalities:
Director: Pier Luigi Petrillo, Alessandro Zagarella
Participant: Davide Quatraro
Publisher: Associazione Pizzaiuoli Napoletani, Italy
Published in:
Rights: Associazione Pizzaiuoli Napoletani, Italy

   LICENSING: for inquiries about licensing or requests for CD/DVD copies of this material, please contact the producer or the author directly. You may also wish to consult our FAQs 6 to 9

Request embed code for your website