Back in 2013, the association set up the first international Pizzaiuoli museum charting the history of pizza-spinning, CNN reported in 2017. The Association of Neapolitan Pizzaiuoli, launched in 1988, runs an academy known as a "bottega" that accepts new apprentices on a yearly basis. The Association of Neapolitan Pizzaiuoli and Academy of Young Pizzaiuoli have regularly organized courses centered around the pizza-making art in a bid to maintain its history and tradition. For many young practitioners, learning to become a Pizzaiuolo also represents a way to avoid social marginality," UNESCO said. "Stemming from the poor neighbourhoods of Naples, the culinary tradition is deeply rooted in the daily life of the community. The art form represents "culinary know-how related to pizza-making, involving gestures, songs, facial expressions, local slang, the skills of manipulating pizza dough, performing and sharing," the international body described at the time. The Neapolitan Pizzaiuolo process entails four phases relating to the preparation of the dough and baking it in a wood-fired oven and involves a spinning movement carried out by the baker. There are three primary categories of bearers, who are considered "a living link for the communities concerned." They include the Master Pizzaiuolo, the Pizzaiuolo and the baker, as well as families in Naples who practice the art in their own homes. Neapolitan pizza makers showcase a pizza outside the Pizzeria Brandi in Naples to celebrate the UNESCO decision to make the art of Neapolitan "Pizzaiuolo" an "intangible heritage" in December 2017.
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