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  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_328...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_325...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_282...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_281...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_270...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_326...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_325...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizzaiuolo (pizza maker) stretches the pizza dough here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_318...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_284...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_390...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter serves pizzas to customers here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_398...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_388...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas by the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_323...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress serves pizzas to customers here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_401...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers eat pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_396...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers are seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_394...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers are seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_391...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizza Margherita is seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_367...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas for customers as the bakers check on the pizzas in the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_363...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A baker pulls out a pizza from the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_351...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas by the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_346...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_302...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_296...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_295...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares pizzas with his co-worker here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_287...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares pizzas with his co-worker here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_286...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_279...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_402...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_401...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries a pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Donato Putignano (23, center), a customers visiting Naples from Apulia, eats a Neapolitan pizza for the first time, here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_386...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Amateur singer Antonio Borrelli, aka Topolino (Mickey Mouse), sings a song quoting Pizzaiuolo Gino Sorbillo, here on his balcony next Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_386...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) pose for a selfie with a customer, to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_377...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_373...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_371...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_370...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), are seen here as waiting customers and pedestrians pose for pictures as they reach out to Gino Sorbillo's free pizzas, offered to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_369...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), are seen here as waiting customers and pedestrians pose for pictures as they reach out to Gino Sorbillo's free pizzas, offered to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_368...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Bakers are seen here at work y the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_354...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A baker checks on the pizzas in the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_349...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas for customers as the bakers check on the pizzas in the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_319...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizzaiuolo (pizza maker) prepares pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_304...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_301...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_293...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Pizzaiuolos (pizza makers) are seen here at work at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_269...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_372...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizza is baked in a wood-fired oven here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_340...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_300...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_278...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_276...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries a pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Pedestrians stop and photograph Gino Sorbillo, a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) as hey hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_390...jpg
  • NAPLES, ITALY - 24 MAY 2017: Bakers prepare the dough for lard, pepper and almond taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds. prepares the dough for lard and pepper taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170524_CULBACK_Taralli__M3_46...jpg
  • NAPLES, ITALY - 24 MAY 2017: Bakers prepare the dough for lard, pepper and almond taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds. prepares the dough for lard and pepper taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170524_CULBACK_Taralli__M3_48...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) carries dough at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A detail of a table is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A poster of Isabella De Cham eating her fried pizza is seen here at the entrance of her pizzerie in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham prepares a standard fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Donna Isabella pizza, filled with rocket, provola cheese and lemon, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) adds prosciutto to a pizza at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The father of Maria Rosaria Artigiano, owner of the pizzeria Ntretella in the Spanish quarters, is seen here during lunch in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizza is baked in a wood oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Pizzas are seen here straight out of the oven before being served at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) takes out a pizza from the oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Pizza maker Isabella De Cham poses with a fried pizza in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, right) prepares a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Customers have lunch at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) poses for a picture with a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham prepares a standard fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Pizza maker Isabella De Cham poses with a fried pizza in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham dries a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham dries a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: (R-L) Isabella De Cham (26) teaches journalist Amedeo Colella how to fry a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Donna Isabella pizza, filled with rocket, provola cheese and lemon, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Babas are served as dessert at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The Pizza Filetto is seen here at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Maria Rosaria Artigiano, owner of  Ntretella, a pizzeria in the Spanish quarters in Naples, is seen here at work on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A waitress is seen here at work at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Jars of cherries in alcohol are seen here at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) puts a pizza in the oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The Pizza Filetto is seen here at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The Pizza Tricolo is seen here at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A calzone pizza is seen here straight out of the oven before being served at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) puts a pizza in the oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 24 MAY 2017: A baker prepares the dough for lard, pepper and almond taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    SMAS_20170204_CULBACK_Taralli__DSF89...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (3), grandson of Domenico Esposito senior (60, left) is seen here playing with dough at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_53...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: An employee is seen here at work in the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham is seen here at work in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Millefritta Pastiera, inspired by the traditional dessert of Neapolitan pastry, with a base of shortcrust pastry filled with ricotta, boiled wheat and candied fruit, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Monatanara fried pizzas with ragù sauce are seen here in the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Journalist Amedeo Colella poses with a fried pizza by Pizzeria Isabella De Cham in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Journalist Amedeo Colella poses with a fried pizza by Pizzeria Isabella De Cham in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
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