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  • 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: 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: 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,  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: 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: 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: 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 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, 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: 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_386...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, 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: 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: 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: 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: 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, 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_279...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: 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: 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 - 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: 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: 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: 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) 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), 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, 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: 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: 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), 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: 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: 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, 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: 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: 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, 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), 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 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 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 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: 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: 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: 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: 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: 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