remains the most popular food of Italians (and Brescians) –

Of Maurizio Bertera

In Brescia there are many opportunities to enjoy those who are special: the province at the level of Milan

Delivered at home, bought to take away and eaten on the spot: pizza remains a timeless food, not only in Italy. In the horrific two-year period when premises were closed, pizzerias (especially during the first lockdown) not only withstood the impact, but also performed a social function: a ray of sunshine, usually in the ‘darkness. To consume at home, according to a study by The Fork, 53 out of 100 people make their first proposal, followed by Japanese cuisine (13.2), hamburger (9) while the emerging Hawaiian pok (1.8) remains an almost exclusively Milanese trend. Interesting what emerges from a recent Doxa-Eataly survey: nearly 9 out of 10 respondents (86%) taste a pizza at least once a week, but this figure doubles for 40% of the public, particularly for the age group between 18 and 24, and reaches three times a week for 9% of sample.

All this is obvious, apparently, but in reality pizza has changed radically in recent years, due to the considerable commitment of the best pizza makers on the dough and on the filling, in practice what is put on it. Hence the development of a typology that only existed in the mid-1990s: gourmet pizza, well finished in all its aspects (flours, yeasts, cooking, ingredients) and with a vision of a real dish. Unsurprisingly, the first to push on this front were the Venetians Simone Padoan and Renato Bosco, less attached to tradition than their colleagues from Campania. A school of thought has been created, that of clear-cut tasting, the opposite of classicism but which still remains somewhat of a niche. So much so that the Doxa-Eataly survey revealed that 45% of enthusiasts like Italian pizza (the average corniche, generalizing), 30% the classic Neapolitan (but in Campania the share reaches 78%), 11% the Roman (thin and crispy), 7% sliced ​​or sliced ​​and only 5% gourmet.

Said this, Brescia and its province are lucky for the number of good pizzerias: thinking about the relationship between the best locals and the locals, we are on the same level as Milan. And on the territory there are real champions: Franco Pepe – for many the n.1 in the world – which deals with the Albereta chain up to the volcanic Nerio Beghi of Sirani to the most convincing Patrick Zenoni (rocking since 1978) and Antonio Pappalardo (Cascina dei Sapori and Unpublished). They create in places where it is possible to have an experience in the field of pizza, including food and wine pairings, not far from those found in the sanctuaries of the kitchen. Then it is clear, with all the refinement and refinements of the case until the launch of campaigns for a Michelin star to finally arrive for a pizzeria, the ‘tonda’ and the slice remain a product that – see previous analyzes – pleases for its simplicity, immediacy, this feeling of innate Italianness. Enzo Coccia, who in Naples defines La Notizia as ‘O Maestro per le’ pizzarie’ – at the top of the guides – and because he creates a culture on the subject, at very serious levels, always remembers with a smile that ” in the end’ a pizza ‘na pizza’ Pizza a pizza: he’s not wrong.

March 20, 2022 (change March 21, 2022 | 14:05)


Add Comment