In one of the most extreme environments on the planet, at over 3,000 meters above sea level and with temperatures that can reach -80°C, a two-day remote course was held by AVPN instructors Gianluca Cigliano and Peter Surace. The goal: to spread the art of True Neapolitan Pizza among the scientists at Concordia Station in Antarctica.
The first day was dedicated to dough preparation, while the second focused on stretching and baking the Verace pizza, specially adapted to the unique conditions of the scientific base.
Several key members of the Italo-French mission took part in the training:
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Laerte Picano, Chef – PNRA
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Thomas Pagano, Atmospheric Physicist – UniCT/PNRA
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Yves-Marie Lahaie, Medical Doctor – IPEV
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Simona Grimaldi, Station Leader – UniCT/PNRA
The sessions also involved Professor Giorgio Budillon, Vice-Rector for "Research" and "Institutional Relations" at the University of Naples "Parthenope" – Department of Science and Technology, along with AVPN President Antonio Pace.
Bringing True Neapolitan Pizza to such a remote place is not only a testament to how beloved Neapolitan tradition is, but also a message of sharing, culture, and human warmth—capable of crossing both geographic and climatic boundaries.
A special thanks goes to the companies that made this extraordinary mission possible by providing essential equipment and ingredients:
Effeuno Forni, GiMetal, Molino Caputo, Molino Spadoni, Molino Dallagiovanna, and InPact.
This experience proves once again that Neapolitan pizza knows no borders—not even those of Antarctica.
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