(ANSA) - Milan, August 16th 2010
Egyptian pizzamakers are becoming more popular and employed than neapolitan ones in the North of Italy, expecially in Milan. According to a survey of the Milan Commerce Chambre the egyptian employed are 119 while the neapolitans are only 10. Things are completely different in Naples where only 2 Egyptian are registred as restaurant owner, but noone as pizzaiolo.
Please note AVPN remark on this news:
We disagree a little bit with this article, as it gets confusion between pizza and pizzamaker. We haven't had enough of seeing that there is a great difference between the pizzamaker (the one who makes pizza) and the product (The pizza itself that should be either neapolitan or whatever). Our mission is to teach the neapolitan method of producing pizza according to the oldest tradition and we don't care at all if the pizzamaker is Egyptian, spanish or japanese. We think that the most important thing is that the pizza is produced according the original method and recipe, and nobody needs 'neapolitan passaport' to produce a real neapolitan pizza.
Egyptian pizzamakers are becoming more popular and employed than neapolitan ones in the North of Italy, expecially in Milan. According to a survey of the Milan Commerce Chambre the egyptian employed are 119 while the neapolitans are only 10. Things are completely different in Naples where only 2 Egyptian are registred as restaurant owner, but noone as pizzaiolo.
Please note AVPN remark on this news:
We disagree a little bit with this article, as it gets confusion between pizza and pizzamaker. We haven't had enough of seeing that there is a great difference between the pizzamaker (the one who makes pizza) and the product (The pizza itself that should be either neapolitan or whatever). Our mission is to teach the neapolitan method of producing pizza according to the oldest tradition and we don't care at all if the pizzamaker is Egyptian, spanish or japanese. We think that the most important thing is that the pizza is produced according the original method and recipe, and nobody needs 'neapolitan passaport' to produce a real neapolitan pizza.
Thursday 19 August 2010
