Flour, Water, Yeast, Salt and Passion is a book of the Associazione Verace Pizza Napoletana that wanted to share with all the Neapolitan Pizza lovers the stories and the secrets on which this art is founded, the anecdotes that see pizza as a protagonist and appetizing recipes, expression of tradition and creativity.
In 272 pages bound in an elegant edition that collects 65 appetizing recipes of Neapolitan Pizza made by the maestros of the Association, 300 amazing pictures by Vittorio Sciosia and more than 50 unpublished anecdotes related to pizza and its indissoluble relationship with the city of Naples, described by Antonio Pace and Tommaso Esposito.
“The pizza is perhaps the only dish in the world that can stir up such resounding gastronomic emotions. It is no coincidence that the place where the five elements that compose the magical alchemy of pizza combine the best is Naples, Italy”. That's how the preface of Carlo Petrini, president of Slow Food International, begins on the book of Associazione Verace Pizza Napoletana, published by Malvarosa.
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