The Art of the Neapolitan Pizzaiolo Joins UNESCO Heritage

The Art of the Neapolitan Pizzaiolo Joins UNESCO Heritage

It's official: pizza history is made! On December 7, the United Nations granted the sought-after "Intangible Cultural Heritage" status to the art of the Neapolitan pizzaiolo, or pizza maker.

What does this mean, you ask?

Every year, UNESCO (United Nations Educational, Scientific and Cultural Organization) adds select "tangible" (artworks, monuments, coins, manuscripts, archaeological sites, and so on) and and "intangible" (oral traditions, performing arts, and rituals) traditions to the cultural heritage of humanity.

When UNESCO added the Neapolitan pizzaiolo to the Intangible Cultural Heritage of Humanity, the agency praised the ancient expertise required, calling the pizza makers "a living link" to the historic culinary practice.

...we can get behind that.

The art of Neapolitan pizza making is central to Italian identity. Created in Napoli, true pizza napoletana comprises dough kneaded by hand with wheat flour, aged for a set period, topped with the best ingredients (to be considered "vera," or "true" the pizza can either be marinara with tomato, oil, oregano, and garlic or margherita with tomato, oil, mozzarella, and basil), baked for three minutes in a blisteringly hot wood-burning oven, and enjoyed immediately.

Sound familiar?

Every day, our 187 pizzaioli create more than 20,000 pizzas in 12 countries across the world. Rossopomodoro, a Napoli-based pizza company that heads up La Pizza & La Pasta, ensures that all pizzaioli are trained according to the generations-old techniques. The resulting pizza, made with creamy mozzarella, charred yet elastic crust, sweet San Marzano tomatoes, and fresh seasonal toppings, reminds us of the fresh creation behind the ancient craft.


Find your local Eataly, dine at La Pizza & La Pasta, and experience the cultural heritage for yourself!