The selections for Big Mamma's new artisan faces that took place yesterday in the dough experimentation room of the Mill of Naples offered an interesting window on the art of the Neapolitan pizza makers abroad. How is changing Naples' iconic profession? What do they think about pizza out of Italy? Essentially: which colors are enriching the White Art today? Let's have a chat here
17 craftsmen, an important test to pass and a dream to bring home: that of conquering the world or at least one of the 10 branches of Big Mamma group scattered between Paris, Lille, and above all London. These are the numbers of the selection held today in Naples with the complicity of the thousand colors of Mulino Caputo.
Stars of the day were not only the flours of the Mill of Naples, but also the dough experimentation room where every day new products are studied and tested to meet craftsmen's needs.
17 pizza makers, not all of them Neapolitans, but coming from different parts of Italy, as the "Neapolitan pizza, in the last 5 years, has become a must in cities like Paris – as we were told by Federica Annese, Human Resources Chief for Big Mamma Group – and the perception of the foreign consumers is changing. Pizza must speak Italian both in its raw materials and in its preparation technique."
And how is changing the role of the pizza chef with respect to this new aware consumer?
"Until a few years ago, that of the pizza chef was considered a simple job - says Giuseppe Cutraro, Big Mamma Group's Executive Chef/Pizza Chef - But today it is clearer and clearer that this profession requires study and commitment. However, in exchange you get the opportunity to do an increasingly cool and life-changing job, going from the secrets of the trade jealously guarded in the Neapolitan pizzerias, to the large teams (such as those of Big Mamma) where the teamwork is what makes the difference."
The identikit of the globe trotter pizza maker in short is
- Ready for teamwork and to share views with others
- Full of motivation
- And ready for change
And how does pizza change outside the borders of Italy when the hands working it change?
"It is logical that the wave of youth in countries such as France and the United Kingdom is transforming the way people see pizza, – explains to us Vincenzo Iannucci, Supervisor for Big Mamma's selections – In France, for example, contemporary pizza is more recognized than traditional pizza as the classic Neapolitan pizza due to the presence on the territory of the young pizza makers required by large chains. At the same time, such a changing context is consequently changing the requirements for the raw materials too! You no longer ask the ability to characterize the flour with tools such as the w. What you ask from flours today is above all the assured stability needed to be able to replicate a dough anywhere and in any condition."
In short, as in all epochs of history, it is from contamination that innovation is born: a beautiful moral of the story to end a day that has seen the triumph of work and the desire to improve!