On the day in which the celebration of the saint occurs, in the capital of Naples they set up the Pizzaiuolo Day to recall an ancient tradition of bonfire propitiators and propose a special pizza
After the proclamation of the Art of Neapolitan Pizzaiolo to the Unesco World Heritage of Unesco, countless new initiatives have sprung up to celebrate pizza and its masters. One of these is the "City Day of the Neapolitan Pizzaiuolo" which, established a year ago by the Associazione Verace Pizza Napoletana and the Associazione Pizzaiuoli Napoletani, is celebrated in Naples on January 17th.
Sant'Antonio and the pizza chefs
Why this date? It is the recurrence of Saint Anthony the Abbot, considered protector of bakers and pizza makers, a day in which, in ancient times, the Neapolitan families closed the pizzerias for half a day and went to a restaurant in Capodimonte, Colli Aminei, to light together a propitiatory bonfire.
How to prepare pasta for Neapolitan pizza
The saint's pizza to taste
Today we wanted to evoke this tradition, but the pizzerias will not close, indeed: the premises participating in the initiative will propose a special pizza dedicated to the saint. The ingredients? Those of the classic Margherita, tomato, mozzarella, oil and basil, and then sausage, spicy salami and ricotta.
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