One of the defining aspects of the FIPDes programme is how often we are invited to step into new roles. As food innovation and product design students, we’re encouraged to see ourselves through different professional and cultural lenses, sometimes as scientists, sometimes as designers, and on this particular day, our role shifted once again as we stepped into the world of traditional Neapolitan pizza-making.

Our workshop in Naples was conducted in collaboration with the Associazione Verace Pizza Napoletana (AVPN), an organization internationally recognized for its commitment to safeguarding and promoting the tradition of authentic Neapolitan pizza. Introducing us to the craft of traditional Neapolitan pizza-making under the guidance of one of the finest Neapolitan pizza maestros. From kneading techniques to shaping the dough with precision, every step was rooted in heritage and respect for a tradition that has been passed down for generations. It was inspiring to see how committed the AVPN is to preserving authentic pizza-making and sharing it with learners from all over the world.

This experience came at a pivotal moment in the semester, as many of us are engaged in internship applications and reflecting on our future professional paths. The opportunity to come together, focus on a collective task, and work with our hands created a sense of connection and grounding. It served as a reminder of the value of community within our cohort and within the broader discipline of food studies.

A significant part of the workshop was discovering the origins of traditional Neapolitan pizzas. Learning about the simplicity of the pizza Marinara, made with only tomatoes, garlic, olive oil and oregano and the historically royal story behind the pizza Margherita, with its combination of mozzarella cheese, tomatoes, and basil, gave us a deeper appreciation for the foundations of Mediterranean cuisine, rooted in accessible and resilient ingredients, reflecting how iconic foods often emerge from humble beginnings.

As someone passionate about innovation in food systems, I found this experience to be a valuable reminder that not all traditions are meant to be transformed. Certain practices hold cultural significance that merits preservation rather than reinvention. Seeing first-hand how AVPN works to protect the authenticity of Neapolitan pizza, which is a craft passed down through generations, helped reinforce this perspective.

We extend our sincere thanks to our professors, Paola Vitaglione and Chiara Nitride, and to the Associazione Verace Pizza Napoletana for hosting us and for offering such an enriching and memorable experience. The day provided a meaningful blend of cultural learning, technical skill-building, and cohort bonding, one that will hopefully remain an important part of our FIPDes journey.