It was a fascinating experience that allowed us to dive into the history and culture of Neapolitan pizza. The presence of Professor Paola Vitaglione, Professor Raffaele Sacchi, and Professor Gianluigi Mauriello enriched the workshop by providing us with a scientific perspective on the various processes involved in pizza-making.

We learned about the origins of the Marinara pizza, named because it was a favourite among sailors. Then, we crafted the iconic Margherita, created in honour of Queen Margherita and representing the Italian flag with its vibrant colours. This pizza showcases simplicity at its best with just three essential ingredients!

A highlight of the workshop was learning the proper technique for kneading the pizza dough, which plays a crucial role in achieving the perfect crust. We also had fun getting creative and making ’Margherina’ pizzas, as true innovative food developers would!

A special thanks to Peter Surace for enlightening us on the secret to the perfect Neapolitan pizza dough: five essential ingredients—flour, water, yeast, salt, and, of course, PASSION.

This workshop not only allowed us to create two delicious pizzas but also inspired us to appreciate the art and science behind our culinary endeavours. We’re excited to bring these insights into our future projects at FIPDes!