First we had "Blasphème! French Robochef Pizzaria Raises $11 Million Series A" and now this?
From NPR:
What's Italian for "sheesh"?....MUCH MORE
Ever since the quasimythic birth of margherita pizza in Naples in 1889, Neapolitan pizzaioli have regarded their variety as the only true pizza, looking down upon differing styles in Brooklyn, Chatham, Chicago, Detroit, Kansas City, Melbourne, New Haven, Stockholm and Tokyo. For more than a century, they have seen anything beyond their Neapolitan borders as little more than nuanced blasphemy, the squabbling dialects of errant heretics. To them, non-Naples pies have counted as pizza about as much as Rob counts as a Kardashian.
But as Naples doubled down on tradition decade after decade, its prestige pies took on a dusty flavor amid a global renaissance. "My father and grandfather never strayed," 29-year-old Vincenzo Capuano, a fourth-generation Neapolitan pizzaiolo, said in Italian by way of a translator. "Tradition strengthened us but it also held us back." So Capuano did something his ancestors never did: He listened to the heretics, despite not becoming a convert. "I can learn from any pizza — even Chicago deep dish," he said. "My family and my Naples never thought that before."
This year, a handful of young upstarts — including Capuano — are changing Naples' habits, bolstered by a new flour developed by Italian miller Caputo, a gold standard in pizza flour backed by Vera Pizza Napoletana, Naples' governing authority on pizza authenticity ("Naples is married to Caputo," said Capuano.) Caputo regularly makes new flours — Americana, for U.S.-style dough, debuted in 2016 — but the Neapolitan version hasn't changed much since 1889. Until now.
"I feel like a rebel now, a radical," said Capuano. "People in Naples told me my pizzeria would be closed in two months. Now I'm opening my third."...
I was about to start throwing around terms like 'culinary depravity' but:
now I'm kinda hungry.
And it's all in the flour you say?
