L’Arte del Pizzaiuolo Napoletano, riconosciuta dall’UNESCO come patrimonio culturale immateriale dell’umanità, sarà al centro della Seconda Rassegna del Patrimonio Immateriale IPIC, in programma a Paestum dal 5 al 7 dicembre 2024.
Un evento imperdibile, ideato e prodotto da Scabec S.p.A. per conto della Regione Campania, che celebra una tradizione secolare capace di unire creatività, identità e comunità.

Talk, Pizza Show e Tradizione
Durante i tre giorni della Rassegna, il pubblico potrà immergersi nell’arte pizzaiola attraverso:

• Talk culturali con esperti e protagonisti dell’Arte del Pizzaiuolo.
• Pizza Show dal vivo, in collaborazione con l’Associazione Verace Pizza Napoletana e l’Associazione Pizzaiuoli Napoletani (APN).
• Degustazioni, per assaporare il gusto autentico della tradizione.

Verso il Museo dell’Arte del Pizzaiuolo Napoletano
L’evento sarà anche un’occasione per presentare al pubblico le prime anticipazioni sul Museo dell’Arte del Pizzaiuolo Napoletano, la cui apertura è prevista per il 2025. Il museo si propone di diventare un centro d’eccellenza dedicato a questa tradizione, offrendo percorsi interattivi e tematici che racconteranno la storia, le tecniche e il valore culturale dell’arte pizzaiola, simbolo di autenticità e creatività napoletana.

Ti aspettiamo a Paestum dal 5 al 7 dicembre per celebrare insieme una tradizione unica!

The Regional Council of Campania, with resolution No. 98 of 7/3/2023 approved the Programme aimed at promoting and disseminating the recognition of The Art of the Neapolitan Pizzaiolo, Unesco Cultural Heritage, for the year 2023. The Scabec, entrusted by the Regione Campania, is overseeing the implementation of activities aimed at celebrating the nomination of the Traditional Art of the Neapolitan Pizzaiolo, recognised as part of the cultural heritage of humanity, as an intangible asset by UNESCO.

Handed down from generation to generation and continuously recreated, the Traditional Art of the Neapolitan pizzaiuolo is able to provide the community with a sense of identity and continuity and to promote respect for cultural diversity and human creativity, according to the criteria laid down in the UNESCO Convention of 2003. It is a culinary practice that comprises several steps, including the preparation of the dough, a rotating movement made by the pizzaiolo and baking in a wood-fired oven.
The Art was born in Naples, where some 3000 pizzaiuoli live and work, divided into three categories according to experience and skills. Every year, the Accademia dei Pizzaiuoli Napoletani organises courses on the history, tools and technique of the art with the aim of ensuring its survival, but apprentices can also practise in their homes, where the art is widespread.

Recognition by UNESCO brings pizza, one of the most loved and consumed foods in the world, to the Olympus of national and international cuisine and identifies the art of the Neapolitan pizza maker as an expression of a culture that manifests itself in a unique way, because the pizza maker's manual skill is unparalleled and ensures that this food production can be perceived as a mark of Italian character throughout the world.

The Art of Pizzaiuolo, therefore, is authenticity and uniqueness of values that through this project we intend to preserve and enhance also by investigating and experimenting with new forms of communication such as video art or photography.