The Pizza Talks panel discussion, held during The Best Pizza 2024 powered by Molini Pizzuti, brought together some of the most influential voices in the pizza world to discuss its future. Hosted by Paolo Vizzari on September 30 in Milan, six distinguished guests shared their views on “The Future of Pizza,” each bringing a unique perspective on what lies ahead for this globally beloved dish.
Rafa Panatieri and Jorge Sastre both emphasized that beyond the quality of food and drink, the service provided to the customer is equally crucial. From the moment of booking the reservation, to the arrival at the pizzeria, and receiving impeccable service throughout the meal, every step plays a vital role in creating a memorable dining experience. Rafa and Jorge believe that the future of pizza encompasses everything surrounding it, including the environment, raw materials, suppliers, team, and guests.
Jacopo Mercuro highlighted the importance of traveling, exploring new realities and new typologies of pizzas and keeping an open mind. While innovation is vital, he also stressed that the essence of pizza must remain central. In his words, “The future of pizza is pizza itself,” a reminder not to lose sight of the core product amidst the evolving trends.
During the panel, Franco Pepe emphasized the importance of education in the pizza industry. He believes it is crucial to engage with institutions to establish agreements with schools that can teach young people about the role of a pizzaiolo, a profession that, importantly, is not yet officially recognized. Additionally, he highlighted the need to promote pizza as a healthy and balanced product, advocating for an equilibrium among macronutrients—carbohydrates, proteins, and fats. For him, the future of pizza lies not in focusing solely on the pizza itself, but on the pizza chef.
Roberto D’Avanzo focused on community and teamwork, especially in his native Calabria. He advocates for collaboration and regional initiatives that encourage young people to stay in their communities while also fostering growth and opportunities in the pizza industry. Through events and travel, D’Avanzo believes pizza can help revitalize local economies.
Albert Adrià asserts that the future of pizza is more than assured and is rooted in a magnificent present. There is a wealth of knowledge regarding the dough, the ingredients, and the culture surrounding it. The future of pizza involves looking back to the past and honoring tradition. He affirms that “The innovations of today are the traditions of tomorrow.”
The Pizza Talks panel brought a wealth of perspectives, all of which pointed to one clear takeaway: the future of pizza is not just about what’s on the plate, but about the entire ecosystem that surrounds it—from the pizza chefs to the community and beyond.
Artykuł Pizza Talks – “The Future of Pizza” pochodzi z serwisu The Best Chef.
