♠ In Naples, pizza is personal. Just last year the art of Pizzaiuolo (a style of dough-spinning particular to the region) was added to the UNESCO Intangible Cultural Heritage List - and the locals aren’t looking to modernise it any time soon.

 

♠ Michelin-starred chef Carlo Cracco was roasted harder than his pizza crust after his recent decision to add wholemeal grains and cereals to his margherita pizza cheesed off a lot of Napolitanos earlier this month. In particular, the €16 price tag, which is at odds with the dish’s working-class roots, has left a bad taste in a lot of mouths. Not everyone was against the idea, though, with celeb chef Gino Sorbillo saying: “I liked Carlo Cracco’s interpretation...it’s his own pizza and that’s all there is to it.”

 

♠ If you’re with Gino and want a slice of the action for yourself, you’ll be pleased to know that we’ve recently dedicated an entire section of our website to Pizza Toppings - inspired in part by our MD’s prize-winning efforts in a local pizza-making competition. From olives and pesto to salami and truffle sauce, there are plenty of ideas for you to get your teeth into - just make sure you don’t call it a margherita.