by InTrieste
interviews: Sophie Renhuldt
In a cheesy celebration of Italy’s culinary prowess, the nation churns out a whopping 2.7 billion pizzas annually, making it a global powerhouse in pizza production. According to a recent poll commissioned by the Italian agricultural lobby Coldiretti, an overwhelming 89% of Italians consider pizza the quintessential symbol of their gastronomic heritage, just edging out pasta at 88%.
Conducted by Ipsos, the survey revealed that Italians hold pizza in higher esteem than other iconic culinary offerings, with wine garnering 59% and cappuccino securing 51% approval. Coldiretti, extolling pizza as a “Made in Italy treasure,” emphasized its integral role in Italian society, especially within families, where approximately one-third of Italians regularly whip up homemade Margherita pizzas.
Legend has it that the Margherita, a patriotic pie featuring tomatoes, mozzarella, and basil, was concocted in June 1889 by Neapolitan pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy, representing the colors of the Italian flag.
The pizza industry in Italy is no small fry, boasting an estimated annual turnover of €15 billion. According to Coldiretti, this doughy empire requires a staggering 200 million kg of flour, 225 million kg of mozzarella, 30 million kg of olive oil, and 260 million kg of tomato sauce to keep the ovens firing. World Pizza Day, celebrated as Giornata Mondiale della Pizza in Italy, coincides with the feast day of Anthony Abbot, or S. Antonio Abate, the patron saint of pizzaioli and protector of animals. It’s a day when pizza lovers around the world raise a slice in homage to Italy’s delectable contribution to global cuisine.
