Overview
- In Turin, master pizzaiolo Massimiliano Prete debuts a vitello tonnato pizza as a Piedmont tribute for the January 17 observance.
- Naples chef Vincenzo “Enzo” Coccia publishes a step-by-step dough method with a 20-hour rise and advances his Metti il disco project centered on ingredient quality.
- The Associazione Verace Pizza Napoletana launches free online masterclasses in eight languages, available through January 31 to share technique worldwide.
- Industry data from the Osservatorio TuttoPizza 2025 report show Neapolitan style preferred by 52%, Margherita priced around €5–8, and gourmet versions near €20, with quality as the top priority for diners.
- Restaurants and pizza chefs across Italy present regionally inflected recipes and technical instruction that frame pizza as local storytelling and professional training.