L'art du pizzaiolo napolitain (Italie)
Candidature: Liste représentative 2017
EN: The first phase: the shaping of dough balls (the so called 'Staglio')
EN: The second phase: spreading the dough (called 'ammaccatura'). Pizzaiuolo forms the famous raised rim called 'cornicione' with a skillful motion for its extension (called 'schiaffo')
EN: The second phase: Pizzaiuolo makes a skillful motion (called 'schiaffo') for the extension of the dough
EN: The second phase: the real performing art that assumes a character of ability due to the master of Naples Pizzaiuoli
EN: The third phase: topping the dough with ingredients from the center, with a spiraling and clockwise motion
EN: The fourth stage: baking in a wood-oven, with a rotating movement ('half turn')
EN: Children are always involved in specific activities aimed at transmitting this art to future generations
EN: The 'white art' is performed also by children and young people that, with the help of the master, being to expertise and train themselves in this practice
EN: The whole community participates in the festive event during which Naples Pizzaiuoli perform their traditional art
EN: The transmission of the white art finds often a family solution
