Italian pizza community and nutritionists launch new culinary projects

New initiatives in Italy are focusing on the intersection of pizza culture, nutrition, and education. Chiara Manzi, a nutritionist and professor of Culinary Medicine at the University of Ferrara, has introduced the ‘Pizza della Longevità’ (Longevity Pizza). Developed through her ‘Metodo Scientifico Cucina Evolution’, the pizza utilizes a multi-grain dough including wheat germ, spelt, rye, flaxseed, and oat flakes, enriched with chicory prebiotic fiber to slow carbohydrate absorption. The recipe aims to reduce salt intake and minimize acrylamide formation through specific cooking techniques.

Simultaneously, the social media community ‘Malati di pizza’, which boasts over one million followers, has opened a physical academy in Limatola. Co-founded by Vincenzo Viscusi and Pier Santi Russo, the academy transitioned from a digital platform focused on local food storytelling into a space for hands-on learning. The academy aims to foster conviviality and technical skill among pizza enthusiasts rather than strictly training professionals.