LIMA - Roberto Caporuscio, master pizza maker and president of the Association of Neapolitan pizza makers in the Americas (Apn), residing in New York, will be in Lima as a guest of the Italian Cultural Institute (Iic) "to delight the public with authentic Neapolitan pizza".
Caporuscio's arrival, a press release specifies, is linked to the anniversary of Pizza Day which has two international dates, January 17 and February 9 (especially in the USA).
"On 7 December 2017 - the document recalls - the Neapolitan pizza was officially designated Intangible Heritage of Humanity by Unesco. Since then it has been codified and protected, specifying that it is not 'Neapolitan pizza' if there are not five ingredients; a disc of artfully leavened flour dough, fresh and homemade tomato sauce,
fior di latte mozzarella, fresh basil and a drizzle of oil.
The success of this dish is also ensured by the mastery of the cook and, possibly, cooking in a wood oven.
"I am a great admirer of pizza, one of the classic dishes of Italian Saturday evenings - comments Silvia Vallini, director of the IIC in Lima - and I can't wait to be able to listen and learn from 'chef' Caporuscio".
The 'chef' will be the beating heart of a project open to catering professionals but also to lovers of good food. The activity will begin on February 7 with a masterclass dedicated to pizza makers;
to follow, on February 8, a second masterclass will be offered to Peruvian cooking students.
On the same day he will hold the conference 'From Naples to Unesco, the PNA for the protection of authentic Neapolitan pizza'.
Finally, on February 9 Caporuscio will close with a last, very special Masterclass to learn how to prepare the '