Among the most famous and appreciated culinary specialties in the world, pizza is rightly in the top ten of the most popular dishes and its consumption is constantly increasing.
According to the latest market research carried out by Italmopa, Associazione Industriali Mugnai d’Italia (Industrial Association of Italian Millers), in Italy the yearly per-capita consumption of pizza is around 8kg for each Italian, compared to 13kg per year in the United States. Covering about 80% of the production, the main protagonist is surely the artisanal pizza, mainly consumed in restaurants, pizzerias, delis and in the new take away version.
These are data that underwent a strong change at the beginning of the year with the advent of the coronavirus and the consequent period of quarantine, during which Italians have rediscovered the pleasure of putting their hands in the dough. The sudden increase in demand for domestic use flour can prove it. Raise your hand if you have not tried at least once to home make a pizza Margherita during the quarantine period. This is a phenomenon that does not seem to stop with the end of the lockdown, confirming a growing trend.
There are 14 million DIY pizza makers, who knead by hand or with the kneading machine and top in a classic way or using fantasy. The 57% of them claim to do it at least once a week, usually for a classic “pizzata” (pizza night) with friends or family.
What is the recipe for a real homemade pizza? Discover it here.
