/Italy’s New Wave Pizza

Italy’s New Wave Pizza


For centuries, pizza in Naples – indeed, across Italy – was meant to be a cheap fast food. It became such an ubiquitous phenomenon that many pizzerie have managed to skate by on sub-par ingredients, quick doughs and low-quality toppings. Only recently has pizza in Naples and beyond entered a new era. Call it third-wave pizza, a movement that celebrates raw materials, gives supreme attention to fermentation, and restores dignity to the craft. I share the whole story with Australian Gourmet Traveller in their annual Italy issue, on newsstands now, and available online here.


2017-02-17T15:15:52+00:00 February 28th, 2015|Categories: Carbs, Food & Wine, Gastronomic Traditions, Naples & Campania, Pizza, Restaurants, Rome & Lazio, Travel|2 Comments


  1. S March 10, 2015 at 4:28 am - Reply

    wow, Katie – who’s the Boss of Italy? Katie Parla! Love this – congrats! x

  2. Pizzaria Salvador March 13, 2015 at 8:14 pm - Reply

    Great post , always accompany the blog.

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