Next Wave in Pizza: Neapolitan

Next Wave in Pizza: Neapolitan

Food & Drink

Next Wave in Pizza: Neapolitan

By

By Cari Martens

In the world of the pizza pie we’ve seen deep dish, thin crust, cheese-stuffed, wood-fired, brick oven, Chicago-style, New York-style and several more that have come along in recent years. So, as we begin a new decade, what’s the newest, latest taste or technique looking to grab a slice of the pie?

It appears it just might be Neapolitan-style pizza that’s ready to mushroom in popularity across the USA. ‘I think Neapolitan style pizzas are going to be the next big pizza trend because of their rustic flavor and authenticity,’ said Maria Caranfa, RD, Foodservice Analyst for Mintel Menu Insights, speaking recently with pizzamarketplace.com.

Mintel has identified regional ethnic cuisine as one of the key growth areas in the research company’s 2010 menu trends predictions, as reported by Jennifer Litz of Pizza Marketplace. Caranfa says Neapolitan currently ranks fourth behind, Italian, New York-style, and Sicilian among geographical pizza claims. But it’s on the rise, big time. According to Technomic’s Menu Monitor, Neapolitan style menu offeringshave increased by a whopping 171 percent in the past year among the top 500 pizza chains.

One of the hallmarks of Neapolitan-style pizza (origin: Naples, Italy) is the use of artisan ingredients, sourced locally as much as possible. Pizzas are baked in wood-burning ovens at temperatures as high as 800 degrees, using dough made simply with just flour, water, yeast and salt. Some chains, such as Punch Pizza of Minneapolis, use authentic ingredients like Italian mozzarella di bufala and San Marzano tomatoes. These ingredients are approved by the Vera Pizza Napoletana, an organization that verifies true Neapolitan authenticity.

Another purveyor of Neapolitan-style pizza is Pizzology, a pizzeria in the Indianapolis suburb of Carmel. Owner Neal Brown adheres as much as he can to the ‘buy local’ mentality, and employs culinary students on staff to ensure quality. ‘Everyone in there is a qualified chef,’ he told Jennifer Litz. ‘They were all hand-picked with a plan.’

So keep your eye on Neapolitan pizza in the coming year—it could be the next big thing in the pizza biz.

For more insights and innovations check out CultureWaves®, the place to go for the latest observations in the World Thought Bank – events, ideas, trends and more. Add your own thoughts about anything in life – entertainment, design, technology, well-being and, yes, food. And, take a look at a few of our other Hot & Cool Trends.

Have you seen an innovative product that will impact our food lives in the future? Let us know at Editor.

More

More TFC
Home