When quality can meet quantity.
Neapolitan pizza, originating in Naples in 1715, is the perfect epitome of a fast food serving concept. Made in 60-90 seconds and eaten in 5 minutes, a successful pizzeria can make between 500 and 600 pizzas every day.
Through the mastering of their skills maestros of pizza would combine capability and commodity processes, in the same way surgeons execute high skilled manoeuvres and overtime turn them into routine tasks. In doing so, a high quantity could be produced without a drop in quality.
This balance is what was lost with the advent of fast-food.
In a world where we see on-the- go diners eating with one hand and socializing on their phone with the other, it was not practical to believe that high quality could be incorporated without removing efficiency.
Traditional Neapolitan pizzeria’s prove this wrong, and the Internet and Social media has allowed the word to spread.
Pizzaioli migrated around the world, looking for new opportunities in untapped markets; Sorbillo in the United States, Pizzeria da Michele in the United Kingdom, and Andrea Cozzolino in Australia are leading this change overseas.
The popularity of fast-food pizza is decreasing while gourmet and speciality pizzas are marching their way to prominence. And they are coming to take over.
Time has changed. The intangibility of UNESCO status as well as the visibility acquired through publications around the world – from the New York Times downward – testify to the fact that a global revolution of the worldwide pizza industry is well underway.
Combining speed of processes with the highest quality is not a utopian concept anymore – not even a new one – but rather one ancient and ingrained in Italian culture for hundreds of years.
Back to the future, in 2018 your one-minute Margherita pizza will be the best of your life.