Italy, a nation where pizza is not just a dish but a cultural cornerstone, finds itself in the midst of a culinary controversy ignited by renowned pizza chef Gino Sorbillo. His daring introduction of "Margherita con Ananas," a pineapple pizza, to the menu at dei Tribunali, Naples' famed pizza street, has triggered a passionate debate among Italian food enthusiasts. Pizza, a dish deeply ingrained in Italy's national identity, has always been regarded with a certain level of sanctity. Sorbillo's decision to incorporate pineapple into this beloved classic has sparked both admiration for its uniqueness and strong opposition to going against custom.
The "Margherita con Ananas" preparation by Sorbillo costs 7 euros, or about $7.70. However, this pizza is far from ordinary. Instead of tomatoes, it features a white crust, three kinds of cheese, and pineapple that has been caramelised twice for a delicious flavour.
The third-generation pizzaiolo, Sorbillo, said to a daily that he made it to "combat food prejudice."Unfortunately, many individuals adjust their beliefs and values to those of others or to what they hear," he stated.
“I’ve noticed in the last few years that lots of people were condemning ingredients or ways of preparing food purely because in the past most people didn’t know them, so I wanted to put these disputed ingredients – that are treated like they’re poison – onto a Neapolitan pizza, making them tasty.”
Image credit: Instagram/@totosorbillo
The process involves prebaking the pineapple in the oven, followed by its addition to the pizza with smoked provola, extra virgin olive oil, and fresh basil. The final touch includes scattering "micro shavings" of two distinct smoked cacioricotta cheeses around the crust, one from Sardinian goats and another from buffalos in the nearby Cilento area.
Despite drawing questions and causing arguments, Sorbillo's inventive pizza exemplifies his commitment to pushing the boundaries of traditional Italian cuisine. Not only does the addition of "Margherita con Ananas" change the traditional recipe, but it also makes people think again about what they think food is.
In Italy, the pineapple-infused pizza has sparked a lot of discussion. Gino Sorbillo's creation has become a symbol of culinary innovation and has prompted people to reconsider the limits of tradition in a country that values its food culture.