Italy, a nation steeped in culinary traditions, is facing a culinary upheaval as renowned Naples pizzaiolo Gino Sorbillo introduces pineapple to his pizza offerings. The move has ignited a fierce debate, challenging the long-standing Italian disdain for this unconventional topping.
Sorbillo’s creation, named “Margherita con Ananas,” priced at 7 euros ($7.70), defies expectations. Unlike the classic Hawaiian version, this pizza features a bianca base stripped of its tomato layer, adorned with three types of cheese, and boasts twice-cooked caramelized pineapple. Sorbillo defends his creation as a means to challenge food prejudice and encourage gastronomic curiosity.
Launching this controversial pizza in the historic heart of Naples, with its 3,000 years of culinary history, Sorbillo sends a deliberate message. The pineapple undergoes a meticulous pre-baking process before being paired with local smoked provola, extra virgin olive oil, and fresh basil, creating a unique flavor profile.
Despite its gastronomic innovation, the introduction of pineapple on pizza has sparked an uproar in Italy. Social media has become a battleground for insults and heated discussions, even reaching national TV. However, those adventurous enough to try it have given favorable reviews, showcasing a divide within the country.
Food journalist Barbara Politi, who traveled to Naples to sample the controversial creation, defends the inclusion of pineapple, citing its historical roots in European food culture dating back to Christopher Columbus in 1493. She likens the experience to sushi, where initial skepticism can evolve into a newfound appreciation.
Sorbillo, undeterred by criticism, views the pineapple addition as part of a broader trend in pizza experimentation. He challenges critics to taste before passing judgment and emphasizes the importance of well-matched ingredients for a successful culinary experience.
GinoSorbillo/Instagram)
In response to criticism, Sorbillo has taken it a step further by creating a ketchup pizza, using homemade sauce from Italian datterino tomatoes. He triumphantly filmed himself enjoying this unconventional creation, highlighting the potential for innovation in the world of pizza.
Sorbillo remains confident that his pineapple pizza will find its place on menus beyond his pizzerias in Naples, believing in the power of culinary evolution and the willingness of gastronomically curious individuals to embrace new flavors. The pineapple debate continues to divide Italy, questioning the boundaries of traditional pizza toppings and sparking conversations about the ever-evolving nature of culinary preferences.
