Pizza : protecting a craft symbol of Made in Italy
In Italy, pizza is not only a food, but a cultural heritage recognized by UNESCO and a banner of Made in Italy that speaks to the world. Yet, until now, anyone could wear the apron and call themselves “pizzaiolo” without any certified training. A reality destined to change thanks to a bill under discussion in the Senate that aims to establish the national register of professional pizza chefs, marking a historic turning point for one of the most iconic professions in our country.
The bill, born from the union of two proposals – one signed by Bartolomeo Amidei (Italian Brothers) and the other by a cross-party group of senators – aims to legally recognize the pizza maker as a professional figure, guaranteeing quality standards, food safety and continuing training.
Who wants to claim the title of “professional pizzaiolo” will have to complete a training course of at least 120 hours, divided between practical laboratory, hygiene, food sciences and foreign language, concluding with a theoretical-practical examination. For those who already practice the profession, exceptions are provided: can enrol who can demonstrate at least ten years of experience or recognition as a master pizzaiolo. Membership will be for five years, renewable through any mandatory updates.
The register will be managed by the Ministry of Enterprises and Made in Italy, with the support of the Chambers of Commerce and Employment Centres for territorial management. After the approval of the basic text at the end of 2024, the proposal has already received favourable opinions in the committees, signaling a positive political climate around this initiative that the trade associations welcome as an achievement for the professional dignity of the sector.
“It is an economic and cultural protection for a trade that deserves recognition and clear rules, like other craft professions,” said Senator Amidei, promoter of the initiative.
Italy has always preserved the art of pizza as a symbol of identity, but it’s time that this heritage is protected also in the professionalism of those who make it every day, in front of an oven and with hands that transform a dough into culture. The national register of pizza makers is not just a record: it is an act of respect towards those who make pizza a flag, transforming a craft into an art that continues to tell the world about Italy, one slice at a time.