Is pizza a staple dish?

It’s a round of dough, topped with tomatoes, cheese, and a few basil leaves. A simple dish, which sometimes drips on the fingers that we lick with pleasure. But pizza is more than that! It is an identity. A story. A globalized dish too. Industrialized. Subject of food scandal. Object of all our temptations.

A dish made of fat and sugar. But not only. A dish that tells above all about our relationship to food for a century. How to navigate through all the appellations: Neapolitan, Roman, Sicilian…?
Can we eat it while respecting a nutritional balance?


Jean-Louis Andreauthor and director of documentaries, editor-in-chief of the magazine “Croisières”.

📖 Co-author at Lamartinière editions in the “The real taste of the world” collection of several books: “The real taste of New York”, “The real taste of Barcelona”, “The real taste of Vietnam”, “The real taste of Spain”… in 50 recipes.

🎬 Documentary: “Pizza” for France TV in 2016, on the history of pizza. 52 minutes.

📖 Author of “Tell me what you eat – A story of France at the table” (Odile Jacob, March 30, 2022).

Alba PezoneItalian chef, member of the “Slow Food Italy” association, and columnist in the culinary magazine “Elle à Table”.

📖 Author of a new book coming out on November 23, 2022 with a chapter on Naples that opens on pizza and author of “In Cucina – My most beautiful Italian recipes” (Hachette Pratique, 2017).

Charlotte Langrand, journalist at the JDD. Specialized in culinary, health and well-being. Website creator

Kitchen Theory.

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