January 17, 2025, marks World Pizza Day, a celebration of the dish that has transcended borders to become the undisputed queen of international cuisine. With its blend of tradition and innovation, pizza continues to enthrall, embodying a rich history and timeless appeal.
While various countries claim its origins, Italy—specifically Naples and the Campania region—holds a unique distinction: UNESCO’s recognition of the “Art of Neapolitan Pizzaiuolo” as an intangible cultural heritage.
WORLD PIZZA DAY BY THE NUMBERS
Italy’s pizza industry is a heavyweight. According to Coldiretti, the national farmers’ association, it generates an annual revenue of over €15 billion, supporting 100,000 full-time workers and a similar number of weekend staff. Behind the scenes lies a supply chain that includes mozzarella, tomatoes, flour, olive oil, seasonal vegetables, and cured meats—ingredients that define the superior quality of Italian pizza.
“In Italy, there are 40,000 pizzerias—10% of them in Campania—and 15,000 focused on takeaway. The sector is expanding but still has room to grow,” notes Massimo Di Porzio, president of Fipe Confcommercio Campania. The rise of food delivery has further boosted pizza consumption. In 2024, Italians ordered 5.12 million kilograms of pizza through Just Eat alone, averaging over 14,000 kilograms daily. Perennial favorites Margherita, Diavola, and Capricciosa continue to dominate menus.
RIMINI’S SIGEP 2025: A STAGE FOR PIZZA INNOVATION
Pizza will take center stage at Sigep 2025, the annual artisan confectionery and bakery trade show, held in Rimini from January 18 to 22. Exhibitors such as Assitol, Italy’s olive oil producers’ association, will emphasize olive oil’s pivotal role in pizza, while Aibi, the Italian bakery ingredients industrial association, will tackle misconceptions surrounding yeast—an essential component of the craft.
As the world toasts its favorite dish, Italy’s pizza sector sustains its cultural legacy and underscores its economic heft, balancing age-old techniques with modern tastes.