意大利名厨在披萨上放菠萝 网友因此吵翻了……
Italy divided over new pineapple pizza

But 2024 might just be the year that pineapple pizza cracks Italy, thanks to Gino Sorbillo, the renowned Naples pizzaiolo (pizza maestro) who has added the dreaded “ananas” to his menu in Via dei Tribunali, the best known pizza street in the world capital of pizza.

Sorbillo’s creation, called “Margherita con Ananas” costs 7 euros ($7.70). But this isn’t your regular Hawaiian: it is a pizza bianca, denuded of its tomato layer, sprinkled with no fewer than three types of cheese, with the pineapple cooked twice for a caramelized feel.

The pineapple is prebaked in the oven and then cooled. Then he adds smoked provola (a local cow milk cheese from Campania), extra virgin olive oil, and fresh basil, before popping the pizza in his woodfired oven.

As it comes out of the oven, he scatters “micro shavings” of two types of smoked cacioricotta cheese around the crust: one from Sardinian goats, and another from buffalos in the nearby Cilento area.

Sorbillo, a third-generation pizzaiolo, told CNN that he created it to “combat food prejudice.”

“Sadly people follow the crowd and condition themselves according to other people’s views, or what they hear,” he said.

“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.”

Tasty or not, pineapple on pizza is anathema to most Italians, and his pizza – which he launched on social media this week – hasn’t gone down well with many. It has, Sorbillo said, started “uproar” with insults on social media, and his pizza even being discussed on national TV.

One person wrote on X: 'Pineapple on pizza is horrible.'

But another said: 'I'm actually starting to love pineapples on pizza.'

A third wrote: 'Putting pineapple on pizza is like putting banana in spaghetti.'

But Sorbillo says that those who’ve been curious enough to try it have been favorable.

“Before I launched it on social media, I put it on the menu without saying anything for a couple of weeks, and lots of people ordered it, even Neapolitans,” he said.

“But Italy is split in half about it. And not just Italy. There’s a load of arguments that have opened up about it. I think people in general are not curious. They are mistrustful of anything different.”

Barbara Politi, a food journalist who rushed straight to Naples to try it, was positive.

“It’s good, fresh, I’m in favor of it,” she said. “Did you know that pineapple has been part of Europe’s food culture since Christopher Columbus tasted it in Guadeloupe in 1493 and brought it back?