Renowned Italian pizza maestro Gino Sorbillo has ignited a spirited debate in 2024 by introducing a daring twist to his menu on Via dei Tribunali, the pizza capital of the world. Sorbillo, who hails from Naples and operates 21 outlets globally, has incorporated the controversial pineapple into his pizza offerings.
While pineapple on pizza is widely frowned upon in Italy, Sorbillo’s creation, the “Margherita con Ananas,” a unique Hawaiian pizza Bianca, has sparked uproar on social media and become the subject of national TV discussions.
Costing 7 euros, Sorbillo’s creation challenges culinary norms by featuring three types of cheese in place of the traditional tomato layer, accompanied by caramelized pineapple. The pizza maestro aims to combat food prejudices and encourage a more open-minded approach to unconventional ingredients.
Sorbillo notes the tendency of people to conform to popular opinions and views without exploring new tastes. He expresses his intention to transform disputed ingredients, often treated as taboo, into delicious elements on a Neapolitan pizza.
The pineapple pizza involves prebaking pineapple in an oven, adding smoked provola, extra virgin olive oil, and fresh basil. After baking, micro shavings of smoked cacioricotta cheese from Sardinian goats and buffalos from the Cilento area are delicately scattered around the crust.
Despite the initial backlash, those who have tried the unconventional pizza have given positive feedback, according to Sorbillo. Food journalist Barbara Politi acknowledges the pizza’s unique appeal, stating that while one might not love it initially, it becomes a captivating culinary experience.
Sorbillo addresses the reluctance of people to embrace culinary diversity, emphasizing the importance of pairings in creating a delightful result. He replaced the tomato layer with a trio of cheeses, considering the acidity of both pineapple and tomato would not complement each other.
Seizing the opportunity to embrace controversy, Sorbillo introduces another unconventional pizza using homemade ketchup from red and yellow Italian datterino tomatoes on a white base with smoked provola.
In conclusion, Sorbillo sees potential for pineapple pizza to appear on the menus of other pizzerias in Naples and beyond, highlighting the dynamic nature of culinary innovation and the willingness to challenge traditional norms in the world of pizza.