【欧洲·意大利】那不勒斯披萨制作技艺 Art of Neapolitan ‘Pizzaiuolo’（2017年）

那不勒斯“Pizzaolo”的艺术是一种烹饪实践，包括四个不同的阶段，分别与面团的制备和在木制烤箱中烘焙有关，涉及面包师的旋转运动。这种元素起源于坎帕尼亚地区的首府那不勒斯，现在约有3000名披萨奥利在那里生活和表演。披萨奥利是相关社区的活纽带。主要有三类传承人——大师披萨奥洛、披萨奥洛和面包师——以及那不勒斯的家庭，他们在自己的家中复制艺术。这种元素促进了社会聚会和代际交流，并呈现出壮观的特征，比萨是他们“博特加”分享艺术的中心。每年，那不勒斯披萨乌利协会都会组织以艺术的历史、工具和技术为重点的课程，以继续确保其可行性。在那不勒斯，技术诀窍也得到了特定学院的保证，学徒们可以在家里学习艺术。然而，知识和技能主要在“博特加”中传播，年轻学徒在那里观察师傅的工作，学习工艺的所有关键阶段和要素。

2017年度列入人类非物质文化遗产名录。

来源：联合国教科文组织亚太地区非物质文化遗产国际培训中心

The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art. Every year, the Association of Neapolitan Pizzaiuoli organizes courses focused on the history, instruments and techniques of the art in order to continue to ensure its viability. Technical know-how is also guaranteed in Naples by specific academies, and apprentices can learn the art in their family homes. However, knowledge and skills are primarily transmitted in the ‘bottega’, where young apprentices observe masters at work, learning all the key phases and elements of the craft.

Included in the list of human intangible cultural heritage in 2017.

Source: UNESCO International Training Center for intangible cultural heritage in the Asia Pacific Region