The real war, however, isn’t fought in laboratories but in the arena of cultural identity; tradition versus innovation. For Italian pizza purists, pineapple represents nothing short of a culinary abomination. “From a classic Italian point of view, pineapple, ham and tomato are a big no, not just on pizza, but also as an isolated combination,” asserts Antonio Miscellaneo, the Italian chef-owner of pizzerias La Bottega Enoteca and Casa Vostra in Singapore. “In Italy, we would not adulterate the taste of tomato as we prefer flavours to remain pure and simple. On top of that, I don’t enjoy fruit on pizza, as I find sweet elements out of place—unless, of course, if it’s a dessert pizza.”
Diego Vitagliano, the chef-owner of 10 Diego Vitagliano in Naples, Italy, and the world’s number one Pizzaiolo chef (conferred by 50 Top Pizza World 2023), echoes this sentiment: “We think about wild garlic, cheeses from the Lattari Mountains, or San Marzano tomatoes, long before we think about pineapples. I take inspiration from local ingredients to honour local producers and support the regional economy. By only using ingredients from Campania, I could express my identity and sense of belonging.”
The fusion frontline of pizza provocateurs