Pizzerias in Italy, how many pizzas do they produce? All the numbers

The business listings of the Chambers of Commerce throughout Italy allow us to discover interesting data about the universe of pizzerias in Italy . This is confirmed by an article in Ristorazione Italiana Magazine that has translated into numbers the huge presence of these much-loved businesses.

PIZZERIAS IN ITALY, SOME CURIOSITIES

Pizza, as we know well, is an art that has captured the hearts of people of all ethnicities. Suffice it to say that there are approximately 105,000 pizza chefs working in pizzerias. To learn more: approximately 80,000 are Italian, 20,000 are Egyptian, Moroccan and other North Africans, while approximately 5,000 come from Eastern Europe. On weekends, of course, the number of pizza chefs almost doubles: we can in fact speak of approximately 200,000 units working.

HOW MANY PIZZAS DOES A PIZZERIA PRODUCE: THE NUMBERS

According to a study by the Accademia Pizzaioli, each pizzeria produces about 80 pizzas a day for 6 working days. And if pizza consumption increases year after year, the number of pizzerias from North to South also increases.

THE INGREDIENTS CONSUMED

If each pizza is topped with 100 grams of tomato, it is possible to say that each pizzeria consumes for 80 pizzas a total of 8 kg of tomato per day, 208 kg per month and 2496 kg per year. For mozzarella, it is estimated at 100-120 gr, per pizza. The average consumption, therefore, also in this case is: 8 kg of product per day, 208 kg per month and 2496 kg per year.

ITALIANS’ FAVORITE PIZZAS

The most consumed pizza, without a doubt, is the triumph of simplicity and a timeless classic: the Margherita . Followed by Funghi, Capricciosa, Carciofini, Quattro Formaggi, pizzas without tomato or white, and those that use typical local products. Finally, there is no shortage of fans of pizzas without gluten, mozzarella, tomato and so on for a question of intolerances. After all, pizza is not only synonymous with goodness, but also with sharing and socializing. And for 8 out of 10 Italians, the weekend is the ideal time to eat pizza, especially on Saturday.

LEARNING THE ART OF PIZZA IS POSSIBLE

Pizza chefs in class to refine the art of pizza and satisfy customers more and more. It happens in Naples with “I Percorsi Veraci” , a masterclass promoted by the Associazione Verace Pizza Napoletana in collaboration with the magazine “La Buona Tavola”. The free courses, open to professional pizza chefs affiliated and not to the Association, will end on November 23. After all, learning the art of pizza and the profession of pizza chef is possible, but it is necessary to defend originality and focus on training.