One Large Pizza, with Pepperoni and Coffin Bits

The Vera Pizza Napoletana certification is a way for American pizza makers to show that they make their pies in a manner consistent with the traditional Neapolitan model—a wood-burning oven, proper ingredients (00 flour, San Marzano plum tomatoes, and so on), proper technique (800 ° oven, a marble slab work surface), and so forth. Add a new requirement to the list: The wood burned in the oven must come at least in part from coffins dug out of the cemetery by grave robbers.

The Telegraph reports: "Investigators in Naples are setting their sights on the thousands of small, lower-end pizza shops and bakeries that dot the city on suspicion that the owners may 'use wood from caskets to keep ovens burning.'"

If you haven't yet explored the world of Neapolitan crime, give the absolutely riveting Gomorrah (by Roberto Saviano) a read. By the time you're done, you'll realize that the coffin pizza thing is, relatively speaking, a carefree and harmless lark.

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