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Institution: University of Naples Federico II
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This Master Thesis explores the multifaceted role of bakers in Italy’s Naples region, emphasizing their historical significance, cultural contributions, and modern adaptations. By examining the interplay between tradition and innovation in Neapolitan baking practices, this study highlights how bakers have preserved their craft while adapting to contemporary demands. The research is conducted within the socio-economic and cultural context of Naples, a city renowned for its culinary heritage. Through fieldwork, interviews with local artisans, and analysis of historical records, the thesis underscores the vital role of bakers in shaping Naples’ identity.

Naples, a city synonymous with Italian cuisine, owes much of its global reputation to its artisanal food traditions. Among these, the work of bakers stands out as both a historical and cultural cornerstone. This Master Thesis investigates the evolution of Neapolitan baking from its roots in ancient Roman bread-making to its current status as an emblem of authenticity and craftsmanship. The study is framed within the broader context of Italy’s culinary heritage, with a focus on how Naples’ bakers have navigated challenges such as industrialization, globalization, and shifting consumer preferences while maintaining their cultural legacy.

The history of baking in Naples dates back to antiquity, with the Romans establishing early bread-making techniques that laid the foundation for Neapolitan culinary traditions. By the 18th century, Naples had become a hub for pizza-making, thanks to its volcanic soil and access to high-quality wheat from Campania. The Pizza Napoletana, now recognized as a UNESCO-protected food heritage, is a direct result of the expertise passed down through generations of bakers. This section analyzes archival records, historical recipes, and oral histories to trace the transformation of baking practices in Naples over centuries.

The research methodology employed for this Master Thesis combines qualitative and quantitative approaches. Fieldwork was conducted in key neighborhoods of Naples, including the historic districts of Sanità and Vomero, where artisanal bakeries are concentrated. Semi-structured interviews were held with 15 local bakers, ranging from traditionalists to innovators who incorporate modern techniques into their craft. Additionally, secondary sources such as academic journals on Italian food studies and historical cookbooks were analyzed to contextualize the findings within broader socio-economic trends in Italy.

Case Study 1: Pizzeria Brandi
A century-old institution, Pizzeria Brandi exemplifies the dedication of Neapolitan bakers to preserving traditional methods. The bakery uses a 24-hour fermentation process and a wood-fired oven, adhering strictly to the guidelines set by the Associazione Verace Pizza Napoletana (AVPN). Interviews with its head baker revealed a deep connection to family recipes and community trust.

Case Study 2: Modern Innovations in Neapolitan Baking
While tradition is paramount, some bakers in Naples have embraced innovation. For instance, the use of sustainable ingredients (e.g., organic flours) and eco-friendly ovens reflects a growing awareness of environmental issues. This section explores how these adaptations align with global trends while respecting local customs.

Bakers in Naples are more than just artisans; they are custodians of cultural identity. Their work is intertwined with festivals, religious rituals, and daily life in the city. For example, the preparation of scialatielli (a traditional pasta) or cannoli during Easter and Christmas highlights their role in preserving Neapolitan traditions. This thesis argues that bakers act as cultural ambassadors, bridging the past and present for both locals and tourists.

The modern era has brought challenges to Neapolitan bakers, including competition from large chains and the homogenization of food culture. However, opportunities such as digital marketing (e.g., social media showcasing baking techniques) and international interest in authentic Italian cuisine have allowed many bakers to thrive. This section evaluates these dynamics through data collected from local bakeries and industry reports.

This Master Thesis demonstrates that bakers in Naples are not only artisans but also vital contributors to the city’s cultural fabric. Their work embodies the resilience of tradition in the face of modernization, while their innovations reflect a forward-thinking approach to preserving heritage. As Naples continues to evolve, the role of bakers remains central to its identity—a testament to their enduring legacy.

• Scappaticci, M., & Spadaccini, M. (Eds.). (2017). The History of Pizza: From Naples to the World. University of Naples Press.
• Pellegrino Artusi. (1891). Science in the Kitchen and the Art of Eating Well.
• Associazione Verace Pizza Napoletana. (2023). Guidelines for Authentic Neapolitan Pizza.

Keywords: Master Thesis, Baker, Italy Naples, Tradition, Innovation

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