2009-03-27 10:42:04
Thu Mar 26, 2009 5:43pm GMT
By Daniel Flynn
ROME (Reuters) - A vending machine that bakes fresh pizza in minutes for a few
euros has got Italian chefs in a whirl before it hits the streets in the coming
weeks.
The bright-red "Let's Pizza" machine uses infra-red rays and technology
developed at the University of Bologna to knead flour and water into dough,
spread it with tomato sauce and a choice of topping, and cook it -- all in less
than three minutes.
Its developer, Claudio Torghele, says the machine has proved popular in trials
in two Italian regions, but gourmets say it is an affront to traditional
methods of cooking the classic dish.
"This is not just a vending machine, it's a mini-pizzeria," said Torghele, 56.
"It has windows where you can watch the pizza-making process. Kids, including
my own, love it: when the machine is working, there's always a crowd."
The device was developed with help from Anglo-Dutch group Unilever, which
tested it in Germany, Torghele said. He hopes to launch the machines across
Europe and in the United States, with ingredients varying according to local
tastes.
At present it offers four toppings -- cheese and tomato, bacon, ham and fresh
vegetables -- at an average cost of 4 euros (3.7 pounds). Torghele thinks
"Let's Pizza" will appeal to Europeans looking for cheap options as a recession
hits their pockets. "If I want to eat a great pizza, I go to a pizzeria. But
our product is satisfactory, low cost and available 24-hours a day," he said.
"This is crisis proof ... McDonald's is increasing its sales. Low cost, fast
food is in demand."
Italy is famed for its cuisine and has seen a movement develop against fast
food, called "Slow Food." But it has more vending machines than any other
country in Europe, according to an industry body, mostly doling out hot coffee
drinks.
Purists say the Italian pizza -- invented in the 18th century in the southern
city of Naples -- cannot be rushed: the dough must be mixed and left for 12
hours, the ingredients kept fresh, and the oven pre-heated to around 300
degrees.
"This machine is a toy," Pino Morelli of the Association of Italian Pizzerias
said. "Perhaps it will find a niche overseas, but Italians are born with pizza:
their mothers feed it to them as babies. They understand it."
In Pizzeria Brandi, nestling near the centre of ramshackle Naples, the reaction
to Torghele's invention was cool.
The restaurant invented the pizza Margherita in 1889 in honour of the queen of
the newly unified country, its tomato, mozzarella and basil toppings mimicking
Italy's flag.
"Unfortunately, today people invent many things, but you can't make any
comparison, especially in terms of quality," said chef Marcello, taking a break
from sliding pizzas on a wooden pole into the dome-shaped oven. "The only
benefit is the price."
"We should scrap this 'pizza machine' and bring back the old jukeboxes: at
least they were charming," said Paolo Pagnani, who owns the historic
restaurant.
(Additional reporting by Cristiano Corvino, editing by Paul Casciato