by Simona Mariarosaria Quirino
Antonio Troncone’s pizza is a discovery. Always and everywhere. Even in prison, where the master pizza chef has been teaching the inmates of the Pozzuoli prison his trade since 2013. This year the course began in January and, having almost finished, he decided to put the students to the test with an extraordinary day open to the public. In fact, on the occasion of Mother’s Day, the prison opened its doors to the children of inmates who were entertained by the clowns of the Patch Adams Association, who came to Naples from all over the world.
The protagonist is Montanara, both in the classic savory version with tomato and mozzarella, and in the more innovative sweet version with ricotta and apricot jam. Antonio only coordinated his students for the occasion who, instead, tried their hand at preparing the day’s buffet on their own. “They have become very good” says Antonio who, despite his commitments, has dedicated himself to this activity with consistency and continuity for years. From La Notizia to Fresco, up to Pizzeria Mennella in Torre del Greco, where he currently works, he has always tried to carve out a space for everything that directly connects the world of pizza to society. Because what satisfies him, he says, “is making others happy”.
Whether they are sitting at the table of a pizzeria or in the courtyard of the Pozzuoli prison. On a splendid day in May, among people from different backgrounds, each with their own story, but all united by a desire for redemption. One that can also pass through the art of pizza.
