Neapolitan pizza panel test with master Enzo Coccia.

Sensory analysis session of Neapolitan pizza at the CAISIAL headquarters, with the collaboration of the master pizza chef Enzo Coccia, as part of the PRIN 2017 project “The Neapolitan pizza: processing, distribution, innovation and environmental aspects”. Expert and non-expert tasters were recruited to evaluate the fragrance, texture and overall palatability of Neapolitan pizza handed down through the ancient art of the pizza chef and perfected with the scientific contribution of the centre’s researchers.