" How do they sell pizza for 4-5 euros ?". The words of Flavio Briatore are being discussed, who in a video on social media tried to defend the choice of putting pizzas on the menu at a cost of (minimum) 15 euros in the restaurants of his Crazy Pizza chain .
A price - explained the entrepreneur - which is justified by the costs of quality raw materials , as well as by taxes and the cost of employees.
In the Briatore restaurant, the most classic pizza costs just 15 euros, the bufalina 25, the Pata Negra 65. "But to keep the prices so low, what ingredients do you use ?", Says Briatore in the video addressed to the other restaurateurs. And he adds: " What do these gentlemen put in it ? They pay wages, rents, ingredients, gas, electricity, depreciation ... or you sell 50 thousand or there is something under it that I do not understand".
The reactions to Crazy Pizza's policy and Briatore's video were not long in coming. On social media many brand the price proposed by the entrepreneur as "exaggerated", while in Naples it is the trade associations that take a stand for the party of the "quality daisy that can also be sold at low prices ".
Sergio Miccú, president of the Neapolitan Pizzaiuoli Association , explains: "The problem is not how much pizza with blue lobster sells but how right it is to sell a margherita or a marinara with quality ingredients".
"Pizza - emphasizes Miccú - has helped to feed entire generations by overcoming the hardest crises that the city has experienced. From the war to cholera. But today it is a dish. Therefore those so-called chefs who become something else can also see different prices, but the classics also retain the value of tradition . ”Value given by ingredients for the most part“ poor ”, at least as regards the“ basic ”pizzas, such as marinara and margherita.
(Unioneonline / lf)
