Despite a lack of options for earning money, Italians affected by the recession are said to be hesitant to pursue careers as pizza makers, citing long hours and average wages as deterrents.
According to the Italian business federation, there is a shortage of approximately 6,000 ‘pizzaioili’ to satisfy the country’s relentless demand for lunchtime pizza.
Despite the ongoing economic downturn and high unemployment rates, the federation noted that finding workers remains a challenge.
In cities like Rome, Milan, and Turin, many Italians are steering clear of the heat of the ovens and the demands of dough preparation, even as youth unemployment hovers around 35 percent.
Alessandro Rossi, who owns a pizzeria in Rome, remarked: ‘In Italy, there is a perception that being a pizza-maker is degrading; it’s seen as a manual labor job. Young Italians aspire to drive luxury cars worth 40,000 euros and dress stylishly, but they are unwilling to put in the necessary effort.’
As a result, immigrants have stepped in to fill this employment void and are eager to contribute to the production of the three billion pizzas consumed in Italy annually.
Individuals from countries like the Philippines, Arab nations, and particularly Egypt have found opportunities in numerous prominent city eateries and takeout establishments.
Each year, around 100 Egyptians are training to become pizza makers.
Amadeo Al-Wikel, an Egyptian who runs a pizzeria near the Trevi Fountain in Rome, stated: ‘We excel at this because we are willing to give our all. On the other hand, Italians tend to prefer office jobs that offer comfort, with six-hour workdays and air-conditioning. They are not inclined to work 10 to 12 hours daily.’
David Mandolin, head of the Italian School for Pizza Makers, added: ‘To create an excellent pizza, it must be both crunchy and digestible. Not everyone possesses this skill, but the Egyptians do.’
