Il piatto esalta la pizza con una forte convessità al centro, distribuisce il condimento (poco) verso il “cornicione” ora più gustoso. I colori, ispirati alle maioliche del Chiostro delle Clarisse, sono scientificamente complementari a quelli degli ingredienti. Il tagliere per formaggi è la classica “mattonella” rovesciata di cotto. Non si lava e si conserva bene se unto.
Fatti a mano secondo un protocollo di progetto e di lavoro responsabile e sostenibile.

designer: Stilelibero
produttore: Fabbrica delle Arti con CottoRufoli
consulenti: SlowFood e Associazione Verace Pizza Napoletana

Normally the dish of food is concave, but the pizza is not a normal food, it is already a food container, so the dish must be different. This is the concept of “Convesso” (Convex).
This dish is characterized by a notable convexity at its centre which according to the materials used (white paste bisque or porcelain) varies between 10 and 17 millimeters. Sauces are better distributed until the end of the meal and when the pizza brought to the table it is slightly elevated in the middle and better displays all the ingredients as well as increasing the cutting comfort and using the fork. The “Convesso” dish interprets traditional Neapolitan pizza, but wants to reduce calories and fat, because it is a bit small and uses less oil. The rim, with its edge slightly inclined upwards, allows a secure grip by the thumb and index finger and makes the handle hygienic. Finally the pizza is more beautiful, appetizing and dietetic.
“Slow Food Italy” and the “Association for Neapolitan Authentic Pizza” have collaborated on the project since 2012 (registered project).