The film
While the French are the world’s second-largest pizza consumers, premium pizza is now dominating the market. The crusts are thick and soft, the toppings high-quality, and the recipes inventive. Prices, meanwhile, are skyrocketing: the world pizza champion sells his for nearly 20 euros. But are they really worth the price? From the sun of Naples to Sicily, this investigation reveals that the quality tomatoes and luxury wheat pizzerias boast of using are not what they claim to be. Alongside this lucrative business, some regional artisans are trying to sustain high-quality, locally-sourced pizza, labeled 100% French.
Film stills
